Coeliac by Design


Hi I'm Liz, welcome to my YouTube channel.
I'm a gluten free cook, recipe writer, blogger and coeliac chatterbox. I share great gluten free recipes and snippets of my gluten free life. Whilst I'd like to be on here a little more, other work commitments and wanting to spend time with my precious people keep me rather busy. So for now, I'll pop on as and when I can to bring you fresh content. In the meantime, don't hesitate to get in touch should you have any questions. It makes me happy being able to help!
Liz x

Coeliac by Design
Couldn't resist sharing with you this lovely ginger spiced cake recipe. It's my current go to bake when our cake tin is empty. It's quick and easy to make and quite simply delicious! Enjoy sliced and spread with butter or top with glacé icing and a flurry of chopped fiery crystallised ginger to jazz it up a little. The full recipe for this warming ginger spiced cake is over on my blog. Here's the link https://www.coeliacbydesign.com/gluten-free-ginger-spiced-cake/ I mentioned in the video about Haagan-Dazs vanilla ice cream (sold in the UK) currently being gluten free. Just a heads up, not all flavours of Haagan-Dazs is gluten free, so do double check to ensure good to go before tucking in!! Thanks as always for watching my videos and visiting my blog. But most importantly, being inspired to give the recipes I share a go. For now, Liz x Email - liz@coeliacbydesign.com My blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Gluten free ginger spiced cake
Sharing with you a selection of gluten free goodies that I recently picked up whilst in my local Tesco Extra store. Some of the things I’ve tried before and others I’m VERY eager to tuck into! Sorry, but most of the products I'm showing you are only available in the UK. Should you fancy adding dried fruit or nuts to the extremely yummy gluten free fibre flakes, do double check that they’re suitable for a gluten free diet, as on occasions packs display 'may contain wheat/gluten' warnings due to manufacturing processes. I mentioned about making Theo Randalls beef ragu to go with the gluten free rigatoni. Here's the recipe link should you fancy giving it a go https://www.bbc.co.uk/food/recipes/ragu_49191 I also mentioned about using the recipe Laura from My gluten free guide suggests for orzo. Here's the link for Laura's blog should you fancy checking her fab work out and hunting out the recipe https://www.mygfguide.com And finally, here's the recipe link for a truly glorious homemade gluten free steamed syrup sponge! The original recipe came from Nigella Lawson and it's an absolute cracker!! https://www.coeliacbydesign.com/gluten-free-steamed-syrup-sponge/ As always thanks for watching, and subscribing to my YouTube channel and blog. Your support makes what I do, so worthwhile. For now, Liz x Email - liz@coeliacbydesign.com My blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Gluten free goodies from Tesco
EXCITED to share with you how I go about making a gluten free Christmas cake!! This is a CRACKING recipe and is nice and easy to make too! If you've always wanted to make your own gluten free Christmas cake, but felt it may be too tricky or time consuming, I hope that after watching this video you're convinced otherwise and inspired to give one a go. As I mentioned the original Christmas cake recipe I worked with came from Delia Smith, and as with most standard cake recipes it worked splendidly when made gluten free. The full recipe is over on my blog (along with other posts that suggest how you may like to decorate your Christmas cake). Here's the links: https://www.coeliacbydesign.com/gluten-free-christmas-cake/ https://www.coeliacbydesign.com/gluten-free-christmas-cake-decorated-with-homemade-marzipan-and-royal-icing/ https://www.coeliacbydesign.com/gluten-free-christmas-cake-decorated-with-fondant-icing/ I hope you enjoy popping together your gluten free Christmas cake and love it as much as I do. Please give me a shout if you have any questions about this recipe, anything I share or general stuff about gluten free life. Thanks for watching and supporting my channel. It means so much. For now, Liz x Email - liz@coeliacbydesign.com My blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Gluten free Christmas cake - Delicious and easy to make!
Who doesn't love a delicious crunchy, flavoursome toastie? Not only are they SO tasty, they're also the perfect thing to rustle up when you're a little short of time! All you need to make a scrummy gluten free toastie, is your favourite gluten free bread, a great cheese and butter. And, If you don't have a griddle pan you could use a frying pan instead. On this occasion I used Promise gluten free white bread, and although my toastie was yummy, I feel that a thicker slice of bread would have been even better. Promise gluten free sourdough bread would be just the ticket!! Thanks as always for watching my videos, subscribing to my channel and for giving the things I share a go (that's the MOST important bit). As always if you have any questions, give me a shout. For now, Liz x Email - liz@coeliacbydesign.com My blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Delicious gluten free cheese toastie - A proper tasty lunch or supper idea
I make this delicious tomato sauce a lot. It's naturally gluten free and so easy to rustle up. The sauce can be used as a base for so many tasty meals as I mentioned in the video. I do hope you give it a whirl! To make the sauce you'll need: Approximately 1 tablespoon of vegetable oil 2 tins of good quality chopped tomatoes. I used Mutti Polpa (whole plum tinned tomatoes would work too) 2 medium/large brown onions, peeled and roughly chopped 4 cloves of garlic, grated, chopped or minced (more or less as you like) ½ teaspoon sugar (add more to taste) Salt and pepper to taste (ideally use freshly ground peppercorns - just check the pepper is suitable for a gf diet, if like me you have to avoid gluten) Method In a large pan (with high sides - best not to to use a nonstick or a cast iron coated pan as it may get scratched when you blend the sauce ) gently heat the veg oil before adding the chopped onions. Sweat the onions off for about 5 minutes until they are nicely softened. Add the garlic and cook out for a few minutes before adding the tinned tomatoes. Add the sugar and plenty of pepper (if pepper is your thing) and then bring the pan to a gentle simmer. Cover the pan and allow the sauce to gently cook out for around 20 minutes. After this time remove the pan from the heat and leave to cool for 5-10 minutes before blitzing the sauce until nice and smooth with a stick blender. Season to taste and either use straight away if serving with freshly cooked pasta or allow to cool completely if using as a pizza topping. Recipe notes and suggestions: The sauce once cooled can be stored in the fridge where it will be good to go for 2-3 days. The sauce can also be frozen. It is best to store the sauce in non metallic containers. Also the sauce has a tendency to stain plastic tubs, so maybe don't use your best ones! Make the sauce your own by adding different ingredients such as chilli, anchovies, olives, capers, fresh/dried herbs etc. The sauce (as I mentioned in the video) can be added to cooked mince to rustle up a quick bolognese or lasagne. The sauce is also fab with tasty meatballs. Thanks as always for watching my videos, subscribing to my channel and for giving the recipes I share a go (that's the MOST important bit). As always if you have any questions, give me a shout. For now, Liz x Email - liz@coeliacbydesign.com My blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Delicious tomato sauce - Perfect for pasta or for topping pizzas
Easy to make, deliciously soft, and generously coated in sprinkles. What's not to love! This gluten free Birthday cake is so good EVERYONE will be after a slice! Whilst I've shared with you my idea of how you may like to decorate the cake, don't stop there. Use this basic sponge recipe in any way you wish, to rustle up the magical birthday cake of your dreams!! I hope from the video you can see how easy the cake is to pop together. Don't hesitate to message me if you have any questions. BIRTHDAY CAKE INGREDIENTS For the sponge 175g gluten free self-raising/rising flour (add ¼ teaspoon of xanthan gum if the flour doesn't already contain this or guar gum) 175g caster sugar 175g Lurpak full-fat spreadable butter or softened block butter (ensure to use from a new or dedicated gluten free tub/block to prevent cross contamination from gluten) 3 large eggs, lightly beaten 1-2 teaspoons of gluten free vanilla extract For the buttercream 180g (softened butter, your preference whether you go with salted or unsalted) 360g icing sugar, sifted 1-2 teaspoons gluten free vanilla extract 3-4 dessertspoonfuls milk (you may need a little more or less) The extra bits you'll need 2 tablespoons of your favourite jam (I love Bonne Maman and on this occasion I used blackcurrant, but as I mentioned whilst I like raspberry jam in a sponge cake, any jam that YOU love will be great) 2-3 x 80g packs of gluten free sprinkles (if you only want to cover the sides of the cake, 2 packs will be enough. And maybe just start with 2 packs in the bowl anyway, and add more if need be. METHOD Preheat the oven to 180C/350F/Gas 4/160C Fan. Grease and line the base of 2 x 6inch (15cm) cake tins. Add all the ingredients for the sponge into a large mixing bowl and whisk until light and creamy. Divide the mixture evenly between the prepared tins. Slip them into the oven and bake for 25-30 minutes or until the cake is golden brown and feels springy when gently pressed in the centre. Remove the cakes from the oven and leave to cool for 5 minutes before carefully turning them out, upside down onto a cooling rack. Whilst the cake is cooling, crack on and make the buttercream. Place the softened butter into a large mixing bowl, either using an electric hand mixer or stand mixer, whisk for a few moments to soften the butter a little more. Gradually add the icing sugar, stirring each batch into the butter before switching the mixer back on. Whisk until nice and smooth. Add the vanilla extract and whisk again. To make the icing sugar deliciously light and airy, add a dessertspoonful of milk at a time and whisk through until you achieve a wonderful soft icing, but which still holds its shape beautifully. To assemble the cake; Once the cake is cold, using a serrated knife carefully cut through the centre of each cake (as I do in the video). Place the first layer of cake onto a plate baked side down and spread over a tablespoon of jam. Add the next layer of cake and spread over a generous tablespoon of buttercream. Add the third layer of cake and spread over a tablespoon of jam, before adding the top layer of cake, baked side down onto the jam, so you have a nice even surface to spread the buttercream over. Top the cake with the buttercream and smooth out with a palette knife. Using the palette knife, coat the sides of the cake with buttercream. Pour the sprinkles into a large bowl and then prefably over a large container (that will catch any spare sprinkles) start coating the side of the cake as I demonstate in the video. Should you not wish to coat the full cake, you could either pipe around the top of the cake or add edible gluten free decorations of your choice. RECIPE NOTES AND SUGGESTIONS: The cake is at its absolute best on the day it's made. However, the sponge could be made a day in advance if you are pushed for time. As the cake is topped with delicious fresh buttercream, it's best to be popped into an airtight container and stored in a cool spot until you tuck in. Should the cake be on the go for more than a day, store it in an airtight container (or cover with foil) and pop it into the fridge. To then enjoy at it's best, cut yourself a slice and leave the slice out of the fridge for about half an hour before diving in! If you're unable to get hold of gluten free self-raising flour, you can use gf plain flour instead. Simply add 1¾ teaspoons of gluten free baking powder to the flour. And of course add the additional ¼ teaspoon of xanthan gum should the flour not already contain this or guar gum. Again any questions, give me a shout! Thanks for watching this video and supporting my channel and blog. It means so very much. See you again soon. For now, Liz x Email - liz@coeliacbydesign.com My blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Gluten free sprinkle coated birthday cake
These gluten free potato cakes are really simple to pop together and they're yummy! Enjoy them as a tasty side (they work well with an abundance of different things), or jazz them up with additional ingredients. Or, simply enjoy them fresh from the pan, spread with plenty of butter, as a rather wonderful late night supper! Potato cakes are the perfect thing to make with leftover mash potato, but should you wish to make them from scratch, here's the recipe link from my blog https://www.coeliacbydesign.com/gluten-free-potato-cakes/ To add a crispy twist, try coating the potato cakes with gluten free flour, then dip in beaten egg, and finally coat with gluten free breadcrumbs before frying. As always, if you have any questions please do get in touch. Thanks so much for watching, subscribing to my channel and taking the time to check out my blog. It means SO much to me! For now, Liz x Email - liz@coeliacbydesign.com Blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Gluten free potato cakes - Perfect way of using up leftover mash!
I couldn't resist sharing with you how I go about rustling up a very tasty gluten free minced beef pie. I do hope that this video works its magic, and you now want to make and tuck into a gluten free minced beef pie VERY soon! Ingredients I used to make my gluten free minced beef pie: 450g (1lb) good quality lean beef mince 1 large onion, finely diced 1 large carrot, grated 1 large stick of celery, finely diced 1 gluten free beef stock cube (I used a Knorr stock cube - in the UK they are gluten free, but this may not be the case in every country) Recipe link for the gluten free shortcrust pastry https://www.coeliacbydesign.com/gluten-free-shortcrust-pastry/ Method Put the mince, diced onions, grated carrot, and diced celery into a large pan. Gently brown the mince over a medium heat. Stir frequently so the meat breaks down nicely. Once the meat has browned, crumble in a gluten free stock cube and stir it through the mince. Cook out for a minute or so to allow the flavours from the stock cube to be fully absorbed into the meat. Pour enough boiling water into the pan, so it only just covers the mince. Bring to a boil and then reduce the heat to a simmer and pop a lid on. Leave to cook for about 25 minutes. Keep your eye on the pan to ensure it doesn't boil dry. Add a drop more boiling water if necessary. Skim off any fat that may have formed on the surface of the mince. Then gradually add enough gluten free gravy granules until the mince is thickened to you liking. Season to taste. Remove from the heat, cover the pan and leave to cool for at least an hour before making the pie. Ideally, it's best to then transfer the minced beef into the fridge, so it can cool completely. Once you are ready to make the pie and have made the gluten free pastry, preheat the oven to 200C/400F/Gas 6/180C Fan. Lightly grease a deep round pie dish/tin measuring approximately 8.5 inches. Roll out just over half of the pastry on a clean work surface, that has been lightly dusted with gluten free plain/all purpose flour, and line the base of the tin. Fill the pastry base with minced beef and then roll out the remaining pastry for the pie lid. Trim off any excess pastry, crimp the edges with your fingers or use a fork. Make two slits in the centre of the pie, then brush the top with beaten egg before sliding it into a preheated oven. Bake for 25-30 minutes, or until the pie is golden brown and the filling is piping hot. Remove the pie from the oven. I find it's best to leave the pie for 10 minutes before serving up. Enjoy! Recipe note and suggestions: On this occasion I used the minced beef filling to make a deep pie. However, as I mentioned in the video, you could instead make shallow plate pies, or small individual ones. Just adjust the cooking time accordingly. The mince beef mixture could also be used to make a delicious cottage pie, by simply popping it into a deep ovenproof dish, topping it with lots of fluffy mash potato and then scattering over a handful of grated mature cheddar before slipping it into the oven to get golden brown and deliciously crispy! Give me a shout if you have any questions. Thanks so much for watching, subscribing to my channel and taking the time to check out my blog. It means SO much to me! For now, Liz x Email - liz@coeliacbydesign.com Blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
DELICIOUS gluten free minced beef pie
These gluten free raspberry buns (also known as thumb print cookies) are a nice quick and easy bake. They're also delicious, so I do hope my quick video tempts you to give them a go. The full written recipe is over on my blog. Here's the link https://www.coeliacbydesign.com/gluten-free-raspberry-buns/ Please do get in touch if you have any questions or ar unsure about anything I share. I'm always happy to help out when I can. Thanks so much for watching, subscribing to my channel and taking the time to check out my blog. For now, Liz x Email - liz@coeliacbydesign.com Blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Gluten free raspberry buns - nice easy recipe
This delicious gluten free chocolate cake is wonderfully simple to make and the perfect thing to rustle up if you're new to gluten free baking. No fancy ingredients needed for to make this yummy buttercream filled chocolate cake and it can be popped together in a flash. On this occasion, I've filled the cake with silky smooth chocolate buttercream, but vanilla buttercream or freshly whipped cream would work a treat too. Here is the link for the full recipe https://www.coeliacbydesign.com/gluten-free-chocolate-sponge-cake-with-chocolate-buttercream any questions please do give me a shout. Thanks so much for watching, subscribing to my channel and taking the time to check out my blog. For now, Liz x Email - liz@coeliacbydesign.com Blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Delicious gluten free chocolate cake - perfect bake for beginners
Hi, here is a really quick video with a few top tips from me on how to have a great gluten free Christmas. I hope you find it helpful. I also remembered about a couple of blog posts that I have over on my blog that you may find useful as you prep for a gluten free Christmas. The first one is how I make my gluten free Christmas dinner and the other is how to prevent cross contamination from gluten in a shared kitchen. Here are the links: https://www.coeliacbydesign.com/my-gluten-free-christmas-dinner/ https://www.coeliacbydesign.com/gluten-free-diet-how-to-prevent-cross-contamination-in-a-shared-kitchen/ And here is a link for the canapé suggestions I have over on my blog, and a few other recipe links I thought you may enjoy over the festive season: https://www.coeliacbydesign.com/delicious-gluten-free-canapes-made-using-jus-rol-gluten-free-puff-pastry/ https://www.coeliacbydesign.com/my-gluten-free-christmas-dinner/https://www.coeliacbydesign.com/gluten-free-frangipane-topped-mince-pies/ https://www.coeliacbydesign.com/gluten-free-sherry-trifle/ https://www.coeliacbydesign.com/gluten-free-raspberry-and-white-chocolate-trifle/ https://www.coeliacbydesign.com/gluten-free-sausage-rolls-with-chilli-jam/ https://www.coeliacbydesign.com/delicious-chilli-con-carne-naturally-gluten-free/ https://www.coeliacbydesign.com/gluten-free-lasagne-super-tasty-and-easy-to-make/ Thanks SO much for watching my videos, subscribing to my channel and supporting my blog. Look forward to being back in 2024 to share more tempting, easy to make recipes and other bits and bobs. As always any questions, please do give me a shout. Happy Christmas and all good things to you and yours in 2024! Liz x Email - liz@coeliacbydesign.com Blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
My five top tips for a great gluten free Christmas
Delighted to be able to share this rather fabulous festive recipe for gluten free frangipane topped mince pies with you. They really are DELICIOUS!! You will find the full written recipe over on my blog. Here's the link: https://www.coeliacbydesign.com/gluten-free-frangipane-topped-mince-pies/ Please do let me know if you give the mince pies, or any of the recipes I share a go. And as always, give me a shout if you have any questions or are unsure of anything I've nattered about. Thanks for watching, subscribing to my channel and checking out my blog. It means so much. For now, Liz x Email - liz@coeliacbydesign.com Blog - https://www.coeliacbydesign.com Facebook - https://www.facebook.com/coeliacbydesign/ Instagram - https://www.instagram.com/coeliacbydesign/ Pinterest - https://www.pinterest.co.uk/coeliacbydesign/
Gluten free frangipane topped mince pies - they’re simply delicious!
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