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

Posts tagged ‘soy-free’

Gluten, dairy, and egg-free vegan bread

IMG_1146 (more…)

Advertisements

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

Gluten-free and Egg-free Ricotta Gnocchi

DSCF1458

 

Things are certainly chilly here in Brisbane. Yesterday’s maximum temperature was the coldest I’ve known in years! Needless to say, I’ve been cooking mostly hot lunches. A couple of weeks ago we all had a cold and my husband was home sick from work so I made these gnocchi to cheer us all up. You might notice that I’ve added the tag ‘soy-free’ to this post. I’ve noticed that soy is one of those allergens that is on the ‘top 8’ food allergen list so when a recipe is soy-free I will tag it. The photo is of the pre-cooked gnocchi as my camera ran out of battery after I’d taken this shot and no-one wanted to save any cooked gnocchi for when the batteries had recharged!

Ingredients

225 g gluten-free plain flour (I used the Aldi ‘Has No’ brand this time but I have used Orgran in the past, for soy-free check on the box of the brand you are using)

1 teaspoon Orgran No Egg egg replacer (or use EnerG)

250 g ricotta

60 ml water

10 ml (2 teaspoons) vegetable oil – I use olive oil

Method

1. Mix the flour and egg replacer in  a medium sized bowl and make a well in the centre.

2. Add the ricotta, water and oil into the centre and mix with a knife until it comes together into a dough. Add a little more water if needed.

3. Take portions of the dough and roll into a long sausage shape about 1 centimetre thick. Cut off after every 2 centimetres. Press each gnocchi with a fork.

4. Bring a saucepan of salted water to the boil. Add gnocchi and continue to boil until the gnocchi come to the surface. Do this in batches if the pot is not big enough.

5. Remove the gnocchi with a slotted spoon and drain.

6. Melt some butter in a frypan and saute the gnocchi to brown them off.

7. Add the gnocchi to your favourite sauce. On the day I made these when were all sick we added them to some creamy tomato soup.