Flour Power! Two Delicious & Simple Gluten-Free Recipes


The world really is waking up to all the health benefits of going gluten-free – but just how easy is it to take your favourite traditional recipes, and turn them into gluten-free goodies? Luckily, Faithful to Nature has got your back, with a whole range of natural and organic gluten-free foods. What’s more, we’ve got two easy recipes to help you put a gluten-free spin on two much-loved classics. Read on and we’re sure you’ll want to get cracking in the kitchen right away!

Creamy Gluten-Free Chicken Soup

OK, so maybe it’s a little early to be thinking about our favourite home-made ‘flu season remedy – but this recipe just sounded too good not to share, and you’ll have plenty of time to practice getting it perfect before the weather starts to turn chilly.


  • 3lb free range chicken, cooked & shredded
  • 1tbsp organic coconut oil
  • 1 onion, chopped
  • 4 cloves garlic
  • ¼ cup butter
  • ¼ cup coconut flour
  • 2 cups chicken stock
  • 16oz stewed tomatoes, juices included
  • 2 zucchini, chopped
  • 2 yellow squashes, chopped
  • 2 carrots, chopped
  • 2 sticks of celery, chopped
  • 14oz coconut milk
  • A handful of cilantro/ coriander
  • 1 avocado


  • Season and cook the chicken, then allow the meat to cool.
  • Melt the coconut oil in a pan, and sauté the onion until it starts to soften. Then add the garlic and cook for 5 minutes.
  • Add the butter, then stir in the coconut flour slowly to make a paste (roux). You can increase the amount of butter and flour if you want a thicker soup.
  • Add the chicken stock (you can add more if you find the soup too thick).
  • Add the chicken, tomatoes, zucchini, squashes, carrots and celery. Season to taste with salt and pepper or your favourite herbs (origanum, rosemary, sage and basil work best).
  • Simmer for at least 30 minutes.
  • Add the coconut milk and simmer for 5-10 minutes before serving. This will make the soup deliciously creamy.
  • Garnish with a dash of coriander and sliced avocado!

Buckwheat Blueberry Pancakes

A tasty treat packed with nutrients – enjoy with your loved ones on lazy Saturday mornings!



  • Sift all the dry ingredients together. Toss in the blueberries.
  • Set aside 2tbsp of the coconut oil, and whisk the rest of the wet ingredients together.
  • Combine dry and wet ingredients. Mix only until all the dry ingredients are moist.
  • Put 2tbsp coconut oil into your pan and spoon in the batter.
  • Cook until bubbles form, then flip your pancake over to finish cooking.
  • Serve with your favourite fruity toppings, or real maple syrup. Enjoy!
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