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

Posts tagged ‘almond’

Gluten-free and Egg-free Dutch Almond Biscuits

When I do my shopping I pass the aisle with these yummy little treats called ‘Almond Fingers’. It’s been years since I sat down to a cup of coffee and these lovely Dutch biscuits because of the gluten and egg issues. I did a bit of internet searching and, after deciphering non-metric measurements and having a couple of tries, I’ve worked out the recipe:


115 g soft butter

225 g caster sugar

1 teaspoon Orgran No Egg mixed with 40 ml water (or use EnerG or use 1 egg if you can eat them)

1/2 teaspoon almond essence

265 g gluten-free plain flour

1/2 teaspoon gluten-free baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

Almond paste

135 g blanched almonds

90 g icing mixture (powdered sugar – make sure it is gluten-free or use pure icing sugar)

30 ml water

1.5 teaspoons Orgran No Egg (or 1.5 eggs if you can eat them)

3/4 teaspoon almond essence


1. Cream butter and sugar with electric mixers. Beat in the No Egg and almond essence.

2. Sift the flour, baking soda and baking powder together and stir into the mixture.

3. Bring the mixture together into a ball and wrap in cling wrap and place in the refrigerator for 30 minutes.

4. Using about 1/3 of the mixture at a time, roll out on a lightly floured board until a few millimetres thick. Cut with a 7 cm cutter to make the bases.

5. Place the bases onto a lined biscuit tray. Top with a heaped teaspoon of almond paste (see below). The paste weighed approx. 15 g.

6. Cut out the tops with a 8 cm cutter and place over the top of the base and almond paste and press at the edges to seal.

7. Keep going until you have used up the biscuit mixture. Mine made 16 biscuits.

8. Press a blanched almond onto the top.

9. Bake at 165 C fan-forced (180 c/350 F conventional oven) for 20 minutes or until golden.

Almond Paste

1. In a mini-chopper blend the almonds until fine.

2. Add the icing sugar, No Egg, water and almond essence and process until combined.

Gluten-free and Eggless Almond Cakes

Whenever I’m out with friends I often look in the cake cases at the cafe to see if there’s anything I can eat. I often see gluten-free and even gluten and dairy-free cake, but an eggless cake is something I’ve never found. I usually settle for a cup of tea and eat later. One of the cakes I often see is gluten-free friands. I’ve looked at recipes but they all use egg whites. I’ve had a go at using egg replacer instead of the egg whites but it hasn’t really worked for me as the cakes come out very dense. Instead I’ve taken the butter cake recipe and made adjustments to make it into almond muffins. This recipe does not use corn (except as noted below) so is good for those avoiding cornflour. Here it is:


120 g icing sugar (This is called ‘powdered sugar’ in North America. I use a gluten-free icing mixture which contains corn cornflour as the pure icing sugar is a pain to sift. If avoiding corn, just use the pure icing sugar but make sure you sift well to avoid a lumpy mixture.)

120 g butter

80 g sour cream

120 ml milk

120 g rice flour

120 g almond meal

4 teaspoons gluten-free baking powder


1. Mix the butter, icing mixture/sugar and sour cream well with electric mixers until well combined and there are no lumps.

2. Sift the rice flour, almond meal and baking powder together.

3. Mix 1/3 of the flour mixture into the mix, then 1/2 the milk, then 1/3 of the flour mix, then 1/2 the milk, then the last 1/3 of the flour mixture.

4. Place into muffin sized tins (fill to approximately half-full) and cook forĀ  20 minutes at 160 C fan-forced or (180 C/350 F conventional oven) or until a skewer comes out clean.

The next time I make these I’m going to add some raspberries.