Crab rice noodles, baked polenta and spiced lentil pancakes: Yotam Ottolenghi’s gluten-free mains – recipes

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Yotam Ottolenghi

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Discover real variety in these gluten-free dishes: moreish noodles with lime and crab chilli oil, tropical lentil pancakes with mango and coconut relishes, and a rich baked polenta with feta and spiced tomatoes

The increased interest in gluten-free recipes garners strong opinions. On the one hand, coeliacs can find the confusion between them and those who have chosen a gluten-free diet frustrating (and possibly dangerous). Those who elect to go gluten-free, meanwhile – often on the grounds that they just feel much better without it – are equally baffled by the frustration (and even antipathy) that their choice inspires in others. For my part, while my diet will never be gluten-free simply for the sake of it, mealtimes are all the more interesting and varied for occasionally omitting it.

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