Life without Gluten and Food Allergies » Recipes

Gluten-free, dairy-free carrot cake

Cynthia Schuck, Specialgourmets — Fri, 09 Oct 2009 20:15:07 +0000

This is a delicious recipe from our friend Debora Pusebon, from the blog Without Gluten and Lactose.

Ingredients

2 carrots (grated)
1 cup corn oil
3 eggs
2 cups sugar
1 cup soy flour
1 cup rice flour
1 tea spoon salt
2 (full) spoons baking powder
Margarine and rice flour to grease the mold

Topping

4-5 spoons soy milk
4 spoons cocoa powder
1-2 spoons sugar
1 spoon margarine

Preparation
Mix the carrot with the oil, eggs and sugar in a blender until obtaining a homogeneous batter. Then in a medium bowl combine the batter with the soy and rice flour, the salt and baking powder. Fill the molds (coated with margarine and rice flour) with the batter and bake in a preheated 400 oF (200 oC) oven for approximately 35 minutes.

Topping
In a saucepan over a medium heat melt the margarine together with the soy milk, cocoa powder and sugar. Mix well until obtaining and homogeneous mixture. Pour over the hot cake and enjoy!Similar Posts:

Chocolate cake: gluten-free, dairy-free!

Cynthia Schuck, Specialgourmets — Fri, 09 Oct 2009 20:14:43 +0000

This is a naturally flourless and dairy-free recipe of chocolate cake from Corina Della Villa!

Ingredients

350 g dark chocolate
3/4 cup sugar
1/2 cup margarine
4 eggs
1 spoon hot water de água quente
1 fullspoon potato starch

Preparation

Pre-heat the oven. In a bowl suspended over a saucepan of simmering water (bain marie), melt the dark chocolate, the margarine and water until obtaining a homogeneous and shiny mixture. Beat the egg yolks with the sugar, and when fluffy add the molten chocolate mixture. Sprinkle the potato starch with the help of a sieve over the batter. Beat the egg whites in a separate bow, and when firm gently mix the beaten egg whites with the batter.

Bake in a mold with a loose bottom, greased with a bit of margarine and some potato starch sprinkled over it. Bake for approximately 40-50min, until the center of the cake is still wet, but the surface is already crusty. Before taking the cake out of the oven, leave the over door slightly opened, so the cake can cool down slowly. As the cake has no baking powder, it will reduce slightly in size while cooling down. You can add the topping of your choice!Similar Posts:

Gluten free, lactose free, nut free and soy free Cuscus recipe from Brazil!

Cynthia Schuck, Specialgourmets — Fri, 04 Sep 2009 19:46:42 +0000

This is a typical recipe from Sao Paulo, Brazil: Cuscus Paulista. It’s an exotic yet very quick and easy to prepare dish that naturally doesn’t contain any gluten, milk, nuts and soy (you can also remove the eggs if needed!). Delicious!

Ingredients

Olive oil, Onion, Garlic
3 Tomatoes (peeled)
Parsley, Sugar (1 spoon), Salt
Peas, Black olives, 1 boiled egg
Corn flour
Sardines (opcional)

Preparation

Heat olive oil in a pan on medium heat and add the chopped onion and garlic. Stir for about 2-3 minutes until they are softened, and then add the chopped tomatoes , sugar and salt to prepare the tomato sauce. Bring to a low simmer, reduce the heat to low, cover and cook for about 15 minutes (do not leave it too dry). Add the olives, parsley, peas and minced sardines (or tuna), stirring and cooking for about 5 minutes more. Then add the corn flour slowly (keep stirring) until you get the consistency shown in the picture.

Rub some olive oil into a flan-like mold, then decorate it with tomato slices / slices of the boiled egg. Pour the Cuscus onto it, pressing it against the bottom to remove air spaces. Leave it to cool for 5 minutes, invert the cuscus onto a small plate and serve.
Picture: http://pt.petitchef.com/Similar Posts:

Gluten-free, dairy-free nut cake

Cynthia Schuck, Specialgourmets — Mon, 03 Aug 2009 22:21:48 +0000

Delicious and easy to prepare nut cake, prepared with only three ingredients (eggs, nuts and sugar). It’s an old family recipe (a German cake) which originally does not have gluten or milk. It is great for breakfast, tea time, and to take with you on the go. Everybody will love it…

Ingredients
200g sugar
8 eggs (whites + yolks)
200g coarsely ground walnuts

Preparation
Beat the yolks with the sugar until obtaining a light and fluffy batter. Beat the egg whites until very firm, and then mix gently with the yolk+sugar batter. Bake in a greased baking tray (400oF / 200oC) for about 40 minutes.Similar Posts:

Gluten free Molten Chocolate Cake!

Cynthia Schuck, Specialgourmets — Mon, 03 Aug 2009 22:21:23 +0000

This is a wonderful recipe of Molten Chocolate Cake which I always prepare on special occasions: a small cake with a tender brownie-like crust and hot melted chocolate inside. I replace the traditional flour used by a gluten free flour mix and it’s always truly delicious!

Ingredients
1 + 1/4 cup of butter;
3/4 cup of sugar;
3/4 cup of gluten free flour mix(one that does not have any kind of baking powder, as the cake is not supposed to raise);
250g dark chocolate;
5 whole eggs (yolks + whites);
5 egg yolks;

Preparation

- In a stainless steel bowl suspended over a saucepan of simmering water (bain marie), melt the butter and chocolate;
- Meanwhile, mix the other ingredients with a blender (10 egg yolks, 5 egg white, sugar, gf flour mix);
- Add the melted chocolate to the blender until obtaining a homogeneous batter;
- Fill buttered muffin molds with the batter;
- Bake in a preheated 400 oF (200 oC) oven for approximately 5-6 minutes
- Turn out of molds immediately onto the plate.

IMPORTANT: the secref of this recipe is in the correct baking time. This is basically an undercooked cake where the batter in the middle stays gooey (and truly wonderful). You need to keep an eye in the oven, as one minute makes the whole difference. So here is a tip: the correct moment to take it out of the oven is when you see a ‘darker’ circle in the center of the mold (and the edges are lighter). It may give you the impression that the batter is undercooked in the center, but this is the right moment to remove it. Serve still hot with vanilla ice cream.Similar Posts:

GFCF Cranberry Oatmeal Bars

Cynthia Schuck, Specialgourmets — Thu, 18 Jun 2009 12:51:37 +0000

This is a grea recipe from Jennifer, from the Gluten-free Expo Blog (and the Founder of the Gluten-free Cooking Expo), who kindly gave us the permission to publish it here. The recipe is a gluten-free, casein-free modified version of a recipe from Cooking Light Magazine (November 2008 edition).

They make a very yummy treat. As a special tip, Jennifer says that, after cooled, she cuts them up into squares and individually freezes them. When frozen, they don’t crumble.

Ingredients

Crust
1 cup GF flour blend (Bob’s or Better Batter Flour work well)
1 cup GF oats (Gifts of Nature work well)
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
6 tablespoons margarine, melted
3 tablespoons orange juice

Filling
1 1/2 cups dried cranberries
3/4 cup soy sour cream
1/2 cup sugar
2 tablespoons gluten free flour blend
1 teaspoon vanilla
1 teaspoon grated orange rind
1 large egg white, beaten

Preparation

Preheat the oven to 325. Combine the flour and next five ingredients in a medium bowl. Mix in the butter and juice and stir until moistened slightly. Reserve 1/2 cup of the oat mixture for the toppiing. Press the remaining mixture into a 11×7 baking pan, coated with cooking spray.

Combine the cranberries, sour cream, sugar and remaining ingredients in a bowl. Stir well. Spread the cranberry mixture over the crust. Sprinkle the remaining oat mixture over the cranberries. Bake at 325 for 40 minutes or until the edges are golden. Cool completely in pan.

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann RossSimilar Posts:

Allergen-free crepes!

Cynthia Schuck, Specialgourmets — Tue, 05 May 2009 04:27:26 +0000

A wonderful recipe of gluten free, egg free, dairy free, *soy free crepes from the Yummy Allergen-Free Blog.

CREPES (Yummy Allergen-Free Blog):

3 Eggs worth of prepared egg replacer
3/4c Soy milk (or rice milk for soy free)
3/4c Water
3T Melted Margarine (or Spectrum Shortening for soy free)
1/3c Rice flour
1/8c Sweet rice flour
1/8c Potato starch
1/8c Tapioca flour (starch)
1/2t Salt

Preheat an 8” omelet pan to medium-high. Here are the keys to success:
1. Use a heavy duty Teflon coated pan, brand spankin’ new if possible.
2. Keep an oiled paper towel next to you and give the pan a wipe with it after the removal of each crepe, re-oiling the paper towel as needed.
3. Make sure the pan is fully preheated or the first crepe won’t brown… then again there is the old saying “the first crepe is for the dog”, which pretty much means your first crepe is just for practice.

Put all ingredients into a blender and blend for 1 minute. Scrape down the sides and blend for 1 more minute.

Pour 1/4 cup of batter into the pan, then lift the pan off of the heat and swirl it until the bottom is covered and the batter has stopped flowing. Set the pan back on the heat and cook for about 2 minutes, until the edges are all curled up away from the pan and the bottom has browned a bit. Gently flip the crepe over and brown the other side for about 2 minutes. Remove from pan and lay on a piece of plastic wrap. Continue layering crepes with plastic wrap as you remove them, this will make them more pliable and keep them from sticking to each other.

Fruit Filling:

1. Strawberries: 1 pint of chopped fresh strawberries with a few spoonfulls of sugar and a few spoonfulls of water mixed until sugar is dissolved and a syrup is formed. If you prefer an easier version just buy the frozen presweetened strawberries, my girls actually prefer them.
2. Apples: chop up a few apples and put them in a pot with just enough water to cover. Add a little sugar and a dash of cinnamon. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the water is gone and apples are tender.

Put a line of filling down the center of each crepe and roll it up. Top with whipped soy cream (Soyatoo) if desired.

Savory Filling:
Here is the recipe for the filling used in the picture above, but really you can fill them with just about ANYTHING you like.
4T Margarine
2T Sweet rice flour
1c Chicken broth
1/2c Chopped cooked chicken
1/2c Chopped cooked broccoli

Melt margarine over medium heat, add sweet rice flour, cook while stirring for 3 minutes (it will look grainy-it’s ok). Add a little of the broth at a time, whisking thoroughly with each addition, until all broth is added and the sauce is smooth and creamy. Stir in chicken and broccoli. Cook until heated through. Put a line of filling in the center of each crepe and roll it up. Top with a little of the cream sauce if desired.

*Soy is replaceable. Soy milk=rice milk/chicken broth, margarine=Spectrum shortening, omit Soyatoo whipped cream, and make sure all of your ingredients (ie chicken broth, or any fillings you are choosing to use) are soy free.

(see the original post on Yummy Allergen-Free Blog).Similar Posts: