Classic Delights Become Spring-Time Favourites

Tuesday, 15 March 2011

Dietary Specials (DS-gluten free) is encouraging food lovers to spring clean their diet this season with some delicious gluten and wheat free recipes to help along the way.

Spring is a time for indulging on chocolate eggs, hot cross buns and simnel cake but for thousands of people living with a gluten and wheat allergy or intolerance it can be a nightmare sticking to a special diet.

To help keep temptation at bay - DS-gluten free has come up with some delectable spring-time gluten and wheat free recipes which can be enjoyed by all the family.


Spinach, Ricotta and Sundried Tomato Quiches make a perfect break from splurging on sweet treats. The crumbly shortcrust pastry base is complemented by the cheesy light and fluffy topping. Serve this mouth-watering savoury dish with a fresh salad and enjoy!

There's no chocolate in sight with this DS-gluten free Lemon Meringue Pie. The delicious lemon curd is nestled in a crunchy shortcrust pastry based and topped with a chewy meringue top. This firm family favourite can be enjoyed alone or served with a scoop of ice-cream.  


Spinach, Ricotta and Sundried Tomato Quiches


Quick Reference

Preparation time: 15 - 20 minutes

Cooking time: 30 - 35 minutes

Cooking temperature: 190°C/170°C Fan/ 375°F/

Gas Mark 5



Makes four individual Quiches

1 x 200g pack DS-gluten free frozen Shortcrust Pastry, defrosted

85g (3oz) chopped frozen spinach, defrosted and drained

25g (1oz) sundried tomatoes, chopped

85g (3oz) Ricotta cheese

2 large eggs, beaten

150ml (1/4 pint) milk, single cream or yogurt

Salt and pepper



4 x mini flan tins (8 ½ cm base x 10 ½ cm top)

Baking sheets


Mixing bowl

Wooden spoon



1. Place block of pastry onto a surface dusted with cornflour or gluten free flour and knead for 1 minute.

2. Line the flan tins with the pastry and place on a baking sheet. Bake blind in tins for 10 minutes.

3. Rinse the spinach and sundried tomatoes, drain and dividing between the individual flan tins including the ricotta.

4. In a bowl, beat together the eggs, milk and seasoning and pour into pastry cases.

5. Bake in preheated oven for 20-25 minutes.

6. Take tins out of the oven and leave for 5 minutes to cool before removing. Enjoy! 


Lemon Meringue Pie


Quick reference

Serves 4 - 6

Preparation time: 35 minutes

Cooking time: approximately 1 hr




1 x 200g pack DS-gluten free frozen Shortcrust Pastry, defrosted


Zest and juice of 2 lemons

25g cornflour

150ml cold water

50g caster sugar

15g butter

2 large egg yolks


2 large egg whites

115g caster sugar



Rolling pin

1 x large pie dish (20cm) or 6 x mini tartlet tins (8.5cm)

Baking tray

Greaseproof paper

Baking beans



1. Preheat the oven 190°C/ 170°fan/ Gas mark 5.

2. First make the base by dusting the work surface with cornflour or gluten free flour and kneading the defrosted pastry for 1 - 2 minutes until pliable.

3. Roll out into a circle to fit base and edges of a 20cm loose flan dish, pie dish or

6 x 8.5cm tartlet tins. Place the dish or tartlets onto a baking tray.

4. Line the pastry with greaseproof paper and fill with baking beans. Bake the pastry case blind for 10 minutes.

5. Remove the paper and beans and cook for a further five minutes at 150°C/130°fan/Gas 2.

6. Meanwhile, make the filling by placing the cornflour and sugar into a bowl. Add just enough of the cold water to mix the cornflour to a smooth paste.

7. Pour the remainder of the water and the grated lemon zest into a medium saucepan. Bring the mixture to the boil and pour this gradually on to the cornflour, mixing it all the time until it is smooth.

8. Now return all of this into the saucepan and bring back to the boil, still mixing.

9. Allow the mixture to simmer gently for around 1 minute while stirring all the time to prevent it from catching.

10. Remove from the heat and beat in the egg yolks, lemon juice and, finally, the butter.

11. Pour the lemon mixture into the cooled pastry shell and spread it out evenly.

12. For the meringue, use a large bowl and whisk the egg whites until they form stiff peaks.

13. Add a quarter of the caster sugar at a time and stir until incorporated. Spread the meringue to the very edge of the pastry rim so that it seals the edge completely.

14. With a knife you can make a few decorative swirls or you could pipe the meringue onto the pastry as shown in the picture.

15. Cook desserts for 45 minutes, until the meringue is pale beige. It should be crisp on the outside and squashy within.

16. Once cooked, take them out of the oven and leave to settle for about 20 minutes.





Notes to editors:

  • Nutrition Point is a UK company which was established in 1998 by entrepreneur Chris Hook, who was frustrated at the lack of food choices available for his wife and son who both suffer from wheat intolerance
  • Nutrition Point was established to distribute and market gluten and wheat products and remains committed to making gluten and wheat free food as convenient and tasty as mainstream foods
  • Their Dietary Specials brand (DS-gluten free) is brand leader in the sector
  • Since 1998 the team has been working closely with the loyal DS-gluten free customer base to develop a superb product range including ambient, chilled and frozen foods
  • DS-gluten free and TRUfree products cater for those with coeliac disease, and wheat or gluten allergies or intolerances, and are also suitable for those who choose a wheat or gluten free diet for lifestyle reasons
  • In 2002, Nutrition Point became part of the Dr Schär group which has been established for over 25 years and is the European market leader in gluten and wheat free foods
  • In 2006, Dr Schär further strengthened their consumer offering across Europe by acquiring the whole free from business unit from Numico. This acquisition meant that Nutrition Point became responsible for the distribution and marketing of the Glutafin brand in healthcare and TRUfree brand in retail throughout the UK and Ireland