Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue14

Fruit soup. In Hungary, soup is made from almost any fruit. May it be hot or cold. In Belgium, when guests came to visit us, they looked at us in amazement: “What is this before the main course”? “Soup,” we said. They had never had anything like it before. It was the same with our daughters’ husbands, because they are both Belgian. Now they have come to accept, moreover, love it. Sometimes they even ask our daughters to cook them fruit soup. To my family’s delight, I made it yesterday, this time with apples. It’s delicious, made cold in summer and warm in winter. Try it. 😊

Ingredients for 3 people:

One large sweet apple per person
1 teaspoon ground cinnamon
1 teaspoon cloves
1 liter of lactose-free milk
1 packet gluten and lactose free pudding powder
2 packets vanilla sugar
2 tablespoons of granulated sugar

For serving:
2 egg whites
2 tablespoons of granulated sugar


I peeled, cored and cut the apples into roughly equal pieces. I added just enough water to cover them. I added the cinnamon and cloves and cooked until almost done.

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I have this pudding powder at home, which is gluten and lactose free. It takes 700 ml of milk to make a pudding. I only need it for thickening, so 1 liter of milk and the water added to the apples is enough.

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I mixed the pudding powder with the two sugars and enough milk (about 2 dl) to make a lump-free mixture.

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Apples are good when you stick a fork in them and feel that the core is still firm. You continue to cook them after adding the milk, so if you cook them in the water completely already, the apples will end up overcooked.
To mix the pudding and the apples together, you need to warm up the pudding mix with the hot water of the apple soup, otherwise the final result is going to be full with small lumps. I scooped some liquid from the boiling apples into the pudding mixture with a spoon. I kept adding the now apple-flavoured water until the pudding mix became hot.  I did it quickly while stirring it. I stirred it thoroughly and then poured it into the apples. I added the rest of the milk.

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Gluten and lactose free apple soup with meringue10

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Do the above in quick, firm strokes, stirring constantly after the milk has been poured in. Reduce the heat to a simmer, stirring constantly, as the sugar and milk can burn to the bottom of the pan.

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I whipped the egg whites into a stiff froth, added the granulated sugar and microwaved the mixture into meringues. I’ll show you how to make this in another post.

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Served hot or cold, with meringues. Try it, it’s delicious, even as a dessert. The cloves should be removed before serving.

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Gluten-free sponge cake

Gluten-free sponge cake

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I’d like to make it clear beforehand that I’m not a pastry chef, so I am only sharing my own experience. 😊
Many people say they can’t bake a sponge cake. The oven is not right, the dough overbakes, it stays raw in the middle, it collapses, and so on. I was that person for a long time. I’ve read all kind of instructions, anything I found, but to no avail. Until I remembered that my grandmother didn’t bother with measuring much, she only needed a tablespoon. 🥰
When I found out I had celiac disease, I wondered if gluten free flour would work? 😊 As I found out later, it did. 😊As a child, I thought my Grandmother halved the number of eggs and mixed water into the dough to save money. Now I know that this is the easiest way to make cake that is soft and springy, that you can easily roll and cut. 💗


6 whole eggs
6 tablespoons cold water
12 tablespoons granulated sugar
12 tablespoons gluten-free cake flour


I opened the eggs and placed them into the mixer. Yes, yolks and whites at the same time. Then I set it to the highest speed. In the meantime, I lined the pan – the one that came with the oven – with baking paper. I set the oven to 180 ℃. This is important because when the raw dough is ready, you have to put it in the hot oven immediately, you can’t wait for it to warm up.

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I put cold water in a glass. If it’s not cold enough, put an ice cube in it. When the eggs were nicely blanched and became at least three times their original volume and the cream was solid enough, I added 6 tablespoons of water to the 6 eggs, while still running the mixer.

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I stirred for a few more minutes to mix the water with the eggs. I now added 12 tablespoons of granulated sugar while the mixer was running continuously.

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I stopped the machine for a moment, stuck my finger in the egg cream. It didn’t change the shape on my finger, it stayed the same as when I took it out of the bowl, so it was pretty firm. I quickly turned the machine back on, this time on the lowest setting. I spooned in 12 spoonful of gluten free flour. I left the machine on for just a few more moments and I was ready to go.

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You can clearly see on the mixer whisk that the dough does not flow. It didn’t spread out in the bowl either, it kept its shape. It should look like this. If it doesn’t, it’s not fluffy enough and the sponge is not the way you want it.

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I quickly transferred the dough from the mixing bowl to the baking pan, smoothed it out and it was ready to go into the oven.

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I baked it for 20 minutes. Do not open the door in the meantime. If I had baked the cake at a higher temperature, it would have dried out and become more difficult to shape. The outside would have baked, but the inside might stay raw.

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The point of sponge cake is to be airy, light and soft after baking. I took it out hot. It stuck a little to the edge of the baking pan, so I cut around it with a sharp knife. Then I pulled it onto kitchen towels together with the baking paper.

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When it was cool, I turned it over and peeled off the baking paper in one easy motion. The pastry was ready to be filled with anything.

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Then I cut it into three equal pieces, and I layered the pieces on top of each other, filling with cream in between. It tasted so delicious! I will share this recipe next time, because it’s worth trying.

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Keep an eye on this recipe because this is a basic one, I will show you many more times what you can use this sponge cake batter for.

It’s quite difficult to describe and explain a recipe like this. If you get stuck somewhere, if something is not clear, feel free to ask! 😊

Gluten-free homemade grated pasta

Gluten-free homemade grated pasta

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I learned a lot from my grandmother. 💗 3 years ago I thought that I have to throw all that knowledge away, as we had to reform our whole lives because of celiac disease, lactose intolerance and allergies. Fortunately, that didn’t happen. 😊 I’ve had many helpers to learn from over the years, I’ve spent a lot of time reading recipes. And slowly, but surely, I’m getting the hang of how to cook and bake. I think the learning will never end, but that’s the beauty of it. 😊 So, over time I realized that I can still use what I learned from my Mamika. And so it is with this homemade pasta. Today I made pea soup. I remembered how much my Grandma used to cook for us, and how much we loved doing it. Of course she always made the pasta herself. 🥰 I made this gluten free pasta with rice flour and a little starch.


1 whole egg
1 tablespoon starch
rice flour


I mixed the eggs with rice flour and starch. I used tapioca starch this time, but other kinds are also good. The reason I didn’t write the amount of rice flour is because it mostly depends on the size of the egg you use.

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The dough should not be soft, but not too hard either! I know it’s not easy, unfortunately I can’t even show you what the density of the dough looks like. But it should be such that when you press your finger into it, it will leave a mark in the raw dough. I mixed it thoroughly, covered it with a tea towel for a few minutes.

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I prepared the grater, this is the type I used:

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After a few minutes I kneaded the dough again. At this point you can add flour now if you need to. I put flour in a bowl and dipped the dough into it, which I then rolled into a handful. You should not press it into the grater, just pull gently on it, dipping it very thickly into the flour again.

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While grating, you should stop several times to flour the already grated dough, because it will easily stick together. Flour it, take it between two palms and loosen it in a soft circular motion to separate the larger and smaller pieces.

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This time I cooked it directly in the soup. I set it to boil, dropped the pasta into it. When it came up to the top of the soup it was ready with the delicious fresh pasta.

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Half of the dough is left. I dry it on a kitchen towel in the open air. Care must be taken to dry the grains completely, because if they don’t dry out, they can easily mold. I store them in a closed box until use. 

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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.


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


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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Lasagne, gluten and lactose free

Lasagne, gluten and lactose free


We are intolerant of tomatoes. We are allergic so if we don’t eat it for a long time, sometimes I can cook food made of tomatoes.

Ingredients for 1 serving

100 grams of minced chicken meat
1/4 zucchini
1/4 leek
3 strands of fresh basil
100 ml of concentrated tomatoes
5 pieces of cherry tomatoes
salt according to taste
pepper according to taste
gluten free lasagna pasta
1 serving of gluten- and lactose-free bechamel sauce
100 grams of lactose-free grated cheese


1. I chopped the leeks and grated the zucchini.



2. I steamed the leek until it was glass like and transparent, then I added the meat and fried it until it became white. I squeezed the juice out of the zucchini and added it to the meat, cooked it a for a short time, and then added the tomato concentrate. I poured a little water on it, chopped the basil and added it. I salted and peppered it then and I cooked it at low heat at least for 20 minutes.


3. In the meantime, I made the Béchamel sauce. (See recipe in this post.)




After 20 minutes, I cut 3 cherry tomatoes into quarters and added them to the tomato and meat mix, then I let it heat until it boiled.


  1. I sprinkled the baking dish with olive oil, then I put a tablespoon of tomato sauce and a tablespoon of Béchamel sauce at the bottom. Then came the first layer of pasta. (Unfortunately, the gluten-free lasagna paste that I ordered arrived broken in the box. It didn’t matter, it didn’t affect the taste. 🙂 ) After the pasta, I put tomato sauce, then Béchamel sauce again. I continued this until I run out of the ingredients.



5. I made sure to put the last serving of tomato sauce and Béchamel sauce on top of the last pasta at the end. I sprinkled this with plenty of grated cheese, and I topped all with cherry tomatoes. I baked it in a preheated oven at 200 C (approx. 400 F) for 30 minutes.




Béchamel sauce, gluten and lactose free

Béchamel sauce, gluten and lactose free



Ingredients for 4 servings

1 tablespoon lactose-free butter
1 tablespoon gluten-free flour
300 ml of lactose-free milk
100 grams of lactose-free grated cheese
salt according to taste
pepper according to taste
nutmeg according to taste


1. I heated the butter with the flour until it started to fry in the pan. Then I took it off the cooking plate, poured in half of the milk, mixed until smooth and then poured the rest of the milk in.lasagne5


2. With constant stirring, I boiled it, seasoned it with salt, pepper, nutmeg, added the grated cheese and cooked over moderate heat until it melted. Meanwhile, it thickened and it was ready for use.



Sweet Potato (instead of Carrot) Cake

Sweet Potato (instead of Carrot) Cake

Glutenfree sweet potato cake

Do you know the joke when the little bunny goes into the patisserie and always asks if there is a carrot cake? The end is the same here: there isn’t. Because we are allergic to carrots. However, Easter is coming, so I asked around for advice, then searched for the Carrot cake recipe I haven’t used for 5 years. Now, let’s get rid of gluten and lactose! Be as it may, let’s try it!

My husband has a sweet tooth, according to him everything that is sweet can only be good. My son isn’t that accepting anymore, but when he got his first bite and I heard, “Hmmmm …” that was a really good sign. 🙂

The cake was delicious. And the cream! I didn’t remember how heavenly it was. I think the rich taste and the texture will nicely fit in other cakes as well.

Preparation time: 90 min


250 grams of gluten-free cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
0.5 teaspoon ground ginger powder
0.25 teaspoon nutmeg
0.5 teaspoons of salt
180 ml rapeseed oil
4 eggs
300 grams of brown sugar
100 grams of white sugar
125 grams of apple sauce
1 teaspoon vanilla extract
300 grams of grated sweet potatoes

For the cheese-cream frosting

220 grams of lactose-free cream cheese
115 grams of butter
240 grams of powdered sugar
1 pack of vanilla sugar


1. I peeled the sweet potatoes, grated them the same way I grated the carrots long ago. I mixed the dry ingredients of the dough.

Gluten-free sweet potato cake - preparation - peel
Gluten-free sweet potato cake - preparation - grind

2. I whipped the eggs until they became hard and mixed them with the remaining ingredients into a smooth texture and then added the flour mixture as well. I put it in a baking sheet which I lined with baking paper, then I baked it at 180 C (~350 F) for approx. 1 hour. Next time I’m going to take the dough in two and bake them in a baking sheet for pies separately, I think it will be better. The baking time somewhat depends on the oven the needle test shows whether it’s done.

Gluten-free sweet potato cake - preparation - dough
Gluten-free sweet potato cake - preparation - dough
Gluten-free sweet potato cake - preparation - dough

3. While the dough was baking, I prepared the cream. I mixed the butter – which I kept at room temperature beforehand – with the cheese cream until it became smooth. Later I added the sugar and vanilla sugar. I put it in the fridge until use.

Gluten-free sweet potato cake - preparation - cream
Gluten-free sweet potato cake - preparation - cream

4. Once baked but still hot, I cut the dough in half with the help of a thread, to cool it down faster. I put half of the cream on the lower half as a filling, then placed the other half on top.

Gluten-free sweet potato cake - preparation - filling
Gluten-free sweet potato cake - preparation - filling
Gluten-free sweet potato cake - preparation - filling

5. Unfortunately, it’s hard to get gluten-free decorations here. I used to make them from marzipan, but we became allergic to almonds (among other things). So I can only use these little wafer flowers that don’t look great on white cream. My apologies. But if not me, believe my family, that it is absolutely delicious and deserves its place on the Easter

Gluten-free sweet potato cake - preparation - decoration
Gluten-free sweet potato cake  - enjoy

6. I baked the cake for my children again for Easter. I split the dough in two and baked them in two baking sheets for pies for over 40 minutes. The texture of the dough was great, I could shape it easily. The cream was the same because it tasted phenomenal. All the decoration was gluten free, the bunnies were made of fondant and food coloring, the gluten free chocolates were bought in a store.