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

Posts tagged ‘vegan’

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

img_1633.jpg

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.

 

Advertisements

Quinoa Apple Bars Gluten-free and Vegan

IMG_1625

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-free and Vegan Veggie Muffins

IMG_1511

These muffins are really just the eggless quiche recipe converted into a quiche cake recipe. The recipe is exactly the same (remember to omit bacon and cheese for vegan/dairy-free) but I just omit the pastry. I add 150 g of gluten-free self-raising (cake) flour to the mixture before cooking in muffin trays until brown and cooked through. They freeze and reheat well in the microwave. For the eggless quiche recipe it’s here.

Gluten-free and Egg-free Quiche with Dairy-free option

IMG_1412IMG_1411

I saw this vegan egg substitute product on Facebook a little while back and couldn’t wait to make an eggless quiche with it. I picked some of the product up at the Gluten Free Show in Brisbane two weeks ago and last week gave it a try. I have found that the recipes put out by the company on their website and Facebook video seem to vary in the quantity of ingredients used, so I tried my own and have published it here so you know that the quantities work well. Their version had mushrooms which I don’t like so I left them out. As I’m not vegan (I have an egg allergy) I included bacon and cheese in this quiche, but I really think that it would taste just as good without. Here’s the recipe:

Ingredients

1 gluten-free and vegan puff pastry sheet defrosted (I use the ones from the Gluten Free Bakery)

1 tablespoon olive oil

A few rashers of bacon (leave out for vegan)

1 small onion, finely chopped

1 medium zucchini, grated roughly

1 small carrot, grated roughly

1 tomato, sliced

50 g Orgran Vegan Easy Egg

1 teaspoon gluten-free plain flour

a handful of grated cheese (omit for vegan)

290 g water

Method

  1. Place the pastry into a pie dish and cook at 160 C fan forced (180 C conventional) oven for 10 minutes.
  2. Heat oil and add the bacon and onion and fry for a few minutes. Add the zucchini and carrot and cook a further few minutes. Remove from heat.
  3. In bowl, mix the Easy Egg powder, plain flour and water together until smooth.
  4. Add the bacon, onion and vegetable mixture and mix well.
  5. Place into the pastry shell and top with cheese (if using) and then slices of tomato.
  6. Bake in the oven for about 15 minutes.

 

 

Product Review: Melinda’s Pancake and Seed Cracker Mixes

Recently Melinda from Melinda’s Gluten Free Goodies has produced these new packet mixes and asked for taste testers and feedback so I signed up. I’m always willing to try new products so here are my comments:

IMG_1394

 

Lower Carb Pancake Mix

I made these according to the packet directions except that I used egg replacer (Orgran No Egg powder and water) and also added a little vinegar to the milk (as per packet suggestion). I used dairy milk as I can have dairy. They can be made vegan with a dairy alternative. I cooked them with my pancake maker and found that they cooked up just like my regular pancake mix I have published here. The result was a yummy pancake that we ate with maple syrup. All here liked them, but noted that the pancake itself didn’t have added sugar/sugar substitute which meant that they could be used as a savoury pancake in place of a burger bun, for example. If you prefer a sweeter pancake, it would be easy enough to add sugar to the mix before adding the liquids. Note that they are not suitable for people with nut allergies, as they contain almonds. We recommend them! Here’s what they looked like:

IMG_1399

Seed Cracker Mix

Next I tried the seed cracker mix. This was really easy to make and I just followed the packet directions exactly. I cooked them for an hour and they look exactly like they should. They taste nice, although the only negative comment I could make was that they were lacking in salt. I’m not a huge salt fan, but these ones needed some salt sprinkled over the top of them before eating. At the Gluten-Free Show in Brisbane two weeks ago I saw Melinda and made this comment and she said that a number of people had complained of either too much salt or too little salt. She thinks that, in the batch produced for taste testing, that the salt sank to the bottom of the mix so that some came out with hardly any salt and some had way too much. I don’t know anything about the production process but there is probably a way to fix the problem. Here’s what they look like:

IMG_1405

Gluten-free, Dairy-free, Eggless Mug Cake (with added cane sugar-free option)

We’re coming up to Christmas here and I’ve noticed that some have the idea of giving a gift of a mug cake mix so that friends can make their own sweet treat when they have the craving. I’ve had a fiddle around with a few recipes and, thanks to my two youngest sons acting as test testers, have come up with some variations to suit most. Here’s two versions. Both make enough for 6 mug cakes (pictures to come later):

Sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

165 g  caster sugar

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 55 g (3 Australian tablespoons – 1 tablespoon is 4 teaspoons) into a mug.
  2. Add 30 g of milk (for dairy-free use either rice milk, soy milk or coconut milk) and half a teaspoon of oil (I used olive oil).
  3. Mix well with a teaspoon. Microwave for 50 seconds (I have a 1000 W microwave, so you may need to adjust depending on your wattage). If you want a more fudgy, pudding style of cake, use slightly less time (I’d suggest 40 seconds).

No sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

17 g Stevia Sweet powder

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 32 g into a mug.
  2. Proceed as for the sugar version above.

 

Gluten, Dairy and Egg-free Chocolate Carrot Cake

chocolate-carrot-ckae

I’ve been doing some travelling this year, visiting Scotland and England. I was born in the UK so had a lovely time catching up with relatives as well as doing some sightseeing. The Scottish Highlands are absolutely amazing and I did see a ripple on Loch Ness so Nessie made an appearance just for me!

I was thrilled with finding the wonderful Schar bread in Tesco and Sainsbury stores. I really wish that our regular shops stocked it here in Australia. I was surprised to find that it was not so easy to obtain the Orgran No Egg (egg replacer) that I often use in cake recipes. Eventually I tracked it down in a Holland and Barrett store and I also saw it in a different health shop. So, if in the UK, check out the Holland and Barrett shops for it. This cake recipe was given to me 24 years ago, so I decided to make it gluten-free and vegan. The icing is made from cream cheese so if you want it vegan, have a look at substituting a vegan cream cheese and non-dairy margarine or just enjoy without icing. If not nut-free, a handful of walnuts thrown into the mixture go down well too.

Ingredients

190 g gluten-free self raising flour

20 g cocoa powder

110 g sugar

1/4 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

1 cup grated carrot (weighs approximately 140 g)

225 g crushed pineapple

80 g water + 2 teaspoons Orgran No Egg (or use EnerG or use 2 eggs if you can have them)

115 g vegetable oil (I use sunflower oil)

Method

  1. Mix all of the dry ingredients together in a bowl with a wooden spoon. Add the carrot and mix well again.
  2. Add all of the wet ingredients into the middle and mix well with a wooden spoon.
  3. Spoon into a medium sized ring tin.
  4. Bake at 160 C fan-forced (180 C conventional) oven until a skewer inserted comes out not sticky. I found this took around 60 minutes.

Icing (not vegan)

  1. Mix 60 g cream cheese and 30 g soft butter together with electric beaters.
  2. Add 1/2 teaspoon vanilla and beat again.
  3. Add 175 g sifted icing mixture (powdered sugar/confectioner’s sugar) – make sure if it has starch that it is cornstarch not wheat start.
  4. Add 2 teaspoons lemon juice and mix well.