GF DF EF, Gluten, Dairy and Egg Alternatives
by Linda Hollis 2024
Recipes
Just a few of the basics
Life Changing Loaf of Bread
(GF DF EF)
Method:
1. In a flexible, silicone loaf pan, combine all the dry ingredients, stirring well. Whisk the maple sytup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
2. Preheat oven to 175 degrees C (350 degrees F).
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from the loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let it cool completely before slicing (important).
4. Store bread in a tightly sealed container for up to five days. Notes: Freezes well - slice before freezing. Toasting it brings out the nutty flavour. (If there is only me eating it, I keep a few slices out, and freeze the rest. It toasts well - straight out of the freezer).
TIP: If you don't have coconut oil or you forget to put it in (like I did recently) - it can still work. I added more water as it seemed a bit dry or crumbly, and let it stand overnight and part of the next day. It still worked as I had added enough water (and time) for the psyllium husks and chia seeds to absorb and bind it together. The updated photographs above are of this loaf without the coconut oil.
Basic Easy Soups
(GF DF EF)
Photograph by Matthew-Hamilton-RA4mwm9_jKA-unsplash
Ingredients:
Leftovers like bolognaise, buttery vegetables, meat and gravy, curry and rice etc.
1 desert spoon of GF flour or cornflour (be aware some cornflour is actually made from wheat so read the ingredients).
Water or stock (GF stock can be from cooking vegetables or meat or bones- strained, or a GF stock cube or bought liquid stock).
Optional for creaminess: coconut milk, coconut creak or oat milk
Seasonings (optional):
cumin, turmeric, salt & pepper, GF soy sauce or Worcestershire sauce, curry powder, herbs (depending on the flavour of the leftovers already).
Method:
1. Use leftovers like bolognaise, a rice or vegetable dish, or meat and gravy etc.
2. In a saucepan, chop any large pieces of meat or vegetables, or long strands of pasta etc.
3. Sprinkle GF flour or cornflour over the leftovers and stir in.
3. Heat in a saucepan and slowly add water or stock, stirring until the flour takes up the water and starts to thicken.
4. Add a little more water or stock if needed, or sprinkle with a little more flour if not thick enough.
5. You can add coconut milk, coconut cream or oat milk etc for creaminess if required.
6. Add seasoning, and herbs etc. Cummin is always good in a soup.
Pea or Lentil Soup variations
(GF DF EF)
Photograph by Farhad Ibrahimzade C9GB-cCSRsM-unsplash
Ingredients:
2 to 3 cups dried boiler peas, or lentils (= enough soup for 4 to 6 people, or 2 people with leftovers for a few meals),
Water to soak the peas/lentils, with....
1 tsp bi-carbonate of soda.
Stock (or GF stock cube and boiling water to quicken the process).
(GF stock can be made from cooking vegetables, meat or bones - strained, or a stock cube or bought liquid stock)Optional Seasonings: cumin, turmeric, salt & pepper, GF soy sauce, chilli powder, herbs.
Method:
1. In a bowl, soak the peas or lentils with a tsp bi-carbonate of soda, and water overnight (and possibly most of the next day - otherwise it will take a much longer cooking/boiling time. If using a pressure cooker or Thermomix - follow their recommendations.
2. Strain the peas or lentils and rinse.
3. Add the peas or lentils to a saucepan with stock or water and seasoning, etc. (Cumin is always good in a soup).
4. Cooking can be by various methods: In a pan on the stovetop: simmering and stirring regularly, OR cooked slowly in a crockpot all day OR in a Thermomix or pressure cooker - follow their recommendations. Make sure there is enough liquid for absorption and evaporation. Note: If cooking on the stovetop, you can add more stock or boiling water as needed - and you might have to leave overnight and reheat, as the peas or lentils may still be a bit hard if you haven't soaked them long enough (This soup is always better/thicker by the 2nd day. If too thick, add a little more liquid).
5. Either: Blend the soup OR leave as is. Add extra seasoning to taste if needed, and serve with added herbs for decoration, and maybe a swirl of coconut or oat milk or coconut cream.
White Sauces / Gravies /
Mayonnaise
(GF DF EF)
Mayonnaise/Salad Dressing
(GF DF EF)
Ingredients:
3/4 cup of a light flavoured oil (e.g. rice bran oil)
(olive or avocado oil is a bit too strong a flavour in this).
1 1/2 tsps. vinegar or lemon juice or mix of both
1/2 tsp. mustard powder (whatever variety you prefer)
2 to 3 tbsps. aquafaba (chick pea water),
salt and pepper to taste
1/4 tsp. sugar (unless you used a sweet variety of lemon like a Meyer lemon)
Method:
1. Add all ingredients except the oil to a mixing bowl and blend or whisk.
2. Add the oil slowly. preferably using an emulsifying blender.
3. Taste to see if you need to adjust any of the seasoning..
4. Store in the fridge for 5 to 7 days.
Note: You can halve the recipe if you won't use that much in a week.
Gravy Variations
(GF DF EF)
You can buy store bought ready made GF gravy, but if you have GF Flour or GF cornflour, and a few ingredients for flavour, it's quite easy to make.
Your basic gravy base can also be used to thicken soups and stews.
Ingredients:
1 to 2 tbsps. GF cornflour or GF plain flour (more if needed).
Water or stock (at least a couple of cups to start with).
(GF stock can be made from cooking vegetables, meat or bones - strained, or a stock cube or bought liquid stock)
A dash of cooking oil (unless you have enough fat in cooked meat juices).
Variations / enhancements: here are some example additions:GF soy sauce or GF vegemite if browning is needed; onions; mushrooms; garlic; tinned or fresh tomatoes (you can use the juice as stock); GF chilli sauce; cumin; curry powder; salt or vegetable salt; pepper, smoked paprika or cayenne pepper; herbs (dried or fresh); a splash of red wine.
Method:
1. The best gravies include the meat juices from say your roast meat. If you don't have that, then make some stock with boiling water and either a stock cube, stock powder, or water from cooking vegetables.
2. Add the cornflour or plain flour to a small cup or dish, and just a little cold water added slowly while stirring until combined without lumps. This is your gravy base.
3. Then add some of your meat juice or stock slowly to the gravy base in the cup.
4. Now transfer the cup of gravy base into a pan with your stock with a dash of oil, (or to the pan with the meat juices). Bring to the boil slowly continually stirring especially as it thickens.
5. Once thickened, you can add a little more stock or hot water. Your meat juice or stock may give enough colour to the gravy, but you can add GF Vegemite or GF soy sauce to darken and add flavour.
6. Add extra seasonings, herbs, spices if required or any of the variations shown in the Ingredients list.
White Sauce & variation:
Bio/Vegan Cheese Sauce
(GF DF EF)
Ingredients:
1 to 2 tbsps. GF cornflour or GF plain flour (more if needed).
Water or stock (a GF stock for this can be from cooking vegetables, - strained, or a chicken stock cube with water or bought liquid stock),
For Cheese sauce:
1 cup of a strong flavoured grated vegan or bio cheese like a Cheddar or Parmesan style.
Seasoning to taste:
salt or vegetable salt; pepper, paprika or cayenne pepper.
Optional additions for fish:
A splash or 2 of white wine or a dash of fish sauce or GF soy sauce not enough to change the colour);
and/or herbs like dill, parsley, chives, fennel or celery seeds;
onions and/or garlic;
a splash of white wine.
Optional additions for chicken or red meat :
A splash or 2 of white wine or a dash of GF soy sauce or Worcestershire sauce (not enough to change the colour);
herbs like parsley, oregano or chives;
onions and/or garlic;
a splash of red or white wine.
Method:
1. Add the cornflour or plain flour to a small cup or dish, and just a little cold water added slowly while stirring until combined without lumps. This is your sauce base.
2. Then add a little cool water or a vegetable stock slowly to the gravy base in the cup.
3. Now transfer the cup of sauce base into a pan with the rest of your stock or water. Bring to the boil on a medium heat, continually stirring especially as it thickens.
4. Once thickened, turn the heat down or off. You can add a little more stock or hot water if it needs thinning.
5. Add salt, pepper and any other seasonings, herbs, spices etc if required. Variations: add onions or garlic, or white wine. Try different types of strong flavoured cheese.
Nutty Oat Biscuits (Nutties)
(GF DF EF)
Makes 2 to 3 round trays of biscuits like above or
1 Lamington tray of slice &
maybe a few biscuits if excess left over.
Ingredients:
Dry ingredients:
1 + 3/4 cups rolled oats
1 cup coconut
1/2 cup GF plain flour
1/2 cup to 2/3 cup white or raw sugar
1/4 cup chopped nuts
Optional:
1/4 cup of: Dried cranberries, sultanas or other dried fruit (small or chopped)
Wet ingredients:
1/2 cup (= 125g or 4oz)
dairy free or vegan butter
2 tbsps. golden syrup
2 tablespoons boiling water
1/2 tsp. bi-carbonate of soda
Method:
1. Add all ingredients except the oil to a mixing bowl and blend or whisk.
2. Add the oil slowly. preferably using an emulsifying blender.
3. Taste to see if you need to adjust any of the seasoning..
4. Store in the fridge for 5 to 7 days.
Note: You can halve the recipe if you won't use that much in a week.
Dairy Free Chocolate
(GF DF EF)
IMPORTANT NOTICE: There is currently a shortage of Cacao butter due to a large farm of cacao trees getting a disease in them, which meant they were destroyed, with stringent distance rules etc for newly planted trees. The Cacao butter price has exploded to around AU$100 per kilo retail instead of around AU$36, and many shops refuse to even stock it. This is only temporary, but we don't know when the stock will be back to normal and be affordable.
However, I found some still at approx' AU$12 / 300g at some supermarkets, but that might change when they restock.
Work around: You can experiment with replacing Cacao Butter (1:1) with Coconut Butter (if you can find it) or sustainably sourced Palm Oil - but the texture and taste will not be quite the same.
Ingredients:
Basic:
200g raw cacao butter (if chunky, chop into small pieces)
50 - 60g cacao powder (to taste) (55 to 60 is equivalent to a dark chocolate)
70-100g pure maple syrup or honey (sugar will make it too grainy)
1 tsp vanilla essence, vanilla bean paste or 1/2 tsp. vanilla powder
1/8 tsp fine sea salt
Additions (optional - add some or all):
Dried cranberries or other dried fruit (small or chopped)
Shredded Coconut
Chopped Nuts
See below for my free e-book for more options including peanut butter chocolate - which has different ratios and gives a richer/creamier taste; chocolate muesli squares, and chocolate box style chocolates.
Method:
1. Place hot water into a heavy-based saucepan, with a heat proof glass bowl or chocolate melting bowl over the top. Add the cacao butter and melt it over a low to medium heat. (You can put the cacao butter directly into a saucepan instead - but make sure the temperature is low, and you continually stir until melted).
2. Add the maple syrup or honey, vanilla and salt to the melted chocolate, and stir until smooth.
3. In a separate bowl add the cacao powder and mix together with any dry ingredients you wish to add.
4. Pour the melted cacao butter mixture carefully into the dry ingredients. Mix well.
5. Pour/spoon out the chocolate mixture either into chocolate moulds, or a shallow tray thinly for chocolate bark.
6. Refrigerate until cold and set. Empty moulds, or tap bark to break it into pieces. Store in a plastic containers with grease proof paper between layers. Keep in the fridge if in a warm environment.
For a copy of my FREE e-book
Dairy Free Chocolate Recipes
