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Gluten Free Recipe: Vanilla Sponge Cake

By Kyle Eslick | Filed Under Dairy Free, Gluten Free

Here is a recipe for vanilla sponge cake that is advertised as being gluten free, dairy free, nut free, and egg free.

Vanilla Sponge Cake Recipe

Ingredients:

  • 1 1/2 cups plain flour
  • 1 cup sugar
  • 1/3 cup oil
  • 1 cup water
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon gluten-free bicarbonate of soda
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar or orange juice

Directions:

  1. Preheat oven to 180°C Oil and line a round cake tin.
  2. Mix the dry ingredients together in a large bowl.
  3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
  4. Make a well in the flour mix and add the wet mix.
  5. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
  6. Pour the mixture into the prepared tin.
  7. The mixture should be the consistency of a thick batter.
  8. Cook 45-60 minutes.
  9. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
  10. Decorate as desired.

[Recipe Courtesy of Recipe Zaar]

Gluten Free Recipe: Peanut Butter Chocolate Chip Cookies

By Kyle Eslick | Filed Under Gluten Free, Vegan

Here is a great recipe for peanut butter chocolate chip cookies that is advertised as both gluten free and vegan friendly!   Give it a try and let us know your thoughts in the comments below!

Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 1/2 T. flax seed meal
  • 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
  • 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
  • 1 c. sugar
  • 1 T. corn starch (I’m sure another starch type would also work)
  • 1/2 c. chocolate chips

Directions:

  1. In a small bowl or ramekin, use a fork to whisk together the flax meal and water.  Allow to sit 3-4 minutes.
  2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. 
  3. Mix well. The mix should be pretty stiff.
  4. Stir in the chocolate chips as gently as you can.
  5. Refrigerate the cookie dough for 15-30 minutes.
  6. Turn the oven to 350 degrees F to preheat.
  7. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
  8. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
  9. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
  10. Let the cookies cool for 10 – 15 minutes.

[Recipe Courtesy of Aprovechar]

Gluten Free Recipe: Buttermilk Cake with Berries

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an interesting recipe for buttermilk cake with berries that is advertised as being gluten free, dairy free, egg free, soy free, and of course Vegan!

Gluten Free/Dairy Free and Vegan Buttermilk Cake with Berries Recipe

Ingredients:

  • 3/4 c. hemp milk mixed with 1/4 c. apple cider vinegar (Hemp milk is richer and thicker than most milk replacers.)
  • 2 teaspoons flax meal dissolved in 2 T club soda and 1 t olive oil (replacer for 2 eggs)
  • 2 1/2 c. gluten-free flour mix (I used 1 c. white rice flour, 3/4 c. teff, 1/2 c. tapioca starch, and 1/4 c. cornmeal)
  • 1 tablespoon baking powder
  • 1/2 cup dark brown sugar (demerara)
  • 1/2 teaspoon salt
  • 1/4 cup unrefined coconut oil
  • zest of 2 lemons
  • 1 cup of raspberries (or more—yes, please!)
  • 3 tablespoons raw sugar
  • 1 teaspoon large grain salt

Directions:

  1. Preheat oven to 400F degrees, racks in the middle.
  2. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan.
  3. Prepare the ‘buttermilk’ by mixing the hemp milk and vinegar in a bowl or measuring cup.  Allow it to sit for about 10 minutes.
  4. In a small bowl or ramekin, prepare the flax gel, and allow it to sit for 3-4 minutes.
  5. Using the microwave or the stove top, heat the coconut oil until it has melted, and allow it to cool a bit.
  6. Combine the flours, baking powder, and sugar and salt in a large bowl.
  7. In a separate, smaller bowl whisk together the flax gel and the buttermilk, whisk in the melted coconut oil, and the lemon zest.
  8. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
  9. Spoon the batter into the prepared pan, pushing out toward the edges.
  10. Drop the berries across top.
  11. Sprinkle with the sugar and then the salt.
  12. Bake for about 23-27 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
  13. We preferred the texture of this once it had cooled nearly all the way.
  14. With raspberries getting moldy so easily, I would suggest storing the cooled cake, covered, in the refrigerator unless it will be entirely consumed the first or second day.

[Recipe Courtesy of Aprovechar]

Gluten Free Recipe: Dark Chocolate Mint Sorbet

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an incredible gluten free recipe that is also soy free, dairy free, and vegan!  If you give this a try, let us know how it was in the comments below!

Ingredients:

  • 5 cups water
  • 6 peppermint tea bags
  • 2 cups sugar
  • 1 cup cocoa powder
  • 1 dash sea salt
  • 1/2 teaspoon peppermint extract (optional for extra minty flavor)

Directions:

  • Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
  • Stir in the sugar, cocoa, and salt.
  • Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved.
  • Add the peppermint extract.
  • Remove from heat and allow to cool completely.
  • Pour mixture into airtight container and refrigerate until completely chilled.
  • Freeze in an ice cream maker according to manufacturer’s directions.
  • If sorbet is still too liquidy, freeze in an airtight container for a few hours.
  • If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

Wheat Free Recipe: Blueberry Pancakes

By Kyle Eslick | Filed Under Gluten Free, Wheat Free

There are a number of great wheat free recipes out there, but this is the first one I’ve found for pancakes.  If you give this a try, please let us know how it was in the comments below!

Wheat Free Blueberry Pancakes Recipe

Ingredients:

  • 3 Tbsp tapioca flour
  • 1 Tbsp ground flax seed
  • 1/4 cup plus 1 Tbsp almond meal
  • 1/3 cup plus 1 Tsbp white rice flour
  • 1/3 cup plus 1 Tbsp quinoa flour
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup water
  • 1 1/4 cups soy or rice milk
  • 1 tsp vanilla
  • 2 Tbsp pure maple syrup
  • 1 cup fresh or frozen blueberries, doesn’t matter.

Directions:

  1. Mix the ingredients.
  2. Cook batter in a frying pan.

[Recipe Courtesy of Mama 4 Life]

Gluten Free Recipe: Carrot Cake

By Kyle Eslick | Filed Under Casein Free, Dairy Free, Gluten Free, Low Fat, Low Sugar

Here is a delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes.  It can also be made vegan with egg-replacer instead of eggs.

Gluten Free/Casein Free/Dairy Free Carrot Cake Recipe

Ingredients:

  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon vanilla extract
  • 3/4 cup gluten-free flour, mix (your choice, I’ve used a few different versions)
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum (omit if in flour mix)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 raisin
  • 3/4 cup chopped walnut (toasting optional, but brings out more flavour)
  • 2 1/4 cups grated carrots (about 1/2 a pound)
  • 1/4 cup diced fresh pineapple

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan.
  3. In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
  4. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients.
  6. Stir in raisins and walnuts.
  7. Fold in the carrots and pineapple.
  8. Mix well, but don’t over mix.
  9. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
  10. Allow the cake to cool completely in the pans set over a wire rack.

[Recipe Courtesy of Recipe Zaar]

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