Wanted recipe glutin free

whistle, Jul 2, 4:18am
any one out there with a gluitin free lemon selfsaucing pudding.

geldof, Jul 2, 6:31am
Here are two that I have just copied off a blog.
I haven't tried either yet.

Lemon delicious pudding gluten free

Ingredients:
• Zest of two lemons
• 1/2 cup lemon juice
• 2 tablespoons butter, softened (or if you want dairy free use a butter substitute it works fine)
• 1/2 cup castor sugar
• 1 tablespoon Brown or white rice flour, one tablespoon tapioca starch and one tablespoon corn starch = 3 tablespoons altogether
• 1 and a half cups milk or rice milk for dairy free
• 3 eggs, separated
Method:
Preheat oven to 180°C and grease a 1 litre oven-proof serving dish with butter or oil if dairy free
Using a mixer, first beat the egg whites until stiff then put them in another bowl to wait before you go on to cream butter and sugar. Saves bowls.
in mixer beat butter, sugar and lemon zest together until creamy. How creamy and how long it takes will depend on the coldness of the butter
Add egg yolks one at a time, scraping down the sides of the bowl. Add lemon juice and beat well, scraping down the sides.
Turn mixer’s speed down low and add the flour followed by the milk, which needs to be poured in gradually.
Once a batter has formed, whisk egg whites in a separate bowl until stiff peaks form unless you already did this.
Fold the egg whites into the batter mixture and pour into the serving dish.
Place serving dish into a larger baking dish and fill baking dish with water about half way up the sides of serving dish. Place in the oven at 180 deg C and bake for 40 minutes.

Lemon Delicious pudding
Ingredients:
• 6 Tbsp butter, melted
• 6 Tbsp rice flour mix (see NOTE below)
• 1 1/2 cups white sugar
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 Tbsp grated lemon zest
• 2 Tbsp lemon juice
• 1/4 cup confectioners’ sugar (icing sugar) for dusting
Directions:
1. Preheat oven to 350 degrees F. Grease one 2 quart baking dish. Separate eggs.
2. In a large bowl, combine the flour mixture, butter, and 1 cup of the white sugar.
3. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
4. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup of white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
5. Place the dish in a shallow pan of hot water and bake at 350 degrees F for 55 to 60 minutes or until lightly browned. Serve warm or chilled with confectioners’ sugar dusted on top.
NOTE: The rice flour blend that I used is: 1 cup white rice flour, 1 cup brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.