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

Archive for June, 2018

Speculaas – Gluten-free, Egg-free, Dairy-free and option for Rice-free and Corn-free

speculaas

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.

 

Advertisements

Whole Orange Cake – Gluten Free, Egg free and Dairy Free

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.