The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information


January 2017

Recipe (GF, V) | Easy Creamy Mushroom Spaghetti

You may remember my mushroom tagliatelle recipe from November 2015. Whilst I still use this recipe, it involves using gluten free flour to make a roux and can be quite lumpy if not stirred for long enough. This version utilises the same flavours and a similar method but without the gluten free flour! This version will be slightly higher in fat content (because of the addition of cream), so if that is something you are concerned about, try the mushroom tagliatelle recipe linked above.

This recipe is also going to be the first to feature in my new Youtube videos. You can watch it here (becomes available on Wednesday 1st Feb 2017).24-12-16-1



1 portobello mushroom

4 chestnut mushrooms

1 sprig of fresh thyme

70ml of extra thick cream OR creme fraiche for a slightly lower fat version per person

100g of dried gluten free spaghetti per person

Grated nutmeg

Dried oregano

Dried sage

Olive oil




  1. Chop the mushrooms and add to a pan with olive oil. Add the thyme and dried herbs and cook on a low heat until the mushrooms start to brown.
  2. Turn off the heat for a few minutes to allow the oil to cool and then add boiling water until the mushrooms start to float.
  3. Return to the heat and simmer until the water takes the colour of the mushrooms and cooks down slightly.
  4. Whilst the mushroom broth is cooking down, place a large pan of water to boil and add the spaghetti.
  5. Once the mushroom broth is cooked down, remove the thyme sprig and add the cream. Turn off the heat and add grated nutmeg, salt and black pepper to taste.
  6. Once the spaghetti is cooked, drain it and add it straight to the sauce. Heat through and then served immediately.



Recipes every Monday, blog posts every Friday! See my previous recipe here.

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Product Review | Newburn Bakehouse Artisan Bread

Please read to the end of my review for my conclusion and star rating.

I always try to be as honest as possible in my reviews, so I have mixed things to report about this loaf.

Firstly, I was delighted to find fresh gluten free bread in a normal supermarket. There were three from this brand offered in my local Sainsbury’s, two sourdough types and this one.


I was curious to try it toasted first, and so I opted for butter and yeast extract (ASDA’s own brand is gluten free). The taste was fantastic – just like “real” bread. The crusts especially were sturdy and had that recognisable toasty taste that is sometimes lacking in pre-sliced gluten free bread.


Untoasted this bread was a equally pleasing – no holes or structural weakness but also not too close or doughy. It did have a slight aftertaste (not necessarily unpleasant) that I expect was only noticeable because my tastebuds have become too used to the hideously processed taste of the pre-sliced brands.

Secondly, I have to report a rather converse view on this bread – from my stomach! Having IBS means that sometimes things just don’t agree. I feel I have to be honest in case those of you with IBS want to try this bread – it did trigger my IBS unfortunately. This is likely due to it being high in fibre, and because of the psyllium husk (see “Vegetable Fibre [Psylium]” in the ingredients below) this bread was always going to be a risk for me. It’s a shame but I think I will try it again at some point.


I don’t think it’s effect on my IBS should necessarily impact on this bread’s reputation as a gluten free product – it’s certainly the highest quality gluten free bread that I’ve found in a supermarket but I have to include my experience as a warning to those of you with IBS like me.


4 out of 5 stars for delicious and fluffy fresh gluten free bread, but a potential risk food for those of us with IBS. I would recommend this as a bread product for any Coeliac.


Changes to the blog in 2017

I am not one for the disingenuous phenomenon of #newyearnewme however, I do see the benefit of drawing a line in the sand and using the Christmas/New Year break to kick start something. I have decided to make a few changes and additions to my blog this year, changes that I’ve been considering for some time but haven’t had the chance to implement yet.

Firstly and most importantly I’ve pushed myself to make a decision that I’ve been umming and erring about over the last few months – posting on here regularly. I’ve held off doing this because I’m often too busy to commit to a specific day because of uni and work commitments. Having said all of that, I think I need the challenge. WordPress is a wonderful format for this because you can create blog posts and schedule them to upload later. This is what I plan to do most weeks, posting weekly on Mondays and Fridays (with special occasion posts like Christmas/Easter etc. on other days). So for those of you who are interested in seeing regular blog posts here is the schedule.


Secondly, I’m going to attempt to make my Youtube channel more active by finally uploading some videos! I watch a lot of gluten free and vegetarian/vegan vloggers, namely Becky Excell at Gluten Free Cuppa Tea and vegan superstars like Lauren Toyota (hot for food etc.) but I’ve been too cowardly to make anything myself. I will try to upload once a month (on the first of the month) if I can and the videos will mostly follow my recipe blog posts as these are the easiest for me to do.

Lastly, I will finally be bringing out a blog post that I’ve been working on for a long time which maps 100% gluten free eateries all over the UK. I started this post more than a year ago but was discouraged by a blog (that will remain nameless as this isn’t a mud slinging contest) who have compiled something similar. I don’t see an issue with their being more than one guide, and frankly it’s been useful to compile it for myself. My guide may be less complete than others (in fact, I’m certain it will) but I’ve tried my best to make my own version, for myself, for whoever reads this and for maximum exposure of those wonderful businesses that deserve our support.

As always, I’m am open to suggestions, constructive critiques and questions. A healthy and productive 2017 to all of you!

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