Gluten-free and Egg-free Recipes (with some Dairy-free options)

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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):

Ingredients

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

Method

  1. Place all ingredients except water into a food processor or Bellini Intelli and pulse until combined.
  2. Add water and pulse until it comes together.
  3. 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.
  4. Roll until a few millimetres thick.
  5. Cut out with push cutters.
  6. Place on a tray lined with baking paper and cook at 150 C (fan-forced) for 20-25 minutes or until golden.
  7. 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.

 

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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:

Ingredients

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)

75 oil

20 g white vinegar

2 teaspoons vanilla extract

Method

  1. Preheat the oven to 160 C (fan-forced) or 180 C (conventional). Grease a bundt tin.
  2. 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.
  3. 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.
  4. 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.
  5. Ice if desired.

Icing

  1. 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.

Ingredients

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

Method

  1. Melt the Nuttelex/butter in a saucepan with the golden syrup until melted together. Allow to cool to room temperature.
  2. Mix the flour, brown sugar and No Egg powder together in a mixing bowl.
  3. Add the milk and the melted Nuttelex/golden syrup mix and mix well with electric beaters.
  4. Place into a pudding dish. Mine was an oven safe 20 cm square glass dish.
  5. Combine the brown sugar and cornflour well in a small bowl then sprinkle evenly oven the top of the pudding.
  6. Add the boiling water to the golden syrup and mix well. Pour over the back of a large spoon evenly onto the pudding.
  7. Bake at 160 C (fan-forced) or 180 C (non-fan forced) for 45 minutes.

 

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I’ve been playing around a little with getting a basic cake that is free from the most common allergens including soy and nuts. Although I am able to eat dairy, some people that I cook for at times need either lactose-free or dairy free food also. This recipe uses the technique of replacing the eggs with bicarbonate of soda (baking soda) and vinegar and works well. The basic vanilla cake recipe is below then the variations appear underneath the post. The picture is of a coffee cake variation (omit walnuts for nut-free). I’m still experimenting with this recipe so more variations are to come.

Ingredients

185 g gluten-free plain (all purpose) flour*(see below)

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon salt

225 g caster sugar

30 g cornflour (it must be corn cornflour for gluten-free)

250 g cold water (this is 1 metric cup = 250 ml)

75 g oil (I use sunflower or canola oil)

20 g white vinegar (4 teaspoons)

2 teaspoons vanilla extract

Method

  1. Mix together all dry ingredients well in a bowl. For a Bellini Intelli (or other thermocooker) add all dry ingredients to the jug and pulse a couple of times to ensure they are mixed well.
  2. Mix the wet ingredients together into a small bowl and add to the dry ingredients.
  3. Mix quickly with electric beaters (do not over mix) until lumps disappear or use speed 6 for 5 seconds with the Bellini, scrape down the jug and repeat.
  4. Cook in silicone muffin trays for 20 minutes at 160 C (fan-forced oven) or 180 C (conventional oven) or until a skewer inserted into the cakes comes out clean.

*For flour I use Aldi Has No Brand gluten-free plain flour. Other brands including Woolworths, Orgran and White Wings will work in this recipe. If you are in the UK the Tesco or Sainsbury brands of gluten-free plain flour will work. In the USA I think there is one called King Arthur which is available from Walmart which looks to have a similar make up of flours to the ones in Australia. Also, Aldi in the USA has a similar looking all purpose flour. At some point I’d like to put a mix together myself but if I do, I’ll come back here to post my mix recipe.

And now for the variations (watch this space for more)!

Chocolate: Replace the cornflour above with cocoa powder (the same weight). Ice with chocolate icing. Icing: 140 g icing sugar (powdered sugar) sifted, 24 g cocoa powder, 30 g hot water and 30 g melted dairy-free margarine. Mix together well and ice the cakes.

Coffee: Dissolve 1 teaspoon of instant coffee (I use decaffeinated) in a small amount of hot water then add cold water up to the 1 cup (250 ml) mark. Use in place of the 250 g cold water. Icing: 140 g icing sugar, 1 teaspoon coffee dissolved in 30 ml hot water, 60 g dairy free margaine (I use Nuttelex). Mix together well and ice the cakes. Top with walnuts if desired.

Mocha (I haven’t tried this yet): Replace the cornflour with cocoa and also the water with coffee. Use the chocolate icing mix but add coffee into the hot water before adding to the other ingredients.

Berry: Thaw some frozen berries (or use fresh) and puree well in a blender. Replace some of the cold water with the berry puree. When I made this I used mixed berries and the puree was 200 g so I added 50 ml water and used this to replace the 250 g water in the recipe.

Lemon and Poppy Seed: Replace the vinegar in the recipe with freshly squeezed lemon juice (the same amount – 20 g) and add the zest of two lemons and 4 teaspoons of poppy seeds to the mixture.

 

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Inspired by a recipe for Apple Oat Bars I’ve worked out this recipe for a gluten-free and vegan version which omits the eggs and oats. The original recipe is here. These bars got the thumbs up from my gluten-free son and my non-gluten-free husband as well. I thought they had a slightly bitter aftertaste due to the quinoa, so when making again I would probably increase the sugar a little, maybe to 70 g. Quinoa flakes are also quite expensive, so for a cheaper version I might try rice flakes, though I find that they come out a little crunchier than the quinoa ones when cooking. Here’s the recipe:

Ingredients

150 g dried apple slices

300 g quinoa flakes

50 g brown sugar

20 g psyllium husk powder (I use the Macro brand from Woollies)

1.5 teaspoons cinnamon

1/4 teaspoons clove powder

pinch of salt

160 g full fat coconut milk

Method

  1. I used my Bellini thermocooker but you could use a food processor instead. Place the dried apple in the jug and use speed 7 for 5 seconds and repeat. (Without a processor, chop the apples finely.)
  2. Add the dry ingredients and pulse to combine a couple of times (or combine well in a mixing bowl).
  3. Add the coconut milk and pulse twice to bring the mixture together (or mix well in the bowl).
  4. Place mixture into mini loaf silicone pans to about half a centimetre in height. Press down well.
  5. Cook in a fan-forced oven at 170 C for 15 minutes or until brown. Allow to cool a little before removing from pans onto a cooling rack.

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These muffins are really just the eggless quiche recipe converted into a quiche cake recipe. The recipe is exactly the same (remember to omit bacon and cheese for vegan/dairy-free) but I just omit the pastry. I add 150 g of gluten-free self-raising (cake) flour to the mixture before cooking in muffin trays until brown and cooked through. They freeze and reheat well in the microwave. For the eggless quiche recipe it’s here.

When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:

Ingredients

1 tablespoon (4 teaspoons) salt

3 teaspoons black peppercorns

1 tablespoon dried rosemary

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon dried tarragon

1 teaspoon yellow mustard seeds

175 g white rice flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

Method

  1. Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
  2. Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
  3. I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
  4. Fry in a layer of oil of choice until cooked and crispy.