Steering clear of wheat, rye and barley doesn’t mean avoiding delicious dishes. Here are some of the tastiest offerings, including soda bread, peanut butter cookies and banana oat pancakes

My favourite gluten-free recipe is poodla (small pancakes), which I make using gram (chickpea) flour, water, cumin seeds, garam masala, turmeric and salt, with added chillies (chopped), grated onion and grated courgettes (it also works with mashed peas, spinach, grated cauliflower etc). Simply make a batter to any consistency, add your vegetables, then shallow fry on both sides. It’s delicious with a raita and a salad; we eat them for breakfast, lunch and sometimes as a main meal. Rekha Shah, retired, Bournemouth

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Source: The Guardian