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

Posts tagged ‘pie’

Gluten-free and Egg-free Rissotto Muffins

rissotto

A few days ago I promised on Facebook that I would post the recipe for these. It can be hard working out what to make for lunch when on a gluten-free diet, so I’m going to start posting my lunch ideas here. In Australia, you can get a rissotto cake packet mix from Melinda’s Gluten Free Goodies and I can assure you they taste very yummy, but I find them hard to get at our local shops. A while ago I tried a few different recipes for rissotto muffins and came up with this recipe. You can add in whatever you wish. I haven’t weighed the ingredients in grams here, as precise amounts do not matter so much with savoury cooking. It really doesn’t matter if you are using a US or metric cup here. The picture (above) was taken a while ago before I got silicon muffin trays, so they look a little crumbly.

Ingredients

1 tablespoon each of butter and olive oil

about 2 or 3 chopped shallots (spring onions) – in Queensland the long thin green onions are called shallots

1.5 cups arborio rice

3 cups vegetable or chicken stock (make sure it is gluten-free)

1 cup grated, mozarella or other cheese you prefer

0.5 cups fruit chutney

120 ml water + 3 teaspoons of Orgran No Egg (or EnerG or use 3 eggs if you can eat them) – other egg substitutes such as flaxseed meal, psyllium husks or chia seeds would probably work fine here

Anything else you like: cooked corn kernels, chopped, cooked bacon or leftover meat, chopped capsicum (red pepper)

Method

1. In a large saucepan melt the butter together with the oil. Add chopped shallot and cook for a few minutes.

2. Add the rice and stir to coat the rice with the butter/oil.

3. Add the cold stock and bring to the boil. Stir thoroughly. Place the lid on the saucepan. If using an electric stove, turn off the heat and allow to stand on the plate as it cools for 20 minutes. If using gas, turn the gas down to very low for 20 minutes.

4. Stir the mixture then add the chutney, egg replacer/eggs, cheese and any extras you prefer.

5. Place into a pie plate or muffin trays and cook at 160 C fan-forced (180 C/350 F conventional) oven until nicely browned. The muffins usually take about 30 minutes. I cook mine in silicon muffin trays and they pop out very well after being allowed to cool in the pan for a few minutes.

The recipe is suitable for freezing. I microwave mine to eat them warm. You could try putting them in the fridge and eating them cold. They would probably taste okay that way. I’d probably wrap them in a lettuce leaf to take on a picnic and add some salad.

Gluten-free and Egg-free Lemon Cream Pie

 

One of the things that’s impossible to make without eggs is lemon curd. The closest I can get to that lovely tangy lemon taste is this lemon cream pie. When I made it I tipped it up accidently when tranferring to the fridge so it looks a little messy. It still tasted fine. Each time I make it we wonder if we could manage with less sugar as we’d prefer less sweetness and more tang, so the next time I make it I’ll reduce the sugar to 100 g. I used a biscuit base, but a cooked sweet pastry base would work well with this too. This is the recipe I used:

Base

1 packet gluten-free biscuits (I used the Leda gingernut biscuits – 205 g)

90 g butter

Crush the biscuits with a food processor and add the melted butter. Press evenly into a glass pie dish. Don’t use a springform pan as the filling is runny and may soak through the biscuit base and leak out of the tin.

Filling

600 ml cream

2 teaspoons lemon zest

juice from 3 lemons (mine came to about 200 ml – it doesn’t have to be exact)

120 g sugar

1/4 cup hot water

2 teaspoons gelatine

Method

1. Sprinkle the gelatine over the hot water and allow to soften while preparing the other ingredients.

2. In one saucepan heat the cream and lemon zest until warm but not boiling.

3. In the other saucepan heat the lemon juice with the sugar until the sugar dissolves. Don’t cook anymore as you don’t want a syrupy mix, you just want to dissolve the sugar.

4. Stir the gelatine until it is well mixed with the water then add to the lemon juice mixture and mix. Add in the heated cream and mix well to combine.

5. Pour into the biscuit base and refrigerate until set. It will take quite a while (I leave mine overnight – I think it would need at least 4 hours).

 

 

Savoury Pastry Gluten-free Egg-free

I’ve been playing around for a little while to find a savoury pastry recipe that I like. I had sometimes indulged in a particular bakery’s lovely gluten-free and egg-free beef or chicken pies and found them delicious. When trying to buy these pies from a supplier recently I was disappointed to find that this bakery had gone under in the January floods in Queensland and so these pies were not available. ‘If all else fails make your own,’ seems to be my motto so I’ve been doing a little experimenting. I have a lovely recipe for sweet pastry which I’ll publish sometime but it took a while finding a savoury one that I liked. I eventually made up my own which held together well and did well for a savoury pasty. There seems to be a trend in using sour cream in pastry lately so I threw some in to see how it would work:

Ingredients

110 grams (approx. 4 oz) plain gluten-free flour

110 grams (approx. 4 oz) self-raising gluten-free flour

75 grams butter (2.6 oz)

80 grams sour cream (2.8 oz)

enough cold water to bring it together

Method

1. Sift flours into a bowl and mix well.

2. Add the butter (cut up into small pieces) and rub into the flour with fingertips under it is incorporated.

3. Make a well in the centre and add all of the sour cream and enough water to bring the pastry together. Getting this amount right takes a bit of experience, I just judge it by eye rather than measuring it. I’m guessing it was about 1 tablespoon of water to start with. I’ll try to measure it next time to give a guide.

4. Apparently my grandmother used to say that a good pastry leaves the bowl clean, meaning that it was not too wet or too dry, so I’ve always used this as a guide.

5. Roll out with a floured rolling pin on a floured board until  thin (a few millimetres) then use as needed.

Tips for using pastry for savoury pies

I used mine to make a chicken pie and these tips help to keep the pastry from going soggy with the filling:

1. Bake the pie bottom first before putting the filling in. I prick the bottom with a fork in several places and cook in a moderate oven (180 C/350 F) for about 10-15 minutes first.

2. After baking the bottom of the pie, place the filling in. Be careful that the filling is not too ‘runny’. i.e. don’t have too much sauce/gravy with the contents, especially if the sauce is quite thin.

3. Add the top to the pie and then cook until it is nicely browned. So long as the filling is not too wet the top will cook fine.

Some comments

With gluten pastry there is a need to rest the pastry first and also to allow for shrinkage in cooking. I’ve found that gluten-free pastry doesn’t need resting and also that it only shrinks just a little when cooked. When ‘blind’ baking the bottom first I’ve also found that it doesn’t need baking paper and rice or beans on top as it doesn’t seem to puff up the way that gluten pastry does, so long as you prick the bottom with a fork before baking.

Options

Add whatever you like to the pastry. One addition that tastes nice is grated parmesan cheese. The next time I might add some dried herbs also.