Riverhill West Nile

http://www.riverhillcafe.com/ 3 West Nile St., Glasgow, G1 2PR

opening hours: mon – thurs, 8am – 5pm; fri, 8am – 6pm; sat, 9am – 6pm; sun, 9am – 5pm

Visited in September 2016

*Update November 2016 – Riverhill West Nile is no longer open in the evenings, but still a brilliant choice for breakfast and lunch.

My Gluten Free Glasgow Rating: ♦♦♦♦ (4 out of 5)

Knowledge of staff: The staff here were lovely. I had mentioned being coeliac on the phone when I booked the table and when I arrived they were the first to mention it. They talked through how they could adapt the menu and seemed pretty knowledgeable.

Gluten free menu: No gluten free menu or gluten free symbols on the main menu but the staff took time to tell me which dishes I could have. In most situations this is like a high pressured memory game (for both people involved!) but it’s quite a small menu at Riverhill so it was totally fine.

What’s on offer: Can’t exaggerate how delicious the food is here. Squid, chorizo and corn salad was amazing. Beef and polenta main was unbelievable! Fig and pear eton mess was yum. With a small menu to start with, there isn’t a massive choice – but expect pure quality not quantity!

Basically… excellent choice for a fancy wee night.

Gluten free fruit scones

Going gluten free doesn’t have to mean giving up on the dream of a proper, freshly baked fruit scone! If you’ve not ventured into gluten free baking much, don’t be put off by some of the ingredients listed. I promise you the final result will be well worth a foray into the world of gluten free flours, gums and baking agents. Think of it as a labour of looooove.

This recipe is adapted slightly from the River Cottage Gluten Free cook book which I highly recommend! It makes 10 medium scones, or 6-8 large ones. They are best eaten or frozen on the day they’re made.


150g ground almonds

150g potato starch

50g tapioca starch

50g rice flour

50g sorghum flour

4 tsp ground psyllium husk

1 level tsp salt

1 tbsp caster sugar

100g chilled unsalted butter

2 medium eggs

150g full fat greek yoghurt

2 tsp lemon juice

1tsp bicarbonate of soda

125g sultanas

Splash of milk

Milk or beaten egg for brushing on top


  1. Preheat the oven to 240°C / 475°F / gas mark 9 and line two baking trays with greaseproof paper.
  2. Put the almonds, potato, tapioca, rice, sorghum, psyllium husk, salt and sugar into a bowl.
  3. Dice the cold butter and work it through the flours with your fingertips until the whole thing resembles breadcrumbs.
  4. In another bowl whisk up the yoghurt, lemon juice and eggs. Then whisk in the bicarbonate of soda.
  5. Quickly add the liquid mixture into breadcrumbs and work through with a fork.
  6. If you need to loosen the mixture, add a splash of milk and mix.
  7. Mix in the sultanas.
  8. On a board sprinkled with gluten free flour work handfuls of the mixture into rounds and place on the trays.
  9. Leave to stand for 15 minutes, then brush the top of each with beaten egg.
  10. Bake for 15 minutes until a skewer into the centre of the scones comes out clean.
  11. Serve with butter, jam, whipped cream or all three!





http://www.halloumiglasgow.co.uk/ 161 Hope St., Glasgow, G2 2UQ

opening hours: mon – fri, 12pm – 11pm; sat – sun, 12pm – 12am

Visited in September 2016

My Gluten Free Glasgow Rating: ♦♦♦♦ (out of 5)

Knowledge of staff: Friendly staff but with such a clearly marked gluten free menu there was no need for awkward coeliac questions. Bonus!

Gluten free menu: All gluten free options are clearly marked on the main menu with GF. Same with the express lunch menu.

What’s on offer: Greek food is pure gluten free! Except all the pitta obviously. This place has loads of gluten free dishes on its Greek tapas style menu. Including dips like houmous and tzatziki, chargrilled meats, dolamdes and moussaka. The halloumi was particularly delicious.

Basically… my big fat gluten free greek tasty munch.