Nut-free & Gluten free Vegan Gravy - Millet and Rice

Nut-free Vegan Millet Gravy and Rice Flour Gravy

Here are a couple of recipes for easy and delicious gluten free vegan gravies which are great on burgers, with meatloaf, on mashed potatoes and just about anything else. Toasting the flour lightly before adding the oil or vegan spread increases the flavor by lending it a nuttiness. Millet flour tends to take on more oil than rice flour. As a personal favorite, I like to use a mushroom-based stock but that's just a matter of taste. So here are 2 of my mainstay gravy recipes.

Rice flour gravy

Nut free & Gluten free Vegan Gravy with Rice Flour

2 tablespoon brown or white rice flour
1 tablespoon olive oil or vegan spread
1 cup vegetable stock
1 tablespoon chopped parsley

Method: Lightly toast rice flour over medium heat, stirring all the time so that the flour does not burn. Then add the olive oil or vegan spread and keep stirring. I like using a balloon whisk from this point onwards, to work out any lumps that may form. Gradually add the vegetable stock, stirring briskly. Let the gravy simmer till it thickens. Add chopped parsley and remove from heat.

Millet flour gravy

Nut free & Gluten free Vegan Gravy with Millet Flour

1 1/2 tablespoons millet flour
1 tablespoons vegan spread or olive oil
1 cup vegetable stock
1 tablespoon chopped parsley

Method: Add olive oil or vegan spread to pan. When heated/melted, add the flour, stirring all the time so that the flour does not burn. I like using a balloon whisk from this point onwards, to work out any lumps that may form. Gradually add the vegetable stock, stirring briskly. Let the gravy simmer till it thickens. Add chopped parsley and remove from heat.

Gluten-free Egg-free Dairy-free Chocolate fudge Cupcakes

Gluten-free Egg-free Dairy-free Chocolate Cupcakes

After playing around with several recipes, I hit on this combination that works, at least, I think so! First of, let me tell you, that here in Singapore, it is very difficult to find ingredients which are properly labelled and certified as being free of this and that, namely egg, dairy, gluten and nuts. Make no mistake. You can get a whole range of stuff but just can't be sure if there are traces of any of the baddies in them. So I work with what I have available and whine about what's easily available to the rest of the world. The recipe had to be egg, dairy, gluten and nut free. I did not want to use xantham gum, because of my issues over its origins and I'm not crazy about the overwhelming taste many gluten-free flours have. So this is what I came up with. Cocoa and cinnamon do a great job in gluten-free recipes to add flavor and yummy aromas while masking the "graininess" of the millet and rice in the cupcakes. I used guar gum as the binder. The cupcakes did not crumble after baking so I think that works as a xantham gum substitute. Maybe, next time I'll try them without guar gum, add more applesauce and ........well, lets see where I go with this....I'll let you know. Current recipe, as is, follows. Let me know what you think.

Gluten free Egg free Dairy free Choc Fudge Cupcakes

Dry Ingredients: 1/2 cup rice flour 1/4 cup millet flour 3/4 cup light brown sugar 1/2 cup pure unsweetened cocoa 2 teaspoons gluten-free baking powder 1/2 teaspoon baking soda 1 teaspoon guar gum 1/2 teaspoon fine salt 1/4 teaspoon cinnamon powder  Wet ingredients: 1/4 cup extra-virgin coconut oil sunflower oil 1/4 cup rice milk  1/2 teaspoon instant coffee powder 1 teaspoon vanilla extract 1 tablespoon flaxseed meal mixed with 3 tablespoon hot water 1/4 teaspoon lemon juice 1 teaspoon unsweetened apple sauce

Frosting: 1/2 cup non-dairy spread 1/2 cup shortening 1 1/2 cups icing sugar 1 tsp vanilla extract 2 tablespoon cocoa 1/4 cup melted gluten-free, dairy-free chocolate

Cupcake Method:

1. Preheat oven to 170 degrees Celsius.
2. Mix wet ingredients into dry and beat with a whisk until well combined.
3. Half-fill cupcake cases.
4. Bake for 10 to 15 minutes.
5. Check with a toothpick after 8 minutes.
6. Remove to a wire rack and cool.
7. Top with egg-free, dairy-free choc fudge topping.
8. Makes 6 to 8 cupcakes.

Frosting Method:

1. Beat all ingredients together till smooth.
2. Swirl on the top of cooled cupcakes.

Millet is my Mantra!

Millet Risotto and Meatloaf  with Millet

Yup! That's right. You have not imagined it. Millet is my mantra. I love millet in all its forms. I love the taste of cooked millet. I use millet flour in a wide range of gluten-free baking. Millet tastes amazing in risotto replacing rice, or in millet tabbouleh in place of cous cous or bulgar wheat. I use it in my meat loaf as a binder instead of breadcrumbs or eggs (junior is allergic to eggs and I suspect, is gluten intolerant as well). My gluten-free, egg-free and dairy-free meatloaf turned out brilliantly. The kids did not have a clue to the actual contents. They have a tendency to object to anything new on the principal that it is new....I cooked my millet with half tomato juice and half chicken stock in place of water till it was stodge and mixed it in with the rest of the usual meatloaf ingredients. Used about half cooked millet and half meat to form the meatloaf, without the inmates cluing in. I'm trying to cut back on the amount of meat we eat at home, you see. The sleight of hand worked. The millet based meatloaf was vanquished. Not a crumb was left over and even the picky eaters were happy. That was a success story.