Dairy & Gluten Free Recipes

[Deleted]

How about some Dairy & Gluten Free Recipes, please?

[mickey]

No personal recommendations but a couple of websites I use at work:
www.juvela.co.uk/gluten-free-recipes
www.glutafin.co.uk/recipes/

[merlinalison]

I've got a really nice Orange and almond cake recipe and a quiche recipe both of which are GF / DF. At work though - I'll post them tomorrow.

[merlinalison]

Found one of them:

Flourless Orange Cake


Yields 1 9-1/2 or 10-inch cake

This recipe calls for a choice of 2 thin-skinned oranges, or 4-5 clementines, 350 g kumquats or 3 lemons.


2 medium-size, thin-skinned oranges, preferably seedless

1 1/2 cups ground almonds

6 eggs

1 cup sugar

1 1/2 teaspoons baking powder (GF)


Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn’t boiled off too much. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).

Preheat the oven to 350 degrees F. Line with parchment, a 9-1/2- or 10-inch springform pan. .(I just use a square 8" non-stick pan and line the bottom)

Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.

Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in the pulped orange at low speed, in two or three additions, beating for 20 seconds after each addition. Pour into the prepared pan.

Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.

Note: If you want to eliminate the baking powder, beat the egg whites separately, and fold into the batter at the end.

[merlinalison]

And now the quiche recipe:

QUICHE

PASTRY (Anton Mosimann’s bread pastry adapted to be GF / DF)
Ingredients

8 oz gluten free Plain flour (or rye flour if you can tolerate rye)
1 clove Garlic
1 tsp groundCumin
1 Onion, chopped
5 tbs soya single cream plus 1 tbs fresh lemon juice and 1 tsp smooth mustard
3 tbs Vegetable oil
1 egg yolk

1. Mix all ingredients together in food processor until it comes together
2. Rest in the fridge for 30 minutes.
4. Roll out and use to line large or small flan tins or muffin tins. (The gluten free dairy free one is rather more crumbly than usual so easier to do small tins rather than one big one but it’s quite good natured about being squidged together)
5. Bake blind at GM6 for 10 minutes then remove covering and bake for a further 5 minutes uncovered

DAIRY FREE CUSTARD
3 eggs
9 fluid oz soya cream.
1 - 3 tsp dijon mustard or other smooth mustard (I used Tewkesbury mustard which is mustard and horseradish)
Salt and pepper

FILLINGS
Anything you like.

I used caramelised onions with fresh thyme; and sunblush tomatoes with marinated artichoke hearts.

Place fillings in cases then pour custard up to top.

Bake at GM5 for 20 minutes or until set. (The dairyfree custard doesn't go as dark as other custards so you can't rely on it changing colour.) Serve hot, warm or cold.

I find it easier to let the small ones cool for a minute or two, loosen them all round with a knife or spoon handle and then turn them out onto a wire rack to finish cooling.