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

Posts tagged ‘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.

 

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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 and Eggless Risotto (can be made dairy-free and vegan)

IMG_0713

I have a new toy! Some years back now a few friends were raving about the Thermomix. For those who don’t know what this is, it’s an appliance which performs a number of functions and also heats as well. A few years ago I heard about something called a Bellini Intelli Kitchen Master. This is basically a much cheaper thermocooker. On special it can be as low as $250 as compared with the $2000 Thermomix. After umming and ahhing for a long time I finally got one for Christmas. I love it, and will be posting some recipes from it soon! Risotto is the dish that everyone raves about with thermocookers.¬† I love risotto, but for some years I’ve been using an electric pressure cooker to cook it. I have a Tefal electric pressure cooker that I can set up and cook risotto in 20 minutes. It’s so quick that I often make it when I’ve had a busy day or need to go out at night. For my vegan friends who follow this blog, please omit the bacon/fish and put in whatever you like. There are no real rules, just the basic proportions of rice and stock. And just a side note – we only buy meat that is produced humanely. I can’t eat eggs but when I purchase them for my family I insist on free range eggs and I don’t buy cage eggs. I also buy free range/RSPCA approved chicken. So here’s my recipe for risotto using a pressure cooker:

Ingredients

a few rashers of bacon, chopped (omit if vegan and substitute whatever you like here)

1 teaspoon minced garlic (2-3 cloves)

a small chopped onion or shallots (some call these spring onions – I mean the long thin ones)

1 tablespoon (20 ml) olive oil

1 tablespoon butter (or just use more olive oil if dairy-free)

1 litre cold chicken stock (or use vegetable stock for vegan) Make sure it is gluten-free!

500 g arborio rice (it is important to get arborio rice as it is the best for creamy risotto)

parmesan cheese (omit if dairy-free)

smoked salmon for the top (I use a 200g packet for this much risotto)

Method

1. Place the bacon, onion, garlic and oil in the pressure cooker and saute for a few minutes.

2. Add the butter. Once it’s melted, add the rice and stir to coat the rice.

3. Add the cold stock. Place the lid on and set to low pressure for 6 minutes.

4. Release the pressure and remove the lid. If it seems a little too liquidy, allow to sit for a few minutes.

5. Serve onto a place and top with grated parmesan cheese and smoked salmon.

That’s as easy as it is. No standing at the stove stirring for ages or having to heat the stock separately. It comes out with just a tiny bit of ‘bite’ to the rice which we like, but if you want it softer then maybe add a minute to the cooking time. We just don’t like it gluggy.