Yorkshire puddings are as British as you can get. Grandma lived in Yorkshire and made fantastic Yorkshire puddings. There seems to be two types of Yorkshire – the very high rise ones and the lower, slightly stodgy ones that my aunt in Nottingham used to make. I loved them no matter how they were served. Once I was diagnosed I missed being able to eat Yorkshire puds. The regular puddings are made with plain wheat flour, eggs and milk, so trying to make them allergy free is certainly a challenge. At this stage, I’ve made them without gluten or eggs but trying to omit dairy as well only resulted in a flop. I’m sorry about the lack of picture, but my hubby apologises as he accidentally deleted the photo he took. This recipe works but, unlike normal puds, you need to use self raising flour. It also uses aquafaba which is the ‘water’ you get from a tin of chickpeas. Aquafaba is able to be beaten like egg whites and I have made eggless meringue with it (will post recipe at a later date). These ones come out with a nice crunchy outside and soft inside.
150 g gluten free self raising flour
1/2 teaspoon gluten free baking powder
1/4 teaspoon salt
250 g buttermilk
3 tablespoons aquafaba (the ‘water’ from a tin of chickpeas)
- Preheat the oven to 210 C fan-forced or 230 C conventional.
- Measure the flour, baking powder and salt into a bowl and stir with a spoon to combine (or use a Bellini Intelli and pulse to combine).
- In a separate bowl (I use a 1 litre glass jug), beat the aquafaba until very frothy, but not until the meringue stage. I should take a picture next time and put it here.
- Place about 1/2 a teaspoon of olive oil into muffin tins and put into the oven to heat for a few minutes.
- While the oil is heating, add the aquafaba and buttermilk to the flour mixture and quickly mix well with the electric beaters until combined.
- Remove the muffin tins from the oven and pour the mixture into each tin (it made about 10 muffin sized puddings in my muffin tins).
- Place into the oven and cook for 15-20 minutes or until nicely golden brown.
I’m both British and Australian so I’ll be patriotic to both my birth country and my home county and do a couple of posts with traditional British and Aussie recipes made allergy free. First up, the lamington. For those who have no idea what these are, they are basically meant to be a square of sponge cake coated all over (underneath too) with chocolate icing and rolled in desiccated coconut. With making them allergy free, the cake isn’t quite the traditional sponge, but my family who have no allergies tell me they prefer them to the shop bought ones. I think this is because I tend to put a thicker layer of the chocolate icing around the cake. I used an adjustment of my basic cake recipe and doubled it to make a large batch. There is never any point in making a single batch here as they disappear quickly. They freeze and thaw well, even with the icing on. Here’s the recipe:
370 g gluten-free plain (all purpose) flour
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon salt
450 g sugar
60 g corn cornflour
500 g coconut milk
150 g oil
40 g white vinegar
4 teaspoons vanilla extract
280 g icing sugar (make sure it is gluten-free)
48 g cocoa
85 g hot water
coconut for rolling
- Grease and line a baking tray. For this double batch, I used a tray measuring 35 cm x 24 cm. Preheat the oven to 160 C fan-forced or 180 C conventional.
- Place the dry ingredients into a bowl and mix well.
- Mix the coconut milk, vanilla, vinegar and oil together in a separate bowl then add to the dry ingredients.
- Use electric beaters to quickly whisk the ingredients together. The flour needs to be incorporated but as soon as it’s mixed place into the baking tray and cook for approx 45 minutes or until a skewer inserted comes out clean.
- Allow the cake to cool thoroughly then wrap well in plastic wrap and freeze until firm.
- For the icing, sift the icing sugar and cocoa into a bowl and add the hot water. The icing needs to be runny enough to coat the pieces. Place the coconut on a plate
- Remove the cake from the freezer and cut into the desired size. For these, I made them into finger size pieces, but traditional lamingtons are square.
- Place the cake into the icing and use a spoon to coat them all over. Allow the excess to drip off then place into the coconut and coat the pieces all over. Place on a plate or tray and put into the freezer or fridge to firm up. Store in the fridge or you can freeze them to thaw at a later time.
Tips: Don’t be tempted to coat the cake if it is not frozen first as it will tend to fall apart in the icing mixture. You may need to add a little extra hot water to the icing if it is not runny enough.
A friend gave me a recipe for these buckwheat pancakes (thank you V!) and I’ve adjusted them to be egg-free. They contain dairy. I’ve only just tried the recipe last night so I haven’t had a chance to see if they will work well with dairy substitutions but I’ve suggested some to try in the ingredients list. Update: I’ve now made these dairy free according to the instructions below and they taste just as good. This recipe made a huge stack. We were eating them after dinner so ended up giving a pile to our neighbours who told me they were ‘da bomb’. I still had a couple left over and I’ve just eaten one with my morning coffee. Unlike other recipes where I toss any not eaten (which is rare), these pancakes actually taste nice the next day just left on the bench overnight. My neighbours want the recipe so without further ado here it is:
320 g buckwheat flour
500 ml buttermilk (for dairy free use 500 ml coconut milk and 40 ml of apple cider vinegar)
80 g brown sugar (you could reduce this if it’s too sweet)
1 teaspoon salt
2 teaspoons gluten-free baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
60 g melted butter (a dairy free margarine for dairy-free eg. Nuttelex)
60 g applesauce
Egg-replacer for 2 eggs – If using Orgran No Egg* (I think there is a similar EnerG in the USA) use 2 heaped teaspoons of No Egg powder and 80 ml of water. Last night I used a new egg replacer from a company called ‘Yes You Can’. It’s called ‘Vegan Egg Replacer with Organic Chia’. It is available in India, the Philippines and New Zealand according to the packet. For this I used 2 tablespoons of the powder and 120 g of water. If you can eat eggs you can just use 2 eggs.
- Stir together the flour and buttermilk (or coconut milk and vinegar), cover and leave to sit at room temperature for at least 6 hours (that’s the time I left it). It is winter here so it was sitting at around 19 C on the bench for that time.
- Add everything else and mix well (I used electric beaters).
- Cook on a well greased pan until bubbles form then flip and cook the other side. I used an electric pancake maker.
- Serve with maple syrup or topping of choice.
Some tips: Ensure that the pan or pancake maker is well greased. I used an olive oil spray but was sure to put plenty on.
*In Australia, Orgran No Egg powder is available at most Coles stores and some health stores. I’ve also seen it in Woolworths recently. In the UK, I was able to get it from a Holland and Barrett health store.
A friend recently asked me if I could give advice on adjusting a cake recipe to make it gluten and dairy free. This was really easy to adjust and super easy to make. I’m not a huge fan of fruit cake but I liked this and my hubby (who loves fruit cake) was very pleased. Here’s the recipe:
300 g gluten-free self raising flour
1 teaspoon gluten-free baking powder
600 g dried fruit (I used sultanas as that’s what I had in the cupboard)
600 g milk of choice (I used coconut and almond milk, but just use coconut milk alone if there is a nut allergy to consider)
2 metric tablespoons (8 teaspoons) of oil of choice (I used canola)
- Mix the flour, baking powder and dried fruit together in a large bowl.
- Add the milk and oil and mix well to combine.
- Place into a greased and lined 20 cm square cake tin.
- Cook at 160 C fan-forced (180 C conventional) oven for approximately 60 minutes. Check with a skewer to see if it’s cooked. It’s better to be a little under rather than overcooked and dry.
- Cool and cut into slices. Eat with butter (or dairy-free butter) if desired.
I’d suggest freezing leftover cake as it tastes good for a couple of days but then will dry out.
I’ve had the recipe for these yummy little spice biscuits for a while but I wanted to modify them further to make them dairy-free. I also have a friend whose son can’t have gluten, dairy, soy or rice, so I’ve come up with a version which omits rice and corn also. Here’s the recipe for the regular version (the rice and corn free version follows):
250 g gluten-free plain (all purpose) flour – I use Aldi or Orgran
1 teaspoon gluten-free baking powder
150 g brown sugar
1/2 teaspoon each ground cinnamon and ground cloves
1/4 teaspoon each ground nutmeg, ginger and cardamom
150 cold Nuttelex (or other dairy-free margarine) – or use butter if you can have it
30 ml ice cold water
- Place all ingredients except water into a food processor or Bellini Intelli and pulse until combined.
- Add water and pulse until it comes together.
- Lightly flour a cutting board with rice flour (or sorghum flour for the rice-free version) and tip out the mixture. Bring together by kneading lightly. If it is too sticky, work more flour into the dough.
- Roll until a few millimetres thick.
- Cut out with push cutters.
- Place on a tray lined with baking paper and cook at 150 C (fan-forced) for 20-25 minutes or until golden.
- Cool and place into containers to keep at room temperature.
For the rice-free and corn-free version:
Omit the 250 g plain flour and 1 teaspoon baking powder. Substitute with: 150 g sorghum flour (I used Bob’s Red Mill Sweet white sorghum flour), 100 g potato flour, 50 g tapioca flour, 3/4 teaspoon xantham gum, 1/2 teaspoon cream of tartar and 1/4 teaspoon bicarbonate of soda.
I’ve been trying for a while now to make a whole orange cake that is allergy free but it is a challenge without eggs and gluten. Today I decided to work around my basic allergy free cake recipe to include an orange and it works! I’ve included a picture of the cut cake so that you can see the crumb is nice and not gooey and dense like disasters I’ve had in the kitchen before. Here’s the recipe:
1 whole orange (weigh the orange and add water to make 250 g altogether – today the orange weighed 215 g so I added 35 ml of water to the orange in the processor)
185 g gluten-free plain (all purpose) flour (I use Aldi or Orgran)
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
215 g caster sugar
30 g corn cornflour (*not* wheaten cornflour)
20 g white vinegar
2 teaspoons vanilla extract
- Preheat the oven to 160 C (fan-forced) or 180 C (conventional). Grease a bundt tin.
- Add the orange (quartered) and water (to make 250 g altogether) to a food processor/blender or thermocooker (I use a Bellini Intelli) and process until blended. On the Bellini I used speed 8 for about 10 seconds.
- Add all the other ingredients to the processor and mix well. I used speed 8 for 10 seconds on the Bellini. You may need to scrape down and repeat.
- Pour the mixture into the bundt tin and cook until it bounces back when touched or a skewer inserted into the cake comes out clean. Mine took about 35 minutes in my oven.
- Ice if desired.
- I sifted about 100 g of icing sugar into a bowl and added 15 g of melted Nuttelex (or butter if you can have it) and added enough orange juice to make a runny icing to pour over the cake. You can also omit the Nuttelex/butter and just have icing sugar and orange juice mixed together until it is at the consistency you desire.
The weather is only just starting to cool down here in Queensland, but we decided that a hot pudding would go down well last night. I made it with butter and lactose-free milk as I had guests who were lactose intolerant, but it would work fine with dairy-free margarine and rice milk (or coconut milk) for those with dairy allergy. I forgot to take a picture, but will add later when I make it again.
For the pudding:
190 g gluten-free self raising flour (I use Aldi Has No flour or Orgran)
1 heaped teaspoon Orgran No Egg powder (overseas use EnerG or similar)
45 g brown sugar
165 ml suitable milk (use rice/coconut milk for dairy-free)
100 g melted Nuttelex (or use butter if not dairy-free)
55 g golden syrup
For the sauce:
90 g brown sugar
12 g cornflour
55 g golden syrup
375 g boiling water
- Melt the Nuttelex/butter in a saucepan with the golden syrup until melted together. Allow to cool to room temperature.
- Mix the flour, brown sugar and No Egg powder together in a mixing bowl.
- Add the milk and the melted Nuttelex/golden syrup mix and mix well with electric beaters.
- Place into a pudding dish. Mine was an oven safe 20 cm square glass dish.
- Combine the brown sugar and cornflour well in a small bowl then sprinkle evenly oven the top of the pudding.
- Add the boiling water to the golden syrup and mix well. Pour over the back of a large spoon evenly onto the pudding.
- Bake at 160 C (fan-forced) or 180 C (non-fan forced) for 45 minutes.