GLUTEN-FREE EGGNOG RECIPES

Name: Gluten-free bread
Total time: 1 h
Yield: 1 loaf
Ingredients: 325 ml semi-skimmed milk; 2 large free-range eggs; 1 teaspoon white wine vinegar; 450 g gluten-free brown bread flour plus extra for dusting; ½ teaspoon sea salt; 2 tablespoons golden caster sugar; 1½ x 7g sachet dried yeast; 3 tablespoons olive oil

SIMPLE GLUTEN FREE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES

Simple gluten free bread recipe | Jamie Oliver bread recipes image

Thanks to this easy recipe, even if you’re gluten intolerant, you’ll never have to go without again.

Total Time 1 hours

Yield 1 loaf

Number Of Ingredients 8

Ingredients

325 ml semi-skimmed milk
2 large free-range eggs
1 teaspoon white wine vinegar
450 g gluten-free brown bread flour plus extra for dusting
½ teaspoon sea salt
2 tablespoons golden caster sugar
1½ x 7g sachet dried yeast
3 tablespoons olive oil

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
2. Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
3. Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
4. Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.

Nutrition Facts : Calories 137 calories, FatContent 3.7 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 2.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

COQUITO RECIPE | PUERTO RICAN COCONUT EGGNOG RECIPE - FOO…

Coquito Recipe | Puerto Rican Coconut Eggnog Recipe - Foo… image

Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.

Provided by Food Network Kitchen

Categories beverage

Total Time 1 hours 10 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

Steps:

Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

More about "gluten-free eggnog recipes"

COQUITO RECIPE | PUERTO RICAN COCONUT ... - FOOD NETWORK

Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category beverage
Cuisine caribbean

Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

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