Rice Flour Pancakes Gluten & Dairy Free

Absolutely delicious with bacon and maple syrup. You could prepare the batter the night before.

Ingredients:

• 175g rice flour
• 2 tsp baking powder
• 1 tbsp sugar
•  pinch salt
• 1 egg
• 300ml rice milk

Method:

Pour all the ingredients in a hand blender and mix well. Fry one ladle of batter at the time in a little oil, dairy free spread or lard. Turn to the other side when bubbles start to appear then fry for a few more seconds.

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Product of the week: Genius White Bread

Sometimes I get bored eating the same bread every day, sometimes I don't have the time to bake any and sometimes I simply don't feel like baking.

This is a good bread to have around for those times. You can freeze it and it will keep for a month. It's gluten free, wheat free and dairy free. And although it doesn't say so on the allergy advice I can't see any soy ingredients. It also tastes nice too.

Like anything gluten free it's not cheap. I bought this 400g loaf in Tesco for €3.19 But I think it's worth keeping for emergencies.

Here are the listed ingredients: water, cornflour, potato starch, rapeseed oil, tapioca starch, dried egg white, rice bran, cellulose, sugar, yeast, stabiliser (Xantham Gum), salt, rice flour, calcium propionate.

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Rice Flour Victoria Sponge

Yummy and really easy to make. My kind of cake!

Ingredients:

• 175g dairy free margarine
• 165g caster sugar
• 175g rice flour, sieved (or 155g rice flour + 20g cocoa powder)
• 2 tsp gluten free baking powder
• 3 eggs
• few drops vanilla extract (optional)

Method: 

Preheat the oven to 180C. Place the ingredients in a food processor and mix. Stir in the vanilla extract. Bake for 20-25 minutes until springy to the touch. Cool in the tin for a couple of minutes, loosen with a plastic spatula then turn out onto a wire rack. Sandwich together with strawberry jam.

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Dairy Free Coconut Creme Caramel

Dairy free diets are quite a challenge for those who love creamy puddings. This fits the bill so well... I could eat this every day!

Ingredients:

• 100ml coconut milk
• 240ml carton coconut cream
• 2 eggs
• 4 egg yolks
• 75g sugar
• 1 tsp vanilla essence
• For the caramel: 170g sugar + 80ml water

Method:. 

Preheat the oven to 150C. Cook the sugar and water in a saucepan on a medium heat until you get a light brown caramel. Divide between 6 ramekins and swirl the caramel around the bottom. Set aside.

Pour the the milk and cream in a saucepan and bring to the boil. Remove from the heat and let it cool. Meanwhile beat the eggs, egg yolks, sugar and vanilla. Pour the warm milk into the egg mixture. Divide this egg cream between the ramekins. Place the ramekins on a deep baking tray half filled with water and bake for 35-40 minutes until set.

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Dairy and Gluten Free Almond Cookies

My son loves these crumbly cookies. I have adapted this recipe from cooks.com

Ingredients:

• 2 cups gluten free flour
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 egg
• 1/2 lb lard
• 1 cup sugar
• 1/2 tsp almond extract
• whole almonds

Method:

Preheat the oven to 180C. Beat the egg and lard in a food processor with the knife blade, then add sugar and extract. Gradually mix in dry ingredients. Place small balls of dough in a lined cookie sheet and press an almond in the centre of the ball. Leave some space between them to expand. Bake for 15-20 minutes.

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Dairy and Gluten Free Chocolate Almond Cake

This is one of my favourite cakes. I know the recipe came from a library book but I have long forgotten the title...

Ingredients:

• 175g dairy free margarine
• 170g caster sugar
• 110g rice flour, sieved
• 50g ground almonds
• 2 tsp gluten free baking powder
• 3 eggs
• 40g gluten free, dairy free cocoa powder, sieved
• 4 1/2 tblsp warm water

Method:

 Line two 18cm sponge tins with baking paper. Preheat the oven to 170C. Place all the ingredients, except for the cocoa and warm water in a food processor and mix. Blend the cocoa and warm water until smooth. Stir into the mixture until evenly blended then divide between the prepared tins. Cook in the oven for about 25-30 minutes until the cakes feel spongy to the touch. Cool onto a wire rack and peel away the lining paper when cold. Sandwich together with chocolate almond spread.

Chocolate Almond Spread Ingredients:

• 45g dairy free margarine
• 25g gluten free, dairy free cocoa powder, sieved
• 50g icing sugar
• 2 drops natural almond extract

Method: add the margarine, cocoa and sugar to a food processor and mix well. Add the almond extract and beat again.

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Dairy & Gluten Free Tahini Cookies

This cookies are really addictive and flour free!!  You could also use this recipe to make peanut butter cookies.

Ingredients:

• 1 cup tahini or peanut butter
• 3/4 cup or 1 cup sugar
• 1 large egg
• 1/4 tsp salt
• 1 tsp baking soda
• 1/4 sesame seeds (optional)

Method:

Preheat the oven to 180C. Beat tahini, sugar, egg, baking soda and salt together to combine well. Roll tablespoons of dough into balls. Dampen your hands with water to prevent sticking. Place balls two inches apart on a baking sheet lined with baking paper. They spread a lot, you might need two sheets. Flatten slightly with the back of a fork. Sprinkle tops with sesame seeds. Bake cookies until golden on bottom but still soft in the centre, about 10-12 minutes. Cool on baking sheets for 5 minutes. Transfer to racks to cool completely.

This recipe is from a gluten free app.

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Gluten and Dairy Free Beetroot & Chocolate Cake

This recipe is from the free GoodFood app. When I read there was beetroot in this cake I just had to try it. Beetroot is a moderate FODMAP meaning that it is meant to be safe to eat as long as you eat less than 4 slices. I think you get much less than that in a slice... and since this cake is quite rich you will probably be satisfied with just one. By the way, you can't taste the beetroot!

You can find vacuum packed cooked beetroot in all supermarkets now.

Ingredients:

• 1 large cooked beetroot, about 175g, roughly chopped
• 200g gluten free plain flour
• 100g gluten and dairy free cocoa powder
• 1 tbsp gluten free baking powder
• 250g caster sugar
• 3 eggs
• 2 tsp vanilla extract
• 200ml sunflower oil
• pinch of salt

Method:

Heat the oven to 190C/fan 170C. Tip the beetroot into a food processor and mix blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil. When completely mixed add the oil in a steady stream, as if you were making mayonnaise. Pour the mix into a lined 900g loaf tin. Cook for 1 hour until an inserted skewer comes out practically clean. Leave the loaf to cool on a rack.

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Dairy and Gluten Free Sticky Ginger Cake

A friend of mine gave me a Rosemary Conley magazine to read and to my surprise there was a gluten free recipe in it. The original recipe included two tablespoons of ginger preserve but as I didn't have any I omitted it and I don't think I will include it in future. This cake is not very sweet, I guess they are careful with calories in a diet and fitness magazine! but the overall result is really balanced. I will definitely make it again.

Ingredients:

• 40g light brown sugar
• 2 tbsp Golden syrup
• 100g dairy free margarine
• 2 eggs
• 1 tsp baking powder
• 100g gluten free self-raising flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon

Method:

Preheat the oven to 150C. Mix together all the ingredients in a food processor. Lightly grease and line a 20cm square mould and pour in the mixture. Bake in the centre of the oven for 35 minutes until firm to the touch. Remove from the oven and allow to cool in the tin. Serve warm dusted with icing sugar.

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Happy New Year 2013

HAPPY NEW YEAR 2013! 

May this year bring happiness, health, love and jobs to all.

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