The "-free" recipe thread

[Ayla]

For those who live with food free of certain elements eg:

Wheat-free
Gluten-free
Dairy-free
Egg-free
Nut-free
Soy-free
Sugar-free
Yeast-free
Carb-free
Fat-free

[Ayla]

I got the original recipe for this here (http://glutenfreegoddess.blogspot.com/2007/08/brown-sugar-blueberry-muffins.html). I've made these twice, they're yummo!

Brown Sugar Blueberry Muffins
Vegan, gluten-free, wheat-free, egg-free, dairy-free, soy-free, nut-free and corn-free

Preheat the oven to 190*C
Line a 12-muffin tin with paper cups

Whisk together in a mixing bowl:
1 1/4 cups rice flour* see note
1/2 cup tapioca starch
1/2 cup quinoa or buckwheat flour
1 1/4 cups (packed) organic light brown sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder (find a corn-free brand)
1/2 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Add in and combine:
1/2 cup organic applesauce
2 tablespoons vanilla rice milk* see note
1/2 cup extra light olive oil
1 1/2 teaspoons good vanilla extract

Prepare and fold in your egg replacer using this method (not what's on the packet)
For two eggs:
1 tablespoon egg replacer
3 tablespoons sparkling mineral water or soda water
1 tablespoon light olive oil
1 tiny pinch of xanthan gum

Whisk till frothy. Add to the batter and gently combine.

Notes:
If the batter appears too dry, add more rice milk, one tablespoon at a time.

If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be moist but slightly thicker than wheat based muffin batter.

When the batter consistency looks good, gently stir in:
1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed). Or you can use any berry you like, I've used mulberries from my tree.

Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops.

Bake in the center of the oven for about 25 minutes, or until golden and dry in the center (check with a wooden pick if you like). If using fresh blueberries, cut back on the baking time and check for doneness at 18 to 20 minutes.

Cool in the pan very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (so they don't develop soggy bottoms!).

For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Thaw at room temperature or briefly re-heat in a microwave for thirty seconds.

[Ayla]

From our archive:



Gluten-free Pear and Cardomom Upside-down Cake

I found this somewhere online, and gluten freed it ( and altered some other ingredients - posted as made). Made it as Aby's b.day cake..... it is so yummy!

Pears:
2 tablespoons nutalex
1/4 cup packed maple sugar
1/4 teaspoon ground cardamom
peeled pears, cored and each cut into thin slices

Cake:
1 1/2 cups gluten free flour (I used a mix of 2c white rice flour, 2/3c potato flour, 1/3c tapioca flour and 1t xanthan gum )
2 teaspoons gluten free baking powder
1/4 teaspoon ground cardamom
1/8 teaspoon salt
3/4 cup maple syrup sugar
1/4 cup nutalex, softened
2 large eggs
3/4 cup goat milk
1 teaspoon vanilla extract

Preheat oven to 180°.

To prepare pears, melt 2 tablespoons nutalex in a small nonstick skillet over medium heat. Add maple sugar and 1/4 teaspoon cardamom; cook 3 minutes or until sugar dissolves, stirring constantly. Pour sugar mixture into a cake pan coated with cooking spray ( or use a non stick one ). Arrange pears in an overlapping circle over sugar mixture; set aside.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, 1/4 teaspoon cardamom, and salt in a large bowl, stirring well. Place maple sugar and 1/4 cup nutalex in a large bowl; beat with a mixer at medium speed until well blended. Add eggs; beat until blended. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.

Bake at 180° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Cut into wedges.

[Honesty]

well, we are sugar free too! but we do use agave syrup or honey...
here is a lovely recipe we ate tonight, very very simple but yummy:

boiled potatoes mashed with plenty of vegan, soya-free "butter", mixed together with well-steamed chopped purple cabbage and fresh parsley. a simple purple colcannon.

so so simple but so so lovely!

tonight this was served with minty mango and red onion salad and home-made pseudo-baked beans:

chopped garlic, tinned haricot and cannellini beans cooked with tinned tomatoes and mixed with dried herbs, ginger and fresh chives.

Really simple, really tomatoey

a lovely meal, if i say so myself :D

[Ceres]

Yum! I am a huge fan of anything involving mashed potatoes!

[Honesty]

yes they are so soothing. we are in autumn here so mash is just perfect right now. :)

[Precious_3]

This is one of my favourite recipes:


Free Banana Loaf

Sift and mix dry ingredients:

1 ¾ cups gluten free self-raising flour
¼ teaspoon baking soda
2 teaspoons of egg replacer

Blend together:

½ cup of fresh dates (or soaked dried dates)
¼ cup hot water

Add to dates:

1 cup of mashed banana
¼ cup of extra virgin olive oil
2 tablespoons of apple juice concentrate (or apple puree)


Now fold the wet ingredients into the dry (if it seems too dry add a little more water but it make sure it’s not too runny)

Put in a loaf tin and bake at 180 for approx 40 mins

[Sarasvati]

This is Dee's recipe, I'm sure she won't mind me posting:

Free from dairy, eggs, refined sugar, wheat

1/4 cup cocoa
1/4 cup honey
1/2 cup nut butter (I use almond)
1 tspn vanilla
1 cup dessicated coconut

Combine, roll into little balls. Refrigerate 2 hours or so. SO YUMMY.

[~*heket*~]

Carb free here!

We've been having mashed kumara with butter, cream, and dukkah ... and bloody oath it's good!!!

[Beatrice]

I just discovered that my vegan chocolate cake recipe rocks as a gluten-free recipe as well, because of the amount of moisture. And then I adapted it today to be an orange cake. Very versatile!

190g gluten-free plain flour
2 level tbsp cocoa (omit for an orange cake and add zest of one orange)
1 level tsp bicarb
1 level tsp baking powder
150g sugar
2 tbsp golden syrup (omit for orange cake)
2 tsp egg replacer + 2 tsp extra liquid
200mL non-dairy milk (use orange juice or a mixture for orange cake)
100mL bland-tasting oil eg ricebran

Sift and stir together dry ingredients, add liquid ingredients and mix until smooth and starting to bubble. Stick in a tin lined with baking paper and cook at 180C til it's done.

I left it to cool in the tin today and it went all stodgy on me, but normally it's nice and fluffy if you turn it out onto a cake rack.

[Sarasvati]

Bugger that it has sugar! :lol

[Beatrice]

Well you could probably substitute something else like agave syrup, although I've never tried. And if you wanted it to be fat-free you could sub apple puree for the oil. About the only thing it couldn't be is carb-free :lol

[~*heket*~]

*getting huffy*

[Beatrice]

...try subbing ground almonds for the flour? :bumbler

[Sarasvati]

Just made this: (dairy free if you want, refined sugar free)

For each cup of milk (dairy or non-dairy -- I used Bonsoy), add:


1 Tbsp. cocoa
1 Tbsp. agave nectar
1/2 tsp. vanilla extract (I used a third of a vanilla bean to 1.5 cups soymilk)
1/4 tsp. cinnamon

Heat while stirring. It's got more of a dark kick than conventional hot choc, but very yummy!

Whoops credit where credit is due http://blog.feedingthefamily.net/2007/12/hot-cocoa-with-agave-nectar.html

[Anaed]

It.is.so.good

*drool*

I used cacao powder and full cream organic milk cause I am out of oatmilk. It was sooooooo good.

[~*heket*~]

anything with cacao powder is good :eager

[Sarasvati]

Sure is (I use cacao as standard, don't even have cocoa in the house :lol)

[~*heket*~]

Oh yeah, subbing flour would STINK! Although ... I made a cheese sauce for moussaka using almond meal and arrowroot the other day, and it was FANTASTIC! The nutty flavour added this whole other taste sensation to it! :eager

[~*heket*~]

actually, Stylish made it! I jut stood by and offered instructions ;)