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


It’s really cooling down now in Brisbane and it’s the perfect time for these dumplings. I usually use butter in mine, as I can have butter, but they will work fine with dairy-free margarine. Here’s the recipe:



580 ml/g water

160 g brown sugar

135 g golden syrup

90 g butter (use Nuttelex or another dairy-free margarine for dairy-free)


225 g gluten-free self-raising flour

60 g butter (or Nuttelex for dairy-free)

2 teaspoons Orgran No Egg egg replacer (or EnerG egg-replacer) If you can eat eggs use 2 eggs and omit the water below.

80 ml water

85 ml milk (use rice mik for dairy-free)


1. Place all of the syrup ingredients into a large saucepan. I use a Dutch oven sized saucepan.

2. In a bowl, place the flour and egg-replacer and mix well. Rub in the butter/Nuttelex (or use a food processor) until the butter is incorporated.

3. Add the water and milk together and mix to a soft dough.

4. Divide the dough into quarters, then divide each quarter into 5 equal sized pieces. Roll into balls.

5. Bring the syrup ingredients to a boil, add the dumplings all at once and turn down the saucepan to a simmer.

6. Simmer the dumplings for 10 minutes, turning with a spoon half way through the cooking time.


Comments on: "Gluten-free, Egg-free and Dairy-free Golden Syrup Dumplings" (3)

  1. Looking forward to trying this recipe at the weekend 🙂

  2. Uhhh hello – butter is dairy.

    • If you need dairy-free, the recipe suggests using Nuttelex or another dairy-free margarine. I usually use butter myself as I have no dairy issues, but would use the Nuttelex if cooking for a dairy allergic/intolerant guest. Nuttelex is available in Australia in a dairy-free version. If overseas, I’m pretty sure there would be a dairy-free margarine available. Hope that helps.

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