Tag Archives: gluten free

All Posts, Desserts, Easy Recipes

Gluten Free French Apple Cake

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Corner House used to have French Apple Cake with ice cream on its menu, my absolute favourite for years, and bizarrely enough a menu item that absolutely no one else I know has ever heard of or tried. It’s almost as if I access Corner House in some other parallel universe, haha.

Ever since I went gluten free, I miss good cakes. I have a friend that makes me lovely plum cakes and brownies, but you know, CAKES. I miss them, and I missed this one the most. And then I chanced upon Nutty Yogi Baking Flour and decided to make one and voila, it was soooooo good! (PS: I am NOT promoting them or being paid for this, come on, this website is not that popular hahaha).

French Apple Cake

Ingredients:

50gm butter, melted and cooled
1/2 cup sugar mixed with 1/2 tsp cinnamon and a pinch cardamom pd
2 eggs
1/2 tsp vanilla essence
1.5 cups flour whisked with 1 tbsp baking powder and 1/4 tsp baking soda
3 apples, peeled, cored (2 chopped, 1 sliced)
Milk, probably 1/2 cup

Procedure:

  • Preheat oven to 180 degrees C.
  • Grease a 8-9 inch pan and layer the sliced apples on the bottom.
  • Mix butter and sugar together until creamy.
  • Add eggs, vanilla essence and beat until fluffy.
    It might seem to curdle, that’s ok, add a spoon of flour in that case and continue whisking.
  • Fold in the flour, mix milk until it is a batter consistency.
  • Toss in the chopped apples, pour into prepared pan.
  • Bake for 40 till an inserted toothpick comes out clean.

Serving Suggestion:

I like to serve this hot with vanilla ice cream and caramel sauce.

To make salted caramel sauce, melt 1/4 cup sugar until it starts turning light brown, add 2 tbsp butter, let it melt and combine, Add a heaped tablespoon of (room temperature) heavy cream while continuously stirring and boil for about a minute. Add 1/4 tsp salt and serve.

All Posts, Breakfast

Crumpets w Blueberry Jam (GF)

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Recently in a facebook group, someone mentioned crumpets. It was something I hadn’t ever heard of before, and upon googling it, I realised it was something I just had to make. Crumpets are a British thing, something in between pancakes and British muffins. Since I am allergic to gluten, I had to make a version that avoided plain flour. Was it worth the experiment? Absolutely.

I’ve thrown in psyllium husk and banana for added fluffiness but really it works just fine without them too. You can use guar gum or ground chia or flax seeds as well if you like.

Makes about 10 crumpets

Ingredients:

  • 1.5 cups gluten free flour (I used 50% buckwheat and 50% jowar flour)
  • 2 tbsp psyllium husk (optional)
  • 1 cup milk
  • 1 tsp lemon juice
  • 1 tsp instant yeast (or 1.25tsp dried yeast and remember to proof it)
  • 1 large egg, separated
  • 1 ripe banana, can also be over ripe (optional, will need to add a little water and 2 tbsp of melted butter if skipping)
  • 1 tsp each salt and sugar

For the Jam

  • 1 cup blueberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1/2 tsp lemon juice

Method:

  • Heat the milk to just above body temperature, add the lemon juice, let stand for a minute.
  • Whisk the flours, psyllium husk, yeast, salt and sugar together and stir in the milk. Let sit for 30-60 min.
  • Add the egg yolk and mashed banana
  • Whip the egg white until stiff and gently fold it in. If the consistency looks too thick, add milk until it is a smooth batter.
  • Wait 10 min and spoon into crumpet rings over a hot iron skillet. You can either cook this over the stove or bake it in an oven at 180C for 5 minutes. Flip the crumpet over and cook again until done.
  • Serve with butter and jam, or like in this case whipped cream and blueberry-chia jam. I also like to serve it sometimes with mushroom and broccoli in Bechamel sauce.

The Blueberry Chia Jam

  • Cook the blueberries (or any other berries) in a saucepan on low heat for about 5-10 min and then mash until the desired consistency is reached.
  • Take it off the heat, add maple syrup, lemon juice and chia seeds.
  • Let cool completely and then transfer to a glass jar for storage.

All Posts, Breakfast

Jackfruit Dosa

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I love ripe jackfruits more than any other fruit. In the 80’s while living in Manipal, our neighbour made jackfruit dosas for us. I never knew of this dish before and she obliged me with its recipe. Now every time I get a ripe jackfruit , this is a must have preparation.

Jackfruit dosas served with honey, mango launji and fresh mango

Ingredients

1 cup rice soaked for 3 to 4 hours- to make 6-7 dosas

8- 10 deseeded bulbs of ripe jackfruit

Salt to taste

½ tsp cumin seeds

½ tsp turmeric powder

1/3 tsp dried ginger powder (optional)

Water

Instruction

  • Grind all the ingredients with sufficient water to a thick batter and make dosas
  • Can be served with honey,  butter, chutney , or any sweet pickle
    All Posts, Desserts

    Gluten-Free Divine Brownies

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    A friend came over and brought a beautiful, ripe banana with him. I was supposed to make a banana-coconut pudding, because that’s his favouite, but not only was this the wrong banana (this one was the big, soft one), it was also perfectly ripe for making a baked banana item. Something like a bread. Or a brownie.

    I wracked my brains and googled for the best gluten-free recipes, and finally just combined two recipes to come up with this. As you can see, it didn’t cut evenly – we were too impatient for it to cool down. And the beauty of banana breads/ cakes is that it gets better with time. So 2 days later, it was beyond divine. “Made in Heaven”, he said.. “I’m going to call them Divine Brownies. I could eat this all three times everyday for the rest of my life!”

    I hope you love this one just as much as we did.
    Skip the banana if you don’t have one, add 2 tbsp butter extra instead.

    Ingredients:

    3 tbsp butter
    2/3 cup brown sugar
    ¼ cup + 2 tsp cocoa powder
    1 egg
    ¼ cup flax seed powder
    1/3 cup buckwheat flour
    ¼ tsp baking soda
    ¼ tsp nutmeg powder
    ¼ cup chocolate chips
    ¼ cup walnuts

    Method:

    • Preheat oven to 180 C and grease an 8 inch square baking pan.
    • Mix buckwheat flour, flax seed powder, baking soda and nutmeg powder, and whisk together.
    • Mix butter, sugar and cocoa powder and warm over bain marie until melted and mixed.
    • Let cool and add egg and whip.
    • Mix in mashed banana
    • Stir in  flour
    • Stir in chocolate chips and walnuts.
    • Bake for 30 min until the toothpick comes out almost clean. Cool and cut into squares.
    All Posts, Breakfast

    Jackfruit Dosa

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    Jackfruit dosas for me are associated with childhood memories. Mom would serve it with a drizzle of honey and maybe a dollop of butter. So yum!

    I found merely dosa and honey to be a bit minimalistic, so this time I combined it with chutney and dal instead. It worked out fine for me, but if you like it sweet, add a dash of sugar or jaggery to the batter, and top it up with honey and butter for a delish breakfast.

    Makes 6-7 dosas
    Time taken: 20 min

    Ingredients

    2 cups raw rice
    ½ cup grated coconut
    6-7 pods of jackfruit, deseeded
    2 tbsp jaggery (optional)
    ½ tsp salt
    Water
    Ghee/ oil for cooking

    Instructions

    • Soak the rice for at least 3-4 hours. If you want to make this dosa instantly, you could use rice flour instead, to cut down on soaking time.
    • Grind the rice along with coconut, jackfruit and salt. If you want to make it sweet, you could add jaggery at this stage.
    • Mix enough water to make a smooth batter, and spread over a hot pan to make dosas. Flip over when brown underneath, cook for a couole of minutes and take off the heat.
    • Serve immediately with dal and chutney or with honey and butter.