Any suggestion for food for a vegetarian with a gluten allergy

Mushroom stroganov.

Have you tried looking at vegan recipes? I'm sure there must be others with similar situations.

Try a website called The Intolerant Gourmet. And good luck!!

I would second mushroom stroganov - I love it, but with mustard not tomato.

Rice noodles - a wonderful pasta substitute. Cheese sauce made with either thick greek yoghourt or crème fraiche, with strong cheese added.

I tend to just make things up, though. Chilli with all different kinds of beans. Soup, but made really thick so that no bread is needed. A big stirfry, veg only, with mushrooms added and a big splash of dark soy at the end. I eat lots of quinoa and buckwheat. I daren't go near mash too often otherwise I put on weight.

Dark soya sauce has gluten in! Tamari (sp?) hasn't!

How about a homemade macaroni cheese? Made in the usual way using gf pasta, thicken the cheese sauce with gf flour. Lashings of good old Scottish cheddar on top. Serve with a huge beefsteak tomato and warm gf bread with garlic butter on top. My late DH loved this meal.

There's a really good book out called Deliciously Ella, which has the recipes you want.
I always use gluten free pasta, as it's quite easy to have too much wheat.
I also make gluten free bread, for no other reason than I like it.
Gluten free pancakes can be made vegan by using buckwheat (which is gluten free, no wheat) flour and soya or nut milk, no eggs. If you make it 12 hours before you make the pancakes it thickens up.
Gluten free gnocchi using buckwheat or brown rice flour.

Look at Viva! website, if this is a one-off, but if it's long term, invest in Ella Woodwards book. I think it was in Waterstones for £10 when I bought it, as if I do not have enough vegetarian cook books already.

Sorry to intrude but could you put the recipe for gf bread on somewhere jen. Thank you!!

My DD is vegetarian and has coeliac disease. It all came about as the after effects of glandular fever when she was seventeen. She and her family eat an Indian type diet. She uses lots of different dahl and makes her own pastry, cakes and scones using a variety of flours eg. rice flour, tapioca flour, sesame flour and chick pea flour. She buys vege sausages and burgers, and uses soya mince for more traditional meals such as shepherds pie. The whole family eat this way and the DGC are thriving on it.

Tomato sauce, chilli mashed potato, rice and watercress sauce.

For around 4 people

Tomato Sauce
Chop approx. 6 medium vine tomatoes
Finely slice approx. half an onion
Slice around half a (mild) fresh green chilli (the thick ones are milder, the small thin ones are fiery)

Fry onion gently for around 5 mins
Add chopped tomatoes
Fry gently
Add chillies by increments (keep tasting to ensure it's not too hot for you)
Add salt to taste
Simmer gently with lid on until tomato has broken down and forms a sauce (add a little water if necessary)

Rice and Watercress
2 cups of basmati rice
Around 6/7 cups of water
Salt

Rinse rice, add water and salt and bring to boil
High simmer for around 15/20 mins.
(You need to have enough water left so that around 3 cupfuls or so remain when rice has been cooked)
Drain rice, retaining rice water

Fry some sliced onion in a wok
Add liquor from boiled rice
Wash watercress and add to rice liquor, plus salt if necessary
Pour into a heat-resistant bowl

chilli mashed potato
Around 4 medium non-waxy potatoes (e.g. Maris Piper)
Half finely sliced onion
2 or 3 dried red chillies

Cut and boil potatoes, with salt to taste. When cooked, drain, keep on very low heat and keep tossing potatoes in saucepan to dry off. Mash thoroughly.

Gently fry dried red chillies in about a dessertspoon of oil for a few seconds
Gentle fry finely sliced onions

Add onions and chillies in oil to potatoes and mash thoroughly

Serve boiled rice covered in watercress in rice water, with a portion of tomato sauce and chilli mashed potatoes.

(Might require a trial run first!)

Is it a full-blown allergy, or an intolerance? Mine is an intolerance so I can cope with the odd bit in dark soy sauce. Or oats.

Mine is an intolerance and I sometimes eat small amounts of wheat. Thanks so much for all the wonderful suggestions. I became allergic to oats when I was 21. It makes me itch!! Stayed in a hotel on honeymoon and spent the whole weekend itching. The hotel served wonderful thick porridge and I had a huge bowel full every morning.

I particularly like the mushroom stroganov suggestion. I love avacado and sweet potatoes and always use gluten free pasta. Can't tell the difference to ordinary pasta and neither can the grandkids.

I will try the rice noodles. My local supermarket has a limited range of Gluten free foods and my favourite is gluten free Bakewell tarts.

I've heard that the wheat being used these days is a stronger wheat than previously which keeps better but is far more gluteny which has caused problems for some people.

That's why I always have spelt flour for pastry, etc. It's more like the old wheat rather than the imported Canadian wheat which is sold by most companies.

Kitty, I use Doves Farm gluten free flour, and add some gram flour to make it more nutty. Okay with cornflour if you do not like gram flour.
I also only make small loaves.
200g of Doves Farm flour.
50g gram flour
0.5 tspn salt
1 tspn dried yeast
170 ml water or water/soya/nut milk mix.
2 tblspn oil. I use olive oil as everyone likes it.

Knead, rise for an hour, knead, rise for half hour, mould it into shape, or put in tin, then leave for 1.5 hours. Cook at 200-220 depending on your oven for 30 minutes.

If I do double, I still make small loaves, as I think large ones do not rise as well.

My son's partner has just borrowed my Deliciously Ella book. She was looking at it yesterday, and decided there were lots of recipes in it that she would like to try.

Thank you Jen, I'll give that a try!

Kale Quinoa Patties. I also added the link so you can see what they look like. My DDs, DIL and I particularly love these. I found one cup uncooked quinoa makes 2 1/2 cups cooked. Also the first time I made them they broke up while frying. I found using one desertspoon of the mixture and shaping it into my hands, with a bit of pressure so the mixture sticks together works well. You can use kale, spinach or silver beet.

Ingredients
2½ cups cooked quinoa, cooled
4 cups kale, cleaned, deveined, chopped very small
3 large eggs, beaten
1 tsp sea salt
½ yellow onion, diced small
½ cup chives, chopped
½ cup Parmesan, grated
2 cloves garlic, minced
¾ cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 Tbsp olive oil plus more for frying

Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. Add kale to skillet and cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place clean skillet on medium heat and add enough oil to coat bottom of pan.
Form patties using desertspoon of quinoa mixture, cook in olive oil.

That sounds tasty Faye. Would you eat them with a dipping sauce - say, tomato sauce?

You could Eloethan and they are also really tasty on their own.