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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!


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.