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Gluten-free goodness

In honour of Coeliac Awareness Week, 14-20 May, we're singing the praises of our gluten-free range. From sandwiches and croissants to store-cupboard staples, it makes going without wheat easier – and tastier – than ever

You saw it here first... gluten-free pastries

It took months of careful recipe development for us to produce gluten-free pastries we were proud of. After all, the gluten strands in flour are what create that signature flaky, laminated texture that makes croissants or Danish pastries so delicious. The results of our efforts are a high-street first: we're the only major UK retailer to offer a selection of own-brand, gluten-free pastries. Now available in store, they definitely stand up to the originals. From rich, buttery croissants to chocolate twists and pastries laced with zesty apricots, they're a real morning treat dipped in strong espresso or hot chocolate. Got some left over? Tear into an ovenproof dish, pour over whisked cream, eggs and sugar, and prepare for the stickiest, most indulgent bread and butter pudding ever. Bon appétit!

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Six tips for going gluten free

1. Understand gluten
It’s hard to avoid gluten if you don’t know exactly what it is or where it’s hiding. Essentially, gluten is the protein found in wheat, rye and barley. It’s the stretchy ‘glue’ that makes dough stretchy like elastic and a cake that doesn’t collapse when you slice into it. You’ll find it in the obvious suspects, such as bread, pasta and cakes, but it can also be found in more unexpected products like beer, vinegar and soups, so always remember to check the packaging. Our Made Without products are a good place to start if you want to try being gluten free.

2. Reassess your store cupboard
A well-stocked cupboard is every good cook’s foundation. Pasta is a midweek meal go-to, with bread the staple for lunchtime. Start with the basics and swap these ingredients for gluten-free alternatives. Don't forget to fill your fridge with naturally gluten-free ingredients, such as raw vegetables, unprocessed meats and fish and eggs, as well as healthy, filling pulses so you’ll always have plenty of choice.

3. Build up breakfast
Cereals are great for the quick breakfast we need to fit into our busy lifestyles, but many of them contain gluten. Try our Made Without Wheat Porridge Oats, and Fruit, Nut and Seed Muesli instead, which have been carefully sourced to ensure they’re free from gluten. Keep things interesting by topping your hot porridge with toasted coconut flakes and honey; or soak oats overnight in apple juice and top with yogurt and fruit for your own take on Bircher muesli.

 

4. Ready, set, grab and go
Carry ‘safe’ snacks in your handbag so you don’t get caught out. We’ve made it a priority to provide tempting wheat-free snacks, such as our Made Without Wheat Tortilla. They’re made from just three ingredients: gluten-free maize flour, oil and sea salt.


5. Relax and enjoy prepared dishes
We strive to ensure the quality of our prepared meals is second to none. It’s not just about replacing the flour to create a gluten-free alternative. We want to see if we can make it even better than a with-wheat equivalent dish. Our Made Without range includes family favourites like macaroni cheese, which contains a béchamel sauce made from fava beans. Watch our for our steak pie, too, which is created with select cuts of British beef and covered in a crust that's been baked with a little honey to give a rich, glossy finish. For dessert, try our gluten-free traditional apple pie with its short, buttery pastry, you'd never guess it was gluten free.


6. Bake your own
A great way to make sure that you’re steering clear of gluten is to bake your own goodies. Our home-baking range includes great essentials, such as Made Without Wheat self-raising and plain flour, as well as a cake mix and white bread mix. Look out for xanthan gum instore too – a natural additive that helps to bind your baked goods and improve crumb structure.


Find out more about allergies and intolerances and conditions such as coeliac disease and how M&S can help here

Recipe: Mexican rice bowl

  • PREP: 15 min
    COOK: 90 min
  • SERVING
    799cal
  • EFFORT
    Medium

Nutritional info per serving

  • Calories: 799
  • Fat: 22.8g (4.3g saturated)
  • Carbohydrates: 128.6g
  • Sugar: 32.1g
  • Fibre: 25.8g
  • Protein: 21.4g
  • Salt: 2.28g
 

Ingredients

SERVES 2

1 large sweet potato, cut into bite-sized chunks
1 red onion, sliced
1 tbsp olive oil
1 tsp each oregano and smoked paprika
1 garlic clove, crushed
1 white onion, finely chopped
150g brown rice
350ml vegetable stock
400g can red kidney beans, drained and rinsed
1 ripe avocado
1 lime, juiced
½ tsp chipotle chilli flakes
1/2 tbsp cider vinegar
120g Santini tomatoes, halved
½ pack fresh coriander, most leaves chopped, some left whole to garnish

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the sweet potato and red onion with half the oil, half the oregano, half the paprika and half the garlic, along with some salt and freshly ground black pepper. Tip onto a baking tray and roast for 35-40 minutes, turning halfway through, until the onions are crispy and the sweet potato is starting to caramelise and turn golden brown at the edges.
  2. Heat the rest of the oil in a small saucepan and soften the white onion with a pinch of salt for about 5 minutes. Add the rice and the remaining oregano, paprika and garlic, stir to coat, then cook for 15 seconds to lightly toast the rice.
  3. Pour in the stock, bring to the boil, then cover with a lid and turn the heat down to low. Cook for 25-30 minutes, until the rice is tender and the stock has evaporated. Remove the lid and stir in the kidney beans. Cover again with the lid, then turn off the heat but leave the pan on the hob to keep warm.
  4. Meanwhile stone, peel and slice the avocado into long fingers and put in a bowl. Squeeze over the lime and add the chilli flakes, vinegar and tomatoes. Season with salt and freshly ground black pepper, and mix in half the chopped coriander. Stir the remaining chopped coriander into the rice and divide between two bowls. Top with the roasted sweet potatoes and crispy red onion, then finish with the tomato and avocado salsa and the whole coriander leaves.

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