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

Archive for the ‘Uncategorized’ Category

Gluten, Dairy and Egg-free Chocolate Carrot Cake

chocolate-carrot-ckae

I’ve been doing some travelling this year, visiting Scotland and England. I was born in the UK so had a lovely time catching up with relatives as well as doing some sightseeing. The Scottish Highlands are absolutely amazing and I did see a ripple on Loch Ness so Nessie made an appearance just for me!

I was thrilled with finding the wonderful Schar bread in Tesco and Sainsbury stores. I really wish that our regular shops stocked it here in Australia. I was surprised to find that it was not so easy to obtain the Orgran No Egg (egg replacer) that I often use in cake recipes. Eventually I tracked it down in a Holland and Barrett store and I also saw it in a different health shop. So, if in the UK, check out the Holland and Barrett shops for it. This cake recipe was given to me 24 years ago, so I decided to make it gluten-free and vegan. The icing is made from cream cheese so if you want it vegan, have a look at substituting a vegan cream cheese and non-dairy margarine or just enjoy without icing. If not nut-free, a handful of walnuts thrown into the mixture go down well too.

Ingredients

190 g gluten-free self raising flour

20 g cocoa powder

110 g sugar

1/4 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

1 cup grated carrot (weighs approximately 140 g)

225 g crushed pineapple

80 g water + 2 teaspoons Orgran No Egg (or use EnerG or use 2 eggs if you can have them)

115 g vegetable oil (I use sunflower oil)

Method

  1. Mix all of the dry ingredients together in a bowl with a wooden spoon. Add the carrot and mix well again.
  2. Add all of the wet ingredients into the middle and mix well with a wooden spoon.
  3. Spoon into a medium sized ring tin.
  4. Bake at 160 C fan-forced (180 C conventional) oven until a skewer inserted comes out not sticky. I found this took around 60 minutes.

Icing (not vegan)

  1. Mix 60 g cream cheese and 30 g soft butter together with electric beaters.
  2. Add 1/2 teaspoon vanilla and beat again.
  3. Add 175 g sifted icing mixture (powdered sugar/confectioner’s sugar) – make sure if it has starch that it is cornstarch not wheat start.
  4. Add 2 teaspoons lemon juice and mix well.
Advertisements

Chocolate Biscuits Gluten-free, Dairy-free and Egg-free

choc ripple

Well, phew, the school year is done and dusted, so I can get back to blogging. These chocolate biscuits are based on a recipe I saw elsewhere, and I have changed them to make them gluten and egg free as well as dairy free. I used my Bellini thermocooker to make them, but a food processor or hand method would work as well. I have made them with butter, and have also tried them dairy free when making them for a dairy allergic child, and they taste yummy both ways. Here’s the recipe:

Ingredients

200 g plain gluten-free flour (I used the Aldi ‘Has No’ brand, but other brands will work fine eg. White Wings, Home Brand, Orgran)

50 g cocoa powder

1 teaspoon bicarbonate of soda (baking soda)

1/4 teaspoon baking powder

330 g caster sugar

150 g Nuttelex or another dairy free margarine (butter can be used if not dairy free)

40 ml water plus 1 teaspoon of Orgran ‘No Egg’ powder (or use EnerG powder) plus 10 ml (2 teaspoons) oil (I used sunflower oil).

Alternative egg substitute if you don’t have egg replacement powder: 1 tablespoon (4 teaspoons) flax meal plus 3 tablespoons hot water. Mix together and allow to cool before using.

Method

  1. Measure the dry ingredients into the Bellini jug or food processor and mix for 30 seconds on speed 4 to combine. If doing by hand, sift ingredients together.
  2. Add the Nuttelex or butter in cut up chunks.
  3. Press the ‘pulse’ button on the machine or processor until the Nuttelex is incorporated evenly. I usually find it takes about 3-4 quick pulses.
  4. Add the egg substitute and pulse again until the egg substitute is combined. If working by hand use a knife to incorporate the wet ingredients.
  5. Roll the mixture into teaspoon sized balls. Press down with your hands and place on trays. Press down lightly with a fork.
  6. Cook at 160 C (fan-forced) or 180 C conventional oven for 11 minutes.
  7. Allow to cool and harden before eating.

A New Cookbook!

It’s very rare to come across a cookbook that has suitable allergy-free recipes. Many will advertise as an allergy free cookbook, but when you peruse the recipes, they are only factoring in for substituting for one or two allergens, and they hardly ever have recipes for both gluten *and* egg free. A lot have gluten and dairy free, but require eggs to make them work. And by eggs, I don’t mean one or two, but three or more and it is very difficult to substitute for more than two eggs in a recipe and have the cake turn out well. A lot are vegan, and so will be dairy and egg free, but require wheat flour to work well.

You can imagine how happy I was to discover “The Good Cake Co.” with their allergy recipes free from gluten, eggs, dairy and nuts! They have just published their first cookbook “Let Them Eat Good Cake”. I think I must have been one of their first customers to purchase a hard copy, which I’m told is on it’s way. Last night I was delighted to find that I was runner up in their giveaway, and was emailed a digital copy of their book.

If you’d like to try out some of their recipes first, their Lemon, Raspberry and Rosemary Cake recipe is freely available on their site. I’ve made this cake and have really enjoyed it. If you sign up to their email list you also get their recipe for gluten-free flour, which I’ve used and it works really well.

I can’t wait to try their recipes!

4 Minute Butter and 13 Second Whipped Cream in the Bellini Intelli Kitchen Master

This is obviously not a dairy-free post! I’m on a group page on Facebook called ‘Bellini Addicts’. It’s a great place to get help with using the Bellini Intelli Kitchen Master (my new thermocooker). I’ve noticed that a lot of people complain about taking forever to make butter or even just whipped cream. I had some cream that needed to be used so I thought I’d have a go. Here are the pictures and method:

For whipped cream

Make sure that the jug is cool and that the sharp (chopping) blade is inserted. Do *not* insert the ‘butterly’ (also called mixing tool). Add the cream (it must be full fat) to the jug and set to speed 10 for 10 seconds and press start. This will give a very soft whipped cream. If you want it firmer, set to speed 6 for 3 seconds and press start. It’s done! Just to make it crystal clear – the ‘butterfly’ tool is not used.

For 4 minute butter

Again, make sure that the jug is cool and that the sharp (chopping) blade is inserted. Do *not* insert the butterfly at this stage. Set to speed 10 for 10 seconds and press start. Repeat this 4 times (50 seconds in all), scraping down the jug after the first 2 times. It should start looking like this:

butter pic 1

Scrape down the sides with a spatula and insert the ‘butterfly’. Set to speed 3 for 2 minutes and press start. At some point soon you will hear a sloshing sound as the buttermilk separates. This happened for me at 1 minute but I let it go to 1.5 minutes to be sure and then pressed stop. This is what it looks like:

butter pic 2

Drain the buttermilk and save for using in cakes or pancakes. After this you need to wash the butter. Add a cup of fridge cold water to the butter. Set to speed 3, 30 seconds and press start. Drain the water and repeat with another cup of water. The butter is done (picture below). If you want to add oil and salt to make spreadable butter this is when to do it.

butter pic 3

Gluten-free and Egg-free Ricotta Gnocchi

DSCF1458

 

Things are certainly chilly here in Brisbane. Yesterday’s maximum temperature was the coldest I’ve known in years! Needless to say, I’ve been cooking mostly hot lunches. A couple of weeks ago we all had a cold and my husband was home sick from work so I made these gnocchi to cheer us all up. You might notice that I’ve added the tag ‘soy-free’ to this post. I’ve noticed that soy is one of those allergens that is on the ‘top 8’ food allergen list so when a recipe is soy-free I will tag it. The photo is of the pre-cooked gnocchi as my camera ran out of battery after I’d taken this shot and no-one wanted to save any cooked gnocchi for when the batteries had recharged!

Ingredients

225 g gluten-free plain flour (I used the Aldi ‘Has No’ brand this time but I have used Orgran in the past, for soy-free check on the box of the brand you are using)

1 teaspoon Orgran No Egg egg replacer (or use EnerG)

250 g ricotta

60 ml water

10 ml (2 teaspoons) vegetable oil – I use olive oil

Method

1. Mix the flour and egg replacer in  a medium sized bowl and make a well in the centre.

2. Add the ricotta, water and oil into the centre and mix with a knife until it comes together into a dough. Add a little more water if needed.

3. Take portions of the dough and roll into a long sausage shape about 1 centimetre thick. Cut off after every 2 centimetres. Press each gnocchi with a fork.

4. Bring a saucepan of salted water to the boil. Add gnocchi and continue to boil until the gnocchi come to the surface. Do this in batches if the pot is not big enough.

5. Remove the gnocchi with a slotted spoon and drain.

6. Melt some butter in a frypan and saute the gnocchi to brown them off.

7. Add the gnocchi to your favourite sauce. On the day I made these when were all sick we added them to some creamy tomato soup.

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:
Ingredients

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)

Method

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.

Tips

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.

Savoury Pastry Gluten-free Egg-free

I’ve been playing around for a little while to find a savoury pastry recipe that I like. I had sometimes indulged in a particular bakery’s lovely gluten-free and egg-free beef or chicken pies and found them delicious. When trying to buy these pies from a supplier recently I was disappointed to find that this bakery had gone under in the January floods in Queensland and so these pies were not available. ‘If all else fails make your own,’ seems to be my motto so I’ve been doing a little experimenting. I have a lovely recipe for sweet pastry which I’ll publish sometime but it took a while finding a savoury one that I liked. I eventually made up my own which held together well and did well for a savoury pasty. There seems to be a trend in using sour cream in pastry lately so I threw some in to see how it would work:

Ingredients

110 grams (approx. 4 oz) plain gluten-free flour

110 grams (approx. 4 oz) self-raising gluten-free flour

75 grams butter (2.6 oz)

80 grams sour cream (2.8 oz)

enough cold water to bring it together

Method

1. Sift flours into a bowl and mix well.

2. Add the butter (cut up into small pieces) and rub into the flour with fingertips under it is incorporated.

3. Make a well in the centre and add all of the sour cream and enough water to bring the pastry together. Getting this amount right takes a bit of experience, I just judge it by eye rather than measuring it. I’m guessing it was about 1 tablespoon of water to start with. I’ll try to measure it next time to give a guide.

4. Apparently my grandmother used to say that a good pastry leaves the bowl clean, meaning that it was not too wet or too dry, so I’ve always used this as a guide.

5. Roll out with a floured rolling pin on a floured board until  thin (a few millimetres) then use as needed.

Tips for using pastry for savoury pies

I used mine to make a chicken pie and these tips help to keep the pastry from going soggy with the filling:

1. Bake the pie bottom first before putting the filling in. I prick the bottom with a fork in several places and cook in a moderate oven (180 C/350 F) for about 10-15 minutes first.

2. After baking the bottom of the pie, place the filling in. Be careful that the filling is not too ‘runny’. i.e. don’t have too much sauce/gravy with the contents, especially if the sauce is quite thin.

3. Add the top to the pie and then cook until it is nicely browned. So long as the filling is not too wet the top will cook fine.

Some comments

With gluten pastry there is a need to rest the pastry first and also to allow for shrinkage in cooking. I’ve found that gluten-free pastry doesn’t need resting and also that it only shrinks just a little when cooked. When ‘blind’ baking the bottom first I’ve also found that it doesn’t need baking paper and rice or beans on top as it doesn’t seem to puff up the way that gluten pastry does, so long as you prick the bottom with a fork before baking.

Options

Add whatever you like to the pastry. One addition that tastes nice is grated parmesan cheese. The next time I might add some dried herbs also.