Here is a selection of Gluten-free recipes we hope you will enjoy!

We're always looking for new and exciting recipes, so please send us an email if you have any great recipes we could add to this list.


Tuna quiche


100g Orgran Gluten Free All Purpose Pastry Mix                                                                                                                                                              

pinch of salt (optional)
2 tsp. sugar
3 tsp. Orgran No Egg
160g drained tuna
1 tsp. parsley chopped
pinch of black pepper
1 small onion, chopped
3/4 cup water (190ml)
1 tbsp. lemon juice


Preheat oven to 163C (325F)

  1. Follow the instruction on the Orgran Gluten Free All Purpose Pastry Mix packet to make pastry base.
  2. Roll out pastry and line a 20cm pie pan with the pastry.
  3. Mix together tuna, lemon juice, parsley, seasoning and sugar.
  4. Sprinkle onions onto pastry and cover with tuna mixture.
  5. Mix No Egg with water and beat to smooth, then pour over filling.
  6. Bake in preheated oven for 40-45 minutes.


Eggplant Lasagne



Orgran Lasagne Mini Sheets (follow cooking instructions on the box)


650g eggplants (cut into 5 mm slices)
4 tbs. of finely shredded basil
Olive oil (for greasing)
30g grated Parmesan cheese

Béchamel Sauce

⅓ cup Orgran gluten-free plain flour
2 ½ cups skim milk
1 garlic clove
40 g sliced carrots
2 tbs. reduced fat spread
1 large fresh flat-leaf parsley

Tomato Sauce

3 tsp. olive oil
1 crushed garlic clove
250g finely chopped onions
1 tsp. dried oregano
825g canned tomato pieces
Salt & black pepper (to taste)


Preheat oven 180°C (356°F)                                                                                                                                                                                    Lightly grease a 325 x 225 x 50mm or 13” x 9” x 2” ovenproof dish with oil

 Tomato Sauce

  1. Combine garlic, onion, oregano, salt and pepper into tomato pieces

Béchamel Sauce

  1. Pour the milk into a saucepan; add the carrots, clove, parsley and peppercorns.
  2. Bring to the boil.
  3. Remove the pan from the heat, cover and leave the mixture to infuse for 30-40 minutes.
  4. Meanwhile, make the tomato sauce.
  5. Heat the oil in a large saucepan over medium heat; add the onions and fry for 6-8 minutes, until   
  6. softened, but not browned.
  7. Add garlic to the pan and cook for a further 1-2 minutes.
  8. Add tomatoes and oregano and bring to the boil then simmer, uncovered, for 45 minutes, stirring
  9. frequently, or until reduced by about one-third and then season to taste.
  10. Meanwhile steam the eggplant single-layer batches for 4-5 minutes each batch, until softened. Put aside.
  11. To complete the bechamel sauce, strain the infused milk and discard the flavourings.
  12. Melt the spread in a saucepan, stir in the flour and cook for 1 minute.
  13. Slowly whisk in the milk and bring to boil, whisking continuously until the sauce is thick enough to thinly coat the back of a spoon. Simmer for 3 minutes then add salt, pepper and freshly grated nutmeg to taste

Lasagne sheets preparation and Assembly

  1. Prepare Lasagne sheets as per instructions on the box
  2. Place 2 sheets of pasta in the bottom of the dish and pour over a third of the tomato sauce. Sprinkle with basil.
  3. Arrange the eggplant slices in a single layer on top and spoon over the bechamel sauce.
  4. Repeat the layers and top with a layer of Lasagne.
  5. Pour the remaining bechamel over the top and sprinkle with the Parmesan cheese.
  6. Bake the Lasagne for 35-40 minutes until golden brown and bubbling hot,
  7. Serve straight from the dish


Pizza Base


1 cup warm water (250ml)
½ cup maize corn flour (70g)
¾ cup rice flour (135g)
½ cup potato starch (85g)
⅓ cup Orgran GFG (50g)
1 tsp. raw sugar (3g)
½ tsp. salt (2g)
3 tbs. vegetable oil
1 sachet (Tandaco) dry yeast (7g)


Preheat oven to 180°C (355°F)
Lightly grease pizza tray

  1. Mix dry ingredients including yeast in a large bowl.
  2. Add warm water and mix to form a soft dough.
  3. Knead until the dough is smooth and elastic.
  4. Cover the dough and leave in a warm place to rise for approximately 20 minutes.
  5. With oiled fingers, pat the dough onto pizza tray to form base.
  6. Bake for approx. 10 minutes or until light brown.


Zucchini slice


375g zucchini, grated
1 cup grated cheese
3 rashers bacon, chopped
½ small onion, grated
5 eggs
⅔ cup Orgran self-raising flour (90g)
⅓ cup Orgran bread mix
⅓ cup oil
¾ tsp. salt
¼ tsp. pepper


Preheat oven to moderate (approximately 160ºC – 180ºC or 320ºF – 355ºF)
Grease baking tin and line with baking paper (20x 30 cm).

  1. Whisk eggs and oil together.
  2. Add flour and whisk to smooth.
  3. Add the rest of the ingredients and place in prepared baking tin.
  4. Bake in preheated oven for 40-45 minutes.


Cheese loaf


⅔ cup warm water (170ml)
1 cup warm milk (250ml)
30 g butter or margarine
1 ⅔ cups maize corn flour (235g)
½ cup & 2 level tbs. rice flour (100g)
⅔ cup Orgran GFG (100g)
1 tsp. raw sugar (12g)
1 tsp. salt (4g)
¼ tsp. dry mustard powder
¼ tsp. black pepper
1 egg, lightly beaten
1 cup grated cheese
1 crushed garlic clove
1 tbs. chopped parsley
4 tsp. gluten-free baking powder (16g)
1 sachet (7g) dry yeast (Tandaco)


Preheat oven to 170ºC (340ºF)
Grease bread tin.

  1. Combine all dry ingredients in a big bowl and mix.
  2. Rub margarine through dry ingredients to form a crumb-like mixture.
  3. Add grated cheese and mix well.
  4. Add lightly beaten egg to dry mixture.
  5. Add warm milk and water and combine to form a smooth and consistent mixture.
  6. Spoon mixture into prepared bread tin, cover with a clean tea towel and leave to stand in a warm, dry place for 30 minutes.
  7. Brush top of loaf with milk and bake in the oven for approx. 35 minutes or until bread is baked.
  8. Sprinkle top with cheese and bake for a further 5 minutes.
  9. When loaf is baked, remove from tin as soon as possible and allow to cool on a wire rack for at least 30 minutes before slicing.




This gluten free bread recipe makes one loaf of gluten free bread:

2 cups warm water (500 ml)
1 cup & 4 tbs. rice flour (200g)
¾ cup maize corn flour (100g)
⅓ cup Orgran GFG (50g)
3 tbs. potato starch (30g)
2 tbs. raw sugar (24g)
1½ tsp. salt (6g)
3 tbs. vegetable oil
1 tbs. milk powder
1 sachet (Tandaco) dry yeast (7g)


  1. Preheat oven to 180C (355F)
  2. Mix all dry ingredients together in a bowl.
  3. Add water slowly and stir through until all ingredients are well mixed.
  4. Pour into a prepared oven dish and stand in warm place for 15-20 minutes.
  5. Brush the top of unbaked bread with vegetable oil.
  6. Place in the preheated oven and bake for 30-35minutes.
  7. Stand for 2 minutes before transferring onto a wire rack to cool.

Ingredient alternatives:                                                                                                                                                                                             Rice flour, Maize flour and Orgran GFG can be substituted with 350g of Orgran Self Raising Flour



Avocado, Tomato & Corn Crispibread Dip


1 avocado

2 spring onions

2 tablespoons lemon juice

1 cup lite sour cream

1 tablespoon finely chopped sundried tomatoes (semi-dreid)

1 teaspoon Orgran Tomato Soup Mix

1/4 cup corn kernels

1/2 teaspoon chilli sauce, more or less as desired


This dip is best made the day it is required. 

The lemon juice will help prevent the avocado from discolouring. 

Use a serrated knife and gently saw Crispibreads in half across the centre.  Use as dippers.

Preparation time 15 minutes (Allow time to chill dip before serving.)

Serves 6 when served with crispbread or crackers.


  1. Remove skin and seed from avocado.
  2. Trim and chop spring onions.
  3. Place all the ingredients into the bowl of an electric food processor.  Process until ingredients are well combined.
  4. Place into a serving bowl.  Cover and refrigerate until required.



Chocolate brownies


1 cup Orgran plain flour (120g)
1½ cups caster sugar
3 eggs, lightly beaten
150g chopped butter
125g chopped dark chocolate
¼ cup cocoa powder (20g)
1 tsp. vanilla essence
pure icing sugar to dust


Preheat oven to 180°C (355°F)
Grease 20cm (8”) square tin with oil or melted butter.
Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).

  1. Bring small pan of water to a simmer. Put butter and chocolate in heatproof bowl.
  2. Place the bowl over the pan, but do not let the base of the bowl sit in the hot water. Stir occasionally until smooth.
  3. Remove from heat and cool slightly.
  4. In a large bowl whisk eggs, sugar and vanilla together.
  5. Add melted chocolate mixture and whisk together.
  6. Stir in the combined sifted flour and cocoa, taking care  not to over beat.
  7. Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
  8. Leave to cool in the tin (brownie will sink back down on cooling).
  9. When cool, lift out and cut into squares.





2¼ cups Orgran self-raising flour (290g)
¾ cup milk or soy milk (190ml)
1 egg
20g chopped butter
1 tbs. sugar (12g)
pinch of salt
extra milk for glazing


Preheat oven to 220C (430F)
Lightly grease baking tray.

  1. Sift flour, salt and sugar into a large bowl
  2. Rub in the butter, using fingertips until the mixture is fine and crumbly
  3. Lightly beat egg and milk in a separate bowl.
  4. Make a well in the centre of the mixture and pour all the egg mixture into the well.
  5. Mix lightly with spoon or spatula to form soft dough. Slowly add small quantity of flour to prevent sticking, if needed.
  6. Gather the dough together, (do not knead the dough) and merely turn it out onto a lightly floured surface. Lightly press out the dough until it is 2.5 cm thick.
  7. Cut out rounds with a floured 5 cm cutter
  8. Heat a baking tray in the oven for 5 minutes
  9. Place with the extra milk. Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
  10. If you are serving the scones warm, wrap them in a clean tea towel while still hot.


  • For sultana scones, add 1 cup sultanas in step 1 when you sift the flour into the bowl.
  • For date scones, add 1 cup finely chopped pitted dates to the flour in step 1.
  • For cheese scones, add 1 cup grated cheddar cheese to the flour in step 1.



Butter crunchies


1 cup Orgran self-raising flour (130g)
125g butter or margarine
½ cup caster sugar
1 egg
1 tbs. Orgran custard powder
1 tsp. vanilla essence


Preheat oven to 180C (355F)

  1. Melt butter in a saucepan.
  2. Cook until lightly brown and remove from heat to cool.
  3. In a mixing bowl combine melted butter with vanilla and sugar and beat with electric mixer until smooth.
  4. Add egg and beat until combined.
  5. Stir in sifted flour and custard powder.
  6. Mix to a firm dough.
  7. Roll teaspoon full of mixture into balls and place 4 cm apart on oven tray. If mixture is not firm enough or sticky add more flour.
  8. Decorate with chosen topping, if any at all Bake in the preheated oven for 10-12 minutes or until golden brown.
  9. Cool on tray.

Decoration options:

Hundreds & Thousands                                                                                                                                                                                                                                                              Almonds                                                                                                                                                                                                                 Walnuts                                                                                                                                                                                                                Pecan                                                                                                                                                                                                                                             Nuts                                                                                                                                                                                                                                      Cherries                                                                                                                                                                                                                                                                                                                                                                                                                                  

(You can also add such options into the mixture)



Apple Pie


1¾ cup & 2½ tbs. Orgran self-raising flour (250g)
110g butter
1/3 cup sugar (75g)
1 egg yolk
¼ cup maize corn flour (35g)
1 tsp. vinegar in 1/3 cup of water
2 tbsApricot jam
Can of apples
2 tbs applesauce
1 tbs. lemon juice
2 tbs sugar for dusting


Preheat oven to 160C (320F) 

  1. Cream butter, sugar and egg yolk
  2. Mix corn flour and self-raising flour to the water mixture until combine
  3. To the combine mixture add lemon juice, apple sauceand apricot jam, mix well
  4. Once combine pour mixture into a greased cake tin
  5. Arrange apple slices on top of the mixture and dust with sugar (2 tbs)
  6. Bake for 50-60minuets in preheated oven or until golden and set