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

Archive for July, 2012

Gluten-free, Egg-free and Dairy-free Pancakes (Crepes)


Making thin pancakes (or crepes as they are often known) takes me back to my childhood. My mother didn’t often make a cake as she left the cake making to me, but she did make pancakes. My brother and I would sit at the table and  as quick as she made them we’d add lemon juice and sugar and roll them up. When my egg allergy developed I didn’t think that I’d ever eat pancakes again, but recently I’ve been craving them so out came the different flours and the scales and, with a bit of experimentation, I’ve created a recipe that works. The good news is, it can be free of dairy, gluten and egg at the same time. I usually just make gluten-free and egg-free, but have tested the dairy-free version to be sure it works. Here’s the recipe:

130 grams potato flour

90 grams rice flour

80 grams corn flour (make sure it is corn cornflour!)

30 grams buckwheat flour (despite it’s name, buckwheat is not wheat and contains no gluten)

10 grams (2 teaspoons) Orgran ‘No Egg’ powder (egg replacer) – if using eggs use 2 eggs and reduce the milk volume by 80 ml.

pinch salt

40 ml (2 tablespoons) oil

430 ml milk (use rice milk for dairy-free)


1. Sift dry ingredients together into a bowl.

2. Mix oil with milk and stir into dry ingredients.

3. Mix thoroughly with electric beaters and allow to sit while preparing saucepan.

4. Melt some butter/margarine or Nuttelex (for dairy-free) in the saucepan to coat the bottom.

5. Mix the crepe mixture again with a spoon and pour into a jug. Pour into the middle of the saucepan and swirl around until it is spread thinly over the base of the saucepan.

6. Cook until the bottom is browned then flip over. The cooking usually takes less than half a minute. When the other side is brown put on a warm plate while making the rest.


1. If the mixture thickens too much on standing, or you like the crepes super thin, add a little more milk to the mixture.

2. I heat the saucepan on full heat initially to get it hot, then reduce the heat to medium. I have an electric ceramic cooktop and a stainless steel frypan. You may be able to use less butter/margarine/Nuttelex with a non-stick surface.

Gluten-free, Egg-free and Dairy-free Pikelets (Pancakes)


I haven’t blogged for ages. It’s not because I haven’t been experimenting with food, I just haven’t had the time to blog about it! Sooo many recipes to try yet so little time!

For ages I’ve been trying to find or create a great gluten-free and egg-free pikelet recipe. If you’re reading this in the USA, you probably are wondering what pikelets are. In the USA you would call them pancakes, but to me pancakes are just thick crepes that you can roll up and eat with lemon and brown sugar. I’ve also been trying to find a good crepe recipe too. The good news is that I’ve had success on both fronts (crepe recipe to come soon).

A lot of the hassle was because I’ve found that the normal gluten-free flours I’m used to using just don’t work well with pikelets or crepes. I’m not sure why, but found that whenever I put the mixture into the frypan, the pikelets would just sit there as a blob and get burnt on the outside without really cooking in the middle. There are some ready-made mixes out there, but many of them have egg powder in them.

The solution is to use a gluten-free flour that contains soy flour. At the Gluten-Free Show in Brisbane this year Melinda from Melinda’s Gluten Free Goodies gave me a free sample of her new gluten-free flour to try. It works a treat with the pikelets. Initially I made the recipe gluten and egg-free, but today also made them gluten, egg and dairy-free in recognition of those who are lactose intolerant or dairy allergic. Here’s the recipe:


150 g (1 metric cup) Melinda’s Gluten-Free Self Raising Flour*

1/4 teaspoon bicarbonate of soda (baking soda)

40 g (2 tablespoons) caster sugar

5 g (1 teaspoon) Orgran No Egg powder** – if you can eat eggs use 1 egg and reduce the milk volume to 135 ml milk

175 ml milk (for dairy-free use 175 ml of rice milk)

1 teaspoon vinegar

10 g melted butter (for dairy-free use 15 g of Nuttelex***)


1. Sift all of the dry ingredients together.

2. Mix the vinegar and melted butter (Nuttelex) with the milk and add to the dry ingredients.

3. Mix well with a wooden spoon until there are no lumps.

4. Heat a frypan with some butter or Nuttelex until hot. Add spoonfuls of the pikelet mixture. Allow to cook until bubbles form at the surface then flip over to cook the other side.

5. Serve with whatever you like. One of my sons loves them with maple syrup.

Today I made a batch with dairy milk and a batch with the rice milk. I asked my husband to try them to see if he could detect any difference. He said the dairy-free ones were slightly saltier than the dairy ones but otherwise tasted fine.


1. If the pikelet mixture sits for a while it can thicken. Use a little milk to get it to the right dropping consistency.

2. When using the dairy-free version I found that the mixture did not spread quite as well in the pan so when I flipped them some of the middle came out the sides. Just turn them over quickly again at the end and press down with the spatula to cook these bits. Another trick is to put the lid on when cooking as this helps to cook the inside at the same time as the outside.

Notes on ingredients

*Melinda’s flour isn’t readily available everywhere yet so if you can’t get it use a gluten-free flour that contains soy flour such as the F G Roberts brand. Note that it’s self-raising flour, so if using a plain flour containing soy flour then add 2 teaspoons of gluten-free baking powder.

**Orgran No Egg is available in Coles and IGA supermarkets in Australia. I’ve seen people blog about using it in the USA. I also understand there is a different brand of egg replacer in the USA.

***Nuttelex is a dairy-free margarine/butter substitute