Chorizo, fennel and caraway ring

Enjoy the flavoursome combination of hearty chorizo, fennel and caraway seeds in this delicious gluten-free ring. Perfect for a light lunch, or morning or afternoon tea.

  • 10 mins preparation
  • 1 hr 40 mins cooking
  • Serves 8
  • Print


Chorizo, fennel and caraway ring
  • 3 cup gluten-free plain flour
  • 1 cup quinoa flour
  • 1 1/2 tablespoon gluten-free baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 2 cup reduced-fat milk
  • 1 cup vegetable oil
  • 1 dried chorizo, finely chopped
  • 2 tablespoon fennel seeds
  • 1 tablespoon caraway seeds
  • softened butter, tomato chutney, to serve


Chorizo, fennel and caraway ring
  • 1
    Preheat oven to moderately slow, 160C. Lightly grease an 24cm ring pan.
  • 2
    Sift flours, baking powder, xanthan gum and salt together into a large bowl. Stir sugar through.
  • 3
    In a jug, combine milk and oil. Make a well in the flour mixture. Stir in milk mixture gently until combined (do not over mix). Fold chorizo and half seeds through. Spoon mixture into pan, smoothing top. Sprinkle with remaining seeds.
  • 4
    Bake 1 ½ -1 ¾ hours, covering with foil if over browning. Set aside in pan 20 minutes, before turning onto a wire rack to cook. Serve with softened butter and tomato chutney.


Use other seeds of choice if preferred. Use chopped salami, bacon or ham in place of the chorizo.

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