Back To Roots health

            Affordable Natural health care solutions for the whole family you can trust. 

                   Gluten free Breads,doughs and Muffins

Gluten-free pasta dough








150 g gluten-free rice flour , plus extra for dusting

50 g potato starch

1 tablespoon corn flour

2 tablespoons xanthan gum

¼ teaspoon fine sea salt

3 large free-range eggs

1 tablespoon extra virgin olive oil


Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.

Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.

Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.

Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

Almond flatbread




Gluten-free, Vegetarian




optional: unsalted butter , for greasing

optional: sesame or poppy seeds

4 large free-range eggs

20 g ground linseeds

100 g potato starch

150 g ground almonds, coconut flour or ground cashews

250 g Greek yoghurt

2 teaspoons gluten-free baking powder

nigella, poppy, cumin, fennel or sesame seeds , for sprinkling


Preheat the oven to 200°C. At the same time, put a roasting tray on the bottom shelf and boil a kettle of water. Line a baking sheet with baking parchment.

If using the butter and sesame seeds, generously butter the baking sheet instead of lining with paper, then sprinkle liberally with sesame or poppy seeds.

Separate the eggs and put the whites aside for later. Put the egg yolks, linseed, potato starch, ground almonds, yoghurt and baking powder into a large bowl and beat with a balloon whisk or electric whisk until the mixture is smooth, pale and creamy.

In a large, clean bowl, whisk the egg whites with 1 teaspoon of sea salt, using a balloon whisk, electric whisk or stand mixer, until stiff peaks form.

Stir a spoonful of the beaten egg white into the almond mixture to loosen it, then carefully fold in the rest using a spatula, without knocking out too much air.

Spoon the mixture onto the baking sheet and gently spread into an oval or teardrop shape, about 2cm thick. Sprinkle with your chosen seeds.

Put the baking sheet into the oven and pour boiling water into the roasting tin to half fill it. Bake the flatbread for 12 to 15 minutes, depending on thickness, until risen, golden and springy to the touch. This flatbread is best eaten within a few hours of baking.

Carrot Muffins


1½ c almond meal/flour
1 c chopped pecans
½ c ground golden flaxseeds
2 tsp ground cinnamon
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
½ tsp ground cloves
½ tsp sea salt
1 c shredded carrots
2 Tbsp orange peel
½ c raisins (optional)
2 eggs, separated
½ c xylitol or ¼ tsp liquid stevia or to desired sweetness
½ c sour cream or coconut milk
¼ c coconut oil, extra-light olive oil, or butter, melted
½ c applesauce
¼ tsp cream of tartar

1. PREHEAT the oven to 350°F. Place paper liners in a 12-cup muffin pan or grease the cups.
2. STIR together the almond meal/flour, pecans, flaxseeds, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a large bowl. Stir in the carrots, orange peel, and raisins (if using).
3. WHISK together the egg yolks, xylitol or stevia, sour cream or coconut milk, oil or butter, and applesauce in a medium bowl.
4. BEAT the egg whites and cream of tartar with an electric mixer in a large bowl until stiff peaks form. Gently fold the beaten whites into the egg yolk mixture until combined. Fold egg mixture into the flour mixture until well combined.
5. DIVIDE the batter among the muffin cups, filling each about half full. Bake for 40 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

NUTRITION (per muffin) 248 cal,

Cheese & garlic tear ’n’ share bread



Gluten-free, Vegetarian




2 bulbs of garlic

extra virgin olive oil

25 g Parmesan cheese

1 x 125 g ball of mozzarella

50 g blue cheese

½ a bunch of fresh basil

80 g unsalted butter , (at room temperature)


450 g gluten-free white bread flour , plus extra for dusting

2 teaspoons fast-action yeast

1 teaspoon gluten-free baking powder

1 tablespoon sugar

1 teaspoon sea salt

1 large free-range egg

1 large free-range egg white

1 teaspoon white wine vinegar


Heat the oven to 200ºC

Cut the tops from the garlic bulbs, exposing the cloves. Place on a 20cm square of tin foil, drizzle with 1 tablespoon of oil, then wrap the foil around them.

Place on a baking tray and cook for 45 minutes, or until very soft. Leave to cool slightly, then squeeze the garlic out of its skins.

While you wait, grease and line a 1.2 litre loaf tin with parchment.

Finely grate the Parmesan, drain and tear up the mozzarella, crumble the Stilton, and pick and tear the basil leaves.

Mix the soft butter with all but 1 tablespoon of each cheese. Add in the basil, plus a pinch of sea salt and black pepper. Set aside.

Add the flour, yeast, baking powder, sugar and salt to a large bowl. In another bowl, beat the whole egg and egg white with the vinegar.

Pour the eggs and 325ml warm water over the flour mixture, stirring with

a wooden spoon until it forms a soft dough.

Shape into a smooth ball, adding a little flour if needed, then set aside for 20 minutes to firm up.

Divide the dough into four pieces, then roll or press each one into a rectangle about 20 x 10cm – you will need to use plenty of flour to stop the dough from sticking to both you and the worktop.

Dot a third of the cheesy butter and a few garlic cloves over the first layer, repeat with other pieces of dough, very carefully layering them on top of each other. Finish with the last layer of dough.

Cut the layered dough widthways into four, then turn each piece cut-side-up and place side by side in your tin. Cover loosely with oiled cling film and leave in a warm place until well risen, about 1 hour. The bread will rise further in the oven, so make sure the bread has filled the tin and feels pillowy before baking.

Preheat the oven to 220C

Scatter with the rest of the cheese, drizzle with a little oil, then bake for 45 minutes or until deep golden brown and sizzling. Eat warm, rather than hot, and on the day it’s made.

Chickpea flour pancakes with salad & chutney



Vegetarian, Dairy-free




½ a medium onion

½ a fresh green chilli

a few sprigs of fresh coriander

½ teaspoon cumin seeds

1 teaspoon dried pomegranate seeds , (see note)

300 g gram (chickpea) flour

½ teaspoon ground coriander

¼ teaspoon ground turmeric

red chilli powder , to taste

sunflower oil , for greasing


50 g golden raisins

300 g ripe tomatoes

2 cm piece of ginger

a few sprigs of fresh coriander

1 tablespoon sunflower oil

1 tablespoon panch phoran , (see note)

1 small dried red chilli

1 tablespoon tomato purée

100 g palm sugar

60 ml white wine vinegar

½ teaspoon ground coriander

¼ teaspoon garam masala


2 ripe avocados

1 large grapefruit

½ medium red onion

1 small bunch of baby rocket

2 tablespoon olive oil

1 tablespoon aged balsamic vinegar


Before you start, place the raisins in warm water and leave to soak for 5 to 7 minutes.

For the pancakes, peel and chop the onion along with the chilli. Pick and finely chop the coriander leaves. Toast the cumin seeds in a dry frying pan. Lightly crush the pomegranate seeds.

Place it all into a bowl with the flour, ground spices and 150ml to 220ml of cold water (just enough to make a thin batter), then stir to combine. Season with sea salt, black pepper and chilli powder to taste.

Grease a large non-stick pan with a little sunflower oil, then cook one pancake at a time until all the batter is used up. Stack the pancakes between layers of greaseproof paper until required.

For the chutney, dice the tomatoes, peel and finely grate the ginger, then pick and chop the coriander leaves. Drain the raisins.

Heat the oil until hot. Fry the panch phoran till it crackles, then add the tomatoes, ginger, coriander leaves, raisins and the remaining ingredients.

Salt to taste. Simmer for 20 minutes, or until thick.

Gluten-free cottage cheese muffins


“Savoury muffins are amazing things, and this recipe is light and moreish, with that lovely sweet hit from the tomatoes. And gluten-free too! ”







225 g plain cottage cheese

100 g gluten-free flour

150 g whole blanched almonds , very finely ground

100 g sundried tomatoes , (or semi-dried tomatoes) drained

1 tsp gluten-free baking powder

75 g parmesan , grated

a few sprigs of thyme , leaves picked

3 tbsp vegetable oil , (or other light oil)

4 large free-range eggs , lightly beaten


Recipe by Anna Jones

It’s easy to whip up these one-bowl wonders for a quick lunch. You could also add chopped chives, spring onions or grated lemon zest.

Preheat the oven to 200C Line a 12-hole muffin pan with a double layer of paper cases. Put the cottage cheese in a bowl with the flour, ground almonds, tomatoes, baking powder, and most of the parmesan and thyme. Add the oil, eggs and 1 tablespoon of water. Season then lightly combine.

Spoon the batter into the cases and scatter with the remaining parmesan and thyme. Bake for 30–35 minutes, or until risen and golden brown. Serve while warm or at room temperature.

Gluten-free Spring flatbread pizzas



Vegetarian, Gluten-free




250 ml milk

1 x 7 g sachet of yeast

2½ teaspoons caster sugar

65 g cornflour

425 g brown rice flour , plus extra for dusting

2 teaspoons gluten-free xanthan gum

1 large free-range egg

olive oil

½ teaspoon bicarbonate of soda

2 teaspoons cider vinegar

300 g fresh or frozen peas

½ bunch of fresh mint

250 g soft goat’s cheese or curd

1 lemon

2 courgettes

fine polenta , for dusting

200 g watercress

extra virgin olive oil


Preheat the oven to 200ºC and insert a pizza stone or baking sheet to warm up.

Warm the milk. In a bowl, whisk the yeast and sugar with a splash of the milk, until it starts to foam.

In a separate bowl, mix the cornflour, flour, xanthan gum, egg and 4 teaspoons of olive oil with 1 teaspoon of sea salt and the remaining milk.

Add the yeast mixture, then use your hands to combine it all into a smooth dough.

In a cup, mix the bicarbonate of soda into the vinegar, then fold it into the dough. Place the dough in a lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 1 hour, until doubled in size.

Tip out the proved dough onto a lightly floured surface. Cut it into eight, then roll them out into circular pizza bases about 5mm thick.

To make the sauce, blanch the peas in boiling water for 3 minutes, then drain. Add them to a food processor, pick in the mint leaves, and add a lug of olive oil, season, then blitz to a paste.

In a bowl, combine the goat’s cheese (or curd) with half the lemon juice and half the zest.

Top each pizza with the pea purée. Grate and scatter over the courgette, then dollop on some of the goat’s cheese mixture.

Sprinkle polenta over the pizza stone or preheated tray, then place the pizzas on top. Bake in the oven for 10 to 12 minutes, or until cooked

and crispy at the edges.

Season them, and serve with some watercress, a drizzle of extra virgin olive oil and a grating of lemon zest.

Hot cross muffins


Gluten-free, Vegetarian




225 g unsalted butter (at room temperature)

200 g light muscovado sugar

150 g ground almonds

100 g buckwheat flour (see tip)

1 teaspoon ground mixed spice

1½ teaspoons gluten-free baking pow

¼ teaspoon sea salt

1 large orange

3 large free-range eggs (at room temperature)

175 g mixed dried fruit (ideally with candied orange in it)

50 g dried cranberries

1 eating apple (125g)

100 g icing sugar , plus extra for dusitng


Heat the oven to 180CLine two muffin trays with paper cases or squares of baking paper. In large bowl, beat the butter and sugar with an electric beater until pale and fluffy.

Combine the almonds, flour, mixed spice, baking powder and salt in

a bowl, then sift it on top of the creamed butter and sugar. Add the orange zest, 3 tablespoons of the juice and the eggs to the bowl as well. Beat everything together until you have a thick batter, then stir in the dried fruit, cranberries and apple.

Dollop the mixture into the muffin cases so they’re three-quarters full. Bake for 35 minutes, then turn down the heat to 160C/gas 3 and bake for

a further 20–25 minutes, until the muffins are well risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then remove to a rack to cool completely.

Gradually mix the icing sugar with 4–5 teaspoons of the orange juice to make a thick icing. Spoon into a piping bag with a round nozzle, or into a sandwich bag, snipping off one corner. Pipe crosses onto each muffin, dust with extra icing sugar and leave to set.

Quinoa & kale muffins



Gluten-free, Vegetarian




olive oil

½ a small shallot

1 clove of garlic

50 g kale

4 large free-range eggs

200 g cooked leftover quinoa

100 g ground almonds

85 g feta cheese

1 ripe avocado

1 small bunch of chives


Preheat the oven to 180ºC Line a muffin tray with paper cases and grease them with oil.

Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale.

Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta.

Mix well, then season to taste.

Spoon the mixture evenly into the cases and bake for 20 to 25 mins, or until golden brown.

Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives.

Serve the muffins topped with mashed avocado, chives and a pinch of black pepper

Super-food protein loaf


“For all you morning gym-goers this healthy protein bread is a great portable breakfast that will help with muscle repair and growth. ”



Dairy-free, Gluten-free




1 x 7 g sachet of dried yeast

4 tablespoons extra virgin olive oil

250 g gram flour

100 g ground almonds

50 g linseeds

100 g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin

1 sprig of fresh rosemary

4 large free-range eggs

3 teaspoons Marmite , optional


Preheat the oven to 190ºC. Line a 1.5-litre loaf tin with greaseproof paper.

Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave aside for 5 minutes.

Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs, add the Marmite (if using – simply leave it out for a gluten-free friendly loaf) and beat together, then pour in the yeast mixture.

Whisking as you go, gradually bring in the flour from the outside until combined – it’ll be more like a batter than a dough. Pour into the prepared tin and smooth out nice and evenly on top.

Now you’ve got two choices – bake it straight away and it’ll puff up a bit more and taste fantastic, or cover and place it in the fridge overnight and allow some slightly more complex sour flavours to develop. Both are brilliant, just different.

To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating, then serve.

This bread is good fresh for a couple of days, and delicious toasted for a few days after that. You could even use any leftovers to make croutons.

TOPPING IDEAS GALORE – these suggestions are all about giving you loads of colourful inspiration for tasty topping combos that’ll fill you with goodness – choose your favourites and tuck in:

1. Chopped hard-boiled free-range egg, yoghurt, paprika & cress

2. Ripe beef tomatoes, Swiss cheese & black pepper

3. Skinny cream cheese, ripe cherry tomatoes & fresh basil

4. Cottage cheese, soft-boiled free-range egg, paprika & spring onions

5. Wilted spinach & cottage cheese

6. Squashed beetroot, natural yoghurt & balsamic

7. Grated cucumber & cottage cheese with quality smoked salmon

8. Skinny cream cheese, cherries & cinnamon

9. Skinny cream cheese, cucumber & hot chilli sauce

10. Skinny cream cheese, lemony grilled asparagus, fresh mint & chilli

11. Natural yoghurt, banana & cinnamon

12. Fried free-range egg, natural yoghurt, ripe cherry tomatoes & curry powder

13. Avocado, cottage cheese & Tabasco chipotle sauce

14. Houmous, pomegranate seeds & rocket