One good place to look is http://coeliac.info/suppboard/ which contains a lot of recipes the vast majority of which will have been tried and tested by the people who posted them.

If you are looking for a recipe but can't find one, or want other gluten free/coeliac-related advice. it is also worth posting on http://members2.boardhost.com/glutenfree/ if you don't already.

Hi Kirsty

The first thing you need to ensure is that you are using a wheat and gluten-free mix/flour substitute, not all the GF mixes are also wheat-free.  The Dietary Specials and Schar products are all GF and WF.

Bobby had some good suggestions if you have not already looked at those sites.

There are also gluten-free recipe books available in book shops, as long as you are using your gluten-free/wheat-free substitute.  Can I also suggest that you look on the Nutrition Point website www.nutritionpoint.co.uk and go to recipes, the recipes there are for Dietary Specials products and Schar products which are both gluten-free and wheat-free. 

If you enjoy surfing the internet then try going to one of the search engines, i.e. google and look up recipes for cornflour or rice flour – lots of ideas out there.

Lastly – a favourite recipe, a difficult one as I love lots of different foods but I love pasta and this one is very seasonal

Chicken,  Lemon and Asparagus Pasta

Serves 4

300g (11oz) DS Penne Pasta                                   1 x 15mlsp fresh basil, chopped

110g (4oz) asparagus, cut into short lengths              salt and freshly ground black pepper

60g (2oz) frozen petits pois, defrosted                      225g (8oz) chicken breast, cut into

200ml (7floz)crème fraîche                                       strips

4 x 15mlsp (4 tablspn)  milk                                    25g (1oz) Parmesan cheese, grated

1 x 5mlsp lemon zest                                                Basil leaves for garnish

25g (1oz) butter

Method

1. Cook the Penne pasta in plenty of boiling, lightly salted water with a dash of olive oil for about 7 minutes. At the same time cook the asparagus in a little lightly salted water for 4 - 5 minutes, drain.
2. Pan fry the chicken breast strips for 4 -5 minutes or until cooked through.
3. Meanwhile, melt the butter in a saucepan and add the petits pois, then stir in the crème fraîche, milk, ½ the lemon zest, chopped basil and seasoning.  Heat gently, stirring for about 3 minutes.
4. Drain pasta and rinse through with boiling water. 
5. Combine asparagus, pasta, and crème fraîche mixture together, add the pan-fried chicken breast strips.
6. Reheat for a few moments, then, divide between 4 warmed plates. Sprinkle over Parmesan cheese and the remaining lemon zest, garnish with basil leaves. Serve at once

NB Penne or Fusilli  shaped pasta could be used in this recipe, cook pasta  for the time stated on the packet.

 Good Luck

Regards

Gill