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

Posts tagged ‘eggless’

Bumpy Chicken – egg-free, dairy-free, gluten-free

When my daughter was little we were staying at my parents’ house and my mum was cooking fried chicken. My dad came home and asked her what we were having for dinner and my daughter’s response was, ‘Bumpy chicken’, so we’ve always called fried chicken ‘bumpy chicken’. I’ve been wanting to make a nice bumpy chicken recipe for a while and on the Thermomix Recipe Community site is a recipe for Krispy Fried Chicken. It’s not gluten-free or egg-free. I decided to have a go at making it without wheat flour and eggs and in the process changed the proportions of ingredients to suit our taste so I’ll put my version here. I’m sorry there is no picture. Hopefully I can add one later:

Ingredients

1 tablespoon (4 teaspoons) salt

3 teaspoons black peppercorns

1 tablespoon dried rosemary

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon dried tarragon

1 teaspoon yellow mustard seeds

175 g white rice flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

Method

  1. Put all of the ingredients except the rice flour, garlic and onion powder and paprika into a mini-chopper or thermocooker (I use a Bellini Intelli Kitchen Master). I put my Bellini on speed 9 for 10 seconds then repeat it. I don’t like the herbs too finely ground, but if you want them finer just repeat until it is to your taste.
  2. Add the rest of the ingredients and mix on speed 6 for about 10 seconds (or mix together well in a bowl).
  3. I use half of this mixture at a time. I just coat the chicken by placing the mix on a plate and then dipping chicken breast pieces in it. You could also use a bag and shake all of the pieces together.
  4. Fry in a layer of oil of choice until cooked and crispy.
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Gluten-free and Egg-free Quiche with Dairy-free option

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I saw this vegan egg substitute product on Facebook a little while back and couldn’t wait to make an eggless quiche with it. I picked some of the product up at the Gluten Free Show in Brisbane two weeks ago and last week gave it a try. I have found that the recipes put out by the company on their website and Facebook video seem to vary in the quantity of ingredients used, so I tried my own and have published it here so you know that the quantities work well. Their version had mushrooms which I don’t like so I left them out. As I’m not vegan (I have an egg allergy) I included bacon and cheese in this quiche, but I really think that it would taste just as good without. Here’s the recipe:

Ingredients

1 gluten-free and vegan puff pastry sheet defrosted (I use the ones from the Gluten Free Bakery)

1 tablespoon olive oil

A few rashers of bacon (leave out for vegan)

1 small onion, finely chopped

1 medium zucchini, grated roughly

1 small carrot, grated roughly

1 tomato, sliced

50 g Orgran Vegan Easy Egg

1 teaspoon gluten-free plain flour

a handful of grated cheese (omit for vegan)

290 g water

Method

  1. Place the pastry into a pie dish and cook at 160 C fan forced (180 C conventional) oven for 10 minutes.
  2. Heat oil and add the bacon and onion and fry for a few minutes. Add the zucchini and carrot and cook a further few minutes. Remove from heat.
  3. In bowl, mix the Easy Egg powder, plain flour and water together until smooth.
  4. Add the bacon, onion and vegetable mixture and mix well.
  5. Place into the pastry shell and top with cheese (if using) and then slices of tomato.
  6. Bake in the oven for about 15 minutes.

 

 

Product Review: Melinda’s Pancake and Seed Cracker Mixes

Recently Melinda from Melinda’s Gluten Free Goodies has produced these new packet mixes and asked for taste testers and feedback so I signed up. I’m always willing to try new products so here are my comments:

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Lower Carb Pancake Mix

I made these according to the packet directions except that I used egg replacer (Orgran No Egg powder and water) and also added a little vinegar to the milk (as per packet suggestion). I used dairy milk as I can have dairy. They can be made vegan with a dairy alternative. I cooked them with my pancake maker and found that they cooked up just like my regular pancake mix I have published here. The result was a yummy pancake that we ate with maple syrup. All here liked them, but noted that the pancake itself didn’t have added sugar/sugar substitute which meant that they could be used as a savoury pancake in place of a burger bun, for example. If you prefer a sweeter pancake, it would be easy enough to add sugar to the mix before adding the liquids. Note that they are not suitable for people with nut allergies, as they contain almonds. We recommend them! Here’s what they looked like:

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Seed Cracker Mix

Next I tried the seed cracker mix. This was really easy to make and I just followed the packet directions exactly. I cooked them for an hour and they look exactly like they should. They taste nice, although the only negative comment I could make was that they were lacking in salt. I’m not a huge salt fan, but these ones needed some salt sprinkled over the top of them before eating. At the Gluten-Free Show in Brisbane two weeks ago I saw Melinda and made this comment and she said that a number of people had complained of either too much salt or too little salt. She thinks that, in the batch produced for taste testing, that the salt sank to the bottom of the mix so that some came out with hardly any salt and some had way too much. I don’t know anything about the production process but there is probably a way to fix the problem. Here’s what they look like:

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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.

 

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. ┬áThe 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, Dairy and Egg-free Chocolate Carrot Cake

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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)

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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.