If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
A cross between a pizza and bread, these delicious wedges of savoury scone are great served with soups, salads or dips.
235g Glutafin Gluten Free Select Multipurpose White Mix
½ tsp xantham gum
1 tsp gluten-free baking powder*
25g grated Parmesan cheese, plus a little extra for topping
2 tbsp olive oil
2 tbsp sundried tomato paste
100ml cold water
1 tsp dried thyme
1 medium egg yolk
50g mixed pitted olives (finely sliced), plus a few extra for topping
*Refer to Coeliac UK directory
A little Parmesan cheese, grated
1. Place half the measured mix into a bowl and mix to a paste with the remaining ingredients except the olives using a fork.
2. Work in the remaining Multipurpose White Mix and olives using the fork and then by hand, bringing the dough together into a ball. Lightly knead on a work surface dusted with a little extra mix.
3. Roll out into an approximate 18cm round and top with a few olive slices and the extra Parmesan.
4. Rest scone round on a baking sheet and lightly score surface into 8 wedges. We’ve used wedges but they can be cut into rounds or baked as a ‘flatbread’.
5. Bake in a pre heated oven at 200°C/180°C fan/Gas Mark 6 until crisp and golden (approximately 30 minutes, depending on your oven).
235g Glutafin Gluten Free Select Multipurpose White Mix
½ tsp xantham gum
1 tsp gluten-free baking powder*
25g grated Parmesan cheese, plus a little extra for topping
2 tbsp olive oil
2 tbsp sundried tomato paste
100ml cold water
1 tsp dried thyme
1 medium egg yolk
50g mixed pitted olives (finely sliced), plus a few extra for topping
*Refer to Coeliac UK directory
A little Parmesan cheese, grated
1. Place half the measured mix into a bowl and mix to a paste with the remaining ingredients except the olives using a fork.
2. Work in the remaining Multipurpose White Mix and olives using the fork and then by hand, bringing the dough together into a ball. Lightly knead on a work surface dusted with a little extra mix.
3. Roll out into an approximate 18cm round and top with a few olive slices and the extra Parmesan.
4. Rest scone round on a baking sheet and lightly score surface into 8 wedges. We’ve used wedges but they can be cut into rounds or baked as a ‘flatbread’.
5. Bake in a pre heated oven at 200°C/180°C fan/Gas Mark 6 until crisp and golden (approximately 30 minutes, depending on your oven).
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.