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SCHOOLS BACK:
GLUTEN FREE OFFERS

 

Packed lunch essentials

Here at Gluten Free Foods we never want you to feel restricted by your diet. So we’ve made sure that we have all the essentials needed for a well-equipped packed lunch box!

SPECIAL SEPTEMBER OFFERS

We are running special offers for the whole of September

Coffee Biscuits

Coffee biscuits are the perfect snack. Also , they make a great base for a gluten free coffee cheesecake.

Click here for our special 2 for the price of 1 offer - for a limited period only.

After last month’s breakfast challenge, we are pleased to offer you TWO exciting breakfast choices with even more savings!!!

Start your day with a warm bowl of Barkat Organic Porridge. Buy online today and save £1.

Have you tried Barkat Chocolate Pillows breakfast cereal? The crispy chocolate shells are filled with chocolate cream and taste great with ice cold milk. Buy online and save £1 on every pack!

Recipes of the month:
Bake with the kids

 

There is nothing like baking with the kids. Let them try their hand at our favourite gluten free recipes:

Chewy flapjacks - we use Barkat’s porridge flakes to make our popular sweet treat. Buy NOW and get £1 off.

Cornflake Crunchies - the ideal after school treat!

 

Gluten Free Starter Kit

Our Gluten Free Starter Kit  is full of all your essential gluten free goodies - including Barkat’s pretzels, macaroni, all-purpose flour and much more.

Click here to order now and you’ll get FREE delivery!

Coffee Toffee Cheesecake

This coffee-infused cake is the ultimate indulgence.  We think it would even impress Mary Berry and Paul Hollywood!

Ingredients - Serves 8
250g Barkat coffee biscuits
170g butter, melted
500g cream cheese
3/4 cup caster sugar
3 eggs

2 tbs espresso
300g sour cream
Pinch of coffee powder
300ml double cream

  1. Preheat oven to 160°C
  2. Process the coffee biscuits in a food processor until fine crumbs form. Add the melted butter and add to the processor. Press the crumbs 2/3 of the way up the sides and over the base of a 22cm springform pan. Stick it in the fridge.
  3. Use an electric beater and beat 500g cream cheese and caster sugar until smooth. Beat in 3 eggs and the espresso and the sour cream. Pour into biscuit crust and bake for 1 hour.
  4. Turn off the oven and leave the door ajar for 1 hour, to cool slightly. Put into the fridge overnight to chill.

Finally, fold a little coffee powder through 300ml double cream until a swirl effect appears. Serve with slices of the cheesecake.