Tag Archives: cornflour

Gluten-Free & Dairy-Free Spicy Cauliflower Fritters

Cauliflower works brilliantly with bold, spicy flavours. Its delicate taste and texture when cooked just soaks them in. And it’s a lovely firm vegetable that is substantial – making it a great addition to a gluten-free kitchen.

Here I’ve mixed up a batter, using rice flour, gram flour and cornflour, and then sparkling water as the Japanese do in their tempura recipes to make the batter light. I’ve seasoned the batter with salt and ground chilli, cumin, turmeric and coriander – making them quite fiery. But if you’d like them less full-on, just halve the quantities of those spices. And then I’ve made a coriander-yogurt to dip them into.

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

Makes 12 large or about 20 small fritters     Preparation time 10 minutes     Cooking time 10 minutes

  • 1 cauliflower
  • 100g/3½oz/heaped ½ cup rice flour
  • 50g/1¾oz/scant ½ cup gram flour
  • 100g/3½oz cornflour
  • ½ tsp crushed sea salt
  • 2 tsp ground mild chilli
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 garlic clove, crushed
  • 2 large eggs, beaten
  • 150ml/5fl/oz fizzy water
  • 2 large handfuls chopped coriander leaves
  • at least 250ml/9fl oz/1 cup rapeseed oil or olive oil, for frying

Coriander yogurt:

  • 300ml/10½fl oz/scant 1¼ cups dairy-free soya yogurt
  • 1 large handful finely chopped coriander leaves
  • sea salt
  1. Break the cauliflower into small florets. Put into a steamer and steam over a high heat for 4–5 minutes until the thicker stalks are tender but the cauliflower still has a firm texture.
  2. Sift the flours into a large mixing bowl and stir in the salt and spices. Make a well in the centre of the flour mixture and add the garlic, egg and fizzy water. Beat slowly with a wooden spoon to draw in the flours to make a smooth batter. Stir in the steamed cauliflower and, using the spoon, mash the cauliflower up into small pieces then add the coriander and mix in well.
  3. Heat enough oil in a large frying pan to deep fry the fritters over a medium heat until hot. Spoon a couple of large spoonfuls or a few small spoonfuls, depending on the size of fritters you want, into the pan and cook for 1–2 minutes on each side or until golden. Remove from the pan with a slotted spoon and put on a pile of kitchen paper to remove any excess oil.
  4. Repeat with the remaining batter, keeping the cooked fritters warm. Serve hot with the Coriander Yogurt.

Gluten-Free & Dairy-Free Nectarine Tart

This pastry is beautifully light and stays a golden colour, even though the tart is in the oven for 50 minutes. For this to happen, you need to add a little more water than normal – so that there is enough moisture in the pastry – making it extremely sticky! Don’t worry – I’ve included step-by-step instructions here, showing how to handle the pastry so you can roll it thinly and still get it into the tin in one piece!

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

Preparation time 10 minutes, plus 30 minutes chilling     Cooking time 50 minutes     Makes enough for 1 x 20cm/8in tart tin or 4 x 10cm/4in tartlet tins


  • 7 nectarines, stone removed and quartered
  • 50g fruit sugar or xylitol
  • 2 tbsp cornflour


  • 75g rice flour
  • 55g gram flour
  • 20g maize flour
  • 50g ground almonds
  • 50g fruit sugar or xylitol
  • 1 tsp xanthum gum
  • 80g chilled dairy-free margarine, diced
  • 1 large egg, beaten
  1. Sift the flours, almonds, fruit sugar and xanthum gum into the bowl of a food processor and blend well. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and and then 2 tablespoons chilled water and blend for 20–30 seconds until the mixture comes together to form a light, very sticky dough.
  2. Shape the pastry into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C/350°F/gas 4 and arrange the nectarines over the base of a 20 x 30cm/8 x 12in tart tin. Sprinkle the sugar and cornflour over, covering the fruit evenly.
  4. Dust a large chopping board with rice flour and gently roll the pastry in the rice flour a little, so that it’s just possible to roll out initially. Roll the pastry to about 3mm thick, large enough to cover the tart tin. When the pastry becomes too sticky to work with (which it will!), cover it with a sheet of baking parchment so you can roll over it. Pick up the baking parchment and carefully lift it and place over the fruit in the tart tin (the pastry will stay stuck to the parchment enabling you to do this). Press down firmly round the sides of the tin to cut the pastry and carefully peel the parchment off the pastry, leaving the pastry on top of the fruit. Using a knife, remove any extra pastry over the sides of the tin.
  5. Bake for 30 minutes then remove from oven, wrap in baking parchment, and bake for a further 20 minutes until the pastry is golden brown and the fruit is tender (use a skewer to test this). Serve either hot or cold.

Gluten-Free & Dairy-Free Apricot and Cardamom Soufflés

This is a soufflé with wonderful flavours from the apricots and cardamom. (I’ve used ½ teaspoon of ground cardamom, but if you want a more subtle taste, just use a little less.) Some soufflés are made using a custard mixture, which invariably uses flour, and others tend to use cream. But I’ve opted for a incredibly light and fluffy version without any alternatives to the flour or cream – just concentrating on the whisked egg whites and the fruit.

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

Preparation time 10 minutes  cooking time 20 minutes     serves 4


  • dairy-free margarine, for greasing
  • 5 egg whites
  • 100g sugar, fruit sugar or xylitol
  • 500g apricots, stoned and quartered
  • scant ½ tsp ground cardamom
  • ½ tsp vanilla extract
  • 1 tbsp cornflour
  1. Preheat the oven to 180°C/350°F/Gas 4 and grease 4 x large, deep 350ml ramekins with dairy-free margarine.
  2. Put the apricots and half the sugar in a small, heavy-based saucepan and heat gently over a low heat for about 10 minutes, mashing frequently with the back of a wooden spoon, until the fruit has softened into a puree. Strain the mixture through a non-metallic sieve into a large mixing bowl thoroughly and mix in the cardamom and vanilla extract. Mix the cornflour together with 1 teaspoon of water in a small bowl to make a runny paste and whisk into the strained apricots mixture.
  3. Meanwhile, in a clean bowl, whisk the egg whites using a hand-held electric whisk or food processor until they form stiff peaks. Add the remaining sugar and continue whisking until they form glossy peaks.
  4. Add a third of the whisked egg whites to the apricot mixture and whisk until well blended. With a metal spoon, carefully fold in the remaining egg whites until they are all thoroughly mixed in.
  5. Pour the mixture into the prepared ramekins and bake for 10–12 minutes until very lightly browned on top and well risen. Take out of the oven and serve immediately.

Gluten-Free Chocolate Cake… with a Rich Dairy-Free Creamy Icing

I have to admit, I adore chocolate! I spent ages perfecting this recipe, because I think it’s important to have a truly divine chocolate cake recipe in your life! The secret to the lightness and moistness of this gluten- and dairy-free chocolate cake is in the method. By using two cake tins, wrapping them in greaseproof paper and baking them for a longer, less heat-intensive time, the flours in the mixture cook through but don’t burn or get too dry on the sides. I hope you love this!

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

Cooking time 45 minutes;   serves 10-12



  • 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 150g dairy-free margarine, plus extra for greasing
  • 180g fruit sugar or xylitol
  • 1 tsp vanilla extract
  • 4 large eggs
  • 80g rice flour
  • 20g gram flour
  • 20g maize flour
  • 2 tsp gluten-free baking powder
  • ½ tsp xanthan gum


  • 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 80g fruit sugar or xylitol
  • 200ml soya cream
  • 1 tbsp cornflour
  1. Preheat the oven to 180°C/350°F/Gas 4. Grease 2 x 22½ x 7½cm baking tins with dairy-free margarine.
  2. Break the chocolate into small pieces and place in a large heatproof bowl. Rest the bowl over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir from time to time until the chocolate has melted.
  3. Using a hand-held electric whisk, beat the margarine and xylitol or sugar together in a large mixing bowl until light and fluffy. Gradually beat in the vanilla extract and then the egg yolks, one at a time.
  4. Put the egg whites into a clean bowl and whisk using the clean hand-held electric whisk until they form stiff peaks.
  5. Sift the flours, baking powder and xanthum gum into the bowl containing the margarine, sugar and egg yolk mixture and carefully fold in with a metal spoon. Fold in the whisked egg whites making sure the mixture is thoroughly combined but not stirred too heavily, or the air will be lost.
  6. Spoon the mixture into the prepared tins, dividing evenly, and spread it into the corners with the back of the spoon. Cover the tins with 2 pieces of greaseproof paper, making sure the ends of the paper are tucked under the tins. Bake for 40 minutes until risen and firm to the touch and a skewer inserted in the centre has just a little mixture sticking to it. Remove from the oven, remove the greaseproof paper and discard. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.
  7. When the cake layers have cooled, prepare the icing. Melt the chocolate as above. Add the sugar and stir in until thoroughly blended. Meanwhile, heat the soya cream in a small saucepan. Add 1 tbsp water to the cornflour in a small bowl and stir to form a smooth paste. Add the cornflour paste to the soya cream and, using a hand-held electric whisk, whisk the mixture until it has thickened. Pour into the chocolate mixture and stir until thoroughly mixed in.
  8. Take one of the cake layers and spread more than half of the icing onto the side which was on the bottom of the cake tin. Sandwich the two layers together and spread the remaining icing on the top.

Dairy-Free Strawberry Semifreddo

Whip up a delicious taste of summer with this dairy- and egg-free semifreddo. This is incredibly simple and quick to make – and looks very pretty. A classic semifreddo is usually made with eggs but I haven’t done so for this version. And I’ve used soya cream which gives the semifreddo a truly creamy taste and texture. One to enjoy throughout the summer!

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

Preparation time 2 minutes  cooking time 10 minutes plus 3-3½ hours freezing time  serves 6


  • 200g strawberries, hulled and quartered
  • 120g runny honey
  • ½ tsp vanilla extract
  • 1 tbsp cornflour
  • 250ml soya cream


  • 375g strawberries, hulled
  • 3 tbsp xylitol or fruit sugar
  1. Place the strawberries, honey and vanilla extract in a heavy-based saucepan and cook gently over a low heat for 5-6 minutes until the strawberries have softened. Remove from the heat and leave to cool.
  2. Meanwhile, pour the soya cream into a medium-sized saucepan and heat gently for 3-4 minutes until just starting to boil. Mix the cornflour and 1 tbsp water together in a small bowl to form a smooth paste. Add to the cream and, using a whisk or a hand-held electric whisk, whisk for 2-3 minutes until the cream has thickened a little. Remove from the heat and leave to cool.
  3. Line a 450g loaf tin with a large piece of cling film. Pour the strawberry mixture into the cream mixture and stir in gently until all the cream mixture has changed colour. Pour the mixture into the loaf tin, ensuring that the strawberry pieces are evenly distributed on the bottom of the tin, and cover with the cling film. Place in the freezer for 3-3½ hours, or overnight, until set.
  4. To make the coulis, place the strawberries and xylitol or sugar in a heavy-based saucepan and cook gently over a low heat for 4-5 minutes. Push the mixture through a fine non-metallic sieve, discard the pulp and leave to cool.
  5. Before serving, remove the semifreddo from the freezer and leave to soften slightly at room temperature for 10-15 minutes. Cut the semifreddo into slices and serve with the coulis.