More trials.....half a loaf is better?

Yet another Gluten-free Bread attempt 

Here's the next episode in my on going gluten-free bread-making saga...lots of hyphens there and more to come! I'm trying to make a (here it comes!) gluten-free, egg-free, dairy-free, nut-free, yeast-free, corn-free  (no xantham gum), soy-free and gelatine-free bread using a gluten-free sour dough starter. Till now, my sour dough starters have been non-starters (sorry,couldn't resist). At last, in my latest attempt, the starter turned out the way I perceived it should. I was so excited! Then I got into the actual mixing and baking. For this loaf, I used a store bought gluten-free bread mix. It was a premix of rice, tapioca and potato flour with xantham gum added. I know I keep going on about xantham gum having corn in it but I figured I'll give the premix a go to see if I could actually make a reasonable tasting gluten-free bread. The bread flour with the sour dough starter mixed up fine. I kept it in my oven with just the light on to let the bread dough rise. Then when I carefully transferred the beautifully risen loaf to a heated pan, poof! My bubble burst......literally. The dough started sinking and I ended up where I started.......with a bookend! Back to the drawing board..........sigh. 

A note of caution about Xanthan Gum

Thought I would share something interesting about the use of Xanthan Gum in gluten-free vegan baking. Xanthan gum is a plant derivative commonly found in commercial foods. On the food packaging label, it can be listed as food additive E415, or simply as xanthan gum. Many gluten free vegan cake recipes include xanthan gum as a binder to thicken and hold the batter together. But take note - those sensitive to corn - xanthan gum is usually made from corn. 

Xantham Gum

In some of my gluten-free vegan recipes like my gooey, fudgey brownies, I replace xanthan gum with flaxseed meal (ground flaxseed). The bake turns out fine. Next time, I will have more about flaxseed. Until then, Happy Baking!

Brownies, with flaxseed meal

Easy Gluten-free Vegan Rice Pancakes

Decorating gluten-free brownies

I had the greatest pleasure in having Dr Melanie Phuah (nutritionist and GP), her 2 lovely, lovely, lovely kids(did I mention that they were lovely?) and their wonderful housekeeper, Mary over at the So Intricake! studio for a gluten-free, egg-free and dairy-free pow-wow. One of Dr Phuah's daughters suffers from a host of allergies including yeast, egg and dairy. So we made fudgy gluten-free vegan brownies together. The children enthusiastically, did the sifting and mixing and after the brownie was baked, they decorated the warm brownie with glace icing. While waiting for the brownies to be done, I made rice pancakes for everyone and served them with pure maple syrup and a vegan spread. Big hit! Served a vegan gluten-free cornbread as well, to balance out all the sweet flavors. Here's the recipe for the Gluten-free Vegan Rice Pancakes. Hope you enjoy them as much as we did!

Kids approve of rice pancakes!

Gluten-free Vegan Rice Pancakes


1 1/2 cups rice flour (brown or white)
1/2 cup soft cooked rice
1 tablespoon fine sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon powdered cinnamon
1/4 teaspoon fine salt
1 1/2 cups rice milk
1/2 teaspoon pure vanilla extract
2 tablespoon applesauce
1 teaspoon sunflower oil

Method: Blend everything together in a food processor till smooth. Make each pancake using a 1/4 cup measure. Lightly oil a frying pan, keep it on medium heat and pour batter to form a circle (hopefully!). When bubbles start rising to the top, carefully flip pancake over and cook other side for about a minute. Slide onto plate, add favorite topping and tuck in!

Note: You may want to thin it down a wee bit with rice milk and try making crepes. Let me know if you do!

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.