Coeliac by Design


Welcome to my YouTube channel. I'm Liz, a trained cook, gluten free food blogger, coeliac chatterbox and I LOVE food! 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 commitments and wanting to spend as much time as possible with my precious people, keeps 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 gluten free questions. It makes me happy being able to help!
Liz x

Coeliac by Design
I wanted to share with you how quick and easy it is to make pavlovas. Made using simple ingredients, that are all naturally gluten free - check ingredients of course to ensure all good to go. These pavlovas look so impressive with so little time needed to make them! The pavlovas also can be made ahead of time, as they can be stored for up to two days in an airtight container at room temperature. Preferably in a cool spot, but not in the fridge. The recipe I used came from Nigella Lawson. I reduced the quantity as I didn't want to have an abundance of pavlovas to get through, but you just increase the recipe if you want to make more. Ingredients (makes 6) 3 large egg whites (room temp) 200g caster sugar 2 teaspoons cornflour (check suitable for a gf diet) ½ teaspoon *vanilla extract (check suitable for gf diet) 1 teaspoon white wine vinegar For the filling 300ml whipping cream 1 teaspoon *vanilla extract 1 teaspoon caster sugar Fresh fruit of your choice Preheat the oven to 180C/350F/Gas 4/160C Fan. REDUCE the temperature to 150C/300F/Gas 2/130C Fan as soon as you put the pavlovas in the oven. Prepare a baking tray simply by laying a piece of greaseproof paper on to it. Place the egg whites into a large mixing bowl and using an electric whisk or stand mixer whisk until cloud like and peaks can be formed. Gradually add the sugar a dessertspoon at a time, whisking after each addition. Sprinkle in the cornflour and add the vanilla extract and vinegar. Using a large metal spoon fold the ingredients into the meringue mixture. Careful not to over mix at this stage as it can cause the mixture to go runny. Divide the mixture into six craggy mounds onto the baking tray. Make a slight dip in the centre of each pavlova (if you don't do this, you can do what I did in the video and simply press the pavlova in a little) to make a home for the cream and fruit that you're going to add later. Pop the pavlovas in the oven and Immediately reduce the oven temperature to 150C/300F/Gas 2/130C Fan as soon as you put the pavlovas in the oven. Bake the pavlovas for 30 minutes, after this time TURN THE OVEN OFF and leave the pavlovas in there for at least 30 minutes. I sometimes leave mine in the turned off oven overnight. Remove the pavlovas from the oven and leave to cool completely. Once you're ready to jazz up your pavlovas (best to do this just as you're about to eat them as the cream will make the meringue go soggy if you add too soon) pour the cream into a large mixing bowl. Add the vanilla extract and sugar and then whisk until the cream becomes nice and thick. Careful not to over whisk as the cream may split. Spoon the cream onto the pavlovas and finish with the washed and prepared fruit of your choice. Enjoy! Few topping ideas for pavlovas A really good gf vanilla ice cream, cherry compote (check gf) and toasted flaked almonds Raspberries, drizzled with melted gf white chocolate and a trickle of fresh cream Blackberries and sliced nectarines on a bed of freshly whipped cream Sliced banana and gf toffee sauce with a scattering of chopped nuts Mixed fruit combo - things like sliced kiwi, pineapple, mango etc would look pretty special! As I mentioned in the video I think a big bowl of pavlovas and lots of different fresh fruit and other yummy toppings of your choice in the middle of the table, would be a great idea for a family and friends gathering! OK, that's me for now. Thanks as always for watching the videos and most importantly feeling inspired to make the things I share. Any questions, please do 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/
Mini Pavlovas - Easy to make with impressive results!
I wanted share this nice easy, ever so tasty, recipe for Scotch scallops! This is good home cooking at its absolute best. It's also really cost effective, so the absolute bees knees, if like me you need to stick to a budget. I'll jot down the recipe below, but as always this recipe is now yours to adapt as you wish! Ingredients (enough for 4 people when served with a good portion of veg) 1kg potatoes, I use King Edwards but any potato will work (peeled weight, thinly sliced. Use all potatoes or a combination of sweet potato or butternut squash) 2 large onions, peeled and thinly sliced 6 - 8 rashers of your favourite bacon, cut into bite size pieces 1 tablespoon vegetable or sunflower oil 1 dessertspoon gluten free Marigold vegetable bouillon or 1 gluten free vegetable stock cube made up into a stock with ½ to ¾ pint of boiling water Few dots of butter Fresh or dried parsley (check dried parsley to ensure suitable for gf diet) finely chopped to sprinkle over the top (optional) Good few twists of pepper (you know the drill, check gf) Method Heat the oil in a large frying pan. Add the onions and cook for a few minutes before adding the bacon. Cook until both the bacon and onions have a nice golden colour to them, before removing from the heat. Preheat the oven to 220C/425F/Gas 7/200C Fan. Evenly scatter half the cooked bacon and onions into an ovenproof dish/tray (the one I used was 25cm x 19cm and 5cm deep). Cover the bacon and oinions with a layer of sliced potatoes. Scatter over the remaining bacon and onions and then top with the remaining potatoes. Pour over the stock, add dots of butter, sprinkle over the parsley (if using) and finish with a good few twists of pepper. Cover the dish/tin with foil and slip it into the oven. Cook covered for 1hr then remove the foil and cook for a further 20 minutes or until the potatoes crisp up a little on top and become nice and golden. Serve with whatever green veg that takes your fancy... enjoy! Thanks for watching, subscribing to my channel and supporting the things I share. For now, Liz x P.S. Here's the link for the NINJA sauté pan I used https://amzn.to/4tnFcU6 It's an affiliate link and I will receive a small amount of commission if you choose to buy the pan. I only ever recommend things I truly love. Thank you 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/
Scotch scallops/bacon scallops - Similar to a hot pot, but made with bacon It's DELICIOUS!
Deliciously light gluten free shortcrust pastry base, filled with fresh lemon filling and piled high with yummy meringue. Such a winning combination. No wonder it's a pud loved by many!! As I mentioned, the recipe I used to make this lovely lemon meringue pie came from Mary Berry. The only change I made, was to make the pastry base gluten free. Here's the link for the full written recipe https://www.coeliacbydesign.com/gluten-free-lemon-meringue-pie/ I know this video is a rather long one but there were lots of bits and bobs that I wanted to share with you and therefore was reluctant to edit them out. I hope you find the video helpful and you are inspired to rustle up a gluten free lemon meringue VERY soon as it's delicious! Thanks for watching. As always give me a shout if you have any questions. 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/
Simple step by step recipe for a delicious gluten free lemon meringue pie
The idea to make this delicious turkey and leek bake came after having a LOT of turkey leftover from Christmas - Which I'm happy to say is certainly not going to waste, and has so far provided us with a few yummy bonus meals beyond the festive season! As I mentioned, I've jotted down the recipe below too, just in case anything wasn't clear in the video. As always do double check the ingredients you use to ensure all good to go for any dietary needs. Ingredients Approximately 900g (peeled weight) King Edward, Maris Piper or any floury potato of your choice 1 large leek, chopped (give it a thorough wash) 50g salted butter (a little extra to add to the mash too) 50g plain/all purpose gluten free flour 500ml milk 1 gluten free chicken stock cube (I like to use Knorr) 250g cooked turkey (or chicken if you'd prefer) 120g mature cheddar, grated Salt and pepper to taste Method Boil the potatoes until a knife slips through them easily. Drain well, add a chunk of butter and give them a good mash. Season to taste with salt and pepper. At this stage I'd also suggest popping the oven on to preheat to 200C/400F/Gas 6/180C Fan. I find it's best to crack on with making the sauce whilst the potatoes are cooking: In a heavy bottomed saucepan gently melt the butter. Once the butter has melted add the chopped leek and gently cook until they have softened (about 5 minutes). Add the gluten free plain flour and cook out for a minute or so before gradually adding the milk. After each addition of milk allow the sauce to gently cook out (stirring constantly) until it thickens again before adding more milk. Once all the milk has been added, allow the sauce to come to a gently boil to ensure the flour has been fully cooked out. Tasting it at this stage will also indicate if the flour has been fully cooked out - it will be smooth if all is well and grainy if it needs a little more time on the stove. Crumble in half the stock cube and check how it tastes, you may find it doesn't need to full cube. Season to taste with pepper (and salt if you feel it needs it). Next add the cooked turkey and combine with the hot sauce. Transfer the sauce mixture into an ovenproof dish (the one I used measured 6 x 9 inches and was about 3 inches deep). Spoon over the mashed potato until it complete covers the sauce and then use a fork or back of a spoon to neaten things up a little and to make a nice pattern on top that will crispy up as the bake bakes! Sprinkle over lots of grated mature cheddar and slip it into the oven to bake for around 30-35 minutes (pop it onto a baking tray first, if you think there's a chance of it spilling over as it bakes in the oven) until it's bubbling and piping hot. Carefully remove the turkey and leek bake from the oven and leave to stand for a moment or so before dishing up, with some lovely veggies on the side. If you've got to here thank you so much for watching and reading through the written recipe I've shared. As always, please do give me a shout if anything isn't clear or you have any questions. 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 turkey and leek bake - Perfect thing to make with leftover turkey or chicken
I'm SO excited to be able to share my simple recipe suggestion for making delicious gluten free raspberry Royale desserts. As I mentioned, raspberry Royale desserts were something I loved to treat myself to in the days before gluten became a problem for me. How wonderful that I can now once again enjoy them, safe in the knowledge that they're completely gluten free! As promised here's the link for the full written recipe, which is over on my blog https://www.coeliacbydesign.com/gluten-free-raspberry-royale-dessert/ please do give me a shout if anything isn't clear. Thanks as always for watching the videos and trusting in the recipes that I share with you. Can't tell you how much your support and loyalty means to me. 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 raspberry Royale desserts... incredibly yummy and easy to make!
Totally inspired to make these delicious gluten free Scotch eggs, after my wonderful nephew suggested I shared a gluten free high protein snack recipe. Although this was my first ever attempt at making Scotch eggs I found them really easy to pop together. I do hope the video demonstrates the ease of making them too. Here's what you'll need to make 4 extremely yummy gluten free scotch eggs... Ingredients 4 large eggs 450g gluten free sausage meat (if you want to be a little more generous with the gf sausage meat, simply bake the Scotch eggs for longer to ensure the meat is well and truly cooked through) 2 large slices of your favourite gluten free bread, blitzed into breadcrumbs (or shop bought gluten free breadcrumbs) 2 tablespoons of gluten free plain/all purpose flour (plus a little extra for patting out the sausage meat etc) seasoned with salt and pepper - do double check salt & pepper gf suitability due to manufacturing processes 1 large beaten egg Spray vegetable/rapeseed oil - check gf Method Place 4 nice large fresh eggs into a pan of cold water and bring to the boil. As soon as the water is boiling, set the timer for 4 minutes. After this time carefully drain off the boiling water and refill the pan with cold water to stop the eggs from cooking any longer. If the water in the pan feels warm after a few minutes, empty and refill again with cold water. Divide the gf sausage meat into 4 equal portions. Pat out the meat on a clean piece of greaseproof paper (on of course a clean worktop) that has been dusted with gluten free flour. Place an egg in the centre of each piece of sausage meat and wrap it up nice and tightly. Gently coat each prepared egg, firstly with beaten egg, then seasoned gf flour and then gluten free breadcrumbs. Place the Scotch eggs onto a baking tray (probably best to line with greaseproof if not non-stick) and spray with a little cooking oil . Slip the tray into the oven preheated to 200C/180C Fan and bake for 25 minutes or until the sausage meat has been thoroughly cooked. Remove from the oven. Enjoy hot or cold. If not eating the Scotch eggs straight away, t's best to pop them into the fridge after they've cooled. Thanks as always for watching and supporting my channel. Please do give me a shout if you have any questions. 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 Scotch eggs - Nice and easy to make
I hope it's OK with you that I just quickly share my recent Christmas ordering book find at Booth's and also to natter on a bit about Waitrose, as I'm a big fan of theirs! I failed to mention in the video that there are also a few recipes in the Booths ordering book. There's a dedicated gluten free one and others that could easily be adapted to make them so. I'm such a fan of publications like these, and I'm forever inspired to make gluten free versions of standard recipes that are featured. Most standard cake recipes will adapt splendidly to gluten free versions, with just a few simple safe ingredients swaps. So do dig out you favourite recipe books and create gluten free versions of things that you enjoyed for yourself or those you love, who now can only tuck into all things gluten free! As always, thanks so much for watching and supporting my channel and blog. I will be back VERY soon with a delicious simple savoury recipe that I think you're going to love. For now, Liz x P.S. The pickled walnuts I mentioned are for the lovely Brenda and not for me as unfortunately they're NOT gluten free. 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/
Feeling the love for Booths Christmas ordering book and Waitrose in general
I was inspired to make this delicious leek and potato soup after seeing the Hairy Bikers rustle it up with such ease, on one of their programmes. The extra sign to give this soup a go, came after receiving a recipe request for a leek and potato soup from one of my lovely followers. I hope the video demonstrates how nice and simple this soup is to pop together. I can also confirm it tastes SO good and it got the thumbs up from Neil as well. We enjoyed this comforting soup with freshly buttered toast. Mine was gluten free of course... toasted on clean foil under the grill as always! Here's the written recipe for this yummy leek and potato soup, just in case it wasn't clear in the video... Ingredients 45g salted butter (or a dairy free alternative) 2 large leeks, washed well and finely sliced (I washed again once sliced) 2 large potatoes, peeled and cut into small dice 300ml gluten free chicken stock (you could use gf veg stock instead) 300ml milk (I used full fat but semi skimmed or a dairy free alternative would be fine) Plenty of ground white pepper (double check suitable for gf/dietary needs) Method Gently melt the butter in a large heavy botttomed pan. Add the prepared leeks and gently cook until they have softened. Add the diced potatoes and stir well. Pour in the stock and then the milk, and again stir well. Add a sprinkling of white pepper. Pop a lid on the pan and bring to a boil, before reducing the heat to allow the soup to gently simmer. Leave to cook for about 20 minutes or until the potatoes have softened. Turn off the heat and leave the pan to stand for a few minutes before blending the soup with a stick blender until its lovely and smooth. Season two taste and serve in warmed bowls. I sprinkled over a little dried parsley (again always check dietary suitability) and finished with a good few twists of cracked pepper! Thanks as ever for watching the videos I share. As always, please do get in touch if you have any questions. 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/
Leek and potato soup - Naturally gluten free and delicious! Original recipe by The Hairy Bikers
Sharing with you, how I make delicious gluten free Cherry Bakewell’s - such a lovely combination of light crispy pastry, yummy jam, soft almond frangipane, topped with glacé icing and crowned with a cherry . They may be a bit of a baking project, but they're SO worth the effort! Here is the link for the full written recipe that's over on my blog https://www.coeliacbydesign.com/gluten-free-cherry-bakewells/ if you have any questions, please do give me a shout. In this video I also wanted to share with you what I do when my pastry doesn't quite work out. Finished bakes don't have to look amazing, they simply need to taste good. The process of cooking and baking and enjoying what you've produced is what it's all about. Thanks for watching my videos and supporting my channel. It means such a lot 💫 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 Cherry Bakewell’s
This time I'm sharing with you a lovely recipe for a DELICIOUS gluten free cherry-almond loaf cake. Here's the link for the full written recipe that is on my blog https://www.coeliacbydesign.com/gluten-free-cherry-almond-loaf-cake/ As I mentioned, the original recipe for this easy to make gf cherry-almond loaf cake came from Nigella Lawson's book HOW TO BE A DOMESTIC GODDESS. There are many other recipes in the book that would also work when made completely gluten free. Never be afraid to test out gluten free versions of standard cake recipes you once enjoyed... as the majority of the time they will turn out amazingly well! I do hope you love this cake as much as I do (and all the people I've cut a slice for too!). As always, do give me a shout if anything isn't clear or you have any questions. Thanks for watching and for your support. It means so much and spurs me on 💫 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 cherry-almond loaf cake… it’s DELICIOUS!
A few snaps and bit of chatter from a WONDERFUL three night stay in Singapore in September 2023! ⚠️ Whilst all was well for me and my gluten free diet whilst we were in Singapore, it's important that you ask questions at the time of ordering drink and food to ensure all is OK for your own dietary needs. Unfortunately, even things like cocktails (Singapore slings) may on occasions contain gluten or pose a risk because of cross contamination ⚠️ There's so much to see and do in Singapore and I feel I only scratched the surface. I also wrote a blog post about our trip to Singapore, where I shared more information about our trip. Here's the link if you fancy having a read https://www.coeliacbydesign.com/gluten-free-in-singapore/ Thanks for watching and reading my blog posts. It means such a lot. 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 (and other joys!) in Singapore
I'm a HUGE fan of M&S soft gluten free white rolls and wanted to share with you a few ways I love to use them! You can find these splendid gluten free white rolls in the dedicated gluten free section at M&S. You will also find the GF breaded chicken I used in the video in the same aisle, but in the fridge. Whilst I've only shared four ideas in my video, I have SO many other delicious ideas for these lovely rolls. Here's a few I can think of right now... Use them to make garlic bread - spread with garlic butter and either toast or bake in the oven Add cheese for extra yumminess! Delicious things to fill them with: Pork, apple sauce and gluten free stuffing Turkey, cranberry sauce and gluten free stuffing Cream cheese, smoked salmon and watercress Grilled Halloumi, sweet chilli sauce (check GF) and a handful of mixed salad leaves Open egg and cress rolls Gluten free fish fingers and a generous spoonful of GF tartare sauce (salad leaves work well in this butty too, and I also highly recommend M&S gluten free fish fingers) Right that's a few more ideas from me, I know you'll have plenty of your own too! Thanks again for watching and supporting my channel. It means a LOT. 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 lunch ideas - Four delicious ways to use M&S gluten free white rolls
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