Sauces Batters Fillings Icings

gluten-free dairy-free

Makes 6 large muffin-sized puddings
For gluten-free Yorkshire Puddings you will have difficulty getting them to behave and rise in the usual way.  I have found stoneware muffin pans to be a failsafe way to achieve great results with that traditional pudding shape.  The batter can also be poured in COLD, cutting the need to get your fat smoking hot before pouring the batter in to the tins. 


100g (4oz) gluten-free flour
a pinch of xanthan gum
2 eggs, beaten
300ml (1/2 pint) dairy-free milk, or dairy-free milk and water
salt and pepper
15g (1/2 oz) oil, if not using stoneware muffin pans

Top Tip: The consistency of your pouring batter should be like single cream

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.
  2. There is no need to oil stoneware muffin pans, but lightly oil muffin tins if using.
  3. Sift together the gluten-free flour, xanthan gum, salt and pepper in a bowl. Make a hollow in the centre and drop in the egg.
  4. Stir with a wooden spoon and gradually add all the liquid until the flour has been well incorporated. Now very beat well.
  5. Leave to stand for 30 minutes.
  6. Stir lightly then pour the batter into the cold stoneware muffin pans, then bake for about 15-20 minutes until well risen. If you are using muffin tins, then preheat the oil in a very hot oven until smoking hot before carefully pouring the batter into the tins. 
  7. Serve with roast meat dinners or a starter with onion gravy.


25g (1 oz) dairy-free margarine
25g (1 oz) gluten-free flour 
pinch of xanthan gum
1x 226g (8oz) tin of chopped tomatoes made up to 275ml (1/2 pint) water
1x 15ml spoon (1 tbsp) tomato puree
1 bay leaf
Salt & freshly ground black pepper

What to do:
  1. Place all the ingredients in a saucepan, gently bring to a steady boil, stirring continuously.
  2. Reduce the heat, cover and simmer gently for 10 minutes.
  3. Remove the bay leaf.
  4. Serve with brazil nut ring, gluten-free sausage, meat or fish dishes.

60g (2 1/2 oz) dairy-free margarine
1 x 15 ml spoon (1 tablespoon)  cocoa powder
250g (9 oz) icing sugar, sieved
3 x 15 ml spoons (3 tablespoons) dairy-free hot milk alternative
1 x 5 ml spoon (1 teaspoon) vanilla extract

What to do:
  1. In a small pan, melt the dairy-free margarine and blend in the cocoa powder.
  2. Gently stir in the icing sugar, dairy-free milk alternative and vanilla extract.
  3. Beat until the mixture becomes smooth and thick.

This vanilla sauce can be eaten hot or cold and compliments a variety of sweet dishes and desserts
Serve Vanilla Sauce with my recipe for Blueberry and Pineapple Ring


40g (1 1/2 oz) dairy-free margarine alternative
40g (1 1/2 oz) gluten-free flour
pinch of xanthan gum
600 ml (1 pint) dairy-free milk 
2 x 15 ml spoons (2 tablespoons) sugar
2 x 5 ml spoons (2 teaspoons) vanilla extract

What to do:
  1. Melt the dairy-free margarine alternative in a saucepan over a low heat.
  2. Sift the xanthan gum into the gluten-free flour, then add to the pan and beat until smooth. Remove from the heat.
  3. Add the dairy-free milk a little at a time, and beat well.
  4. Bring back to the boil, stirring continuously, and cook gently for 2-3 minutes as this completes the cooking of the starches in the flour.


1 cup gluten-free flour blend
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
1 large egg, beaten
300 ml (1/2 pint) dairy-free milk 
Oil for frying each pancake

What to do:
  1. Sift the gluten-free flour and xanthan gum together.
  2. In a separate bowl beat the egg with the milk.
  3. Add half the liquid to the flour and beat well, then add the remaining milk and beat again until all is well blended and smooth.
  4. The batter should be runny so add more milk if necessary ( Different gluten free flour blends need varying amounts of liquid added).
  5. Refrigerate for 1/2 hour before using.

Serve with spicy meat dishes and vegetables


100ml dairy-free cream 
200ml dairy-free yoghurt 
1 x 15 ml spoon (1 tablespoon) freshly chopped mint
1 x 15 ml spoon (1 tablespoon) freshly chopped coriander
1 x 15 ml spoon (1 tablespoon) light olive oil

What to do:

  1. Thoroughly mix all the ingredients together, season with sea salt and freshly ground black pepper, cover and chill until needed.
  2. Serve with spicy meat or vegetable dishes.


2 large eggs
25g (1 oz) castor sugar
275ml (1/2 pint) dairy-free milk alternative
1 x 5ml spoon (1 teaspoon) vanilla extract
1 x 15ml spoon (1 tablespoon) cornflour

What to do:
  1. In a heatproof bowl beat the eggs, cornflour and vanilla extract with a little of the dairy-free milk to make a smooth paste.
  2. Warm the rest of the dairy-free milk in a saucepan, but do not let it boil. 
  3. Pour the warm milk into the paste and mix well.
  4. Transfer the custard back into the saucepan and gently reheat until the mixture begins to thicken.

Great for gluten-free and corn-free cooking and baking.  Use it as a thickener for fruity and savoury sauces in the same way you would cornflour to thicken liquids.  It makes a perfect clear glaze for roasted meats but you will need to add colour to it if you use it for gravy to give the traditional gravy look. I use it for glazing my open-topped fruity sponge flan, just mix a little cold water or any fruit juice

Clear Arrowroot Glaze - arrowroot powder and water or lemon juice

Fruity Arrowroot Glaze ~ arrowroot powder and mango juice


2 x 5 ml spoons (2 teaspoons) arrowroot powder
150ml (1/4 pint) cold water or fruit juice

What to do:
  1. Blend the arrowroot with a little of the liquid, then boil the rest in a pan.
  2. Pour onto your arrowroot and blend well.
  3. Return to the pan and continue cooking until the mixture begins to clear. (If using fruit juice it may not clear, but will take on the colour of the juice you have used which is perfectly fine).  


100ml light olive oil
200ml balsamic vinegar (these quantities can vary according to your particular taste)
1 x 15 ml spoon (1 tablespoon) of a selection of your favourite herbs from your garden (I used rosemary, thyme, curry plant and a little lemon sage) 
salt and freshly ground black pepper

What to do:
  1. Wash and finely chop your herbs.
  2. Add balsamic vinegar to your jar then the olive oil along with the fresh herbs(dried herbs will do nicely if you prefer)and the salt and pepper.
  3. Give it a good stir or shake to combine well then leave to infuse in the refrigerator until needed.
  4. Serve over salads, fish dishes, new potatoes etc.
Top Tip:  It is really simple to prepare and you can use fresh garlic, different mustards and even place whole chillies and sprigs of herbs like rosemary in the jar, as the oil will gradually infuse with all the flavours you dare to be creative with!  Let me know how you get on!


40g (1 1/2 oz) dairy-free margarine
2 onions, peeled and finely chopped
125g (4 oz) gluten-free breadcrumbs
2 x 5 ml spoons (2 tablespoons) fresh or dried sage
Salt and freshly ground black pepper
1 egg, beaten

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7 and lightly oil a baking tin.
  2. In a pan, gently melt the dairy-free margarine and saute the onions until softened for about 5 minutes.
  3. Stir in all the remaining ingredients and mix thoroughly.
  4. Form in to small stuffing balls with your hands, place in your tin, cover with foil or a lid and bake for 15-20 minutes until golden brown.
  5. You can also use the mixture to stuff meat and poultry.

Top Tip:  Do not throw away stale homemade gluten free bread, instead make bread-crumbs and freeze until required for homemade burgers, stuffings and much more!

11. Basil and Tomato Sauce 


2 x 15 ml spoons (2 tablespoons)olive oil
2 red onions, finely chopped
3-4 cloves of garlic, crushed
2 x 400g tins of tomatoes
1 x 15 ml spoon (1 tablespoon) caster sugar
2 x 5 ml spoon (2 teaspoons) balsamic vinegar
Salt and freshly ground black pepper
40g fresh basil leaves, chopped

What to do
  1. Heat the oil in a pan and gently fry the onions and garlic until softened but not browning.
  2. Add the tomatoes, sugar and vinegar and simmer for about 20 minutes.
  3. Season with the salt and freshly ground black pepper.
  4. Using a hand-held whisk, blend until smooth.
  5. Stir in the freshly chopped basil leaves.
  6. To serve, either pour the sauce over gluten-free pasta or when cool, place in preserving jars and store in your refrigerator for up to 7 days.

Enjoy with lamb or new potatoes


50 g fresh mint leaves, finely chopped
120 ml water
120 ml white wine or cider vinegar
2 x 5 ml spoons (2  teaspoons) caster sugar
pinch of salt

What to do:
  1. Mix the water, vinegar, sugar and salt together in a saucepan, bring to the boil and add the finely chopped mint leaves. Remove from the heat and allow to cool.
  2. Put in a kilner or screw topped jar and refrigerate until needed.

Note: This will keep well for about 2 weeks if kept in the fridge.

13. Rose Water

Making your own Rose Water is very satisfying and it looks so pretty and beautiful when bottled!  When I think of rose water, I think of Turkish Delight with its very distinctive rosey flavour, but you can use it for all kinds of recipes!  Use it to flavour your jellies, syrups and sauces, particularly in your nut-based baked goods like biscuits, in milky rice puddings or even use it in Indian and Chinese cooking!
 Where you would normally use vanilla, almond or lemon extract, try a splash of rose water instead - you will produce a deep and beautiful accent to your recipes!"

Rose petals, enough to tightly pack a teacup, washed
1 litre boiling water
2 cinnamon sticks
8 cloves

What to do:
  1. Place the washed petals into a large bowl, along with the cinnamon sticks and cloves, then pour over the boiling water and leave to cool.
  2. Strain through a sieve and squeeze the liquid from the petals.
  3. Pour into a sterilised bottle, seal and refrigerate until needed in your recipes.

14. Marinade for Fish 

A light honey, lemon and fresh ginger marinade

Adjust the following quantities depending on how many pieces of fish you are cooking and ideally, marinade the fish the day before, for the flavours to infuse nicely in to the fish, or use straight away if you are short on time.


3/4 cup runny pure honey
1/2 cup olive or sesame oil
1/2 cup cider or white wine vinegar
1/2 cup light soy sauce
a 1-inch cube fresh ginger, finely grated
freshly ground black pepper

What to do:
  1. In a small bowl combine all the ingredients and mix well.  
  2. Use to coat fish fillets or in my recipe for Baked Atlantic Salmon.

The highly aromatic seeds of cardamom, make this tasty apple pie spice that you can use in apple pies, cakes, biscuits, porridge and sweet pudding sauces! 

Note: I have used the following blend that my family like, but you can vary the amount of different spices for your own tastes or even leave one out altogether!


4 x 15 ml spoons (4 tablespoons) ground cinnamon
2 x 5 ml spoons (2 teaspoons) ground cardamom
1 1/2 x 5ml spoons(1 1/2 teaspoons) ground allspice
1/2 x 5ml spoon (1/2 teaspoon) ground nutmeg
1/2 x 5 ml spoon (1/2 teaspoon) ground ginger

What to do
  1. In a bowl combine all the ingredients and store in an airtight jar.

16. Butter Cream or Butter Icing

Makes enough to sandwich a 15-18 cm cake.
To sandwich and also coat the outside of the cake, double the following quantities.


50 g (2 oz) dairy-free margarine 
100 g (4 oz) sieved icing sugar
flavouring like vanilla, almond, orange or lemon essence or extract, optional
colouring, if desired

What to do:

  1. In a small bowl, cream the fat for a minute or two, the add the icing sugar and cream together again, adding the flavouring and/or colouring if using.

17. Cinnamon Sugar


1/2 cup golden caster sugar

1 tablespoon ground cinnamon

What to do:

  1. Thoroughly mix the ingredients together and store in a labelled airtight container or spice jar.
Top Tips:
  • After doing a search I found that the popular ratio for cinnamon sugar was 4:1, using granulated sugar (white or brown) to ground cinnamon.  This balances out the sweetness of the sugar to the cinnamon spice.
  • Use cinnamon sugar in a variety of foods including cinnamon toast, cinnamon rolls, coffee cake, apple cake or even in porridge.
  • You can use any of the following ratios in your recipes, you do not have to use my preferred ratio;
  1. 1/4 cup sugar to 2-4 teaspoons ground cinnamon giving a 3:1 or 6:1 ratio.
  2. 1/2 cup sugar to 1 tablespoon ground cinnamon giving an 8:1 ratio, or
  3. 2 tablespoons sugar to 3/4 teaspoon ground cinnamon giving an 8:1 ratio
  4. 1 tablespoon sugar to 1/4 teaspoon ground cinnamon giving a 12;1 ratio

18. Dairy-free Sweetened Condensed Milk

I have trawled the world for dairy-free alternatives to sweetened condensed milk and have tested many recipes!
But I am going to share with you four of my very best recipes - tried and tested by my army of willing volunteers.   
We modified each recipe to suit our own tastes and to get as close to the usual sweetened condensed milk.

Recipe 1
 Dairy-free Sweetened Condensed Coconut Milk


1 x 400 ml can of full fat coconut milk
1/4 cup of pure honey or real maple syrup

What to do:

  1. In a small, non-stick saucepan bring the coconut milk to a gradual and gentle boil.
  2. Whisk in the sweetener of your choice.
  3. Allow to maintain a low, rolling simmer for about 25-30 minutes, stirring gently all the time.
  4. Gradually, the mixture will reduce by roughly 1/2, and it will take on a slightly caramel colour.
  5. Remove from the heat and allow to completely cool.
  6. Use straight away in your favourite recipes, or store in an airtight, glass container or jar.
  7. Your sweetened condensed coconut milk will keep nicely in the refrigerator for about 5-7 days. 
Note: I found the mixture to thicken by about 50%, which I thought was not bad, although the coconut milk varied from producer to producer and this affected how much the mixture thickened upon cooking.

Recipe 2
Dairy-free Sweetened Condensed Milk


3 cups of soya or rice milk
1/2 cup of white granulated sugar 
2 teaspoons vanilla extract
pinch of salt

What to do:

  1. In a medium saucepan, add the soya or rice milk with the sugar and bring to the boil.
  2. Reduce the heat and continue cooking steadily until the mixture thickens and reduces to about 1 cup in volume.
  3. Now add the vanilla extract and the pinch of salt, stir in well.
  4. Cool completely before using in your recipes.
  5. This will keep well in the refrigerator for about 5 days.
Note: The pinch of salt does actually make a difference so do not leave out.

Recipe 3
Dairy-free Sweetened Condensed Milk


1 cup soya milk
3/4 cup golden granulated sugar
2 tablespoons coconut oil
2 teaspoons vanilla extract
pinch of salt

What to do:

  1. Place all the ingredients in a saucepan and bring slowly to the boil.
  2. Gently simmer for about 20-25 minutes until the mixture gets thicker and creamier in colour.
  3. Cool completely and use a your substitute for sweetened condensed milk!

Recipe 4  
Dairy-free Sweetened Condensed Milk


1/2 cup soya or rice milk
2 large eggs, beaten well
1 cup brown sugar
1 1/2 teaspoons vanilla extract
2 tablespoons gluten-free flour mix
1/4 scant teaspoon xanthan gum 
1/2 teaspoon gluten-free baking powder
1/4 teaspoon fine salt

What to do:

  1. Mix together the flour, sugar, xanthan gum, baking powder and salt.
  2. Add the rest of the ingredients and mix very well.
  3. Stir over a low heat for about 5 minutes until the mixture begins to thicken ( this recipe will thicken very quickly so be mindful to constantly stir throughout)
  4. Remove from the heat and allow to completely cool before using, or store in an airtight glass jar in the refrigerator for 2-3 days.

Recipe 5
Dairy-free Sweetened Condensed Milk


2 eggs
1 cup unrefined brown sugar
1 teaspoon vanilla extract
2 tablespoons rice flour
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt

What to do:
  1. Mix all the above ingredients together in a saucepan and gently heat until the eggs are cooked through.
  2. Cool completely and refrigerate until needed.
Note: Keeps well refrigerated, in an airtight jar or container for 3-4 days.