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Che Cooper
Che Cooper

Hi, I'm Che! I'm a passionate gluten-free cook who loves to create amazing gluten-free recipes that anyone can cook. From very basic dishes to fine dining experiences, I do it all. My mission is to prove that gluten-free food can be as mind-blowingly delicious as the regular stuff – and I'm here to make you a believer.

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Categories

Appetizers 5 Breakfast Recipes 8 Condiments 19 Date Night Recipes 47 Desserts 11 Drinks 4 Easy Meal Prep Recipes 36 Entrees 7 Family Dinner Recipes 56 Gluten-Free Bread - Pasta - Dough - Flour Recipes 14 Mains Recipes 37 Quick and Easy Gluten-Free Meals 37 Side Dishes 17 Summer Recipes 19 Winter Recipes 15

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🧀 Cauliflower Cheese Recipe

Just like your mum made it! 
Ingredients:
	•	1 large cauliflower, broken into florets
	•	2 tbsp butter
	•	2 tbsp plain flour (use GF flour if needed)
	•	2 cups (500 ml) milk (whole milk is best)
	•	1 tsp Dijon mustard (optional but recommended)
	•	1½ cups grated cheese or dairy-free if required (strong cheddar is ideal)
	•	Salt & pepper, to taste
	•	Optional: pinch of nutmeg, sprinkle of paprika, or a handful of Parmesan for the top

⸻

🧑‍🍳 Method:
	1.	Preheat your oven to 200°C (180°C fan) / 390°F.
	2.	Steam or boil the cauliflower florets for 5–7 minutes, until just tender. Drain and set aside.
	3.	In a saucepan, melt the butter, then stir in the flour to make a roux. Cook it for about 1 minute.
	4.	Gradually add the milk, whisking constantly, until you have a smooth, thick sauce.
	5.	Stir in the mustard, salt, pepper, and most of the cheese. Let it melt into a silky cheese sauce.
	6.	Place the cauliflower in a baking dish, pour over the cheese sauce, and sprinkle the remaining cheese (and a bit of Parmesan or paprika if using) on top.
	7.	Bake for 20–25 minutes until golden and bubbling.

#cauliflowercheese #cauliflowerrecipes #sundayroast #glutenfree
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🧀 Cauliflower Cheese Recipe Just like your mum made it! Ingredients: • 1 large cauliflower, broken into florets • 2 tbsp butter • 2 tbsp plain flour (use GF flour if needed) • 2 cups (500 ml) milk (whole milk is best) • 1 tsp Dijon mustard (optional but recommended) • 1½ cups grated cheese or dairy-free if required (strong cheddar is ideal) • Salt & pepper, to taste • Optional: pinch of nutmeg, sprinkle of paprika, or a handful of Parmesan for the top ⸻ 🧑‍🍳 Method: 1. Preheat your oven to 200°C (180°C fan) / 390°F. 2. Steam or boil the cauliflower florets for 5–7 minutes, until just tender. Drain and set aside. 3. In a saucepan, melt the butter, then stir in the flour to make a roux. Cook it for about 1 minute. 4. Gradually add the milk, whisking constantly, until you have a smooth, thick sauce. 5. Stir in the mustard, salt, pepper, and most of the cheese. Let it melt into a silky cheese sauce. 6. Place the cauliflower in a baking dish, pour over the cheese sauce, and sprinkle the remaining cheese (and a bit of Parmesan or paprika if using) on top. 7. Bake for 20–25 minutes until golden and bubbling. #cauliflowercheese #cauliflowerrecipes #sundayroast #glutenfree
3 days ago
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1/16
The gadgets are out today and I’m in full experimental mode.
Got garlic confiting away in the sous-vide, lemon peel going into the dehydrator for some vibrant lemon dust, and strawberries bubbling on the stove with sugar — which’ll get blitzed into a strawberry purée, dehydrated, then crushed into strawberry dust.

All of this? It’s for Saturday’s meal I’m making for the missus.

I’ve been itching to do some wild cooking again — and today’s the day. It’s gadget time.

@followers #fancystuff #cooking  #letsgetcooking
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The gadgets are out today and I’m in full experimental mode. Got garlic confiting away in the sous-vide, lemon peel going into the dehydrator for some vibrant lemon dust, and strawberries bubbling on the stove with sugar — which’ll get blitzed into a strawberry purée, dehydrated, then crushed into strawberry dust. All of this? It’s for Saturday’s meal I’m making for the missus. I’ve been itching to do some wild cooking again — and today’s the day. It’s gadget time. @followers #fancystuff #cooking #letsgetcooking
5 days ago
View on Instagram |
2/16
Lemon meringue pie is a classic dessert that’s cherished for its vibrant citrus flavor and cloud-like meringue topping. Now, if you’re following a gluten-free diet, you don’t have to miss out on this delightful treat. A gluten-free lemon meringue pie is just as scrumptious as the traditional version, and we’re here to share how you can savor this tangy delight without gluten. https://checooper.com/gluten-free-lemon-meringue-pie/#wpzoom-premium-recipe-card

Instagram check out my bio for my web link.

@followers 
#Lemonmeringuepie #glutenfree
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Lemon meringue pie is a classic dessert that’s cherished for its vibrant citrus flavor and cloud-like meringue topping. Now, if you’re following a gluten-free diet, you don’t have to miss out on this delightful treat. A gluten-free lemon meringue pie is just as scrumptious as the traditional version, and we’re here to share how you can savor this tangy delight without gluten. https://checooper.com/gluten-free-lemon-meringue-pie/#wpzoom-premium-recipe-card Instagram check out my bio for my web link. @followers #Lemonmeringuepie #glutenfree
6 days ago
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3/16
Pickled Red Cabbage — the zingy, crunchy sidekick you never knew you needed.

Perfect acidity. Killer crunch. Eye-popping colour. Goes with everything, lasts for ages, and takes bugger all effort.

Here’s what you’ll need:
	•	1 cup water
	•	1 cup vinegar
	•	1 red cabbage
	•	1 red onion
	•	1 cup sugar
	•	1 tbsp sea salt
	•	And whatever spices you love — think cinnamon, star anise, bay leaves, cloves, fennel, celery seed… go nuts.

Here’s how you do it:
In a small pan, combine your water, vinegar, sugar, salt, and spices. Bring it to a boil, then simmer on low for about 30 minutes. Let that bad boy cool completely, then fish out the hard spices like bay leaves and cinnamon sticks.

Meanwhile, finely slice your cabbage and onion — I use a mandolin, but your knife’s fine if you’ve got the patience.

Pop it all into a bowl with 2 teaspoons of salt. Give it a good mix, cover it with blue chuck cloth, and weigh it down with something — a tin of beans works. That draws out the moisture. Leave it for 20 minutes.

Once that’s done, chuck the cabbage into the cloth and squeeze out as much liquid as you can — like it owes you money.

Grab a sterilised jar, pack in the cabbage and onion, and pour over your cooled brine until it’s just covering everything. No floaters.

Lid on. Fridge. That’s it.

This stuff lasts forever and makes any plate sing. Honestly, you’ll wonder how you ever lived without it.

#pickledredcabbage #picklingveggies #redcabbge
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Pickled Red Cabbage — the zingy, crunchy sidekick you never knew you needed. Perfect acidity. Killer crunch. Eye-popping colour. Goes with everything, lasts for ages, and takes bugger all effort. Here’s what you’ll need: • 1 cup water • 1 cup vinegar • 1 red cabbage • 1 red onion • 1 cup sugar • 1 tbsp sea salt • And whatever spices you love — think cinnamon, star anise, bay leaves, cloves, fennel, celery seed… go nuts. Here’s how you do it: In a small pan, combine your water, vinegar, sugar, salt, and spices. Bring it to a boil, then simmer on low for about 30 minutes. Let that bad boy cool completely, then fish out the hard spices like bay leaves and cinnamon sticks. Meanwhile, finely slice your cabbage and onion — I use a mandolin, but your knife’s fine if you’ve got the patience. Pop it all into a bowl with 2 teaspoons of salt. Give it a good mix, cover it with blue chuck cloth, and weigh it down with something — a tin of beans works. That draws out the moisture. Leave it for 20 minutes. Once that’s done, chuck the cabbage into the cloth and squeeze out as much liquid as you can — like it owes you money. Grab a sterilised jar, pack in the cabbage and onion, and pour over your cooled brine until it’s just covering everything. No floaters. Lid on. Fridge. That’s it. This stuff lasts forever and makes any plate sing. Honestly, you’ll wonder how you ever lived without it. #pickledredcabbage #picklingveggies #redcabbge
6 days ago
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4/16
Ultimate Crispy British Roast Potatoes
 
Discover the secret to perfect crispy roast potatoes!

Ingredients:
1kg waxy potatoes
1 tsp bicarbonate of soda
Oil
Salt & cracked black pepper.

Method:
Start by peeling your potatoes and cutting them in half. Rinse off excess starch and boil in salted water until just tender. Drain and let them steam dry for 5–8 minutes.

Meanwhile, add enough oil to cover the bottom of a baking tray and pop it into a 200°C oven to heat up.

In a bowl, toss the potatoes with salt, cracked black pepper, and 1 tsp of bicarb soda. Optional: add rosemary, garlic, or your favourite herbs.

Carefully add potatoes to the hot tray, coat well in the oil, and roast until golden and crispy—flip halfway through for even crunch.

Once done, drain on paper towel and serve with your favourite main—perfect with a Sunday roast!

#roastpotatoes, #cookinghacks, #foodtutorial, #crispyfood, #vegetarianrecipe
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Ultimate Crispy British Roast Potatoes Discover the secret to perfect crispy roast potatoes! Ingredients: 1kg waxy potatoes 1 tsp bicarbonate of soda Oil Salt & cracked black pepper. Method: Start by peeling your potatoes and cutting them in half. Rinse off excess starch and boil in salted water until just tender. Drain and let them steam dry for 5–8 minutes. Meanwhile, add enough oil to cover the bottom of a baking tray and pop it into a 200°C oven to heat up. In a bowl, toss the potatoes with salt, cracked black pepper, and 1 tsp of bicarb soda. Optional: add rosemary, garlic, or your favourite herbs. Carefully add potatoes to the hot tray, coat well in the oil, and roast until golden and crispy—flip halfway through for even crunch. Once done, drain on paper towel and serve with your favourite main—perfect with a Sunday roast! #roastpotatoes, #cookinghacks, #foodtutorial, #crispyfood, #vegetarianrecipe
1 week ago
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5/16
Gluten-Free Fluffy Pancakes with Smoky Streaky Bacon & Maple Syrup

No wonder the Americans love this combo—sweet meets savoury, smoky meets salty, and that maple syrup just ties it all together. The pancakes? Fluffy as clouds and made in bloody heaven if you ask me. Best part? They’re gluten-free AND dairy-free.

 #FluffyPancakes #glutenfreebreakfast #pancakes
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Gluten-Free Fluffy Pancakes with Smoky Streaky Bacon & Maple Syrup No wonder the Americans love this combo—sweet meets savoury, smoky meets salty, and that maple syrup just ties it all together. The pancakes? Fluffy as clouds and made in bloody heaven if you ask me. Best part? They’re gluten-free AND dairy-free. #FluffyPancakes #glutenfreebreakfast #pancakes
1 week ago
View on Instagram |
6/16
This weekend’s dinner plans?

100% made in-house, and yep—completely gluten-free.

I’ve been hanging out to get stuck into some proper fine dining, and this weekend I’m going all in to cook my amazing wife an unforgettable meal.

Can’t wait to plate this one up.

This is my menu 👇

Tempura prawns with pea risotto, lemon dust and watercress garnish.

Beef fillet with smoked carrot purée, million layered potatoes, red wine jus, soy broccolini, soy cured egg yolk, fried leek garnish.

Crème brûlée with strawberry dust, mini pavlova and lemon curd.

What are your dinner plans this weekend?

@followers 
#weekenddinnerplans #dinnerplans #cookingforthemrs #glutenfree
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This weekend’s dinner plans? 100% made in-house, and yep—completely gluten-free. I’ve been hanging out to get stuck into some proper fine dining, and this weekend I’m going all in to cook my amazing wife an unforgettable meal. Can’t wait to plate this one up. This is my menu 👇 Tempura prawns with pea risotto, lemon dust and watercress garnish. Beef fillet with smoked carrot purée, million layered potatoes, red wine jus, soy broccolini, soy cured egg yolk, fried leek garnish. Crème brûlée with strawberry dust, mini pavlova and lemon curd. What are your dinner plans this weekend? @followers #weekenddinnerplans #dinnerplans #cookingforthemrs #glutenfree
1 week ago
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7/16
Let’s make my gluten-free hash browns!
They’re a walk in the park and better than anything in the frozen aisle. Crisp on the outside, fluffy in the middle—perfect with poached eggs and hollandaise.

Ingredients:
	•	3 waxy potatoes, peeled & grated
	•	1 egg
	•	1½ tbsp gluten-free plain flour
	•	Salt & cracked black pepper
	•	1 tsp smoked paprika (optional)
	•	Olive oil for shallow frying

Quick Method:
	1.	Grate potatoes and squeeze out excess moisture using cheesecloth or a clean tea towel.
	2.	Mix with egg, flour, seasoning, and paprika.
	3.	Heat olive oil in a skillet over medium-high.
	4.	Scoop spoonfuls into the pan (use a mould if you like). Flatten gently.
	5.	Fry 3–4 mins each side until golden.
	6.	Drain on paper towels.

Serve hot with poached eggs & hollandaise. #hashbrowns #glutenfree #breakfastideas
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Let’s make my gluten-free hash browns! They’re a walk in the park and better than anything in the frozen aisle. Crisp on the outside, fluffy in the middle—perfect with poached eggs and hollandaise. Ingredients: • 3 waxy potatoes, peeled & grated • 1 egg • 1½ tbsp gluten-free plain flour • Salt & cracked black pepper • 1 tsp smoked paprika (optional) • Olive oil for shallow frying Quick Method: 1. Grate potatoes and squeeze out excess moisture using cheesecloth or a clean tea towel. 2. Mix with egg, flour, seasoning, and paprika. 3. Heat olive oil in a skillet over medium-high. 4. Scoop spoonfuls into the pan (use a mould if you like). Flatten gently. 5. Fry 3–4 mins each side until golden. 6. Drain on paper towels. Serve hot with poached eggs & hollandaise. #hashbrowns #glutenfree #breakfastideas
1 week ago
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8/16
This is the perfect winter dish – my slow-cooked Chinese beef & broccoli.
It’s gluten-free, bloody delicious, and packed with flavour.
Watch the video to see how it comes together – or chuck it all in the slow cooker and let it do the work for you! 

#slowcookedChinesebeefandbroccoli #slowcooked #Chinesebeefandbroccoli #winterrecipes
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This is the perfect winter dish – my slow-cooked Chinese beef & broccoli. It’s gluten-free, bloody delicious, and packed with flavour. Watch the video to see how it comes together – or chuck it all in the slow cooker and let it do the work for you! #slowcookedChinesebeefandbroccoli #slowcooked #Chinesebeefandbroccoli #winterrecipes
2 weeks ago
View on Instagram |
9/16
Thai Chicken Meatballs with Thai Curry Sauce
Big flavour, gluten-free, and perfect for dinner or entertaining — these Thai-inspired chicken meatballs are packed with fresh herbs, zingy lime, and a creamy coconut sauce that’ll have you licking the bowl.

Ingredients:
• 500g chicken mince
• 1-inch lemongrass (bruised)
• 2cm ginger (bruised)
• 1 tbsp minced garlic
• 2 kaffir lime leaves
• 2 spring onions
• 1 tbsp coriander root (chopped)
• ½ tbsp each: fish sauce, lime juice, dark GF soy
• 2 Thai basil leaves (or regular basil)
• 1 egg
• GF breadcrumbs (4 tbsp, or more if needed)
• Salt & cracked black pepper

Quick Method:
 1. Blitz ginger, garlic, lime leaf, soy, lime juice, fish sauce, egg & seasonings in a blender.
 2. Mix that with mince, breadcrumbs & basil.
 3. Roll into meatballs & chill for 2 hours.
 4. Brown in a pan, then remove.
 5. Add Thai red curry paste & coconut cream/milk to the pan.
 6. Return meatballs to sauce, cook through.
 7. Serve over rice. Done!

#thaimeatballs #meatballs #thaicurrysauce #cookingglutenfree  Followers and Viewers
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Thai Chicken Meatballs with Thai Curry Sauce Big flavour, gluten-free, and perfect for dinner or entertaining — these Thai-inspired chicken meatballs are packed with fresh herbs, zingy lime, and a creamy coconut sauce that’ll have you licking the bowl. Ingredients: • 500g chicken mince • 1-inch lemongrass (bruised) • 2cm ginger (bruised) • 1 tbsp minced garlic • 2 kaffir lime leaves • 2 spring onions • 1 tbsp coriander root (chopped) • ½ tbsp each: fish sauce, lime juice, dark GF soy • 2 Thai basil leaves (or regular basil) • 1 egg • GF breadcrumbs (4 tbsp, or more if needed) • Salt & cracked black pepper Quick Method: 1. Blitz ginger, garlic, lime leaf, soy, lime juice, fish sauce, egg & seasonings in a blender. 2. Mix that with mince, breadcrumbs & basil. 3. Roll into meatballs & chill for 2 hours. 4. Brown in a pan, then remove. 5. Add Thai red curry paste & coconut cream/milk to the pan. 6. Return meatballs to sauce, cook through. 7. Serve over rice. Done! #thaimeatballs #meatballs #thaicurrysauce #cookingglutenfree Followers and Viewers
2 weeks ago
View on Instagram |
10/16
The best gluten-free beef pie ever! 

Beef Pie Filling (Gluten-Free)
Ingredients:
	•	500g beef chuck (1-inch cubes)
	•	2 onions, 3 carrots (diced)
	•	3 garlic cloves (crushed)
	•	1 glass red wine
	•	400ml gluten-free beef stock
	•	2 tbsp tomato paste
	•	200g crushed tomatoes
	•	Gluten-free flour (to dust meat)
	•	½ cup parsley (chopped)
	•	1 tsp thyme, ½ tsp cumin, ¼ tsp nutmeg
	•	Oil, salt & white pepper

Method:
	1.	Preheat oven to 160°C (fan). Season and flour the beef.
	2.	Brown beef in a hot, oiled ovenproof pot. Set aside.
	3.	In the same pot, cook onions, 1 carrot, and garlic until soft.
	4.	Add thyme, spices, and wine. Reduce by half.
	5.	Stir in tomato paste, crushed tomatoes, and remaining carrots.
	6.	Return beef to the pot, add stock, season again.
	7.	Bring to a boil, then cook in the oven (covered) for 1.5 hours or until tender.
	8.	Stir in parsley and adjust seasoning.

⸻

Gluten-Free Shortcrust Pastry

Ingredients:
	•	600g GF plain flour
	•	6 tsp xanthan gum
	•	120g ground almonds
	•	1 tbsp salt
	•	260g chilled butter
	•	3 eggs (beaten)
	•	3–6 tbsp cold water

Method:
	1.	Mix flour, xanthan gum, salt, and almonds in a bowl.
	2.	Grate in butter and rub into flour until crumbly.
	3.	Stir in eggs, then water a little at a time to form a soft dough.
	4.	Flatten into a thick oval, wrap in baking paper, chill for 30 mins.
	5.	Roll out between floured baking paper and cling film to 0.5cm thick.
	6.	Line a greased 24cm pie dish with pastry, trim edges.
	7.	Prick base with a fork, blind bake at 180°C for 10 mins with beads.
	8.	Remove beads, bake for another 10 mins at 160°C.
	9.	Cool before filling.

To Finish:
	•	Roll out remaining pastry for the lid, cut slits for steam.
	•	Add cooled filling, cover with lid, egg wash the top.
	•	Bake at 185°C until golden and hot inside.

#glute#glutenfreebeefpiep#beefpieenfreerecipes
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The best gluten-free beef pie ever! Beef Pie Filling (Gluten-Free) Ingredients: • 500g beef chuck (1-inch cubes) • 2 onions, 3 carrots (diced) • 3 garlic cloves (crushed) • 1 glass red wine • 400ml gluten-free beef stock • 2 tbsp tomato paste • 200g crushed tomatoes • Gluten-free flour (to dust meat) • ½ cup parsley (chopped) • 1 tsp thyme, ½ tsp cumin, ¼ tsp nutmeg • Oil, salt & white pepper Method: 1. Preheat oven to 160°C (fan). Season and flour the beef. 2. Brown beef in a hot, oiled ovenproof pot. Set aside. 3. In the same pot, cook onions, 1 carrot, and garlic until soft. 4. Add thyme, spices, and wine. Reduce by half. 5. Stir in tomato paste, crushed tomatoes, and remaining carrots. 6. Return beef to the pot, add stock, season again. 7. Bring to a boil, then cook in the oven (covered) for 1.5 hours or until tender. 8. Stir in parsley and adjust seasoning. ⸻ Gluten-Free Shortcrust Pastry Ingredients: • 600g GF plain flour • 6 tsp xanthan gum • 120g ground almonds • 1 tbsp salt • 260g chilled butter • 3 eggs (beaten) • 3–6 tbsp cold water Method: 1. Mix flour, xanthan gum, salt, and almonds in a bowl. 2. Grate in butter and rub into flour until crumbly. 3. Stir in eggs, then water a little at a time to form a soft dough. 4. Flatten into a thick oval, wrap in baking paper, chill for 30 mins. 5. Roll out between floured baking paper and cling film to 0.5cm thick. 6. Line a greased 24cm pie dish with pastry, trim edges. 7. Prick base with a fork, blind bake at 180°C for 10 mins with beads. 8. Remove beads, bake for another 10 mins at 160°C. 9. Cool before filling. To Finish: • Roll out remaining pastry for the lid, cut slits for steam. • Add cooled filling, cover with lid, egg wash the top. • Bake at 185°C until golden and hot inside. #glute#glutenfreebeefpiep#beefpieenfreerecipes
2 weeks ago
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11/16
Let’s make my bloody delicious Teriyaki Lime Chicken Wings! Gluten-free, dairy-free, and so easy it’s criminal. Sticky, zesty, and packed with flavor—get ready to lick your fingers!

Ingredients:
2 tablespoons rice flour.
1  kilo of chicken wings.
4 tablespoons gluten-free soy sauce.
1 tablespoon minced garlic.
1 teaspoon minced ginger.
4 tablespoons brown sugar or honey.
1 tablespoon gluten-free corn flour.
1  lime zested and juiced.
2  spring onions finely sliced.
1  red chili finely sliced.
Jasmine rice to serve.

Instructions:
Preheat your oven to 200°C. Line a baking tray with parchment paper. Here’s a tip: spray your baking tray with a bit of oil first to stop the parchment paper from moving around.

In a large bowl, add the flour and season with salt and cracked black pepper. Toss the chicken wings in the flour, massaging it into the wings to coat them evenly. Spread the wings evenly on the baking tray and bake for 15 minutes until they start to brown.

While the chicken cooks, make the glaze. In a small pan, combine the soy sauce, garlic, ginger, sugar (or honey), and 150ml of water. Cook until bubbling and slightly thickened. In a separate small bowl, mix one tablespoon of gluten-free corn flour with a little water to create a slurry. Whisk the slurry into the glaze and cook for another four minutes until thickened. Squeeze in the lime juice, but set aside the lime zest for later.

After 15 minutes, brush most of the glaze over the chicken wings and return them to the oven for 10 more minutes. Brush on a second layer of glaze and bake for another five minutes. Keep an eye on the color and adjust the timings as needed based on your oven.

Remove the wings from the oven and give them a final brush of the glaze. Sprinkle with the reserved lime zest, spring onions, and red chili. Serve with jasmine rice and pak choy for a complete meal.
	
Enjoy these sticky, zesty wings!

#TeriyakiChickenWings #Teriyaki #ChickenWings #glutenfreecooking
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Let’s make my bloody delicious Teriyaki Lime Chicken Wings! Gluten-free, dairy-free, and so easy it’s criminal. Sticky, zesty, and packed with flavor—get ready to lick your fingers! Ingredients:
2 tablespoons rice flour.
1 kilo of chicken wings. 4 tablespoons gluten-free soy sauce.
1 tablespoon minced garlic.
1 teaspoon minced ginger.
4 tablespoons brown sugar or honey.
1 tablespoon gluten-free corn flour.
1 lime zested and juiced.
2 spring onions finely sliced.
1 red chili finely sliced.
Jasmine rice to serve. Instructions: Preheat your oven to 200°C. Line a baking tray with parchment paper. Here’s a tip: spray your baking tray with a bit of oil first to stop the parchment paper from moving around. In a large bowl, add the flour and season with salt and cracked black pepper. Toss the chicken wings in the flour, massaging it into the wings to coat them evenly. Spread the wings evenly on the baking tray and bake for 15 minutes until they start to brown. While the chicken cooks, make the glaze. In a small pan, combine the soy sauce, garlic, ginger, sugar (or honey), and 150ml of water. Cook until bubbling and slightly thickened. In a separate small bowl, mix one tablespoon of gluten-free corn flour with a little water to create a slurry. Whisk the slurry into the glaze and cook for another four minutes until thickened. Squeeze in the lime juice, but set aside the lime zest for later. After 15 minutes, brush most of the glaze over the chicken wings and return them to the oven for 10 more minutes. Brush on a second layer of glaze and bake for another five minutes. Keep an eye on the color and adjust the timings as needed based on your oven. Remove the wings from the oven and give them a final brush of the glaze. Sprinkle with the reserved lime zest, spring onions, and red chili. Serve with jasmine rice and pak choy for a complete meal. Enjoy these sticky, zesty wings! #TeriyakiChickenWings #Teriyaki #ChickenWings #glutenfreecooking
2 weeks ago
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12/16
Let’s cook my gluten-free sausage rolls! They are super easy and delicious.

Ingredients:
4  sausages (beef, pork, or chicken; I’ve gone for pork with onion and sage, skins removed)
1⁄4 tsp cinnamon
1 tsp cumin
1 tsp coriander
1⁄4 tsp five spice
1 tbsp gluten-free breadcrumbs
2 tbsp fresh parsley
A good massive dollop of Gods of Sauces Thai Chilli Jam
Sea salt and cracked black pepper (to season)
1 tbsp minced garlic

Instructions:
Mix all your ingredients together until well combined and set aside.

Next, get your gluten-free rough puff pastry out of the fridge. Make sure you’ve pre-rolled it, and that it’s been in the fridge for a good hour. It needs to be really cold—this will make it much easier to work with, if shop bought follow the instructions on the packet.

Using a pizza cutter or an extremely sharp knife, slice your pastry into rectangles of whatever size you prefer. I’m making bigger sausage rolls.

Preheat your oven to 220°C.

recommend popping your filling into the fridge for half an hour, covered, after mixing. This helps it set a little and makes it easier to handle.

Take your pastry rectangles and place your filling inside. Shape the filling into an even log, but don’t overfill or underfill. Roll your sausage rolls up and seal the edges.

Lightly brush the tops with beaten egg.

Place your sausage rolls on a baking tray lined with parchment paper and bake in the oven for 25 minutes, or until golden brown.

Remove from the oven and place them on a rack to cool for 15–20 minutes before eating.

Serving Suggestions:
Pair these sausage rolls with my blue cheese dipping sauce for the ultimate flavour combo. Yum, yum, yum!

#glutenfreesausagerolls #sausagerolls #GlutenFreeLiving #cookingglutenfree
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Let’s cook my gluten-free sausage rolls! They are super easy and delicious. Ingredients:
4 sausages (beef, pork, or chicken; I’ve gone for pork with onion and sage, skins removed)
1⁄4 tsp cinnamon
1 tsp cumin
1 tsp coriander
1⁄4 tsp five spice
1 tbsp gluten-free breadcrumbs
2 tbsp fresh parsley
A good massive dollop of Gods of Sauces Thai Chilli Jam Sea salt and cracked black pepper (to season) 1 tbsp minced garlic Instructions: Mix all your ingredients together until well combined and set aside. Next, get your gluten-free rough puff pastry out of the fridge. Make sure you’ve pre-rolled it, and that it’s been in the fridge for a good hour. It needs to be really cold—this will make it much easier to work with, if shop bought follow the instructions on the packet. Using a pizza cutter or an extremely sharp knife, slice your pastry into rectangles of whatever size you prefer. I’m making bigger sausage rolls. Preheat your oven to 220°C. recommend popping your filling into the fridge for half an hour, covered, after mixing. This helps it set a little and makes it easier to handle. Take your pastry rectangles and place your filling inside. Shape the filling into an even log, but don’t overfill or underfill. Roll your sausage rolls up and seal the edges. Lightly brush the tops with beaten egg. Place your sausage rolls on a baking tray lined with parchment paper and bake in the oven for 25 minutes, or until golden brown. Remove from the oven and place them on a rack to cool for 15–20 minutes before eating. Serving Suggestions: Pair these sausage rolls with my blue cheese dipping sauce for the ultimate flavour combo. Yum, yum, yum! #glutenfreesausagerolls #sausagerolls #GlutenFreeLiving #cookingglutenfree
2 weeks ago
View on Instagram |
13/16
Here’s what I cooked for dinner last night. I’ve been absolutely itching to get back into some me-style cooking. Lately, I’ve been doing a lot of recipes for other people—which is totally fine—but I’ve been craving a bit more creativity in the kitchen.

My neighbour Morris gave me some fresh fish, so I thought I’d try something a little different. This is what I came up with—and honestly, it turned out pretty bloody yum.

Big thanks to Morris—dinner was a winner.

Bonito with pea & mint puree, snow pea salad, parsley dressing, sweet potato fondant.

@highlight #glutenfreeisgorgeous  #bonito #dinner #cheflife
Here’s what I cooked for dinner last night. I’ve been absolutely itching to get back into some me-style cooking. Lately, I’ve been doing a lot of recipes for other people—which is totally fine—but I’ve been craving a bit more creativity in the kitchen.

My neighbour Morris gave me some fresh fish, so I thought I’d try something a little different. This is what I came up with—and honestly, it turned out pretty bloody yum.

Big thanks to Morris—dinner was a winner.

Bonito with pea & mint puree, snow pea salad, parsley dressing, sweet potato fondant.

@highlight #glutenfreeisgorgeous  #bonito #dinner #cheflife
Here’s what I cooked for dinner last night. I’ve been absolutely itching to get back into some me-style cooking. Lately, I’ve been doing a lot of recipes for other people—which is totally fine—but I’ve been craving a bit more creativity in the kitchen.

My neighbour Morris gave me some fresh fish, so I thought I’d try something a little different. This is what I came up with—and honestly, it turned out pretty bloody yum.

Big thanks to Morris—dinner was a winner.

Bonito with pea & mint puree, snow pea salad, parsley dressing, sweet potato fondant.

@highlight #glutenfreeisgorgeous  #bonito #dinner #cheflife
Here’s what I cooked for dinner last night. I’ve been absolutely itching to get back into some me-style cooking. Lately, I’ve been doing a lot of recipes for other people—which is totally fine—but I’ve been craving a bit more creativity in the kitchen.

My neighbour Morris gave me some fresh fish, so I thought I’d try something a little different. This is what I came up with—and honestly, it turned out pretty bloody yum.

Big thanks to Morris—dinner was a winner.

Bonito with pea & mint puree, snow pea salad, parsley dressing, sweet potato fondant.

@highlight #glutenfreeisgorgeous  #bonito #dinner #cheflife
checooper_wa
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Here’s what I cooked for dinner last night. I’ve been absolutely itching to get back into some me-style cooking. Lately, I’ve been doing a lot of recipes for other people—which is totally fine—but I’ve been craving a bit more creativity in the kitchen. My neighbour Morris gave me some fresh fish, so I thought I’d try something a little different. This is what I came up with—and honestly, it turned out pretty bloody yum. Big thanks to Morris—dinner was a winner. Bonito with pea & mint puree, snow pea salad, parsley dressing, sweet potato fondant. @highlight #glutenfreeisgorgeous #bonito #dinner #cheflife
2 weeks ago
View on Instagram |
14/16
Did you know how easy it is to cook duck?

It’s honestly a bloody walk in the park — all you need is a bit of guidance.
Watch the video to learn how to cook the perfect duck, step by step.

#howtocookduck #cookingduck #duck #protip
checooper_wa
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Did you know how easy it is to cook duck? It’s honestly a bloody walk in the park — all you need is a bit of guidance. Watch the video to learn how to cook the perfect duck, step by step. #howtocookduck #cookingduck #duck #protip
2 weeks ago
View on Instagram |
15/16
My braised red cabbage is the perfect side dish—especially for a Sunday roast, duck, or beef. It’s rich, vibrant in colour, and has a beautiful texture with just the right amount of crisp. One bite and it’ll take you straight back to Christmas.

Ingredients:
1 red cabbage
1  sliced red onion
1 cup brown sugar or honey
200 ml cider vinegar
1 glass red wine
50 g butter
1 tsp cinnamon powder
1 tsp Chinese 5 spice powder
1⁄4 tsp nutmeg powder
1⁄4 tsp fennel seeds
2 tbs light gluten-free soy sauce
1 tsp sesame oil
Season with salt & white ground pepper

Directions:
Begin by quartering the red cabbage and removing the core, then finely shred the cabbage. Transfer it to a spacious pan along with red onion, brown sugar, cider vinegar, red wine, butter, and a cinnamon stick. Season generously. Bring the mixture to a simmer, cover with a lid, reduce the heat, and let it cook for 1 1/2 hours, stirring occasionally. Uncover and continue cooking for an additional 30 minutes until the cabbage reaches a tender consistency. This dish can be stored for up to two days or frozen for two months. When ready to enjoy, reheat until piping hot.

#briasedredcabbage #redcabbage #sidedish
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My braised red cabbage is the perfect side dish—especially for a Sunday roast, duck, or beef. It’s rich, vibrant in colour, and has a beautiful texture with just the right amount of crisp. One bite and it’ll take you straight back to Christmas. Ingredients: 1 red cabbage
1 sliced red onion
1 cup brown sugar or honey
200 ml cider vinegar
1 glass red wine
50 g butter
1 tsp cinnamon powder
1 tsp Chinese 5 spice powder
1⁄4 tsp nutmeg powder
1⁄4 tsp fennel seeds
2 tbs light gluten-free soy sauce
1 tsp sesame oil Season with salt & white ground pepper Directions: Begin by quartering the red cabbage and removing the core, then finely shred the cabbage. Transfer it to a spacious pan along with red onion, brown sugar, cider vinegar, red wine, butter, and a cinnamon stick. Season generously. Bring the mixture to a simmer, cover with a lid, reduce the heat, and let it cook for 1 1/2 hours, stirring occasionally. Uncover and continue cooking for an additional 30 minutes until the cabbage reaches a tender consistency. This dish can be stored for up to two days or frozen for two months. When ready to enjoy, reheat until piping hot. #briasedredcabbage #redcabbage #sidedish
3 weeks ago
View on Instagram |
16/16
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