Slow-cooked lamb is a thing of beauty, but crisped up in a pan and scattered over soft, lemony beans, it becomes the sort of thing that people fight over. I always cook more than I need and stash some in the freezer for another day. Flageolet beans are relatively easy to digest for a pulse, so this would be a good entry level dish if you are expanding your soluble fibre repertoire – start with a small portion if you’re unsure.
Related
Gluten-Free Sweet & Sour Pork
Missing sweet and sour pork since adopting a gluten-free diet? Create the classic Chinese dish at home. A combination or potato and rice flours produce…
Gluten-Free Granola Tarts
These irresistible gluten-free granola tarts filled with creamy yoghurt are perfect for sharing at your next brunch. This simple recipe makes 18 individual tarts with…
Issue Five Available Now
Australian Gluten-Free Life is turning 1! Issue Five is available now and it’s packed full of amazing articles and recipes. Check out some of the…
Mini Chicken, Leek and Bacon Pies
With tons of creamy, chunky filling encased in buttery gluten-free pastry, these mini chicken, leek and bacon pies are the ultimate comfort food. Mini Chicken,…
Getting To Know Papaya
WHAT IS PAPAYA? Papaya is a delicious and nutritious tropical fruit that is packed with vitamins and minerals. They are grown in tropical climates around…
Gluten-Free Fresh Pea & Ham Soup
When I was little I used to love my grandmother’s pea & ham soup, but dried peas sometimes carry a ‘may contain gluten warning’ because…