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

Posts tagged ‘soy-free’

Basic Gluten-free, Dairy-free, Egg-free and Vegan Cake with variations

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I’ve been playing around a little with getting a basic cake that is free from the most common allergens including soy and nuts. Although I am able to eat dairy, some people that I cook for at times need either lactose-free or dairy free food also. This recipe uses the technique of replacing the eggs with bicarbonate of soda (baking soda) and vinegar and works well. The basic vanilla cake recipe is below then the variations appear underneath the post. The picture is of a coffee cake variation (omit walnuts for nut-free). I’m still experimenting with this recipe so more variations are to come.

Ingredients

185 g gluten-free plain (all purpose) flour*(see below)

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon salt

225 g caster sugar

30 g cornflour (it must be corn cornflour for gluten-free)

250 g cold water (this is 1 metric cup = 250 ml)

75 g oil (I use sunflower or canola oil)

20 g white vinegar (4 teaspoons)

2 teaspoons vanilla extract

Method

  1. Mix together all dry ingredients well in a bowl. For a Bellini Intelli (or other thermocooker) add all dry ingredients to the jug and pulse a couple of times to ensure they are mixed well.
  2. Mix the wet ingredients together into a small bowl and add to the dry ingredients.
  3. Mix quickly with electric beaters (do not over mix) until lumps disappear or use speed 6 for 5 seconds with the Bellini, scrape down the jug and repeat.
  4. Cook in silicone muffin trays for 20 minutes at 160 C (fan-forced oven) or 180 C (conventional oven) or until a skewer inserted into the cakes comes out clean.

*For flour I use Aldi Has No Brand gluten-free plain flour. Other brands including Woolworths, Orgran and White Wings will work in this recipe. If you are in the UK the Tesco or Sainsbury brands of gluten-free plain flour will work. In the USA I think there is one called King Arthur which is available from Walmart which looks to have a similar make up of flours to the ones in Australia. Also, Aldi in the USA has a similar looking all purpose flour. At some point I’d like to put a mix together myself but if I do, I’ll come back here to post my mix recipe.

And now for the variations (watch this space for more)!

Chocolate: Replace the cornflour above with cocoa powder (the same weight). Ice with chocolate icing. Icing: 140 g icing sugar (powdered sugar) sifted, 24 g cocoa powder, 30 g hot water and 30 g melted dairy-free margarine. Mix together well and ice the cakes.

Coffee: Dissolve 1 teaspoon of instant coffee (I use decaffeinated) in a small amount of hot water then add cold water up to the 1 cup (250 ml) mark. Use in place of the 250 g cold water. Icing: 140 g icing sugar, 1 teaspoon coffee dissolved in 30 ml hot water, 60 g dairy free margaine (I use Nuttelex). Mix together well and ice the cakes. Top with walnuts if desired.

Mocha (I haven’t tried this yet): Replace the cornflour with cocoa and also the water with coffee. Use the chocolate icing mix but add coffee into the hot water before adding to the other ingredients.

Berry (I’ll try this next): Thaw some frozen berries (or use fresh) and puree well in a blender. Replace some of the cold water with the berry puree.

 

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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.

Gluten, dairy, and egg-free vegan bread

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Gluten-free, Dairy-free and Egg-free Pumpkin Cake

pumpkin cake

 

Pumpkin is very cheap here at the moment. Seeing as it is winter, it’s great for pumpkin soup but today on this very rainy and cool Saturday I felt like something a little sweet. We found that this cake was more like a muffin/date loaf in texture. I thought it a little sweet and would probably reduce the white sugar a bit next time, but others in the house were happy with it. I’d also probably cook it in a loaf tin too. Here is the recipe as I cooked it today. If you prefer less sugar then I’d suggest you reduce the white sugar component.

Ingredients

115 g dairy-free margarine (I used Nuttelex, but you can use butter if you are not dairy-free)

120 g brown sugar

120 g caster sugar

40 ml water  mixed with 1 teaspoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if you can eat them)

210 g cooked pumpkin

230 g gluten-free self-raising flour (check there is no soy flour for soy-free)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

small handful chopped walnuts or other nuts (optional)

Method

1. Make sure that the pumpkin is cooked until just done. Drain in a colander and cool in the fridge. Puree with a blender or food processor.

2. Beat the margarine/butter, sugars and egg replacer/egg with electric beaters until well mixed.

3. Add the pumpkin puree and beat well.

4. Sift the flour and spices together and add to the mixture. Fold in well with the nuts (if using).

5. Place into your tin of choice (I used a small ring tin this time) and bake at 160 C fan-forced (180C/350 F conventional) oven until a skewer inserted into the middle comes out clean. Mine took 35 minutes. It will take longer if done in a loaf tin.

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:

Ingredients

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

Method

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.

Gluten-free, Dairy-free and Egg-free Lemon Tarts

lemoncurdtart

 

One of the things that is really hard to replicate without eggs is lemon curd. I’ve posted before a recipe for a lemon cream tart, but it’s not quite the same as lemon curd. I see citrus tarts in cafes everywhere I go nowadays. At the last gluten-free show in Brisbane, I bought some dairy and egg-free custard powder by Well and Good so got thinking about those lemon tarts again. This recipe is more like a lemon curd tart. The sweet pastry contains almond meal. If you are allergic to nuts, you could probably just replace the almond meal with more GF flour. It’s a jolly good idea to always let people know if you are serving them something that contains nuts, as nut allergies are often severe.

Ingredients

Pastry

90 g softened butter (For dairy-free use Nuttelex or another dairy-free margarine. I have made this pastry with Nuttelex and it works fine)

50 g caster sugar

1 teaspoon vanilla extract

40 ml water mixed with 1 teaspoon of Orgran No Egg egg replacer (or you could use EnerG or 1 egg if you can eat eggs)

150 g gluten-free plain flour (check ingredients if you need soy-free)

30 g almond meal

Lemon ‘Curd’

200 ml lemon juice

200 ml hot water

40 g sugar (if you prefer it a bit sweeter, add a bit extra here)

zest of two lemons

125 g Well and Good Instand Custard Powder

20 ml oil (I used sunflower oil)

Candied Lemon Peel

50 g sugar

50 ml water

lemon peel

To serve: Gluten-free icing sugar/mixture

Method

Pastry

1. Cream the butter and sugar with electric mixers.

2. Add the vanilla and egg replacer mixture and mix well.

3. Mix the flour and almond meal together and add to the mixture with a spoon. If it is a bit dry, you may need to add a couple of teaspoons of cold water to bring it together.

4. If it is a hot day, flatten the pastry between baking paper or cling wrap and refrigerate for about 15 minutes. It’s winter here, so I didn’t do this.

5. Roll onto a lightly floured piece of baking paper until thin. Cut with a large biscuit cutter and line 8 cm tart tins. If the pastry breaks as you put it in the tins, just push it together and it will be fine. Cut the overlapping edges off. Prick the bottom of the pastry with a fork.

6. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 15-20 minutes or until it is as golden as you like it. Allow to cool.

Lemon Curd

1. Dissolve the sugar in the hot water and add to the lemon zest and lemon juice. Allow to cool to room temperature.

2. Add the Custard Powder and oil and mix well with electric beaters until combined.

3. Refrigerate until cold.

Candied Lemon Peel

1. Use a peeler to remove lemon peel. Try not to remove the white pith with it.  Cut the lemon peel into strips.

2. Place the peel, sugar and water into a small saucepan and simmer together for about 5 minutes. Remove peel.

To assemble

Place the lemon curd into the tart cases and top with a little of the lemon peel. Sift some gluten-free icing mixture over the top.

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