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

Posts tagged ‘self’

A Wedding! And some baking tips.

wedding cakes

Things have been very busy here in the ‘Make Your Cake’ household so I haven’t had a chance to post here for a while. Our 22 year old daughter married a lovely fellow two weeks ago and it was a fabulous day. The groom’s mother organised a special, nut-free wedding cake to be made as my daughter has life-threatening nut allergies. With that taken care of we still needed cake for those of us with gluten intolerance and egg allergy. The maid of honour also needed dairy-free so it was my task to make some gluten, dairy and egg-free cupcakes. I decided to go back to my good old chocolate cake recipe, then I iced it with some ready made icing. The icing is made by Orchard and is gluten-free as well as egg-free so it was perfect for the job. I decorated the cupcakes with pre-made icing flowers. The flowers do contain egg, but those of us with egg allergy just removed them before eating. Please note though, that the two of us with egg allergy have a typical adult egg allergy, so the slight chance of encountering egg allergen from the flowers on the top before we removed them was not an issue. If I was providing for a typical child with an egg allergy I would not even put the flowers on the top. One of these days I will have a fiddle with the Orchard icing to see if I can make some flowers myself. I was really pleased with how they looked.

The chocolate cake tastes fabulous when using coconut milk (or cream) as the ‘milk’ component. However, there are a few tricks with this cake. I often get asked for the recipe but a couple of people have had troubles reproducing the cake. When I ask if they have changed the recipe in any way I get two responses. Firstly, they have reduced the sugar. Yes, it is a lot of sugar in the cake, but it’s not one that we eat every day, and the amount of sugar really does make a difference to the final product. Secondly, they use a different gluten-free self-raising flour. What then happens is that the cake rises really well in the oven, only to collapse later and become really dense. There is a reason for this. Often, some manufacturers put too much raising agent in the flour. Initially this produces very big bubbles in the cake, but then they collapse.

For some reason, manufacturers seem to put extra raising agent in some gluten-free self-raising flours. I’ve also seen many gluten-free recipes which call for self-raising flour and then extra baking powder. In my experience this causes the mixture to overflow the cake tin, or the collapsing effect I’ve just mentioned. From experience, I can tell you that the best gluten-free self-raising flours that don’t have this problem are the Orgran and Aldi ‘Has No’ brand of flour. For other flours, they have their uses. The extra raising agent makes them fantastic for pancakes/pikelets and scones and damper. Melinda’s SR flour is my stand out choice for pancakes/pikelets for example. It gives the very best pikelets, although those with soy allergies need to avoid it. A friend who tried my chocolate cake recipe used White Wings SR flour and found it causes the dense cake and I’ve had a similar experience with the Woolworths brand.

Of course, you can always use plain flour and then add baking powder and experiment to find the right combination. The rule I always learned was that for every 1 metric cup of flour (150 g) to add 2 teaspoons of baking powder.

Next up…..a Blueberry Cake.

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Gluten-free, Dairy-free and Egg-free Lemon Self Saucing Pudding

lemon pudding

 

Last night I tried experimenting with a lemon self saucing pudding. I was a little unsure of what measurements to use, but it seemed to work out fine. My husband thought the sauce was a little tart, but my son and I agreed that the sweetness was about right. There’s a fair bit of sugar in it already so I didn’t want to add more. The pudding itself was a little dense, so I might try adding a little bicarb. soda to the mix next time to see if we can get a bit more rise out of it. It still tasted yummy though so here’s the recipe:

Ingredients

Pudding:

190 g gluten-free self-raising flour* (for soy-free make sure it does not contain soy flour)

110 g caster sugar

1 teaspoon Orgran No Egg egg replacer (or use EnerG) – if you can eat eggs use 1 egg and reduce the milk volume by 40 ml

zest of 2 lemons

100 g melted Nuttelex or other dairy-free margarine (use butter if you prefer it and can eat it)

200 ml milk (use rice milk for dairy-free)

Sauce:

1 metric tablespoon (4 teaspoons) gluten-free custard powder (you can use GF cornflour instead, but the custard powder gives the lemon colour to the sauce)

110 g sugar

juice of 2 lemons – juice the lemons and place juice into a cup to measure the volume (mine measured 100 ml)

boiling water to add to the lemon juice to make 375 ml of fluid altogether (so in this case I added 275 ml boiling water)

Method

1. Add flour, sugar, lemon zest and egg replacer to a medium sized bowl and mix well.

2. Add melted butter/margarine and milk and mix well with electric beaters.

3. Place into a 1.5 litre capacity dish.

4. Sprinkle pudding with the custard powder/cornflour and sugar.

5. Gently pour the lemon juice/hot water on top of the pudding.

6. Bake at 160 C fan-forced (180 C/350 F conventional) oven for approximately 50 minutes or until a skewer inserted into the pudding comes out clean.

*If you don’t have self-raising GF flour you can make it by sifting together 150 g of plain GF flour with 2 teaspoons GF baking powder

Gluten-free, Egg-free and Dairy-free Chocolate Self-Saucing Pudding

It’s spring here in Brisbane, but thanks to some rainy weather, it’s a little cooler than usual for November. It felt like a great day to pull out the old chocolate pudding recipe:

Ingredients

Cake

150 g gluten-free self raising flour

24 g cocoa powder

170 g sugar

30 g melted dairy-free margarine (Nuttelex) or use other margarine or butter for non dairy-free

125 g rice milk (or dairy milk if you can have it)

1 teaspoon vanilla extract

Sauce

110 g brown sugar

30 g cocoa

435 ml boiling water

Method

1. Sift the flour and cocoa into a medium sized bowl. Add the sugar and stir to combine.

2. Add the margarine to the milk and vanilla then add to the dry ingredients.

3. Mix well with electric mixers and pour into a small casserole dish.

4. Combine the brown sugar, cocoa and hot water together, then pour carefully over the cake mix in the casserole dish.

5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for approximately 45 minutes.