Gluten,  Wheat  and  Dairy Free  cooking  made  easy

Antoinette Savill, an award-winning special-diets cookery writer, has created hundreds of delicious Gluten-free, wheat-free and dairy-free recipes for special occasions and every day treats.  Free from the culprit foods, these recipes are for those with either food sensitivities or severe allergies. 

She created a successful cookery and corporate entertainment business in London, New York, The Hamptons and Long Island.  Living both in central London and the countryside, plus working in many countries has enable her to create contemporary and delicious recipes to suit the seasons, all tastes and budgets.   Antoinette has put a life-time of experience into creating successful recipes and authored more than 15 internationally best-selling special diet cookbooks acclaimed both by journalists and nutritionists.

Antoinette's recipes and books are born of a real commitment to all those suffering from food intolerances, who are determined this is not going to prevent their enjoyment of good food and entertaining.

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Sweet things
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Mouth-watering  wheat, dairy and gluten-free recipes 




Serves 6 as starter

.  1 clove garlic, minced

.  1 tablespoon finely grated red onion

.  250ml/1 cup mayonnaise (check label for allergens)

.  Good pinch cayenne or smoked paprika powder

.  2 heaped tablespoons grated Pecorino sheep's cheese or a hard goat's cheese, Dairy-free grated Parmezano

or other brands of lactose-free hard cheese, finely grated

. Fine sea salt and freshly ground black pepper

. 390g/14oz can artichoke hearts, drained and rinsed

.  Blend the first five ingredients. Season with salt and pepper. Drain the artichokes, chop into small pieces and stir into the mayonnaise mixture. Transfer the mixture into an oven-proof serving dish, bake in the oven for about 15 minutes or until bubbling and golden.

. Serve warm with any allergy-free style dippers such as corn chips, rice crackers or sticks of raw carrots.



Serves 3

. 4og/scant 1/3 cup pure cornflour/cornstarch

. ​40g/1/3 cup white gluten-free self-raising white flour blend and extra for dusting

. 100g/1/2 cup soda or sparkling water

. 1 teaspoon rapeseed oil

. a pinch of fine sea salt

. 3 ripe medium sized bananas, peeled and sliced into 2cm/3/4inch chunks at a slight angle


Extra light/mild olive oil or any other mild taste oil of your choice

Toppings and Ice cream

Make your chosen sauce or choose your toppings an have them ready. Have your ice cream ready too.

. When you are all set and ready to go, whisk together the batter ingredients in a shallow bowl until smooth and to a coating consistency.

. Pour sufficient oil in to a deep fry into a thick-based, deep pan, heat until very hot and then reduce the heat to medium.  Dip each chunk of banana into the batter, immediately drop them into the hot oil, they should sizzle the moment they enter the oil but should not burn.  

.  Deep-fry the fritters in 2 batches, turning them over so that they colour evenly.  Transfer the fritters to a paper towel on a warm plate for a moment if you are frying up another batch. Serve them without delay with any toppings or ice-cream that is suitable.


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Breads and Loafs 
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  • 1 onion, quartered and studded with 4 cloves
  • 2 bay leaves, plus extra to garnish
  • 500ml / 2 cups Arla lactofree full fat milk or dairy -free soya milk
  • 170g  /  6oz fresh white wheat-free bread(crusts removed), made into crumbs( Antoinette Savill Signatures Series Waitrose)
  • plently of freshly grated nutmeg
  • 55og / 2oz  sunflower dairy- free spread 
  • up to 125ml / 1/2cup Provamel dairy-free Soya Dream 
  • sea salt and freshly ground black pepper

  • Put the onion, bay leaves and milk into a non stick pan. Heat gently on low heat for about 15 minutes, stirring occasionally. Remove the onion and bay leaves and add the breadcrumbs, nutmeg and sunflower spread. Heat gently for about 5 minutes and stir in enough cream to give a nice thick consistency-amount needed will depend on the absorbency of the bread used. Season with little salt and pepper and serve.

Adapted from my: The Big Book Of Wheat- Free Cooking


serves 6

  • 1kg /  2lb 4oz sweet organic eating plums, quartered and stoned (pitted) or any other prepared seasonal fruit, lightly stewed or poached in 125ml/1/2cup filtered water 


  • 55g /   1/3 cup organic millet flour
  • 135g / 1 cup organic rice flour
  • 85g/    2/3 cup ground almonds
  • 1 teaspoon ground organic cinnamon
  • 115g / 4oz dairy- free vegetable spread
  • 30g/    1/3 cup unsweetened desicated (shredded) organic coconut

  • Preheat the oven to 200C/400F/Gas Mark 6.
  • Put the stewed or poached plums in an ovenproof serving dish and level off. Sprinkle with a little filtered water if there is very little juice.
  • Make the crumble by mixing the millet and rice flour, ground almonds, cinnamon, vegetable spread and coconut together in a bowl. Rub the mixture lightly between your fingertips until you have fine crumbs and then spoon the crumble over the top of the plums. Gently pat the crumble with your hand so that the top is slightly firm.
  • Bake the crumble in the oven for about 30 minute or until the fruit is bubbling and the crumble is golden brown. 

Adapted from my: The Food Intolerance Bible



makes 16-20 

  • 125g  / 4 ½ oz / generous 3/4 cup Gluten free flour
  • ½  teaspoon of bicarbonate of soda( baking soda)
  • 55g   /  2 oz /  ¼ cup of soft brown sugar
  • 55g   /  2oz /  ¼ cup of vanilla sugar (or add 1 tsp of vanilla extract to ordinary sugar)
  • 70g   /  2 ½ oz /  1/3 cup of dairy free spread
  • 1 large free range egg
  • 55g  /   2 oz  /  1/3 cup of chopped Brazil nuts
  • 100g /  3 ½ oz of dairy free gluten free dark chocolate chopped into small pieces
  • 3 greased baking sheets 

Preheat oven to 180C/350F/Gas Mark 4

Combine the first 6 ingredients in a food processor and blend for a few seconds. Mix in the nuts and chocolate.

Spoon small mounds of the mixture onto the greased baking sheets and keep them well spaced out. Bake the cookies for 7-10 minutes until golden brown. Leave for 2 minutes then lift them off and place them on a wire rack to cool.



Celeriac is much easier to buy now than it was, which is great because I love the gentle taste and texture. It is an excellent light, low calorie substitute for mashed patatoes or parsnip-as well as making delicious salads and soups.

  • 1 tbsp cold pressed extra virgin olive oil
  • 1 celeriac (about 680g/1lb 8 oz), peeled and chopped into small cubes
  • 1 large onion sliced
  • 1125ml / 4  1/2 cups vegetalble stock*
  • 2x85g  /  3oz packets prepared watercress
  • sea salt and freshly ground black paper
  • freshly grated nutmeg
  • about 250ml / 1cup lactofree full fat milk
  • Coeliacs please use gluten free ingredients

  • Heat the oil in a pan over medium, add the celeriac and onions and cook gently until softened but not brown. Stir  in the stock and simmer for about 25 minutes. Add the watercress and season with little salt pepper and nutmeg. Let the soup cool and then liquidize until smooth with the milk.
  • Transfer the soup back to the pan, adjust the seasoning to taste and reheat gently. Do not boil the soup or it may separate. 

  Vegetarian RECIPE


serves 6

  • 1 large onion, finely chopped
  • 2 tbsp cold pressed extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seeds 
  • 1 heaped tsp fresh thyme leaves 
  • 2 bay leaves
  • sprinkling of freshly grated nutmeg 
  • 1 tsp ground all spice 
  • minced chilli in oil according to taste 
  • 1.5kg (3lb 5 oz) pumpkin with top and bottom sliced off, quartered, peeled, seeds removed, and the flesh coarsely chopped
  • 1.5 litres (6 cups) vegetable stock or 2 tsp of gluten-free vegetable bouillon powder dissolved in boiling water (yeast -and dairy-free are available)
  • salt and freshly ground black pepper  (don't use salt on detox)


  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp mixed spice*(pie spice)
  • 60g (1/3 cup) pumpkin seeds
  • 175g(1cup) canned or frozen, unsweetened, sweetcorn kernels, drained or defrosted

  • Gently cook the onions in 1 tbsp of oil in a large pan over a low heat until soft, but do not let them brown. Add the garlic, cumin seeds, thyme, bay leaves, nutmeg, allspice and chilli and stir together for 1 minute. Stir in the pumpkin, cover with the vegetable stock, and bring to the boil over a medium heat.
  • Simmer the soup for about 40 minutes, or until the pumpkin is soft. 
  • Prepare the Creole seeds. Mix the paprika, ground cumin, mixed spice (pie spice) and the remaining oil together in a little bowl and toss the seeds in the mixture. Fry them in a non stick pan with sweetcorn for about 3-4 minutes or until dark brown at the edges.
  • Leave the soup to cool and then puree in a blender until smooth. Transfer the soup back to the pan, reheat and season to taste with pepper. Stir in the hot Creole seeds and sweetcorn and serve immediately.

Adapted from my Super Energy Detox