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

Posts tagged ‘butter’

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 Butter Cake

Image

It’s jolly cold here near Brisbane at the moment and it seems to be making us all very hungry. My almost 9 year old son woke me up early this morning saying, “Mum, I know it’s early but my tummy is growling!” I’ve been doing a little research on what works well for egg replacement in cakes and have come across a number of sites which use sour cream instead of eggs. By using gluten-free flour the cakes become gluten-free too, though not dairy-free. Here’s the recipe:

Ingredients

180 g caster sugar

180 g soft butter

120 g sour cream

185 ml milk

370 g gluten-free self raising flour

pinch salt

Method

1. Preheat oven to 160 C (fan-forced) or 180C/350F conventional.

2. Beat together butter, sugar and sour cream with electric mixers. Make sure there are no butter lumps.

3. Sift together flour and salt.

4. Add 1/3 flour to the mixture and mix until it is incorporated, then mix in 1/2 the milk, then 1/3 of the flour, then 1/2 of the milk and then the final 1/3 of the flour.

5. Pour into a greased bundt tin and bake until the top is browned and a skewer inserted into the centre comes out clean. In my oven it took approximately 35 minutes.

6. Invert the cake onto a plate.