Regional Food Tourism Ambassador and owner of The Real Food Café, Sarah Heward alongside Forth Valley Regional Food Group, has announced the return of ‘Gluten Free Fortnight’, a campaign designed to build and establish Stirling and Forth Valley as a destination renowned for its variety of safe gluten free food.

Gluten Free Fortnight first launched in 2019 at The Real Food Café, Tyndrum, which is a recognised A grade Coeliac UK Accredited Caterer and has served award winning gluten free dishes since establishment in 2005. Owner Sarah Heward is passionate about encouraging more businesses in the region to serve more gluten free dishes with knowledgeable, confident and welcoming staff.

This year, Sarah has worked in partnership with the Regional Food Group, Forth Valley Food & Drink,  to build on the success of previous years and expand the campaign to more businesses in the region. To officially launch the campaign, Carolyn McGill, specialist cook and Head of Forth Valley Food & Drink, hosted a gluten free cookery demonstration at The Edinburgh Food Festival in which she created Gluten Free Summer Pancake using Nairns Oats for visitors of the festival hosted by Edinburgh Assembly in George Square Gardens. 

Sarah Heward, said: “Over the years we have learned that there is a growing desire for businesses to cater to gluten intolerances and we know that people will travel far and wide to get their hands on quality, safe and delicious gluten free meals. The aim of this campaign is to give Stirling and Forth Valley businesses the tools and resources they need to back the campaign and build our reputation as a region producing quality produce for those following a gluten free diet across Scotland and beyond.”

Sarah is one of 24 Regional Food Tourism Ambassadors, a new programme which places food tourism at the heart of the recovery of Scotland’s tourism and food and drink sectors. The initiative has been launched by Scotland Food & Drink and Scottish Tourism Alliance.

Carolyn McGill, Head of Forth Valley Food & Drink, said “Working in partnership with The Real Food Cafe, and with Coeliac UK, we have launched a programme of training for our Forth Valley businesses who have really welcomed the initiative. The Gluten Free Fortnight will be a great opportunity for them to showcase innovative Gluten Free menus and demonstrate their commitment to providing a great experience to all who dine with them.” 


Gluten Free Oat and Blueberry Pancakes Recipe



  • 360ml dairy free milk (unsweetened oat or almond milk)
  • 1tbs of cider vinegar
  • 175g gluten free porridge oats (we recommend Nairn’s Gluten Free Scottish Porridge Oats)
  • 1 banana
  • 1tsp bicarbonate of soda
  • 1tsp vanilla extract
  • 1tbsp maple syrup
  • 1tbs coconut oil
  • 100g blueberries
  • 1tsp oil (vegetable / rapeseed) for cooking 
  • We recommend serving with a selection of Scottish summer fruits and a drizzle of dark melted chocolate.  


  1. Mix the dairy free milk and apple cider vinegar in a jug and set aside for 5 minutes. 
  2. Into a blender, add the oats, banana, bicarbonate of soda, vanilla extract, maple syrup and coconut oil. 
  3. Add the milk and apple cider vinegar that you set aside, and blend until smooth.
  4. Transfer the batter to a bowl and gently fold through the blueberries. 
  5. Heat a large frying pan over a medium heat, add a little oil; use an oil brush or cloth to wipe around the pan to remove the excess.
  6. With a tablespoon measuring scoop or small ladle, gently add the batter to the pan, allowing space between them if making multiple small pancakes. 
  7. When you see bubble appear on the surface, the pancakes are ready to be turned over. 
  8. Cook for a further couple of moments until bottom side of pancake is golden. 
  9. You can keep them warm in a low oven while you have make further batches. 
  10. If serving with chopped fruit and a drizzle of chocolate, you can melt 25g of chocolate of your choice, mixed with 1/2tsp of coconut oil in a microwave.  If using the hob, heat a medium pan of water to boiling point. Place a heatproof bowl over the pan, ensuring the bottom does not touch the water. Add the chocolate (chopped) and the coconut oil, and stir gently over a medium heat until melted. 
  11. Remove the warmed pancakes from the oven, stack and drizzle with summer fruits and chocolate to serve. 

Recipe adapted from with thanks