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

Posts tagged ‘cheese’

Eggless and Gluten-free Brazilian Cheese Bread

img_1286

img_1287

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)

spinach scones

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-free and Eggless Macaroni Cheese Sauce in the Bellini

Now that I have this whizbang new thermocooker I intend to use it to help me out in the kitchen. I’ve been making macaroni cheese for years. It’s my youngest son’s favourite meal but it can take a bit of time with stirring the sauce on the stove. I tried a few people’s recipes but they were either too thick or too thin for our liking. I’ve fiddled around and have finally got the texture and taste that we like so here it is. If it’s a bit thin for your liking, then add a little more cornflour. If it’s not cheesy enough then add more cheese. I’m sorry about the picture. I only thought to take it once my middle son had attacked it, so it looks half eaten and a bit blurry because he was complaining that he wanted to eat! I don’t cook the pasta in the Bellini, because some of us need gluten-free pasta and some eat wheat pasta, so they are cooked separately.

Ingredients

200 g bacon rashers (fat removed) – optional

1 large onion in quarters (or use shallots)

2 tomatoes, chopped separately

65 g butter

40 g cornflour (make sure it is gluten-free corn cornflour, not wheaten cornflour) – mix this with a little of the milk (about 100 g milk)

180 g cheese (in chunks – pick the cheese you prefer)

750 g milk

Method

1. Place the chopping (sharp) blade in the jug. Place the bacon and onion in the jug. Set to speed 7, 6 seconds and press start.

2. Scrape down the jug with the spatula and add 10 g of the butter.

3. Cook at speed 3, 100 C for 3 minutes.

4. Add the rest of the butter, the cornflour (in milk), cheese and milk.

5. Cook at speed 3, 90 C for 10 minutes. In the last couple of minutes of cooking, add the chopped tomatoes through the lid.

6. Top the cooked pasta and enjoy.

My half eaten, blurry picture:

IMG_0747

 

Gluten-free, Egg-free and Dairy-free Carrot Cake

It’s my son’s birthday tomorrow and I’m busy cooking cakes. Here’s a carrot cake recipe that I’ve had for so long that I don’t know where it came from originally.

Ingredients

300 g gluten-free self-raising flour

215 g raw sugar

1 teaspoon mixed spice

1 teaspoon cinnamon

40 g dessicated coconut

1/2 metric cup chopped walnuts (optional – I left them out this time because my nut-allergic daughter is visiting tomorrow)

2 cups grated carrot (mine weighed 250 g)

250 ml (210 g) vegetable oil

3 teaspoons Orgran No Egg (or EnerG) mixed with 120 ml water (If you can eat eggs, use 3 eggs)

Method

1. Mix together the flour, sugar, mixed spice, cinnamon and coconut in a large bowl.

2. Add the grated carrot and mix into the dry ingredients.

3. Add the oil and egg-replacer mixture and mix thoroughly with a wooden spoon.

4. Place into muffin cases (about 1/2 full).

5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 25 minutes or until a skewer inserted comes out clean.

I’m not usually a fan of icing but these cakes taste great with a cream cheese icing (this part is not dairy-free):

Icing: Mix 125 g cream cheese, 1 teaspoon vanilla and 60 g soft butter together until well combined. Add in 350 g of sifted icing mixture and 20 ml of lemon juice.