Gluten and Dairy Free English Toaster Muffins

serves / makes 4
20 prep time
20 mins cooking time

Description

I used to love a traditional English toaster muffin before I was diagnosed. I haven’t been able to find a gluten and dairy free alternative for this so I decided to have a go at making these. They can be made in advance and frozen for when you need them. They work well just as is with a little bit of dairy free spread or for an extra treat with with anything you fancy from bacon, sausage, eggs etc.

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Ingredients

  • 80ml dairy free milk, warmed in the microwave for 45 seconds
  • 3/4 tablespoon caster sugar
  • 1 teaspoon dried active yeast
  • 80ml water, warmed in the microwave for 30 seconds
  • 20g dairy free spread, melted
  • 250g gluten free bread flour
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum

gluten free english muffins

Method

  1. Stir the yeast into the warm water
  2. In a large bowl combine the dairy free milk, caster sugar, yeast water, dairy free spread, bread flour, salt and xanthan gum
  3. Either beat with an electric mixer for 5 minutes or knead by hand
  4. Cover and leave to rise for 1 hour
  5. Knead or beat for 1 minute
  6. On a well floured surface, divide the dough into four and shape into thick discs
  7. Leave to rise for another 30 minutes
  8. Heat a large frying pan over a low to medium heat
  9. Cook the english muffins on each side for 10 minutes
  10. Slice the muffins in half and toast prior to eating

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Gluten and Dairy Free Croissants

serves / makes 16 croissants
20 prep time
20 mins cooking time

Description

I’ve tried a couple of times to make croissants that are gluten and dairy free and I’ve never been entirely happy with the results, until today! As the dairy free spread is fairly difficult to work with I’ve changed the traditional technique of rolling the ‘butter’ into the dough with rubbing the dairy free spread in and it works well.

So croissants are back on the menu even if you are gluten and dairy free.

Enjoy!

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Ingredients

  • 60ml water
  • 7g dried active yeast
  • 120ml dairy free milk
  • 1 egg
  • 50g caster sugar
  • 1/2 teaspoon salt
  • 350g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 210g dairy free spread

Method

  1. Place the flour, xanthan gum and dairy free spread in a large bowl
  2. Rub the dairy free spread into the flour but leave fairly large chunks of dairy free spread
  3. Mix the water and milk together and heat in the microwave for 30 seconds
  4. Whisk in the yeast, egg, sugar and salt
  5. Pour this into the flour and butter mix
  6. Stir until combined, you should be able to see chunks of the dairy free spread
  7. Wrap in clingfilm and leave in the fridge for a couple of hours or overnight if you have time
  8. Dust the worktop with gluten free flour
  9. Roll out into a 15″ long rectangle rectangle
  10. Fold into thirds, the way you would fold a letter
  11. Rollout again to 15 ” and fold into thirds
  12. Repeat this process again
  13. Wrap in clingfilm and chill for 30 minutes in the fridge
  14. Preheat the oven to 180 oC
  15. Roll out the pastry until it is about 3mm thick
  16. Cut out 16 triangles with the base being around 5″
  17. Roll up each croissant starting at the wide end and rolling to the opposite point
  18. Curve into a croissant shape and place on a baking sheet
  19. Brush with some dairy free milk or beaten egg
  20. Bake for 20 minutes until golden brown
  21. Serve warm

Gluten and Dairy Free Cinnamon Toast with Summer Fruit Compote

serves / makes 1
10 prep time
10 mins cooking time

Ingredients

For the French Toast:

  • 2 slices of white gluten and dairy free bread
  • 2 eggs
  • 4 tablespoons of dairy free milk
  • 1 teaspoon of cinnamon
  • 1 tablespoon of caster sugar
  • Drizzle of olive oil

For the summer fruit compote:

  • 1 teaspoon of cornflour
  • 1 teaspoon of lemon juice
  • 10g caster sugar
  • 75g summer fruits
  • 1 tablespoons of water

Method

  1. To make the compote, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan
  2. Cook for five minutes until the fruit has softened and the juice has thickened
  3. In a bowl whisk together the eggs, milk, cinnamon and sugar
  4. Heat a drizzle of olive oil in a frying pan over a medium heat
  5. Dip the bread into the egg mixture and place immediately into the frying pan
  6. Cook on each side for a couple of minutes until golden brown
  7. Put two slices on plate and serve with the summer fruit compote on top

Gluten and Dairy Free Chocolate and Lime Crepes

serves / makes 2
5 prep time
5 mins cooking time

Description

I think crepes are fantastic, they have very little ingredients in the base recipe, are extremely versatile as you can experiment with endless fillings and eat them anytime of the day, and most importantly they always look like you made a real effort!

For this recipe I’ve offset the sweetness of the chocolate with the zestyness of the lime but use this recipe as a basic and go wild with endless gluten and dairy free fillings

Enjoy!

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Ingredients

  • 100g gluten free plain flour
  • 1/2 teaspoon xanthan gum
  • 1 egg
  • 300ml dairy free milk
  • 1/2 tablespoon caster sugar
  • 1 lime, zested and juiced
  • dairy free chocolate spread or sauce – I use Chocshot

Method

  1. Mix the flour, xanthan gum, lime zest and sugar together
  2. Add the egg and beat well
  3. Gradually add the milk stirring until a smooth batter is formed
  4. Heat a little olive oil in a shallow pan over a medium heat
  5. Pour in a small amount of the batter, just enough to cover the base of the pan
  6. Cook for about 2 minutes on each side
  7. Remove the crepe from the pan and spread on the dairy free chocolate sauce
  8. Fold into quarters and top with lime juice and a little more chocolate sauce
  9. Serve immediately

Gluten and Dairy Free Choc Nut Granola

 

serves 4

Ingredients

  • 120g gluten free oats
  • 50g peanuts
  • 1 tablespoon  cocoa powder
  • 60g peanut butter, crunchy or smooth
  • 30g coconut oil
  • 60ml honey

Method

  1. Preheat the oven to 150 oC
  2. Place the coconut oil in a shallow pan over a low heat
  3. Stir in the honey and peanut butter
  4. Cook until melted and well combined
  5. Turn off the heat and stir in the peanuts, cocoa powder and oats
  6. Stir until the oats are well coated in the mixture
  7. Spread out on a lined baking tray
  8. Bake in the oven for 30 minutes stirring every 10 minutes
  9. Remove from the oven and allow to cool

Gluten and Dairy Free Chocolate & Coconut Breakfast Bowl

serves / makes 1
0 prep time
0 mins cooking time

Description

I’m counting down the days until Easter weekend – I’ve off to visit friends in London and I can’t wait. I’ll share with you any cool gluten and dairy free food I come across on my travels.

This simple recipe is a variation on one of my favourite breakfast bowl recipes. I’ve used coconut yoghurt blended with frozen banana, peanut butter and cocoa powder for an early morning chocolate treat. I’ve then topped this with some more banana, pear, my homemade granola and a sprinkling of coconut – the perfect gluten and dairy free start to any morning.

Enjoy!

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Ingredients

  • 100g dairy free coconut yoghurt
  • 1 frozen banana
  • 1 tablespoon peanut butter
  • 2 teaspoons cocoa powder

Toppings:

  • 1 tablespoon gluten free granola
  • half a pear, cubed
  • banana slices
  • sprinkle of desiccated coconut

Method

  1. Place the yoghurt, banana, peanut butter and cocoa powder in a blender
  2. Blitz until smooth
  3. Pour into a bowl and top with the banana, pear, granola and coconut

Gluten and Dairy Free Banana & Berry French Toast Crumpets

serves / makes 2
5 prep time
5 mins cooking time

Description

Ingredients

  • 2 gluten free crumpets
  • 1 egg, beaten
  • 1 teaspoon ground cinnamon, optional
  • 1 banana, mashed
  • 2 tablespoons cherries
  • drizzle of honey

Method

  1. Place the beaten egg in a bowl and whisk in the cinnamon
  2. Dip the crumpets in the beaten egg mix
  3. Gently fry in a little olive oil for a couple of minutes each side
  4. Place each crumpet on a plate
  5. Top with the banana, cherries and drizzle with a little honey

Gluten and Dairy Free Apple Filled or Chocolate Topped Breakfast Donuts

serves / makes 9
5 prep time
5 mins cooking time

Description

For the last day of breakfast week I decided to add a recipe that I would consider a special treat. These homemade donuts are the perfect accompaniment to your morning coffee. I’ve added two serving suggestions, one donut filled with apple sauce and the other a ring donut topped with dairy free chocolate spread. As always use this recipe as a basic and add whatever topping or filling you would like.

Enjoy!

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Ingredients

For the donuts:

  • 7g dried fast active yeast
  • 40ml water, warmed in microwave for 20 seconds
  • 175ml dairy free milk, warmed in microwave for 30 seconds
  • 365g gluten free bread flour
  • 1 teaspoon xanthan gum
  • 55g caster sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 35g dairy free spread
  • oil for frying
  • sugar for decorating

For the the filling/topping:

  • apple sauce
  • dairy free chocolate spread

Method

apple donut

  1. Add all the ingredients into a bowl and beat for 5 minutes to activate the yeast
  2. Cover the bowl with cling film and leave to rise in a draft free warm place for 60 minutes
  3. Roll out to about 1/2″ thick on a piece of baking paper
  4. Cut out 9 circles, then stamp out a small hole in the middle if you want to make ring donuts
  5. Place on a baking sheet, cover and leave to rise for 30 minutes
  6. Heat a deep pan with about a cup of oil until it is about 180 oC
  7. Fry each donut for about 1 minute on each side
  8. Dust the filled donuts with caster sugar while hot
  9. Allow the donuts to cool slightly
  10. Spread the ring donuts with the dairy free chocolate spread
  11. For the filled donuts, make a small hole in the side and squeeze in the apple sauce using a small piping bag

chocolate donut

Gluten and Dairy Free Bacon, Avocado and Salsa Wrap

serves / makes 2

Ingredients

  • 2 gluten free tortilla wraps
  • 2 tablespoons guacamole or 1 avocado mashed
  • 2 tablespoons salsa
  • 4 slices of smoked bacon
  • 2 eggs
  • 1 tablespoon dairy free milk
  • 1 tablespoon grated dairy free cheese
  • salt & pepper for seasoning

Method

  1. Place the tortilla wrap in a dry frying pan over a medium heat
  2. Heat the wraps for 30 seconds on each side
  3. Fry the bacon until nice and crisp
  4. Whisk together the eggs and dairy free milk
  5. Season with salt and pepper
  6. Scramble in a pan over a medium heat for about 3 minutes
  7. Spread the guacamole and avocado over the wrap
  8. Top with the scrambled egg, crisp bacon and dairy free cheese
  9. Fold up the wrap and enjoy

 

Gluten and Dairy Free Bagels – French Toast Style

serves / makes 2
5 prep time
5 mins cooking time

Description

I thought this recipe would make an interesting twist on the traditional french toast using bread. I actually used a cinnamon and raisin bagel for added flavour. You could change the topping to anything you fancy or if you wanted to make this a savoury treat use a plain bagel, remove the honey and replace with salt and pepper, top with bacon.

Enjoy!

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Ingredients

  • 2 gluten and dairy free bagels
  • 1 eggs
  • 2 tablespoons of dairy free milk
  • 1 teaspoon of cinnamon
  • 1 tablespoon of honey
  • drizzle of olive oil
  • handful of strawberries

Method

GF DF French Toast

  1. In a bowl whisk together the eggs, milk, cinnamon and honey
  2. Slice the bagels the way you would slice a little loaf, you will have a mix of slices and circles due to the hole in the bagel
  3. Heat a drizzle of olive oil in a frying pan over a medium heat
  4. Dip the bread into the egg mixture and place immediately into the frying pan
  5. Cook on each side for a couple of minutes until golden brown
  6. Serve topped with strawberries