Gluten Free Cooking From Bacofoil

Gluten Free Cooking From Bacofoil

May 7, 2014

One in 100 people are coeliac, which is a lifelong autoimmune disease caused by intolerance to gluten. Kate Hardie, whose four-year-old son is coeliac, has experimented with recipes to create some delicious alternatives ranging from mini fishcakes to raspberry, lemon and passion fruit roll.

Bacofoil are keen to help Kate out and offer tips from their range. Cooking with Bacofoil Non-Stick is especially helpful and makes the whole process easier, particularly with dishes like fishcakes which can be tricky to transfer from oven to plate.

Here’s Kate’s recipe with some cooking tips from Bacofoil, to help you out in your kitchen. Remember to use the dull side of Bacofoil Non-Stick to stop your fishcakes from sticking to the foil:

Gluten-Free Salmon, Lemon and Dill Mini Fishcakes

PREP TIME: 1 hour

SERVINGS: 25 Mini Fishcakes



Bacofoil Non-Stick Foil

2 large Maris Piper potatoes, quartered

25g / 1oz butter

50g / 2oz mature Cheddar cheese, grated

450g / 1 lb salmon, skinned

Small bunch dill, finely chopped

2 spring onions, finely sliced

2 dessert spoons sweetcorn

1 medium egg, beaten to bind

3 slices gluten-free dry bread, crumbed

½ lemon, zested

1 medium egg, whisked to coat

Olive oil


  1. PREHEAT the oven to 400°F/200°C. Line a baking tray with Bacofoil Non-Stick Foil; set aside.
  2. FOR THE MINI FISHCAKES Place the potatoes in a large pan and bring to the boil. Cook until tender, then add the butter and cheese. Mash until smooth and evenly blended.
  3. Meanwhile, place the salmon on the lined baking tray and grill for 10-15 minutes, turning once, then set aside. Flake the fish once cooled and remove any bones.
  4. Add the salmon to the mashed potato along with the dill, spring onions, sweetcorn and beaten egg. Gently combine, ensuring the salmon does not flake too much. Shape the mixture into golf ball sized shapes.
  5. CRISPY COATING In a blender, crumble the dry bread and whirl until resembles fine bread crumbs. Stir in the lemon zest. Gently toss the mini fishcakes in the gluten-free flour, dip in the beaten egg and finally toss them in the gluten-free breadcrumbs until evenly coated.
  6. Lay the mini fishcakes on the lined baking tray and lightly drizzle a bit more olive oil over the top. Bake in the oven for 20-25 minutes.
  7. Serve with a wedge of lemon, homemade chunky chips and gluten-free sweet chilli dipping sauce.

Bacofoil Top Tips

  • Store your dry gluten-free breadcrumbs in Bacofoil Zip’n’Seal bags. They can even be frozen for next time.
  • Before cooking, put your fishcakes in the fridge for a couple of minutes. This will help make them a bit firmer and less likely to fall apart whilst cooking.