AFTER being diagnosed with coeliac disease, Naomi Devlin started a blog to share her experiences and recipes as she cut gluten out of her diet.

Nine years down the line, she has released her cookbook River Cottage Gluten Free.

Here, she shares some of her favourite recipes:


(Makes one flatbread)



  • Butter for greasing (optional)
  • Sesame seeds or poppy seeds for sprinkling on the baking sheet (optional)
  • 4 large eggs, separated
  • 20g ground linseed
  • 100g potato starch
  • 150g ground almonds, coconut flour or ground cashews
  • 250g full fat Greek yoghurt
  • 2tsp gluten-free baking powder
  • 1tsp sea salt Nigella, poppy, cumin, fennel or sesame seeds for sprinkling on top


PREHEAT the oven to 200C/fan 180C/Gas 6. At the same time, put a roasting tray on the bottom shelf and boil a kettle of water. Generously butter a baking sheet and sprinkle liberally with sesame or poppy seeds, or line with a sheet of baking parchment.

Put the egg yolks, linseed, potato starch, ground nuts or coconut flour, yoghurt and baking powder into a large bowl and beat with a balloon whisk or electric whisk until the mixture is smooth, pale and creamy.

In a large, clean bowl, whisk the egg whites with the salt, using a balloon whisk, electric whisk or stand mixer, until stiff peaks form.

Stir a spoonful of the beaten egg white into the almond mixture to loosen it, then carefully fold in the rest using a spatula, without knocking out too much air.

Spoon the mixture onto the baking sheet and gently spread into an oval or teardrop shape, about 2cm thick. Sprinkle with your chosen seeds.

Put the baking sheet into the oven and pour boiling water into the roasting tin to half fill it.

Bake the flatbread for about 12 to 15 minutes, depending on thickness, until risen, golden and springy to the touch.

This flatbread is best eaten within a few hours of baking.


(Serves eight to 10)



  • 230g salted butter, softened, plus extra for greasing
  • 180g light muscovado sugar
  • 4tsp rosewater
  • 2tsp vanilla extract
  • 4 large eggs, beaten
  • 160g potato starch
  • 3tsp gluten-free baking powder
  • 160g ground almonds

For the filling and topping

  • 225ml double cream
  • 1 quantity rose buttercream (see below), or extra whipped cream
  • 50g pistachio nuts, finely chopped
  • Fresh or crystallised rose petals (optional)

To make the buttercream

  • 150g icing sugar
  • 100g salted butter, softened
  • 1tsp vanilla extract
  • 4-6tsp milk or almond milk


PUT the icing sugar, butter and vanilla into a bowl and mash together with a wooden spoon until all the icing sugar is damp and the butter is broken down a bit.

Add the milk, one teaspoon at a time, beating well between each addition. You may not need all the milk, so check after four teaspoons to see if you like the texture.

(Buttercream made with dairy milk needs to be eaten within 48 hours; if made with dairy free milk, it keeps a little longer.)

Preheat the oven to 180C/fan 160C/gas 4.

Line the base of two 20cm cake tins with discs of baking parchment and butter the sides.

Cream the butter, sugar, rosewater and vanilla extract together in a bowl with an electric hand whisk or balloon whisk until light and fluffy.

Gradually add the eggs, beating well between each addition. If it looks like the mixture is starting to curdle, add a couple of tablespoonfuls of the potato starch and beat again.

Sift the potato starch, baking powder and ground almonds together over the mixture and fold in gently.

Scrape into the prepared tins and gently level the surface. Bake for 25-30 minutes until golden, springy to the touch and a skewer inserted into the centre comes out clean.

Leave in the tins for 10- 15 minutes, then run a thin bladed knife around the inside of the tins. Turn out the cakes and place, right side up, on a wire rack.

Leave to cool.

When the cakes are completely cold, whip the cream until thick. Put one of the cakes onto a plate and spread the cream almost to the edge. Place the other cake gently on top and twist it back and forth a little.

Pipe or spread the rose buttercream over the top of the cake. Sprinkle with chopped pistachios and scatter over a few fresh or crystallised rose petals.


(Serves four)



  • 400g sustainable fish fillets, such as cod, hake, pollock, haddock or whiting
  • 150g gluten-free white flour, or rice flour or cornflour
  • 1tsp (heaped) sea salt
  • 2 eggs
  • 175g gluten-free breadcrumbs (You can make your own using shopbought gluten-free bread. Or, for fancier crumbs, there are recipes for brioche, sourdough and baguettes in the book which can be crumbed, or you can use gluten-free oats) Lard, dripping or groundnut oil for shallow frying Black pepper


CHECK your fish for any pin bones, removing any you find with kitchen tweezers. Slice the fish into roughly 12 fingers and pat dry with kitchen paper.

Get three deep plates or wide bowls ready for coating the fish fingers.

Put the flour into the first bowl and season with the salt and a good grinding of pepper.

In the second bowl, beat the eggs well with a fork. Put the breadcrumbs into the third bowl.

Take one piece of fish and press it into the flour.

Turn and repeat to coat both sides, then tap off any excess.

Pop it into the egg and turn it over quickly with a fork or your fingers, to coat completely.

Drop the fish into the crumbs and use a spoon to cover it with crumbs.

Using your other hand, turn the fish over to make sure it is fully coated, then set aside on a clean plate. Repeat with the rest of the fish.

Heat a 1cm depth of fat in a deep, heavy-based frying pan.

When it is hot, fry the fish fingers, in batches if necessary, for a few minutes each side until the crumb coating is golden.

Unless your fish pieces are very thick, this should be enough to cook them right through. If in doubt, break one open and check that the fish inside is hot and opaque.

Drain the fish fingers on kitchen paper and serve straight away, with a leafy salad, or peas or green beans.