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

Posts tagged ‘bread’

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.
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Gluten-free, Egg-free, Dairy-free Banana Cake

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We’ve just come out of a heat wave where we are with the temperature last Saturday reaching almost 43 C in our town a little south of Brisbane. Phew! Thankfully, today was much cooler so, for the first time I got to use my new Christmas present. After making do with a Sunbeam Mixmaster for all these years I finally took the plunge and got a more professional type mixer. It is a Bosco and I put it through its paces this morning with this banana cake. Both the mixer and the cake worked out great so here’s the recipe:

Ingredients

340 g gluten-free self raising flour

0.5 teaspoon bicarbonate of soda (baking soda)

pinch salt

200 g caster sugar (you could probably get away with using less if you prefer)

Approx  375 g mashed banana (I used 4 small bananas – 3 large would probably be fine)

115 g dairy-free margarine (Nuttelex) or you can use butter or other margarine  if not dairy-free

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

1 teaspoon vanilla extract

Method

1. This cake is really easy. Just put everything into the mixing bowl and mix with the beaters until well mixed.

2. I cooked mine in mini-loaf tins and cooked them at 160 C fan-forced (180 C/350 F conventional) oven for appoximately 30 minutes or until a skewer inserted into the centre comes out clean. This amount made 5 mini-loaves.