ausEE Inc.

a charity dedicated to improving lives affected by an eosinophilic disease

ausEE Recipes

All recipes on this page have been contributed by ausEE members.

If you would like to submit a recipe please email it to us - include a photo of your creation if you wish.

Note: If the recipe contains ingredients that you/your child is avoiding then these can be substituted depending on your diet restrictions (ie. substitute rice flour for other gluten free flours like potato flour and tapioca flour).

See our dedicated facebook page Australian Allergy Friendly Finds for more recipe ideas!

Check out Allergy Riders – a fun and simple food labelling system for allergy sufferers – perfect for your child’s birthday party!

Download the free allergy friendly EoE recipes e-book by Fridge Scrapings for more great recipes for any occassion here.

Sweet Recipes

2 Ingredient Cookies

2 bananas

1 cup of oats

Mix 2 ripe bananas and 1 cup of oats + any other ingredients that you wish optional eg. chocolate, nuts etc. 

Mix together, spoon onto baking tray and cook for about 10-15 min 175 degrees.

Contributed by: Tanya

Anzac Biscuits

1 cup flour (ie. buckwheat)
2/3 cup sugar
1 cup oats (can use rolled buckwheat flakes)
1 cup coconut (can use extra 1/2 cup buckwheat flakes)
125g butter (can substitute with 125ml sunflower oil)
1/4 cup golden syrup
1/2 teaspoon bi-carb soda

Preheat oven to 180 degrees, line baking tray. Add flour, sugar, flakes (oats) to a bowl. Melt butter (oil) and golden syrup in saucepan, stir over low heat til smooth. Add bi-carb soda to 1 tablespoon boiling water, add to the "butter" mixture and it will foam immediately. Pour into the dry ingredients and mix well. Drop level teaspoons of the mixture onto the tray, flatten gently and bake for 20 minutes or until browned.

Contributed by: Amber

Apple Crumble

1 apple

1 tablespoon brown sugar

1 tablespoon flour (chick pea, rice etc.)

dashes of cinnamon

1 tablespoon of oil or nuttelex

Stew the apples in a little water and a dash of cinnamon until soft. Set aside. Take the brown sugar and flour and oil or nuttelex and mix with fingers to form a crumble. Add a bit of cinnamon. Add apples to small oven proof dish and cover with crumble and cook on low heat for 15-20 minutes. Check back often as different flours and oils behave differently. Enjoy!

Contributed by: Merce.dez

Banana Cookies 

4 Tbs purée apple

1/2 cup brown rice flour

1 mashed banana

1 Tbs brown sugar

1 Tsp baking powder

Add all ingredients, stir until combined. Place spoonfuls onto baking paper.

Cook at 170 for 12 minutes. These are a soft cookie.

Makes about 10.

Contributed by: Kirsty

Banana Cupcakes

115g nuttelex

150g brown sugar

2 eggs equivalent replacer

2 ripe bananas

120g rice flour

70g arrowroot or potato flour

3 teaspoons gf baking power

50g rice milk 

1 teaspoon vanilla essence

¾ teaspoon bi-carb soda

Preheat oven to 180c

Insert butterfly whisk into thermomix, cream 115g nuttelex and 150g brown sugar 1 minute speed 4 stopping half way through to scrape down sides with spatula. Add 2 eggs equivalent replacer and 2 sliced very ripe bananas whisk 15 seconds speed 4, scrape down sides again

Add 120g rice flour, 70g arrowroot or potato flour, 3 teaspoons gf baking powder, 50g safe milk, 1 teaspoon vanilla essence and 3/4 teaspoon bi-carb soda whisk 1 minute speed 3. Spoon mixture into cupcake cases and bake 25mins. Cool before icing 


200g icing sugar

50g nuttelex

1 teaspoon vanilla essence

Mix 3 minutes speed 3 (no whisk needed)

Sprinkle with cinnamon if tolerated Enjoy!

Contributed by: Sarah
Banana and Oatmeal Pancakes

1½ cups non-dairy milk (ie. almond, soy, rice milk)
1 cup oats
2 ripe bananas
½ cup organic all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

Blend milk and oats together till smooth. Then add other ingredients and blend again and cook like regular pancakes.
Serve with maple syrup if desired.

Contributed by: Karen

Biscuit Slice

2 cups of brown rice flour
¾ cup sugar
½ cup of Nuttelex
¼ cup rice milk

Stir all ingredients and place mixture into a biscuit tin. Cook on 180 until golden brown. Mix pure icing sugar and water until you have a runny smooth mixture and pour over slice, cut into pieces when icing has set.

Contributed by: Rebecca

BlueberrEE Muffins

2 cups flour (eg. chickpea)
½ teaspoon Salt
¾ cup sugar
1 cup milk (I used Darifree)
1/3 cup grape seed oil
1 tablespoon apple cider vinegar
½ cup blueberries

Preheat the oven to 190 degrees fan forced. Grease a muffin tin (I used Grape Seed Oil).Combine the sugar, milk, oil, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined.
Add Blueberries.
I baked these at 190 for 15 minutes, then at 150 for about 15-20 minutes more - check back often.
Let cool before eating. Good snack for the lunchbox!

Contributed by: Mercedez

Blueberry Pancakes

1 cup flour

2 tablespoons apple sauce

1 tablespoon white sugar

1 tablespoon oil

Enough water to make a nice runny mixture

Half a punnet of blueberries (or could use strawberries or raspberries)

Mix everything together in a measuring glass (easier to pour) add blueberries last.

Put a small amount of oil in pan (just coat pan so mixture doesn't stick). Pour mixture into pan like regular pancakes.

Contributed by: Mercedez

Carrot Cake

125g nuttelex

1 cup sugar

2 carrots

1/3 cup pea protein

2 ½ cups GF flour 

¼ cup water

Mix together 125g nuttelex, 1 cup sugar and wizz until smooth. Add in two carrots wizz until smooth. Add 1/3 cup pea protein and/or 1 tsp baking powder and 2 1/2 cups GF flour and 1/4 cup water. Bake in oven for 1hr at 180 degrees.

Contributed by: Annette

Chickpea Brine Meringues

The liquid from one 400g can of chickpeas

1/2 cup castor sugar

1/2 tsp vanilla extract

1/2 tsp cream of tartar or xantham gum (optional- helps meringue hold shape- but we don't use it)

Drain the liquid from chickpea can. Using an electronic mixer/beater, whisk this brine & the vanilla in LARGE bowl (mixture will expand later) until it all becomes foamy.

While still whisking, add sugar (and xantham gum if using) gradually ensuring it incorporates each time, until the mixture expands and forms STIFF PEAKS.

Pipe or spoon meringue onto LINED baking sheet trays.

Bake at 90 degrees C for an hour, then turn oven off and leave in for several hours to overnight, to fully dry out. Depending on your oven, you may try baking at 120 degrees C for 45mins and leave in to dry out.

Store in airtight container. Humidity really affects these so we store in the fridge or freezer.

Recipe makes up to three trays of small meringues that taste just like normal meringue!


Contributed by: Alison

Chicky Cornies (Cereal)

4 tablespoons + 2 teaspoons chickpea flour

2 teaspoons organic brown or white sugar

Good pinch of sea salt

½ teaspoon cinnamon (optional)

2 teaspoons oil (grapeseed, melted coconut, olive, butter, whatever)

6 tablespoons water

Pre heat the oven to 180°C.

Combine all ingredients and mix really well. Chickpea flour tends to form clumps so a small whisk is handy. Pour mixture onto a baking tray lined with baking paper.

It’s a pretty runny mix, so just let it flow around until it relatively evenly covers the space at around 1-2mm thick. The handy thing is, you don’t need to be too particular about it, as you’re going to break the whole lot up anyhow.

Bake for 15 minutes at 180°C.

At this point, take the tray out of the oven, and peel the mix from the baking paper. It won’t come off all in one piece, and it will stick. Again, don’t stress. You’re just making the job easier at the end, trust.

Turn the oven down to 120°C. Put all the pieces (and crumbs) back onto the baking tray (make sure you have flipped the pieces so the underside can crisp up). Bake for another 15 minutes. Turn off the oven, leaving the tray inside until it has cooled down (to dry out the pieces further).

Break into pieces. Makes just under 1 cup of crunchy flakes.

Enjoy just as you would any other cereal… a sprinkling of dried fruit or nuts perhaps?

Contributed by: Lou

Chocolate Bird Nests

Dairy free chocolate

Chang’s fried rice noodles

Mini fluffy chicks or safe candy

Melt chocolate in the microwave. Add crunchy noodles to the melted chocolate and mix well.

Cover a cupcake or tartlet tray with cling wrap. Put the noodle mix in the tray to make little nest shapes or make little clusters on a lined biscuit tray.

Decorate the nests with the candy to look like eggs or if no safe candy use mini fluffy chicks. Refrigerate until set.

Contributed by: Sarah

Chocolate Biscuits

90g dairy free margarine

2 tablespoons icing sugar

2 tablespoons cocoa

¾ cup brown rice flour

Cream margarine, icing sugar and cocoa. Stir in rice flour. Roll into balls and place on tray. Flatten with fork. Bake in a moderate oven for 15 – 20 minutes.

Spread with icing and safe sprinkles if desired.

Contributed by: Marion

Chocolate Carrot Cake

1½ cups finely grated carrot

¾ cup sugar

½ cup canola oil

1 cup boiling water

1½ cups plain flour

½ cup cocoa powder

1 teaspoon cinnamon

1½ teaspoons baking powder

½ teaspoon salt

Preheat oven to 180°C

In a large bowl, combine carrots, sugar and oil. Pour water over the mixture.

In a separate bowl combine the rest of the ingredients. Add to the carrot mixture and stir well.

Pour into a greased cake tin and bake for 35 minutes. Can also be cooked in muffin pans, with less cooking time required.

If desired, ice with icing made from icing sugar, cocoa, nuttelex and water or coconut milk.

Contributed by: Sarah

Chocolate Coconut Slice

1/2 cup brown rice flour

2 tablespoons arrowroot

1 tablespoon potato flour

1 teaspoon gluten free baking powder

1 1/2 tablespoons cocoa

3/4 cup dessicated coconut

1/2 cup caster sugar

125g dairy free margarine, melted


1 cup pure icing sugar

1 teaspoon dairy free margarine

3/4 tablespoon cocoa

1 tablespoon hot water, approx.

extra coconut for sprinkling on top of icing

Preheat oven to 180 degrees. Sift flours, cocoa and baking powder and place into bowl. Add coconut and sugar. Stir in melted margarine. Place in lined loaf tin and bake for 30 minutes. Allow to cool before icing.

Icing - sift icing sugar and cocoa into a bowl. Add margarine and stir in enough hot water to reach a smooth consistency. Ice cooled slice with icing and sprinkle coconut over top if desired. When icing is set cut into small squares. Refridgerate slice until set before removing from tin otherwise slice will crumble. This recipe freezes well.

Contributed by: Marion  

Chocolate Fudge Cake

1 1/2 cups of SR flour (can use gluten free flour)

3 tablespoons cocoa

1 cup caster sugar

1 cup water

1 teaspoon vanilla essence

1 tablespoon vinegar

1/2 cup vegetable oil

Mix dry ingredients then add liquid ingredients and whisk all together and bake on 160 (fan forced) for 35-40 mins. Enjoy!

Contributed by: Lynda

Choc-Orange Mousse

2 ripe avocados
3 teaspoons vanilla essence
½ cup (50g) cocoa powder
1 cup (160g) pure icing sugar
1 tablespoon finely grated orange zest

Cut avocados in half and scoop out flesh. Place in a food processor with all other ingredients and process until smooth and well combined. Spoon into 4 bowls or glasses and refrigerate for 1 hour. Decorate with berries if you like (or serve plain).
I think it would make a great ganache for cakes too!

Contributed by: Lisa

Christmas Pudding

2 1/2 cups dried fruit mix finely chopped
1/2 cup sultanas
1 teaspoon orange Zest
1/2 cup orange juice
250g butter/dairy free margerine - room temperature
1 cup brown sugar
4 eggs
2 cups gluten free bread crumbs
1 cup Almond Meal
2 teaspoons Xanthan Gum
1 teaspoon ground cinnamon
1 teaspoon ground Nutmeg

Combine fruit, sultanas, orange zest and orange juice and put in a bowl overnight.
Grease and line a 5 cup pudding basin. Use electric beaters beat butter and sugar until pale and creamy. Add eggs one at a time while beating
Stir in all remaining dry ingredients. Put into pudding bowl and cover with greased baking paper and foil. Tie rim with kitchen string tightly.
Put a deep saucepan or stock pot and put in pudding bowl fill with enough water to come 1/2 way up side of pudding bowl. Cover and cook for 4-4 ½ hrs over medium heat topping up water as needed.

Contributed by: Julianne

Coconut Balls

100g oats

50g coconut

50g brown sugar

50g coconut oil

10g maple syrup

This recipe is for the thermomix – mix 100g oats, 50g coconut - mix speed 7 for 5 seconds then add 50g brown sugar, 50g coconut oil (solidfied) and 10g pure maple syrup - mix speed 7 for 10 seconds. Roll into balls with wet hands and roll in coconut and store in a container in the fridge. This recipe is really easy to modify to suit tastes and allergies - could add cocoa or vanilla if you wanted, or could substitute the oats for safe sweet biscuit crumbs which I do sometimes to use up biscuits! Makes 14 balls so could easily double if you want more. These are perfect for the school lunchbox!

Contributed by: Sarah

Coconut Cupcakes

1 1/2 cups flour (I did 1 cup chickpea and 1/2 cup coconut flour)
1 cup white sugar
1/2 cup shredded coconut
1/2 teaspoon salt
1-1.5 cups milk (I used darifree)
1/3 cup oil
1 teaspoon vanilla extract

Mix all ingredients together. I cooked mine for 30 minutes at 150 degrees (fan forced), then turned off the oven and let them cook a bit longer.
Makes 12. Enjoy.

Contributed by: Mercedez

Coconut Macaroons

1 Tin Coconut Sweet Condensed Milk

4 Cups Coconut

1 Tablespoon Coconut Flour

1 Teaspoon Vanilla Essence

Mix together tin coconut condensed milk, shredded coconut (or desiccated), coconut flour (or other safe flour) and vanilla essence. Drop rounded teaspoonful’s onto greased baking trays and bake in oven for 8-10 minutes or until lightly browned around the edges at 180 degrees C.

Contributed by: Marion

Coconut Rough Cake

100g rice flour ( or mill 100g white rice in thermomix 2 min speed 9 at first step)

20g tapioca or potato flour

3 teaspoons gf baking powder

10g (or 1 heaped tablespoon) cacao powder

60g desiccated coconut 

60g white sugar 

200g rice milk (or any safe milk)

Mix 20 seconds speed 4

Pour into greased and lined tin and Bake at 180c for approx. 25 min 

(Inspired by 4 Ingredients 1, 1, 1, 1 cake)

Note: this cake doesn't rise very much so you could either double recipe or use a smaller cake tin)


200g icing sugar (or mill 200g white sugar in thermomix 1 min speed 9 at first step)

40g nuttelex 

1 teaspoon vanilla essence

Mix 3 minutes, speed 3 - stopping half way to scrape down sides 

Ice cooled cake and sprinkle with coconut.

Contributed by: Sarah


6 tablespoons nuttelex

2/3 cup sugar

vanilla essence

½ cup apple puree

1½ cups rice flour

4 teaspoons farex baby rice cereal

pinch salt

4 teaspoons baking powder

6 tablespoons rice milk

Beat nuttelex and sugar to a cream. Add vanilla. Add apple puree and beat. Mix remaining dry ingredients, then add half. Stir until just mixed. Add rice milk and stir. Stir remaining dry ingredients through. Place mixture into patty papers and bake at 180°C for 15–20 minutes. Makes approx. 20 cup cakes.

Ice with icing made from pure icing sugar, nuttelex, vanilla and rice milk.

Contributed by: Deborah

Cupcakes 2

125 ml tolerated oil (eg. canola)
1/2 cup castor sugar
2 x eggs replacer (whatever you would use to replace 2 eggs)
1 cup rice flour
2 teaspoon baking powder (could omit if not tolerated)
1/4 cup tolerated milk (eg. rice milk)

Cream oil and sugar in mixer. Beat in egg replacement, this binds it all together (unfortunately it doesn’t work well without egg replacer). Sift rice flour and baking powder. Fold into the creamed mixture. Stir in milk replacement. Place into cupcake party cases. Bake at 190°C for approx. 15 minutes. It's important to get them into the oven as soon as possible after mixing to avoid the oil coming out.

Contributed by: Justine

Dairy Free Ice-Cream

1 cups rice milk or soy milk
1 cup raw sugar
3 cups light coconut cream
2 teaspoons vanilla extract

Use a hand mixer to beat together the milk and raw sugar for a minute or so until the sugar is dissolved. Stir in the cream and vanilla and place in the freezer for 30 minutes. Take it out and beat it again for a couple of minutes and then put in an air tight container and freeze. If tolerated, try using food colouring to change the colour of the ice cream as well just for something different!

Contributed by: Lynda

Dairy Free Ice-Cream 2

2 tablespoons arrowroot

4 cups cold dairy-free milk (ie. Darifree)

½ cup sugar

1 teaspoon vanilla extract (optional)

Combine arrowroot and 1/4 cup milk and mix till smooth. Set aside. Over medium heat, stir remaining milk constantly to a simmer and add arrowroot mixture. Stir to thicken and do not boil. Once slightly thickened, remove from heat and add sugar stirring till it dissolves. Stir in vanilla. Let cool to room temp, refrigerate till cold then churn in ice-cream maker.

You could omit vanilla and add fruit but substitute milk for fruit so same volume.

Can also freeze into ice-cream moulds.

Contributed by: Lisa

Dairy and Soya Free Biscuits

250g nuttelex

2/3 cup sugar

2 teaspoons vanilla essence

2 cups SR flour

½ cup plain flour

½ cup corn flour

Rice milk approx. 2 tablespoons (may need more)

Cream Nuttelex. Add sugar and vanilla and beat until fluffy. Add all flours and rice milk. Roll into biscuit shape. Brush top with egg if permitted. Cook in 150°C oven for 25 minutes.

Contributed by: Kylie

Eggless Chocolate Cake

1 cup gluten free flour mix (ie. potato flour, rice flour, tapioca flour)

2 teaspoons gluten free baking powder

1/8 cup cocoa powder

1/4 cup caster sugar

2/3 cup boiling water

1 tablespoon golden syrup

½ teaspoon bi-carb soda

45g nuttelex, melted

1/2 teaspoon vanilla essence

Sift flour, baking powder, cocoa and sugar into medium bowl. Whisk in combined water, syrup, soda, nuttelex and vanilla. Place mixture into small greased and lined cake pan or patty papers and bake at 180°C for 15–20 minutes.

Ice with chocolate icing made from pure icing sugar, cocoa, nuttelex and water.

Contributed by: Sarah

Gingerbread House

250g dairy free margarine/Nuttelex
1 cup sugar
2 egg yolks (can try egg replacer)
2 cups plain gluten free flour
2 teaspoons bicarbonate of soda
6 teaspoons ground ginger
5 tablespoons of golden syrup

Put golden syrup in heat proof bowl over hot water bath until it goes runny and add bicarbonate of soda. Cream Nuttelex and sugar, add egg yolks beat well. Gradually add sifted dry ingredients and warm syrup mixture. Mix well.
Knead out and cut to shapes as desired. A great suggestion is the gingerbread house mould. 

Bake at 180 degrees for and about 15-20 mins depending on thickness rolled out to.
Use Royal Icing to glue the pieces together and decorate as desired with safe lollies, chocolates etc. Note. regular icing will not set hard so will not work with this recipe. 

Contributed by: Julianne

Substitute for Royal Icing

1 cup pure icing sugar

1 tablespoon no egg

1 teaspoon cream of tartar

1/8 teaspoon xanthan gum

1 tablespoon strained lemon juice

Approx. 1 tablespoon water

Add lemon juice and water slowly to mixed dry ingredients until correct consistency is achieved.

Contributed by: Marion

Low Allergy Cupcakes

250g boiled rice
250g rice flour

120g puree pear or apple
1 small peeled pear or apple finely chopped or grated
2 teaspoons of baking powder
4 tablespoons of permitted margarine
1–2 tablespoons of pear juice or water

Rub margarine into the flour. Add all other ingredients and mix well. Combine with pear juice or water until the batter is a soft consistency. Place spoonfuls into patty cake cases or small muffin tins greased with permitted oil or dairy free margarine.
Bake in the oven at 180ºC for approximately 20 minutes. Check with a skewer to make sure the mixture is cooked in the centre. Remove from the oven. Allow the cakes to cool in the tin and then remove. Store in an air tight container. Makes 10–12 small cakes.

Handy hints:
To make a sponge cake (e.g. to be used for a special occasion or birthday), cook the mixture in a small cake tin for approximately 30 minutes in a medium oven, again checking with a skewer to make sure the mixture is cooked in the centre. If sugar is permitted, use 250g of sieved pure icing sugar, 1 teaspoon of permitted margarine and a few drops of water to make an icing to decorate the cake.

Extracted from: Neocate online recipes

Margie's Lunchbox Muffins

1½ cups flour

1 teaspoon baking powder

1 egg, lightly beaten (or egg substitute)

2/3 cup permitted milk

½ cup rice bran oil

½ cup sugar

Sift flour, baking powder into a bowl and add remaining ingredients, stirring with a fork until mixed. Lightly grease a 12 cup muffin tray with margarine or spray or brush with oil. Full cups to three quarter fill and bake at 180ºC for 15-20 minutes.


Carob chip: add ½ cup carob chips or safe chocolate chips

Pear Muffins: add ½ cup chopped fresh or canned pear and use pear syrup instead of milk.

Apple muffins: add 1 chopped golden delicious apple and 1 tablespoon extra sugar.

Ice with white or lemon flavoured icing.

Contributed by: Mariya


1½ tablespoons gelatine

100 ml cold water

pinch salt

1 1/4 cups sugar

140 ml hot water

colouring (optional)

flavouring (optional)

Place gelatine, cold water, and salt in a mixing bowl.

Place sugar and hot water in a saucepan and bring to boiling point.

Pour over gelatine and stir until gelatine has dissolved.

Beat until thick and white. Add colouring and flavouring whilst beating (if using).

Pour into a greased tray. Refrigerate until set.

Cut into squares and toss in toasted coconut or tapioca starch.

Contributed by: Sarah


3 dessert spoons of rice flour
1 dessert spoon sugar
½ tin of pureed pear
Rice milk (enough to make runny mixture)

Mix all the ingredients together to make a nice batter consistency. Drop spoonfuls into a hot frying pan with a little safe oil or nuttelex. Turn with a spatula when lightly browned on one side. Service with safe syrup drizzled on them.

Contributed by: Rebecca

Patty Cakes

120g dairy free margarine

¾ cup caster sugar

2 teaspoons No Egg powder

3 teaspoons gluten free baking powder

½ teaspoon xanthum gum

¾ cup rice milk or water + 2 teaspoon Dari Free powder

1 ½ cups rice flour

½ cup tapioca starch

pinch salt

1 teaspoon vanilla essence

Place all ingredients into small bowl. Beat for 3 minutes. Spoon into patty papers and bake 15 minutes in 200°C oven. Makes 2 dozen.

Contributed by: Marion

Pear Cupcakes

100g rice flour (can use alternative like buckwheat flour)
1 teaspoon wheat-free baking powder (2 parts cream of tartar to 1 part bi-carb soda)
½ teaspoon bicarbonate of soda
50g brown sugar
1 pear, grated
4 tablespoons sunflower oil
2 tablespoons golden syrup

Preheat oven to 190 degrees. Sift together the flour with the bi-carb and baking powder. Add the sugar and the grated pear. Mix all together. Add the oil and golden syrup and beat all the ingredients together. Put into patty pans and bake in pre-heated oven for 25 minutes.

Contributed by: Amber


1 cup gluten free flour mix (we used ¾ cup rice flour and ¼ cup potato flour)

2 teaspoons baking powder

1 teaspoon no egg replacer

Water to mix

Mix all the ingredients together to make a nice pikelet batter consistency. Drop spoonfuls into a hot frying pan with a little safe oil or nuttelex. Turn with a spatula when lightly browned on one side.

Enjoy with pure maple syrup or any safe toppings you have.

Contributed by: Marion

Rice Biscuits

125 ml oil (eg. canola)
1/2 cup sugar
1 tablespoon Golden Syrup (you could omit if not safe)
1 tablespoon safe milk alternative (eg. rice milk)
1 1/2 cups of rice flour
1 teaspoon baking soda (bicarb of soda)

Combine oil, sugar, golden syrup and milk alternative in a saucepan. Heat until sugar has melted, nearly boiling, stirring constantly. Remove from heat and allow mixture to cool to lukewarm. Sift rice flour and baking soda together. Add to the cooled mixture. Stir well. Working quickly, roll tablespoons of mixture into balls and place on ungreased oven trays (we use baking paper). Flatten with a fork. Bake at 180°C for 15-20 mins or until golden brown. Adjust cooking as needed for the consistency you like.

Contributed by: Justine

Rice Sugary Biscuits 

2 cups rice flour

1 cup sugar

1/2 cup nuttelex

1/4 cup rice milk

Mix and then roll into small balls and flatten, I then place each biscuit in sugar so it is a sugar coated biscuit when cooked.

Cook on 160 degrees until lightly brown on edges and look cooked, hard to tell with rice flour.

You should be able to replace flour with other flours without any issues.

Contributed by: Rebecca

Rice Bubble Slice

4 cups of rice bubbles

90 grams of Nuttelex

1/3 cup of sugar

1 tablespoon of rice syrup

Heat Nuttelex, sugar and syrup until bubbling and pour over rice bubbles. Stir well and pour into a flat tin. Cook for 10 minutes on 160 degrees, cut when cooled.

Contributed by: Rebecca

Shortbread Marshmallow Slice

Note: This is a Thermomix recipe.

Shortbread Ingredients:

300 grams gluten free flour

100 grams sugar

200 grams nuttelex

pinch salt

Marshmallow Ingredients:

180 grams sugar

250 grams hot water

1 tablespoon gelatine

1 teaspoon vanilla

Jelly Ingredients:

1 sachet red jelly crystals

400 grams water

1/2 tablespoon gelatine

Preparation Shortbread:

Put flour into TM bowl first, add all other shortbread ingredients on top.

Blitz for 20 seconds on speed 6.

Turn out crumbs and press into a slice tray.

Bake for 20 mins at 170 degrees C, until pale golden colour. Chill in fridge.

Preparation Marshmallow:

Place sugar into mixing bowl and pulverise 8 sec/speed 9.

Add gelatine and hot water and cook 7 min/100C/speed 2 (or until sugar is dissolved).

Remove lid and place mixing bowl on bench to cool to room temperature (or until a thick syrupy consistency is reached).

Replace mixing bowl and insert Butterfly. Place basket on top of lid and whip syrup 3 mins/speed 4 (until mixture starts to thicken).

Remove basket and whip a further 3 min/speed 4 or until mixture is thick (similar to a meringue mix).

Add vanilla and mix 15 sec/speed 4.

Allow to cool for 5-10 minutes then pour over the biscuit base and return to the fridge.

Preparation of Jelly:

Heat the water for the jelly at 100 degrees and speed 3 for 2 minutes.

Add the jelly crystals and gelatine, stir at speed 3 for a further 30 seconds until they have dissolved.

Wait 30 minutes or until the jelly is cool and pour gently over the marshmallow layer. Make sure the jelly is not warm or the marshmallow will melt.

Return the slice to the fridge to set overnight.

When set, use the baking paper to lift the slice out of the tray. Cut into small squares with a wet knife.

Contributed by: Donna

Sticky Date Pudding 

-Combine in Thermomix bowl

210g dates 

260g boiling water 

1tsp bi-carb soda

let stand for 5 minutes


100g brown sugar

60g rice bran oil 

mix on speed 6 - 7 for 10 seconds until dates are chopped.

-Scrape down and add 

140g Self Raising Flour (I used 90g white rice flour, 30g potato flour and 20g tapioca starch and 2 teaspoons gluten free baking powder) 

2 egg replacers (I used 3 teaspoons Orgran no-egg replacer and 5 tablespoons water)

process on speed 4 - 5 for 5 seconds at a time until combined.

-Pour into prepared tin or large muffin cups.

Bake for 15-17mins in a moderate oven for muffins and 20-25 for larger tin (if you don’t have a thermomix). Or cook on Varoma dish and tray for 20mins, Varoma, speed 3 with 1ltr water in TM bowl,

Sticky Sauce

200g rice milk

200g brown sugar

100g nuttelex

1 teaspoon vanilla extract

Place all sauce ingredients into mixing bowl and cook 8 min/80 degrees/speed 4

Pour sauce over warm pudding and serve!

Contributed by: Sarah

Strawberry Cupcakes 

1.5 cup flour (I used 1/2 cup corn flour, 1/2 cup potato starch, 1/4 Chick pea, 1/4 coconut) 

1 tsp bicarb soda 

1/2 cup sugar or coconut sugar 

1/4 cup grapeseed oil

1/4 cup coconut oil (melted or at room temp)

1 Tbs Apple cidar vinegar 

1 tsp vanilla extract 

1 punnet fresh strawberries pureed 

1/2 teaspoon of salt

Strawberries to garnish the tops 

Preheat the oven to 180. Lightly grease or line a muffin pan with muffin cups. Mix all dry first then slowly add the wet. Add to muffin greaced or lined muffin tin on 180 for about 20 minutes.

Can add icing (I used nuttelex + 1 tsp of vanilla extract and icing sugar) Put strawberries on top to garnish. 

Makes about 10 -12

Contributed by: Mercedez

Sugar CookEEs

1 cup chickpea flour
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup oil
splashes of water to make a working dough
dash of salt
1 teaspoon vanilla extract
dash of cinnamon

Preheat oven to 150°C (fan forced).
Mix all the ingredients until dough forms. Break into pieces to make little balls and place them on a lined tray.
Cook for about 15 minutes. Once bottoms start going brown turn off the oven and let them dry up a little for another 5 minutes. Chickpea flour is temperamental so check back often!

Contributed by: Mercedez

Sweet Potato Custard

1 cup Darifree milk (or any milk substitute)

2 tablespoons golden syrup

½ teaspoon cinnamon

2/3 cup sweet potato puree

pinch of salt

Put everything in a saucepan and boil for a few minutes. Then place in food processor or blender to thicken up a bit. Return to saucepan, bring to boil and simmer for a few minutes. Eat it then and there or chill in fridge. Enjoy!

Contributed by: Mercedez

Vegan Chocolate Brownies 

2 cups (350g) allergy-free self raising flour

1 cups (200g) stevia or sugar (your choice)

3⁄4 cup (70g) raw cacao powder

1 cup (250ml) Vegetable or Coconut Oil

½ teaspoon salt

1 cup water

Preheat oven to 180°C/360F

Line a 20 x 30cm baking tray with baking paper.

In a large bowl, stir together the flour, sugar, cacao powder, and 1⁄2 teaspoon of sea salt.

Add the oil and 1 cup (250ml) water and mix until blended. Spread evenly in the tray.

I mixed mine up in the Thermomix for 20 seconds on Speed 5.

Bake for 30 minutes or until the top is no longer shiny.

Cool before cutting into squares. Makes 16 slices.

Recipe extracted from: 4 Ingredients Allergies

Savoury Recipes

Bread Maker Mix

400-500mls water
1 teaspoon vinegar
½ cup olive oil
1½ cups besan flour
1½ cups brown rice flour
2 tablespoons raw sugar
1 tablespoon xantham gum
1 teaspoon salt
2 teaspoons yeast

Prepare mix as per bread maker instructions.

Contributed by: Mercedez


2 cups of chickpea flour
1/2 cup of warm water
Salt (dash)

Pre-heat oven to 180 degrees (fan-forced).

Mix all ingredients well until dough forms. Knead dough well and let stand for about 15-20 minutes. You can either roll them and cut them into shapes or just roll them like worms to come out like breadsticks. Place on a baking sheet in oven for 15-20 minutes. Enjoy!

Contributed by: Mercedez

Chickpea Batter

For the batter:

1 cup chickpea flour

3 tablespoons cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Pinch of cayenne (optional)

1 cup warm water

For the vegetables:

1 bunch or part of 1 bunch broccoli, tops broken into florets, stems peeled, quartered lengthwise and cut into 3-inch sticks (cut into eights if very thick)

3 carrots, peeled and cut in 3-inch long carrot sticks

1 sweet red pepper, seeded and cut in rings or strips

1 medium onion, cut in rings

Canola oil for frying

Sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the water. If the batter is stiff, add more water. Allow the batter to rest for 30 minutes.

Steam the broccoli florets and stems for four minutes until just tender. Refresh with cold water, and pat dry.

Heat 3 or 4 inches of canola oil in a wok, frying pan or deep fryer to between 360 degrees and 375 degrees. It’s important that the oil be hot enough that the vegetables will cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches. Whisk the batter, which will have separated. Working in batches so that you don’t crowd the pan, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. It should take less than two minutes to achieve a golden brown crust. Carefully remove from the oil using a deep-fry skimmer, tongs or a spider, and drain on paper towels, then transfer to a baking sheet. Keep warm in a 200-degree oven while you continue to cook the remaining vegetables. Serve once all the vegetables have been cooked.

Contributed by: Amber

Crunchy Potato Pancakes

This recipe doesn’t have exact amounts, just go by feel on this one.

Peel a few potatoes, grate and put on paper towel to take out excess water
1 cup gluten free self-raising flour approx.
1 egg (or egg replacer)
Milk substitute (eg. rice, soy, oat milk)

Add potato, egg and flour together. Add milk to make moist. You won’t need much milk as potato is a bit damp.

Cook like a pancake.

Contributed by: Julianne

Gluten-Free Bread

1 tablespoon granulated/dry yeast

1½ - 1¾ cups lukewarm water

2 tablespoons sugar

4 cups mixed flour of choice (eg. rice, tapioca, potato)

2 teaspoons salt

3 teaspoons xanthan gum

6 teaspoons egg replacer and ¾ cup lukewarm water

6 tablespoons water or rice milk

2 tablespoons oil or dairy-free margarine, melted

Pre-heat oven to 180°C. Oil a 500g loaf tin. Dissolve yeast in warm water with sugar and allow to ferment. Sift combined selected flours with salt and xanthan gum. Combine egg replacer with 6 tablespoons water or rice milk. Add oil or melted margarine to fermented yeast mixture. Form a well in the centre of the flours and pour in the liquids. Combine well. Place dough in loaf tin and allow to double in size. Brush top with oil. Bake for 20-25 minutes.

Note: This bread mixture is also suitable for baking in a bread machine.

Extracted from: The New Zealand Food Allergy Cookbook


400g potato
150g flour (ie. 75g potato starch + 75g rice flour)

Boil and drain potatoes. Mash until smooth by passing through a ricer or use blender/food processor (don't over process!). Mix in flour. Roll into small long, thin logs. Cut into 1.5cm lengths. Can be frozen at this stage. Cook in boiling water until gnocchi float to the top (~1min).

Serve with sauce, or fry in pan with some oil, salt +/- Nuttelex, garlic until crisp on outside and soft in middle - yum!
I tend to place dough into the fridge before rolling, this can help with holding the dough together.
You can also substitute some of the potato with sweet potato or pumpkin for variety.

Contributed by: Frannie



Lamb mince




Cook rice (long grain not basmati) till it is a thick dough (use more water than normal for this). Add salt to the rice while it is cooking. Process in a blender. In another pan, dry fry lamb mince with a grated onion, add some salt. Shape the rice into flat rounds, stuff each one with some mince, then close the edges. Deep fry (I use rice bran oil) until crispy on the outside. They are so easy to make! You could add some saffron or turmeric to colour the rice yellow if desired.

Alternatives: you can use any type of mince like beef or chicken for the filling, mashed potato or even leave them plain!

Contributed by: Basma

Potato Pies

Slices of safe bread

Dairy Free Margarine/Nuttelex or Oil of choice

Mashed potato

Here is a simple dinner or snack idea as a pie alternative.

Grease muffin tin holes (one for each slice of bread you are using) with oil/margarine. Remove crusts from bread. Brush the bread slices with more melted margarine/nuttelex or your oil of choice. Press the bread slices into the greased muffin tin holes. Don’t worry if the bread breaks (and for some gluten free varieties it will) just continue to press it in as the oil/margarine will help it to rebind like a pastry. Place bread cases into a moderate oven until lightly browned.

Fill bread cases with whatever safe fillings you can use. In our case we just use mashed potato. Place back in the oven to heat and crisp up at bit more.

Contributed by: Sarah

Potato and Rice Balls

Mashed Potato or other mashed veges

Cooked Rice

Any safe breadcrumbs

Mix about equal parts mashed potato with cooked rice into a ball and roll in safe bread crumbs and shallow fry - yummy! Great to freeze also and then defrost and cook as required. I made these with cheese surprise inside - cut little cubes of Dairy free Bio Cheese and rolled the ball around that. Any other mash veges, peas etc can be added - great idea for using up leftovers!

Contributed by: Becca

Pumpkin Hummus

1 cup cooked chickpeas

1 cup pumpkin puree

1 garlic clove, crushed

1 teaspoon ground cumin

1 tablespoon lemon juice

Sea salt, to taste

Place all ingredients in a food processor and process until combined and smooth. Season with salt.

Contributed by: Marion

Rice Crackers

1 ½ cups brown or white rice flour (or mix of other gluten free flour)

¼ - ½ teaspoon sea salt

¼ cup of your choice of oil

appox. ½ cup water

Pre-heat oven to 180°C.

In food processor mix flour, salt and oil until combined. Add water a little at a time until dough clumps into small balls. Remove one handful of dough at a time and knead briefly. Roll dough quite thinly between baking paper. Place dough onto a lined or greased baking tray. Cut into desired shapes using cookie cutters or score with a sharp knife into squares. Prick each cracker with a fork a couple of times. Sprinkle with safe seasoning – eg. sea salt, herb salt, garlic salt. Bake 20 to 25 minutes until lightly browned. The longer you leave them the crispier the cracker. Cool before removing from tray.

Optional: add sesame seeds, flaxseeds, or any herb/spice of your choice to the mix.

Contributed by: Mariya

Rice Paper Rolls

1 cucumber
1 carrot
Cooked chicken

Cooked rice vermicelli
1 packet of rice paper sheets
Bowl of water

Soak rice paper sheets as per directions on packet. Stuff with desired fillings, roll and eat. They can be eaten as is or shallow fried in safe oil to make like a spring roll.

Contributed by: Rebecca

Shepherds Meatloaf 

1 onion

1 carrott

500g lamb mince

1 egg equivalent no-egg replacer

2 tablespoons sauce (optional)

1 quantity mashed potato

Place 1 onion (or use shallots instead) and 1 carrot chopped into quarters into thermomix for 5 seconds speed 5, scrape down sides and chop again for 3 seconds speed 5. Add 500g lamb mince (or use beef mince for a cottage meatloaf) and the equivalent of 1 egg (we used no-egg replacer) and up to 2 tablespoons of any safe sauce if desired (we used 1 teaspoon thermomix vege stock concentrate). Combine 40 seconds reverse speed 1.

Spread into suitable dish and cook at 180c for 20 minutes. Whilst cooking prepare mash potato per Everyday Cookbook (I use rice milk and nuttelex in our mash potato). 

If you have a safe sauce you can glaze top of meatloaf with extra sauce for extra flavour (I didn't) and now spread mash potato on top of meatloaf. Can place on top crushed safe potato crisps or grated dairy free cheese substitute or leave plain. Put back in the oven for a further 25-30 minutes.

This recipe can be easily made without a thermomix too.

Contributed by: Sarah

Sweet Potato Puffs

2 small sweet potatoes

1/2 cup potato starch

1/3 cup oil (like olive oil)

1 teaspoon salt

Preheat oven to 150 degrees (fan forced).

Peel and roughly chop sweet potato, place in pot of boiling water & cook until soft. Place cooked sweet potato in food processor, puree with some of the cooking water until smooth. Add potato starch, oil & salt & mix together. Use a piping ball to form "puffs" onto baking tray. Bake for an hour at low temp until crispy. Enjoy.

Contributed by: Meagan

Vegetable Puffs

Preheat a fan-forced oven to 160 degrees Celsius.

Roast or steam vegetables of your choice. Carrot, pumpkin, potato and sweet potato would all work well but please be daring and report back to me with your creations. Try potato with beetroot if you want them to be pink!

Puree cooked vegetables. You want to have about 2/3 of a cup of puree at the end.

Place in a medium sized bowl.

Add 2 Tbsp. of Rice Bran Oil.

Add whatever seasonings you like, I only add a tiny sprinkle of Himalayan sea salt, but you could add finely chopped or powdered herbs and spices.

Now here is the trial and error bit….. This will vary based on the water content of the vegetables you choose. You are aiming for a consistency that is reasonably firm so that they maintain their shape, but soft enough to go through a piping bag.

Add ‘safe’ flour of your choosing and stir through thoroughly until it is the desired consistency. I use a half and half mix of brown rice flour and glutinous rice flour.

Line a baking tray with either a silicon baking mat or baking paper.

Put the mixture into a piping bag with a star shaped nozzle and pipe out small evenly spaced vegetable puffs.

Place in the oven for 5 mins then turn tray around to ensure they are cooking evenly. Return to oven for approximately 3 more minutes but keep an eye on them to make sure they don’t burn. They should be crispy on the outside and cooked through but still soft on the inside.

Contributed by: Nicole from Alchemy Health 


Page last modified: 12 February, 2016