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

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!

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

Preparation

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.

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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.

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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. 😋

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Chinese chicken with sesame seeds gluten and lactose free8

Enjoy!

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. 😀

Ingredients

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

Preparation

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.

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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.

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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.

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Puffball cookies, gluten and lactose-free4

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Enjoy!