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

Posts tagged ‘mousse’

Strawberry Mousse – Gluten-free, Egg-free and Dairy-free


I’ve posted a strawberry mousse recipe previously but it was a gluten and egg free version which contained dairy. Strawberries are in season here in Brisbane at the moment and very cheap, so I thought I’d have a go making a mousse that was also dairy-free. It is not vegan as it contains gelatine. I recently bought some agar agar powder to have a go with but I’m not sure how to substitute it for the gelatine. I’m told that it will have a very different texture. I’ll have a try sometime. Here’s the recipe:


500 g (2 punnets) strawberries

60 g sugar

3 teaspoons gelatine powder

60 g hot water

250 coconut yogurt (check to make sure there are no gluten-containing thickeners, also check that it is dairy-free) I used the Cocobella brand that I bought from Woolworths.

300 ml coconut cream (refrigerated in the can)


  1. Sprinkle the gelatine over the hot water and allow to soften.
  2. Hull and chop strawberries and  puree in a blender. In a Bellini thermocooker I put them in whole and do speed 8 for 10 seconds.
  3. Add the sugar to the puree and heat in a medium sized saucepan until the sugar is dissolved. In the Bellini do speed 1, 90 C for 5 minutes. Remove from the heat and stir in the gelatine (speed 4, 6 seconds on the Bellini). Allow to cool.
  4. While the puree is cooling, whip the coconut cream with hand mixers until the cream doubles in volume. It won’t be as stiff as whipped dairy cream, but it will be aerated.
  5. Mix the yoghurt with the puree (speed 4, 5 seconds on the Bellini) and then fold in the whipped coconut cream.
  6. Refrigerate until set.

Gluten-free and Egg-free Strawberry Mousse

strawberry mousse


Strawberries are starting to be in season here and last Friday they were very cheap at my local shop, so it was time to pull out an old recipe. I made the mistake of doubling the recipe but forgetting to double some ingredients! It still worked out fine, but I used only 2 teaspoons of gelatine and I think it really needed 3. I know that some followers wouldn’t like to use gelatine, but you could perhaps try agar agar instead. I keep meaning to give agar agar a try one day to see how it compares with gelatine. Meanwhile, here’s the recipe:


500 g (2 punnets) strawberries

40 ml orange juice

40 g sugar

3 teaspoons gelatine

60 ml hot water

250 g Greek yogurt (or natural yoghurt) – check to make sure there are no gluten-containing thickeners

300 ml thickened (whipping) cream – again, check to make sure there are no gluten-containing thickeners


1. Sprinkle the gelatine over the hot water and allow to sit to soften.

2. Hull and chop strawberries and puree in a blender.

3. Add the sugar and orange juice to the strawberry puree in a medium sized saucepan and heat over medium heat until the sugar is dissolved. Remove from heat and stir in the gelatine. Allow to cool.

4. Whisk in the yoghurt.

5. Beat the cream until the soft peak stage then fold into the mixture.

6. Refrigerate until set. This will take at least a few hours.

Chocolate Mousse Gluten Free Egg Free

Chocolate Mousse

Before my egg allergy developed I had this terrific recipe for chocolate mousse. My kids loved it. My husband and I loved it. But, you guessed it, it contained raw eggs. I’ve spent a lot of time searching the web for an egg-free chocolate mousse that is both gluten-free and egg-free. Some recipes just contain chocolate and cream. You heat the cream, add the chocolate and mix until the chocolate is melted and then put it in the fridge and hey presto, chocolate mousse. The problem for me is that this is a chocolate ganache, the sort of thing I’d use to ice a mud cake. What I wanted was a soft, fluffy chocolate mousse. Other recipes use marshmallow instead of egg to hold it all together. I tried one of these and the texture was fine but the sweetness and taste of the marshmallow was just overwhelming. I’ve seen other recipes which use avocado. It sounds weird, although apparently it tastes okay. In the end I just had to develop my own recipe which uses neither avocado, marshmallow or eggs.


100 grams cooking chocolate (approx. 3.4 ounces). I prefer milk chocolate but use dark if you prefer.

1 metric cup whipping cream  (Make sure it doesn’t contain gluten in the thickener by way of wheat starch.)

1 tablespoon cocoa powder

1 tablespoon icing mixture (I think this is called ‘powdered sugar’ in other countries. Again, check it has corn starch, not wheat starch, or just use the pure icing sugar.)

3 tablespoons warm water

1 teaspoon gelatin (unflavoured)


Sprinkle the gelatin over the warm water and allow to soften.

Melt the chocolate over a bowl of hot water and leave aside to cool.

Whip the cream until it is stiff then mix in the cocoa and icing mixture.

Fold in the gelatin and melted chocolate. (I have to admit I did mix with the beaters very quickly here to make sure it was all mixed. Just be careful not to overdo it as you lose all of the air in the cream.)

Refrigerate until set. I found that it set in about 1 hour.

This recipe made two of the bowls in the picture above. I was trying a small amount to see if it worked. In future I’ll probably double or triple this recipe for my family of six.

The Verdict

The texture was great. Not too sweet. Thumbs up all round.