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

Posts tagged ‘dairy-free’

Gluten-free, Dairy-free, Eggless Mug Cake (with added cane sugar-free option)

We’re coming up to Christmas here and I’ve noticed that some have the idea of giving a gift of a mug cake mix so that friends can make their own sweet treat when they have the craving. I’ve had a fiddle around with a few recipes and, thanks to my two youngest sons acting as test testers, have come up with some variations to suit most. Here’s two versions. Both make enough for 6 mug cakes (pictures to come later):

Sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

165 g  caster sugar

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 55 g (3 Australian tablespoons – 1 tablespoon is 4 teaspoons) into a mug.
  2. Add 30 g of milk (for dairy-free use either rice milk, soy milk or coconut milk) and half a teaspoon of oil (I used olive oil).
  3. Mix well with a teaspoon. Microwave for 50 seconds (I have a 1000 W microwave, so you may need to adjust depending on your wattage). If you want a more fudgy, pudding style of cake, use slightly less time (I’d suggest 40 seconds).

No sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

17 g Stevia Sweet powder

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 32 g into a mug.
  2. Proceed as for the sugar version above.

 

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.

Quick Chicken Satay Gluten-free, Egg-free and Dairy-free (with nut-free option)

peanutchicken

It was Hubby’s birthday last Monday and when I asked what he would like for his birthday he requested chicken satay. I first made this years ago but had to stop making it as a regular meal as my daughter is severely allergic to nuts. Now that she lives with her husband, we can safely have peanuts in the house again. I decided to try to make it suitable for the Bellini thermocooker, so that I can speed up the process. This is a very quick recipe without a lot of ingredients:

Ingredients

5 teaspoons of red curry paste (I bought some from the Asian section of the store – you can make your own but I was in a hurry on the day. I like mine a bit spicy and would have added an extra teaspoon, but the rest like this amount. Add more or less to taste.)

20 g olive oil

600 g chicken, cut into largish cubes

1 tin (400 g) coconut milk

30 g fish sauce

30 g brown sugar

120 g crunchy peanut butter (I used the Kraft ‘All Nuts’ one) For nut-free, try using the Eskal ‘Free Nut Butter’. It is made with sunflower seeds and tastes very nutty. You could also make your own sunflower seed paste using the machine.

Method

  1. Add the red curry paste to the Bellini bowl with the oil and cook on ST temp, speed 1 for 5 minutes. For stovetop cooking, cook in a saucepan for a few minutes.
  2. Add the chicken to the bowl and cook on 100 C, speed 1 for 5 minutes. On a stovetop, fry the chicken for a few minutes.
  3. Add the rest of the ingredients and cook on 100 C, speed 1 for 10-12 minutes. Check that the chicken is cooked through before serving. On a stovetop, add the other ingredients and simmer for about 10 minutes.
  4. We had ours with rice and a squeeze of lemon. Steamed veges would go nice with this too.

Pumpkin Soup – GF, EF, DF option, vegan option

pumpkin soup

It’s only just starting to cool down here, near Brisbane, but it’s cool enough to think about soup making. I make this soup in my Bellini Intelli Kitchen Master, but can be cooked on a stovetop and with a blender. This is a fairly standard base recipe. If you like a bit of curry or something else, feel free to add to taste.

Ingredients

500 g pumpkin, cut in cubes

1 medium sized potato

1 large onion

2 cloves garlic

675 ml chicken stock (use vege stock for vegan) – I use 700 ml water and 2 teaspoons of chicken stock paste made in the Bellini.

200 ml cream (if using – omit for dairy-free and vegan)

Method

  1. Add pumpkin, potato, garlic and onion to the jug*. Use speed 7 for 3 seconds.
  2. Add stock and cook on speed 1, 100 C for 20 minutes. Leave the measuring cup off and place the simmering basket over the opening to prevent splatter. (On stovetop, bring to the boil then turn down and simmer until the vegetables are cooked).
  3. Take the lid off the jug and allow to cool for at least 10 minutes. I take the jug out and leave on a hot mat for 10  minutes. *Do not omit this step. It is dangerous to blend hot food at high speed.*
  4. Return the jug to the base and replace the lid and ensure the measuring cup is in place. Set the timer to 25 seconds and speed 1. Press start and as it is working, gradually increase the speed up to speed 8. When it has finished, remove the lid and check. If it needs to be smoother, replace the lid and repeat. For soup cooked on the stovetop, use a stick blender or other blender according to the instructions. Take care with blending hot food!
  5. Add the cream and reheat on speed 1, 90 C for about 5 minutes.
  6. Serve with grated cheese and black pepper, if desired.

* For  a roasted garlic taste, just add the garlic to the jug at first with a little olive oil and cook for 5 minutes, speed 1 on the steam temperature (ST). Then proceed with the other steps in the recipe.

Gluten, dairy, and egg-free vegan bread

IMG_1146 (more…)

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

banana cake

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.

 

Gluten-free, Dairy-free and Egg-free Coffee Cinnamon Scrolls

 

coffee scrolls

One of things that most people with coeliac disease or gluten-sensitivity miss is bread. Maybe when I retire I’ll be able to spend time trying to  find a recipe that works.  I don’t know about you, but I’ve eaten an awful lot of commercially available gluten-free bread that just tastes horrible. A lot of them contain eggs, so I can’t eat them anyway. One brand I do like is Schar, and another egg-free brand I don’t mind is Zehnder. I’ve also tried most of the mixes that don’t need eggs and I can’t say I really like any of them, with one exception. Last year a friend told me about the F G Roberts Cottage Bread Mix and yum, finally there is a gluten-free bread that tastes ‘normal’.  It is dairy-free and egg-free but it does contain soy flour. I’m sorry for the non-Australian readers who have no access to it, but here’s some more infomation for fellow Aussies as to where to purchase it. I decided to have a go at making some cinnamon scrolls with this mix and have to say that they are way too yummy for my waistline!

The bread mix uses yeast. One thing to be careful of is the temperature of the water. Yeast only needs a lukewarm temperature and will die at high temperatures. A lot of people make the mistake of having the water too hot for the yeast. Another tip is with the proving of the bread. I have a double oven. The bottom oven is fan-forced and the top oven is a conventional oven. To prove the bread I put a bowl of boiling water on the bottom of the conventional oven and put the tray on the shelf and close the door.  Here’s the recipe:

Ingredients

380 ml warm water

330 g F G Roberts Cottage bread mix

5 g dry yeast (I use Lowan)

6 ml vegetable oil

6 ml white vinegar

handful of sultanas or mixed fruit (optional)

60 g butter (for dairy-free use Nuttelex or another dairy-free margarine)

60 g brown sugar

2 teaspoons ground cinnamon

Walnuts or other nuts (optional)

Icing: 140 g GF icing mixture, 20 ml hot water, 1 teaspoon instant coffee

Method

1. Place the water into a mixing bowl and sprinkle the yeast across the top. Add the vinegar and oil and mix with a fork until the yeast is dissolved.

2. Add the bread mix and the sultanas and mix together with a spoon.

3. Lightly flour a large board with rice flour or other gluten-free flour and lightly knead the bread until it comes together smoothly. Roll out until it is a large rectange.

4. Mix the soft butter, cinnamon and brown sugar together and spread across the bread dough. Sprinkle with walnuts if using.

5. Roll up the rectangle and cut the log into 3 cm pieces.

6. Place the pieces evenly into a round or square cake tin. I used a 23 cm square tin lined with baking paper.

7. Allow to rise in a warm place for about 45 minutes (see directions above).

8. Bake at 200 C fan-forced  (210 C/410 F conventional) oven for approximately 25-30 minutes.

9. Allow to cool before icing. For leftovers, freeze without icing and reheat using a microwave.

10. Ice with coffee icing. For the icing, combine the hot water and the coffee. Pour only enough of the coffee mixture into the icing sugar to make a smooth icing (you may not need it all).