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

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

Shortcrust pastry

Preparation : 10 minutes
Cook time : 25 minutes

Ingredients

MAKES ONE TART

  • 180g flour
  • 13g acacia gum
  • 40g olive oil
  • Good pinch of salt

Preparation

  1. Mix the flour with the acacia gum and the salt, then add the olive oil and mix with your fingertips until the oil is thoroughly incorporated.
  2. Bring a glass of water to a gentle simmer, then gradually pour it in to the dry ingredients, mixing until it forms a soft, non-sticky ball of dough (around 80ml).
  3. Roll out the dough and bake for around 25 minutes at 180°C.

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

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