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.

Gluten and lactose free apple soup with meringue1

Gluten and lactose free apple soup with meringue2

Gluten and lactose free apple soup with meringue3

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.

Gluten and lactose free apple soup with meringue4

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

Gluten and lactose free apple soup with meringue5

Gluten and lactose free apple soup with meringue6

Gluten and lactose free apple soup with meringue7

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.

Gluten and lactose free apple soup with meringue8
Gluten and lactose free apple soup with meringue10

Gluten and lactose free apple soup with meringue11

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.

Gluten and lactose free apple soup with meringue12

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.

Gluten and lactose free apple soup with meringue13

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

Gluten and lactose free apple soup with meringue14



Gluten-free sponge cake

Gluten-free sponge cake

Sponge cake13

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.

Sponge cake1

Sponge cake2

Sponge cake3

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.

Sponge cake4

Sponge cake5

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.

Sponge cake6

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.

Sponge cake7

Sponge cake8

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.

Sponge cake9

Sponge cake10

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.

Sponge cake11

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.

Sponge cake12

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.

Sponge cake13

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.

Sponge cake14

Sponge cake15

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.

Sponge cake16

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 and lactose free pancakes

Gluten and lactose free pancakes


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



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


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. 


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. 


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



Gluten and lactose free sponge cake roll

Gluten and lactose free sponge cake roll

Sponge cake roll20

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. 😉


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


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

Sponge cake roll1

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.

Sponge cake roll4

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.

Sponge cake roll5

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.

Sponge cake roll6

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.

Sponge cake roll7

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

Sponge cake roll8Sponge cake roll9Sponge cake roll10

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

Sponge cake roll11Sponge cake roll12Sponge cake roll13Sponge cake roll14

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

Sponge cake roll15Sponge cake roll16

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

Sponge cake roll17Sponge cake roll18Sponge cake roll19

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

Sponge cake roll20


Gluten and lactose free cottage cheese pie

Gluten and lactose free cottage cheese pie

Cottage cheese pie6

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. 😊


  • 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


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.

Cottage cheese pie1.1

Cottage cheese pie2

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

Cottage cheese pie3

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.

Cottage cheese pie5

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. 😋

Cottage cheese pie6


Gluten and lactose free rice pudding pie

Gluten and lactose free rice pudding pie

rice pudding pie12

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


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.

rice pudding pie1

rice pudding pie2

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

rice pudding pie3

rice pudding pie4

rice pudding pie5

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

rice pudding pie6

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.

rice pudding pie7

rice pudding pie8

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.

rice pudding pie9

rice pudding pie10

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.

rice pudding pie11

I served it with hot pudding and jam.

rice pudding pie12


Chinese chicken with sesame seed, gluten and lactose free

Chinese chicken with sesame seed, gluten and lactose free

Chinese chicken with sesame seeds gluten and lactose free7

We really like tasty, special foods, including Chinese stuff. In the old days, when we could eat gluten-containing foods, I used to make a lot of sesame chicken. Sometimes on Sunday afternoon I would just start cooking it and of course there was not a piece left. It’s also true that while all four of our children were living at home with us, there was no chance of any food being left over. 😁
We had to use starches during a 2020 food challenge. That’s when I remembered that I hadn’t yet made my sesame chicken recipe gluten-free. So the time came, this recipe was born, gluten free. The boys tasted the result, and said … hmmm yummy… 💖 pure orgy of taste.😊 😅
One very important thing to say, I had no idea how the original was made. I was just looking for the flavors we used to get at our favorite Chinese restaurant. 🙈

Ingredients for 3 portions

3 chicken breasts
2 tablespoons gluten free flour for the meat
12 tablespoons gluten free flour
7,5 tablespoons corn starch
7 grams baking powder
3 eggs
a little lactose free milk to taste

For the coating:
6 heaped tablespoons brown sugar
2 tablespoons sambal
2 tablespoons of paprika cream
2 tablespoons rice vinegar
2 tablespoons sesame seed oil
2 tablespoons water
gluten free sesame seeds to taste


It takes longer to describe the ingredients than to prepare the dish. 😉 I cut the meat into larger cubes and mixed them with 2 tablespoons of flour. I mixed the rest of the ingredients into a batter, a bit thicker than if I made pancakes.

Chinese chicken with sesame seeds gluten and lactose free1

Chinese chicken with sesame seeds gluten and lactose free2

I prepared the coating (you can substitute the sambal with another paprika product, I had this one at home and it had a slightly spicy flavour which was great). I put everything except the sesame seeds in a saucepan. I let it simmer for a few minutes so the sugar melted, the flavors mixed nicely, and it started to thicken. Then I added the sesame seeds while stirring. I brought it back to a boil.

Chinese chicken with sesame seeds gluten and lactose free3

Chinese chicken with sesame seeds gluten and lactose free5

I heated the oil. I don’t usually set it to maximum, on my induction cooking plate it’s on setting 7 (of 9). I rolled the floury meats in the batter. I didn’t let any of the batter drop from the piece, but put it quickly into the hot oil, so the batter remained thick. I turned it a few times while it was cooking. I put the coating back on the fire, and when the meat was ready, I put it in.

Chinese chicken with sesame seeds gluten and lactose free4

Chinese chicken with sesame seeds gluten and lactose free6

I rolled each side in the hot, thick mixture then I put it in a bowl. As the meat cooled, the the coating became firm like a crust. This happened because of the starch added to the flour. I served it with rice this time. 😋

Chinese chicken with sesame seeds gluten and lactose free7

Chinese chicken with sesame seeds gluten and lactose free8


Puffball cookies, gluten and lactose-free

Puffball cookies, gluten and lactose-free

Puffball cookies, gluten and lactose-free5

I was looking through my old recipes today and found one again that I hadn’t yet made gluten-free. That’s a big problem, because it’s delicious, not to mention it’s beautiful. I loved taking pictures and my family loved eating it. 😀🙈 It’s supposed to last a long time, but just watch. 😀


150 grams gluten-free cake flour
60 grams gluten-free natural cocoa powder (not sweetened)
6 grams gluten-free baking powder
200 grams of sugar
1/2 teaspoon gluten-free ginger powder (can be omitted)
pinch of salt
10 g vanilla sugar
60 g lactose-free butter
2 eggs
icing sugar (powder) to taste


I mixed it all together except for the sugar powder at the end of the ingredients. Important that the butter must be cold when cut and mixed into the other ingredients. I kneaded it thoroughly. If you want, you can cut chocolate to large pieces and add them to the dough. I put it in a sealed bag in the fridge for an hour. I put some icing sugar in a bowl.

Puffball cookies, gluten and lactose-free1

I shaped the dough into walnut-sized balls, rolled them in the icing sugar, and placed them on the baking sheet, spacing them apart, because the cookies tend to grow when they bake. I pressed the middle of each ball a little bit. I preheated the oven to 200 °C and the cookies baked for 15 minutes.

Puffball cookies, gluten and lactose-free2

Note that it must be cooled in the pan, because when you take it out, the cookie is soft. As it cools, it will harden. As it bakes, it expands and cracks the icing sugar layer, which is why it becomes like a mushroom.

Puffball cookies, gluten and lactose-free3

Puffball cookies, gluten and lactose-free4

Puffball cookies, gluten and lactose-free5