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

Archive for the ‘Scones and Loaves’ Category

Pancakes – Gluten-free and Vegan

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Yes, I have posted about pancakes before. The buckwheat recipe I posted recently is still a favourite here, however, I wanted to revisit the recipe I posted a little while back for regular pancakes (pikelets). When I visited the UK in 2016 I realised that the Orgran No Egg egg replacement powder is not as readily available as it is here in Australia so I wanted to see if I could make pancakes with another substitute. I’m going to try applesauce at some stage as a substitute but I know that mashed banana is also used as an egg replacement. I tried it yesterday and it worked fine. All of the other ingredients are the same as in the original recipe but I’ve re-posted it here for convenience. There is also a flax egg alternative if you don’t have or can’t eat bananas.

Ingredients

300 g gluten-free self raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 mashed well ripened banana (medium size)* see flax alternative below

350 ml milk of choice (rice/coconut milk for dairy-free or regular milk if not dairy-free)

2 teaspoons white vinegar

20 g melted Nuttelex (or other dairy-free margarine, or butter if not dairy-free)

Method

  1. Sift all of the dry ingredients together.
  2. Mix the vinegar and melted Nuttelex with the milk and mashed banana and add to the dry ingredients.
  3. Use electric mixers to mix well.
  4. Heat a non-stick frypan, pancake maker or pie maker and spray with olive oil.
  5. Add spoonfuls of the mixture and allow to cook until bubbles form at the surface then flip over to cook on the other side.
  6. Allow to sit in a stack on a plate for 5-10 minutes before eating (this allows the inside to cook further – otherwise it can be a little doughy on the inside).

Bellini instructions:

  1. Add the Nuttelex/butter to the Bellini bowl and mix speed 1, 60 C for 3 minutes or until melted.
  2. Add the milk, banana and vinegar to the bowl.
  3. Add the flour then the bicarb. soda on top.
  4. Mix at speed 6 for 10 seconds. Scrape down and repeat if needed.

Tip: You may need to add a little more milk to the mix depending on which milk you use. For coconut milk, I find it needs a little more than with rice or dairy milk. If the mix doesn’t drop onto the frypan easily, add a tablespoon (20 g) at a time and mix until it looks right.

I cook mine using a Kambrook Pancake maker and use 1/4 cup of mixture. I preheat the maker then open up and spray with olive oil. I then add the mixture into the deep side and leave the maker open and allow it to cook. When the bubbles start breaking on the top, I close the lid and flip them over to the other side of the maker. I then open it up and spray the deep holes and add more mix while the first two are cooking on the other side. The instructions tell you to close the lid but I find that this compresses the pancakes and makes them doughy inside.

*An alternative to the banana is to use 6 teaspoons of flax meal and 80 g of hot water. Mix together and allow to gel for 10 minutes before using in the mixture.

 

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Doughnut Muffins – Gluten-free and Vegan

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A couple of years back on a Facebook thermocooker page this recipe for doughnut muffins went viral with everyone cooking them up. They are very yummy but the good news is that they can be made gluten-free and vegan easily. I’ve modified the recipe and upsized it to make 12-14 muffins which suits our household. You also don’t need a thermocooker to make them. I’ve used apple puree/applesauce to replace the egg, but No Egg replacement powder also works well. I have also used coconut milk for the milk. I think they would taste lovely with some chopped apple in them so that might be a future try. Eaten warm, these are fantastic. If you have any leftover, just freeze and reheat in the microwave and they will still taste good. Here’s the recipe:

Ingredients

300 g gluten free plain flour

2 1/4 teaspoons baking powder (make sure it’s gluten-free)

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

240 g caster sugar

360 g rice milk (or coconut milk or dairy milk if you can have it)

100 g light flavoured oil (I use sunflower or canola)

60 g applesauce/apple puree (or you could use 60 g water + 1 1/2 teaspoons of Orgran No Egg powder)

Topping: Approximately 30 g of melted Nuttelex (or other dairy-free margarine) or butter (if not vegan and can have dairy), cinnamon sugar (I never measure this, I just add a couple of tablespoons of sugar to a bowl and stir through a teaspoon of cinnamon and add more of less of each until it looks right)

Method

  1. Add all dry ingredients to a bowl (or thermocooker) and mix well. In a thermocooker press pulse a couple of times to mix.
  2. Add the wet ingredients and mix well with beaters or on a thermocooker use speed 6, 10 seconds and then scrape down the bowl and then speed 6, 6 seconds.
  3. Cook in muffin tins at 160 C (fan-forced oven) or 180 C (conventional oven) for approximately 20-25 minutes or until a skewer inserted in the centre comes out clean. The mix makes 12-14 muffins.
  4. After a few minutes tip the muffins out of the tins. Dip or brush the tops with melted Nuttelex and sprinkle with cinnamon sugar. I put the cinnamon sugar into a shaker and shake on top.

 

Buckwheat Pancakes – Gluten-free, Egg-free, plus Dairy-free and Vegan option

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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:

Ingredients

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.

Method

  1. 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.
  2. Add everything else and mix well (I used electric beaters).
  3. Cook on a well greased pan until bubbles form then flip and cook the other side. I used an electric pancake maker.
  4. 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.

 

Eggless and Gluten-free Brazilian Cheese Bread

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A recipe for Brazilian Cheese Puffs came up in my email box this week and it reminded me that I modified a similar recipe to make it eggless a couple of years ago. On Friday I thought I’d give it a whirl again though I made a few more tweaks to get it right. I have only made this eggless and gluten-free, but if you use vegan cheese and rice milk, I imagine it would work fine.  The original recipes did not have baking powder in them, but with replacing the egg I find it needs the baking powder. These are great as little nibbly things. When I commented on them on a cooking group, I was told that they are often eaten with caramel. This seems a strange idea to me, but I might try it one day.

Ingredients

70 g grated parmesan cheese

200 g milk

60 g oil (I used sunflower)

1 heaped teaspoon Orgran No Egg powder (or use EnerG)

2 teaspoons gluten-free baking powder

170 g tapioca starch (My friends who have lived in South America tell me that potato starch is sometimes used instead.)

1 teaspoon salt

Method

  1. Preheat a fan-forced oven to 200 C (or 220 C for non-fan forced). It needs to be a hot oven.
  2. Place everything into a blender or thermocooker and blend until mixed well. On my Bellini I use speed 8 for about 10 seconds, scrape down the sides and then speed 8 for 5 seconds.
  3. Place tablespoons full (4 teaspoon tablespoon) into greased mini-muffin tins and bake in the oven for about 12 minutes. Watch carefully as it’s easy to overdo it.

Gluten-free and Egg-free Spinach Scones (Low lactose version too)

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I’ve been meaning to do a blog post about these for some time. My friend’s daughter is both gluten and lactose intolerant and these scones can be adjusted to make them low lactose. She has been asking for the recipe so here goes:

Ingredients

300 g gluten-free self raising flour (I use the Aldi or Orgran brand)

1 teaspoon GF baking powder

80 g butter (chopped into cubes – butter contains very little lactose)

200 g feta cheese, in cubes (feta cheese has a small amount of lactose – 0.5 g per 100 g product)

100 g fresh baby spinach leaves

190 ml milk (for the low lactose version, use a low lactose dairy milk, or use rice milk)

A little extra flour

Method

  1. Preheat the oven to 200 C/390 F (fan-forced) or 220 C/430 F (conventional)
  2. Place the flour, baking powder, butter, cheese and spinach into a food processor or thermocooker (I use the Bellini Intelli Kitchen Master).
  3. Press pulse on the machine until the butter, spinach and cheese is incorporated into the flour.
  4. Add the milk and pulse in short bursts until the mixture has just come together.
  5. Turn onto a floured board and roughly pat out. The mixture will be very moist.
  6. Cut into about 12 squares with a knife and place on an oven proof tray.
  7. Bake  for 15-20 minutes or until golden.
  8. If you don’t eat all of these in one sitting, freeze the remains and re-heat using a microwave when needed. They do not keep well on the bench overnight.
  9. If you don’t like feta cheese, different types of cheese should work fine.

 

 

Gluten, dairy, and egg-free vegan bread

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Gluten-free, Dairy-free and Egg-free Coffee Cinnamon Scrolls

 

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One of things that most people with coeliac disease or gluten-sensitivity miss is bread. Maybe when I retire I’ll be able to spend time trying to  find a recipe that works.  I don’t know about you, but I’ve eaten an awful lot of commercially available gluten-free bread that just tastes horrible. A lot of them contain eggs, so I can’t eat them anyway. One brand I do like is Schar, and another egg-free brand I don’t mind is Zehnder. I’ve also tried most of the mixes that don’t need eggs and I can’t say I really like any of them, with one exception. Last year a friend told me about the F G Roberts Cottage Bread Mix and yum, finally there is a gluten-free bread that tastes ‘normal’.  It is dairy-free and egg-free but it does contain soy flour. I’m sorry for the non-Australian readers who have no access to it, but here’s some more infomation for fellow Aussies as to where to purchase it. I decided to have a go at making some cinnamon scrolls with this mix and have to say that they are way too yummy for my waistline!

The bread mix uses yeast. One thing to be careful of is the temperature of the water. Yeast only needs a lukewarm temperature and will die at high temperatures. A lot of people make the mistake of having the water too hot for the yeast. Another tip is with the proving of the bread. I have a double oven. The bottom oven is fan-forced and the top oven is a conventional oven. To prove the bread I put a bowl of boiling water on the bottom of the conventional oven and put the tray on the shelf and close the door.  Here’s the recipe:

Ingredients

380 ml warm water

330 g F G Roberts Cottage bread mix

5 g dry yeast (I use Lowan)

6 ml vegetable oil

6 ml white vinegar

handful of sultanas or mixed fruit (optional)

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

60 g brown sugar

2 teaspoons ground cinnamon

Walnuts or other nuts (optional)

Icing: 140 g GF icing mixture, 20 ml hot water, 1 teaspoon instant coffee

Method

1. Place the water into a mixing bowl and sprinkle the yeast across the top. Add the vinegar and oil and mix with a fork until the yeast is dissolved.

2. Add the bread mix and the sultanas and mix together with a spoon.

3. Lightly flour a large board with rice flour or other gluten-free flour and lightly knead the bread until it comes together smoothly. Roll out until it is a large rectange.

4. Mix the soft butter, cinnamon and brown sugar together and spread across the bread dough. Sprinkle with walnuts if using.

5. Roll up the rectangle and cut the log into 3 cm pieces.

6. Place the pieces evenly into a round or square cake tin. I used a 23 cm square tin lined with baking paper.

7. Allow to rise in a warm place for about 45 minutes (see directions above).

8. Bake at 200 C fan-forced  (210 C/410 F conventional) oven for approximately 25-30 minutes.

9. Allow to cool before icing. For leftovers, freeze without icing and reheat using a microwave.

10. Ice with coffee icing. For the icing, combine the hot water and the coffee. Pour only enough of the coffee mixture into the icing sugar to make a smooth icing (you may not need it all).