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

Posts tagged ‘rice-free’

Speculaas – Gluten-free, Egg-free, Dairy-free and option for Rice-free and Corn-free

speculaas

I’ve had the recipe for these yummy little spice biscuits for a while but I wanted to modify them further to make them dairy-free. I also have a friend whose son can’t have gluten, dairy, soy or rice, so I’ve come up with a version which omits rice and corn also. Here’s the recipe for the regular version (the rice and corn free version follows):

Ingredients

250 g gluten-free plain (all purpose) flour – I use Aldi or Orgran

1 teaspoon gluten-free baking powder

150 g brown sugar

1/2 teaspoon each ground cinnamon and ground cloves

1/4 teaspoon each ground nutmeg, ginger and cardamom

150 cold Nuttelex (or other dairy-free margarine) – or use butter if you can have it

30 ml ice cold water

Method

  1. Place all ingredients except water into a food processor or Bellini Intelli and pulse until combined.
  2. Add water and pulse until it comes together.
  3. Lightly flour a cutting board with rice flour (or sorghum flour for the rice-free version) and tip out the mixture. Bring together by kneading lightly. If it is too sticky, work more flour into the dough.
  4. Roll until a few millimetres thick.
  5. Cut out with push cutters.
  6. Place on a tray lined with baking paper and cook at 150 C (fan-forced) for 20-25 minutes or until golden.
  7. Cool and place into containers to keep at room temperature.

For the rice-free and corn-free version:

Omit the 250 g plain flour and 1 teaspoon baking powder. Substitute with: 150 g sorghum flour (I used Bob’s Red Mill Sweet white sorghum flour), 100 g potato flour, 50 g tapioca flour, 3/4 teaspoon xantham gum, 1/2 teaspoon cream of tartar and 1/4 teaspoon bicarbonate of soda.

 

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Quinoa Apple Bars Gluten-free and Vegan

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Inspired by a recipe for Apple Oat Bars I’ve worked out this recipe for a gluten-free and vegan version which omits the eggs and oats. The original recipe is here. These bars got the thumbs up from my gluten-free son and my non-gluten-free husband as well. I thought they had a slightly bitter aftertaste due to the quinoa, so when making again I would probably increase the sugar a little, maybe to 70 g. Quinoa flakes are also quite expensive, so for a cheaper version I might try rice flakes, though I find that they come out a little crunchier than the quinoa ones when cooking. Here’s the recipe:

Ingredients

150 g dried apple slices

300 g quinoa flakes

50 g brown sugar

20 g psyllium husk powder (I use the Macro brand from Woollies)

1.5 teaspoons cinnamon

1/4 teaspoons clove powder

pinch of salt

160 g full fat coconut milk

Method

  1. I used my Bellini thermocooker but you could use a food processor instead. Place the dried apple in the jug and use speed 7 for 5 seconds and repeat. (Without a processor, chop the apples finely.)
  2. Add the dry ingredients and pulse to combine a couple of times (or combine well in a mixing bowl).
  3. Add the coconut milk and pulse twice to bring the mixture together (or mix well in the bowl).
  4. Place mixture into mini loaf silicone pans to about half a centimetre in height. Press down well.
  5. Cook in a fan-forced oven at 170 C for 15 minutes or until brown. Allow to cool a little before removing from pans onto a cooling rack.