Tag Archives: soya milk

Corn bread


A deliciously light bread with a slightly sweet flavour and crunchy texture.

Gluten-free and dairy-free bread can be expensive, especially any made without yeast, so it’s good to be able to make your own inexpensively. You can often buy maize and rice flour in bulk in supermarkets and, although the xanthum gum can cost a little more, you don’t need to use very much. And in making your own, you can be sure that there aren’t any extra ingredients which you don’t want.

preparation time 10 minutes cooking 35-40 minutes makes 1 loaf

contains: egg

150g maize flour
150g rice flour
1 tsp gluten-free baking powder
½ tsp salt
3 tsp xanthum gum
50g chilled dairy-free margarine
2 large eggs
300ml sugar-free soya milk.

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 450g loaf tin with dairy-free margarine.
2 Sift the flours into a large mixing bowl and stir in the baking powder, salt and xanthum gum. Cut the margarine into small pieces and, using cold fingertips, rub it into the flour until the mixture resembles breadcrumbs.
3 In a small bowl, beat the eggs and mix in the soya milk. Make a well in the centre of the flour mixture and pour the liquid into it, stirring thoroughly with a wooden spoon to incorporate all the flour into the liquid and make a smooth batter.
4 Pour into the prepared loaf tin and bake in the hot oven for 35–40 minutes until risen and golden brown. To check if it is cooked, insert a skewer into the centre of the loaf: if it comes out clean, it is cooked. Transfer to a wire rack and leave to cool completely before serving.

related ingredients: baking powder, corn/maize flour, rice flour, soya milk, xanthum gum

Blueberry and banana muffins


Dive into a vitamin-packed Blueberry and Banana Muffin.

These make life deliciously easy! You can quickly make these the night before, or at the weekend – and then keep them in an airtight container for 2-3 days. Grab a breakfast on-the-run, pack them into your bag for a nutritious mid-morning snack, or eat them warm from the oven. Your whole family will love these, even if they’re not gluten- or dairy-intolerant.

preparation time 10 minutes cooking time 20–25 minutes makes 10
contains: egg

75g dairy-free margarine, softened, plus extra for greasing
50g fruit sugar
1 large egg, lightly beaten
100ml soya milk
100g rice flour
100g gram flour
1 tsp gluten-free baking powder
2 small bananas, mashed
150g blueberries

1 Preheat the oven to 200°C/400°F/Gas 6. Grease 10 paper muffin cases and place them in a muffin tray. Put the margarine and sugar in a large mixing bowl and, using a hand-held electric whisk, beat well until light and fluffy. Gradually beat in the egg, a little at a time, then beat in the soya milk.
2 Sift in the flours and baking powder and stir quickly with a wooden spoon until mixed. Be careful not to overmix, and don’t worry if you can still see lumps in the mixture.
3 Carefully fold in the mashed bananas and the blueberries, then spoon the mixture into the prepared paper cases, filling each one about two-thirds full.
4 Bake in the hot oven for 20–25 minutes until well risen and just firm to the touch, or until a skewer inserted into the centre comes out clean. Take the muffins out of the oven and either eat them warm or transfer them in their paper cases to a wire rack to cool.

related ingredients: fruit sugar, gram/chickpea flour, rice flour, soya milk

Zoe’s Gluten-Free & Dairy-Free Cherry & Coconut Pancakes

Zoe’s favourite part of the kitchen is the cupboard where the dried fruit and nuts are stored (unless there’s some cake or cupcakes in the kitchen, in which case her focus switches immediately…) Her favourites at the moment are dried cherries and coconut so when she wanted to make pancakes, she pulled those out of the cupboard. We soaked the cherries for a little while and toasted the coconut, but if you’re in a rush, you don’t need to do that. When they were made, we drizzled honey over the pancakes – mountain honey that we’d brought back from Thollon, France – delicious!

gluten-free, wheat-free, dairy-free, yeast-free, seed-free, citrus-free

Makes: 4–6     Preparation time: 10 minutes, plus at least 10 minutes resting     Cooking time 20 minutes


  • 3 large eggs
  • 50g/1¾oz/heaped ¼ cup rice flour
  • 25g/1oz/scant ¼ cup gram flour
  • 25g/1oz/scant ¼ cup maize flour
  • 1 tsp gluten-free baking powder
  • a pinch of salt
  • 300ml/10½fl oz/scant 1¼ cups soya milk or dairy-free milk, plus extra if needed
  • 30–40g/1–1½oz dairy-free margarine
  • 75g/2½oz/heaped ½ cup unsweetened dried cherries
  • 50g/1¾oz/1 cup coconut flakes, to serve
  • clear honey, to serve
  1. Put the dried cherries in a bowl and pour the soya milk over. Leave to soak for as long as you can – up to 30 minutes. Strain through a seive into a bowl and leave to one side, and reserve the soya milk.
  2. Beat the eggs in a large mixing bowl, then sift in the flours, gluten-free baking powder and salt and stir together. Slowly beat in the soya milk, gradually drawing in the flours to make a smooth batter. Cover and leave to stand for at least 10 minutes at room temperature or up to 30 minutes in the fridge.
  3. Meanwhile, heat a large non-stick frying pan over a medium heat until hot. Add the coconut flakes and dry-fry, stirring continuously, for 2–3 minutes until just beginning to brown. Remove from the pan and leave to one side.
  4. Add a little of the dairy-free margarine to the pan and heat until melted, making sure it covers the base of the pan. Using a small cup, pour a cup of the batter into the pan to form a circle. Sprinkle a small handful of the cherries over the top, distributing them evenly, and cook for 2–3 minutes or until the base of the pancake is golden. Using a large spatula, flip it over and cook for another 1–2 minutes until golden.
  5. Repeat with the remaining batter to make 4–6 pancakes, melting more margarine in the pan as needed and adding a little more soya milk if the batter seems too thick. Stack the pancakes between sheets of baking parchment to prevent them from sticking together and to keep them warm. Scatter coconut flakes over the top, drizzle with honey and serve hot.

Gluten-Free, Dairy-Free & Yeast-Free Pumpkin Cornbread

I’ve been doing a lot of experimenting with bread recently. And one of the loaves I’ve made is this Pumpkin Cornbread. This is a deliciously light, moist bread – with the sweet tastes of the pumpkin and maize flour. It doesn’t rise much – but it’s still light in texture. And one of the great things about this bread, apart from the delicious taste, is that it’s yeast-free. So if you’re intolerant to yeast, as well as gluten and dairy, you can still have bread. Yay! You can always make a batch and put in the freezer as this bread freezes well. Great toasted and untoasted, with sweet or savoury spreads.

gluten-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

Makes 1 loaf     Preparation time 10 minutes     Cooking time 1 hour 10 minutes

  • 50g/2oz chilled dairy-free margarine, cut into small pieces, plus extra for greasing
  • 200g/7oz peeled and chopped pumpkin or butternut squash
  • 1 tbsp olive oil
  • 300ml/10½fl oz/scant 1¼ cups soya milk
  • 2 large eggs, beaten
  • 150g/5oz/1 cup maize flour
  • 150g/5oz/1 cup rice flour
  • 1 tsp gluten-free baking powder
  • scant ½ tsp xanthan gum
  • 1 tsp salt
  1. Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 900g/2lb loaf tin with dairy-free margarine. Put the pumpkin on a baking sheet and bake for 30 minutes until tender. Put into a blender or food processor, add a little of the soya milk and blend until smooth. Add the eggs and blend until thoroughly mixed.
  2. Sift the flours into a large mixing bowl and stir in the baking powder, xanthan gum and salt. Using cold fingertips, rub the dairy-free margarine into the flour until the mixture resembles breadcrumbs. Make a well in the centre and pour in the pumpkin mixture. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter.
  3. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
  4. Bake for 40–45 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving