Gluten and lactose free pancakes

Gluten and lactose free pancakes

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I never measured the ingredients, I just mixed and baked the pancakes. A dear friend of mine recently found out that she was gluten intolerant. She has a hard time taking the hurdles that she runs into over and over again because of the gluten. She tried to make pancakes because they are so easy. Either they fell apart and failed to cook, or they were thick and dry and inedible. So now, for her sake, I measured out all the ingredients. 💗 I can tell you that it has almost the same consistency as the old gluten-free version. 

Ingredients for 8-10 pancakes

150 grams gluten-free flour (bread flour is fine, but you can also buy gluten-free flour for pancakes)
3 eggs
300 ml milk
20 ml olive oil
100 ml soda water
2 tablespoons of sugar

Preparation

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I put all the ingredients in a bowl and mixed them with a hand blender until lump-free.

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I have an electric pancake maker, but of course you can cook pancakes on any oven. I’ve got this one on setting 5, which is not the hottest. I brushed it with a thin layer of olive oil before the first pancake, for the rest it wasn’t necessary. 

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I spread the dough evenly on the baking surface as thin as possible. When the dough was no longer shiny, I turned it over. The same applies if you cook it on the stove in a separate pancake pan. It’s very important to keep your pancake cooker fully heated, whatever you use. 

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You can fill it with custard, jam, cocoa, cinnamon or any sweet cream.

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Enjoy!

Gluten and lactose free sponge cake roll

Gluten and lactose free sponge cake roll

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With 4 children, I didn’t always have time to bake cakes for the kids, as much as I wanted to. So I collected recipes of cakes that they really liked and that were quick to make. The sponge cake dough is great to use in a variety of ways, this one was their all time favourite. If nothing else, I put jam on the dough, rolled it up and sliced it with great glee. 😋 I’ll put together another blog post later on what other fillings you can use to fill this simple sponge cake dough.
But for now, let’s see the recipe of the world’s simplest cake. 😉

Ingredients

4 whole eggs
4 tablespoons cold water
8 tablespoons sugar
8 tablespoons gluten-free flour or rice flour

Preparation

I used a tablespoon to measure the sugar and gluten-free flour into a separate bowl. The water must be cold.

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I put the four eggs into the mixer and whisked on the highest speed until stiff. Then I added the 4 spoons of cold water. Make sure the water is really cold, otherwise the beaten eggs will collapse. I stirred a little longer to mix the water with the beaten egg.Sponge cake roll2Sponge cake roll3

Meanwhile, I lined a large baking pan with baking paper. I preheated the oven to 180 degrees Celsius and placed a small bowl full of water at the bottom of the oven. The humidity it produces makes the cake looser and lighter, which is often not the case for gluten-free cakes.

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I added the sugar with a spoon. Note that, the water doubled the amount of batter, so I needed to add 8 spoonfuls of sugar to the beaten egg.

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I turned the mixer down to the lowest setting and added the 8 spoonfuls of gluten-free flour to the heavy sugared egg whites. You can use bread flour, cake flour, rice flour, all of which make great cookie dough.

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I poured the batter into the baking pan in quick movements and placed it in the preheated oven for 20 minutes. Do not bake at a higher temperature as it will make the cookie dry and it will break easily.

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I laid a clean tea towel on the kitchen counter and turned the hot dough out onto it.

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I carefully rolled up the hot dough with the kitchen towel. I set it aside to cool until needed.

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I carefully unrolled the dough from the kitchen towel before filling.

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I just got a jar of jam from the pantry and spread it on the dough. I carefully rolled it up.

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I cut it with a sharp knife to the desired thickness and sprinkled the top with icing sugar.

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Enjoy!

Gluten and lactose free cottage cheese pie

Gluten and lactose free cottage cheese pie

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Do you have 5 minutes? Well, more like 10, because the oven needs to warm up. 😊 I used cottage cheese, but you can also use ricotta which I think you can get in every country in the world. 😊

Ingredients

  • 500 grams of lactose-free cottage cheese
  • 330 g lactose-free sour cream or vegetable yoghurt
  • 100 grams soft lactose-free butter
  • 6 eggs
  • 90 grams gluten-free flour
  • 100 grams of sugar
  • 12 gram packet of baking powder

Preparation

I prepared the ingredients, measured the butter and let it soften in the open air. I lined the pan with baking paper, turned the oven on to warm it up while I mixed the cake ingredients.

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I measured the ingredients into a bowl and mixed them with a mixer.

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I put it in a preheated oven at 180 degrees Celsius for 45 minutes. The baking time depends on the oven, check the dough while baking to make sure it stays soft and doesn’t dry out.

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The cake is not too sweet, while it’s soft and light. If you prefer it sweeter, sprinkle it with a thick layer of icing sugar. It can also be served with seasonal fruit. 😋

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Enjoy! 

Gluten and lactose free rice pudding pie

Gluten and lactose free rice pudding pie

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I don’t make it very often, although my husband loves it. He has a sweet tooth, so anything made with sugar is good. 😋 Luckily it’s easy to make it gluten and lactose free. In Hungary it’s served as a main dish, here in Belgium it’s more like a cake stuffed in buttered pastry.

Ingredients for 4 portions

250 g rice
1 liter lactose-free milk
sugar to taste for the rice
1 packet vanilla sugar
4 eggs
50 g gluten and lactose free pudding powder
sugar to taste for the pudding
1 liter milk
butter to grease the baking dish
2 tablespoons gluten-free breadcrumbs
apricot jam

Preparation

I cooked the rice in the milk with, adding the sugar and the vanilla sugar. When it was ready, I took it off the heat and let it cool for at least half an hour.

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I added the yolks of the eggs to the rice and mixed it well. Then I whisked the whites until stiff.

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I greased a fireproof dish with butter and sprinkled with the breadcrumbs.

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I mixed the whisked egg whites with the rice with quick but light movements, then I put it into the baking dish. I baked it in the oven at 200 °C for 30 minutes.

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While it was baking, I made the vanilla sauce. The important thing is to mix the pudding powder with more milk than prescribed, so it will be thinner and will flow better than the usual pudding.

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I took the baked rice pudding pie out of the oven and let it cool for a few minutes, because it’s easier to slice when cooled down a bit.

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I served it with hot pudding and jam.

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Enjoy!

Cauliflower chicken breast in bĂ©chamel sauce gluten and lactose free

Cauliflower chicken breast in bĂ©chamel sauce gluten and lactose free

Cauliflower chicken breast in béamel sauce gluten and lactose free8

Following the principle of not throwing anything away, I looked in the fridge. I found chicken breast and cauliflower. And they became what you see on the picture. You can make it in advance and just bake it in the oven later. It goes with any side dish, this time I served it with rice. Gluten and lactose free because I used my béchamel sauce recipe.

Ingredients for 3 portions

3 chicken breasts
400 grams cauliflower
2 portions of my béchamel sauce
salt to taste
pepper to taste

Preparation

I cut the excess off the cauliflower and washed it. I salted and peppered the chicken breasts.

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I cooked both sides of the meat in hot butter until brown, then I put them in a heatproof dish. I put the cauliflower around the meat.

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I prepared two portions of béchamel sauce and poured it over the meat and cauliflower. I put them in the oven preheated to 200 °C for 40 minutes. You can find the recipe for the béchamel sauce here.

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Cauliflower chicken breast in béamel sauce gluten and lactose free6

At the end I cooked it on a higher heat for 10 minutes to brown the top. I served it with rice. You can find the recipe for rice here

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Cauliflower chicken breast in béamel sauce gluten and lactose free8

Enjoy!

Stuffed Portobello mushroom heads on a bed of minced meat, gluten-free

Stuffed Portobello mushroom heads on a bed of minced meat, gluten-free

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We love Portobello mushrooms. They don’t have a distinctive mushroom taste, so even my husband eats them, though, he’s not a fan of mushrooms. They don’t collapse when baked, they stay juicy. I just stuffed them with my favorite meatloaf. It can be made in advance, so when guests arrive, you just turn on the oven.

Ingredients

2 portions of meatloaf (see recipe)
4 Portobello mushrooms
8 slices of bacon

Preparation

I mixed the meatball ingredients as usual. I divided the filling in two, spreading one half evenly at the bottom of an oiled ovenproof dish.

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I divided the rest of the filling into four parts, formed them into meatballs and shaped them to the mushrooms. I coated the mushrooms with 2 bacons and put them in a preheated oven at 200°C for 30 minutes. If the bacon doesn’t become brown, roast on a higher heat for a few more minutes.

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I cut the filling into four pieces and carefully lifted them onto the plates with the stuffed mushrooms. Served them with steamed rice.

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Enjoy!

Gluten-free meatballs

Gluten-free meatballs

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This is a basic recipe that you can eat on its own with a side dish, but you can use it as a filling for many other main dishes. I mix it up and it’s ready to cook. I cook what I can in a wok, because it needs only 1-2 tablespoons of coconut oil in the bottom, not much fat. I named it gluten-free because of the breadcrumbs that go into it are gluten-free.

Ingredients

300 grams of minced chicken breast
salt to taste
pepper to taste
2 crushed garlic
1 egg
3 tablespoons gluten-free breadcrumbs
1 teaspoon of paprika cream

Preparation

I mixed all the ingredients thoroughly.

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With wet hands, I shaped them into even balls and then flattened them with my palm, because it needs less fat to cook them like this. You should only cook them on a medium heat, because on high heat the outside can burn but the inside can still stay raw. I turned them several times, and I cooked them for about 5-5 minutes on each side.

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I put them on a napkin to absorb the excess fat from the meatballs.

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You can serve them hot with any kind of side dish or salad, but they are also delicious cold, in sandwiches. A great addition to cold dishes.

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Enjoy!