Gluten-free orange cake

Preparation : 15 minutes
Cook time : 30 minutes

Ingredients

MAKES 6 SERVINGS

  • 70g brown rice flour
  • 60g buckwheat flour
  • 40g starch (cornstarch, potato, arrowroot, etc.)
  • Zest of one orange
  • 12g acacia gum
  • 1 sachet baking powder
  • 1 heaped tsp. cinnamon
  • Pinch of salt
  • 240g soy yoghurt (or dairy yoghurt)
  • 50g olive oil

Preparation

  1. Preheat your oven to 180°C (th. 6).

  2. Mix the flours with the starch, grated orange zest, acacia gum, baking powder, cinnamon and salt.

  3. Add in the yoghurt and olive oil and mix until you have obtained a smooth batter.

  4. Pour into an oiled and floured cake tin, roughly 15cm in diameter.

  5. Bake for 30 minutes, or until the tip of a knife comes out clean.

  6. Leave to cool before slicing and serving.

Why use acacia gum in this recipe ?

Acacia gum makes this cake so much more moist and spongy; it helps thicken textures when there’s no gluten present, especially in baking!

by allandetrobert

Gluten-free coco muffins

Preparation : 10 minutes
Cook time : 18 minutes

Ingredients

MAKES AROUND TEN MUFFINS

  • 200g brown rice flour
  • 60g starch (cornstarch, potato, arrowroot, etc.)
  • 80g whole cane sugar
  • 1 heaped tsp. powdered ginger
  • Pinch of salt
  • 1 sachet baking powder
  • 6g acacia gum
  • 2 eggs
  • 200g coconut milk (from a tin or carton)
  • 2 tbsp. melted coconut oil

Preparation

  1. Preheat your oven to 180°C
  2. In a large bowl, mix the flour with the starch, sugar, ginger, salt, baking powder and acacia gum.
  3. In a separate bowl, beat the eggs vigorously with the milk and coconut oil. Pour over the dry ingredients and stir with a fork, without mixing too thoroughly (you should still be able to see a little flour here and there).
  4. Divide into lightly oiled muffin cases and bake for 18 minutes depending on your desired texture, then leave to cool for a few more minutes before removing from the tin

Why use acacia gum in this recipe ?

Acacia gum makes these gluten-free muffins lighter and spongier. It also improves their shelf life – in fact, they’ll be even better the next day! All you have to do is keep them in a sealed container stored at room temperature.

by allandetrobert

Watercress and almond soup

Preparation : 30 minutes
Cook time : 5 minutes

Ingredients

SERVES 2

  • 1 punnet of watercress (around 200g)
  • 1 tbsp. olive oil 1 shallot
  • 1 level tsp. powdered vegetable stock
  • 3 tsp. tamari (or soy sauce)
  • 40g white almond purée
  • 20g acacia gum
  • 2 heaped tsp. mustard
  • 1 tbsp. lemon juice Salt & pepper

Preparation

  1. Cut the watercress roughly halfway up the stems; discard the lower half, then wash and drain the leaves.
  2. In a saucepan, heat the olive oil and sweat the peeled and diced shallot until it turns pale gold in colour, about 3 minutes.
  3. Add in the watercress and cook for one more minute, then add 400g water along with the vegetable stock and tamari, and bring gently to a boil.
  4. Turn off the heat, then pour the soup into a blender with the almond purée, acacia gum, mustard and lemon juice. Blend thoroughly until the texture is smooth and even. Season with salt and pepper to taste.
  5. Return the soup to the saucepan and heat for another 2-3 minutes on a low heat, then serve with finely chopped spring onion, shelled hemp seeds or other fresh herbs of your choice.

Why use acacia gum in this recipe ?

With acacia gum, the soup has a creamier and more ‘buttery’ texture; it has a smoother look and flavour. The aroma of the soup is also enhanced. In addition, the acacia gum makes this soup richer in fibre and improves its nutritional profile.

by allandetrobert

Keto cookies

Preparation : 15 minutes
Cook time : 30 minutes

Ingredients

For about 10 cookies

  • For about 10 cookies
  • 60 g ground hazelnuts
  • 60 g ground almonds
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 9 g acacia gum
  • 50 g coconut oil, soft
  • 1 tablespoon of maple syrup maple
  • 1 teaspoon of liquid vanilla
  • 40 g dark chocolate at 80%

Preparation

  1. Preheat the oven to 200 ° C (th. 7).

  2. Combine the almonds, hazelnuts, cinnamon, baking soda and salt.

  3. Add the acacia gum and mix well.

  4. Add the coconut oil, maple syrup and vanilla, mix and work with your fingertips to incorporate.

  5. Add the chocolate cut into small pieces.

  6. Take piles of dough the size of a walnut, shape into balls and place them on the baking sheet lined with parchment paper, spacing them a few centimeters apart, and flatten them with the flat of your hand.

  7. Bake and cook for 8 minutes, let them cool for a few moments, then transfer to a rack until completely cold.

Why use acacia gum in this recipe ?

Acacia gum gives you a much prettier pastry: it’s smoother, whiter, crispier, rather than soggy or paste-like.

by allandetrobert

Chanterelles Risotto

Preparation : 15 minutes
Cook time : 20 minutes

Ingredients

SERVES 2

  • 90g white wine
  • 150g risotto rice
  • 450g vegetable stock
  • 30g shallot
  • 15g acacia gum
  • 1 garlic clove
  • 1 tbsp. chopped parsley
  • 25g olive oil
  • 1 tbsp. white miso paste
  • 1 tbsp. vegan mascarpone*
  • 150g girolle mushrooms
  • Salt and pepper

Preparation

  1. Peel and finely dice the shallot, then peel and crush the garlic clove.

  2. Add to a frying pan with 15g of olive oil, and cook until the shallot turns pale in colour.

  3. Heat the vegetable stock and miso paste together; this needs to be hot otherwise it will bring down the temperature of the rice during cooking.

  4. Add the rice into the pan and stir to coat all the grains in the infused oil; they should look polished and slightly translucent. Pour in the white wine and allow to cook off completely.

  5. Then, over a medium heat gradually add in the stock, stirring frequently in a figure-of-eight motion. Stirring like this as you add the stock in gradually will bring the risotto together.

  6. While the rice is cooking, brown the girolles in a pan.

  7. When the risotto has almost finished cooking (around twenty minutes), add in the acacia gum and stir to combine.

  8. Once the rice is cooked (it should be soft but still have some bite, with a little liquid remaining in the pan), remove from the heat and stir in the vegan mascarpone*. Season to taste.

  9. Allow to rest for a few minutes in the pan, then serve topped with the girolles and parsley.

    * To make vegan mascarpone, strain a soy yoghurt through a piece of cheesecloth or a clean dish towel for a few hours: once the liquid from the yoghurt has been strained out, you’ll be left with a thick and creamy mixture.

Why use acacia gum in this recipe ?

When mixed with soy yogurt, acacia gum gives this recipe a really unique texture. The result is much creamier and smoother than it would be without the gum.

by allandetrobert

Caramel Rice Pudding

Preparation : 10 minutes
Cook time : 20 minutes

Ingredients

SERVES 4

  • 500g soy milk
  • 50g short-grain rice
  • 40g sugar
  • 20g acacia gum 1 vanilla pod

For the caramel sauce:

  • 100g sugar
  • 30g margarine
  • 150ml vegan cream
  • 1/4 tsp sea salt
Almond flakes

Preparation

  1. Add the soy milk to a saucepan. Slice open the vanilla pod and scrape out the seeds, then add both to the milk.
  2. Bring to the boil then add the short-grain rice. Lower the heat, allowing the rice to cook gently for around twenty minutes.
  3. Don’t worry if there’s still liquid in the pan once the rice is cooked – it will thicken to a creamy consistency as it cools.
  4. Make the salted caramel: add the sugar to a pan with a little water, than make a caramel.
  5. Add in the margarine and cream (which should be heated) and stir until smooth. Allow to simmer for a few minutes, then transfer to a heat-proof bowl. Add in the sea salt.
  6. Serve the rice pudding with the salted caramel and almonds.

Why use acacia gum in this recipe ?

The acacia gum ensures the rice pudding will bind properly. The pudding keeps very well and can be eaten cold: in fact, the vanilla flavour will really come out after 24 hours in the fridge.

by allandetrobert

Tartar sauce

Preparation : 8 minutes

Ingredients

MAKES ONE SMALL BOWL OF SAUCE

    • 80g soy milk
  • 2 tsp. mustard
  • 1/2 tsp. salt (kala namak if you can get it, as it imparts an eggy flavour)
  • 90g neutral oil
  • 5g acacia gum
  • 25g cornichons
  • 15g capers
  • 1 tbsp. each of chervil and parsley
  • 1/2 tbsp. tarragon

Preparation

  1. Use an immersion blender to mix the soy milk with the mustard, salt, oil and acacia gum, forming a mayonnaise.
  2. Finely chop the capers and cornichons.
  3. Rinse and finely chop the herbs.
  4. Mix everything together to make the sauce, then transfer to the fridge for a few hours to allow the flavours to combine before serving.

Why use acacia gum in this recipe ?

The acacia gum means the tartare sauce is less likely to split, and also enhances the flavour of the tarragon.

by allandetrobert