With all of us looking for new ways to keep ourselves busy during lockdown, baking and cooking have never been more popular. So many recipes are being shared and challenges are being set, that it seems something food-related is constantly trending. The sudden enthusiasm has led to home-baking being one of the most popular lockdown activities, so much so that flour is becoming something of a scarcity in some supermarkets. We’ve found the recipes for some of the most popular lockdown cooking trends and best of all – they’re flour free!
The Dalgona coffee challenge has definitely gone viral. This South Korean drink effectively turns a cappuccino upside down with delicious frothed whipped coffee placed on top of milk – either warm or cold with ice. If you want to post your coffee onto social media, remember the picture is as important as making the coffee itself! Here’s the recipe if you’d like to try it yourself…
- 2 tbsp instant coffee or espresso powder
- 2 tbsp sugar
- 2 tbsp very hot water
- 400ml/14fl oz milk
- Add the instant coffee, sugar and hot water to a medium mixing bowl. Using an electric hand-held mixer, or lots of arm-power, whip the coffee mixture until it’s light brown, fluffy and holds stiff peaks when the whisk is removed.
- Heat the milk or drop in a few ice cubes if you prefer it cold and divide between two glasses. Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon. Serve.
With over 1 million hashtags on Instagram alone, Banana Bread has seen something of an explosion in popularity. Recipes and pictures of this sweet sticky treat are being posted constantly with varying degrees of baking skills, although we’re sure that no matter how they look they’re all delicious! There are flourless alternatives for this recipe too, making it even easier to try at home.
- 285g/10oz plain flour/almond flour or 2 cups of rolled oats
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g/4oz butter, plus extra for greasing
- 225g/8oz caster sugar
- 2 free-range eggs
- 4 ripe bananas, mashed
- 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
- 1 tsp vanilla extract
- Preheat the oven to 180C/350F/Gas 4.
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
- Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin.
- Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
- Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Pizza dough with no flour has been a staple for those of us trying a keto diet or needing to go gluten-free. There are so many options from coconut flour base to just cheese and eggs. Whilst your toppings are always your own choice – in lockdown you can try any weird combinations you like with no judgement! – you need a good base to smother on the tomato sauce and mozzarella cheese before adding anything from anchovies to pineapple. We’ve hunted down a few options that you can try with no flour.
Eggs and Cheese:
- 4 eggs
- 6oz shredded cheese, either mozzarella or provolone
- Preheat the oven to 400°F (200°C).
- Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.
- Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
Low Carb Flourless:
- 100g almond flour
- 2 eggs
- 90ml water
- 3 tablespoons olive oil
- Preheat the oven to 190°C
- Whisk all the ingredients together.
- When the mixture resembles a dough, use your hands to knead. Be gentle as its quite crumbly.
- Flatten out the dough into a pizza shape on a baking tray or greaseproof paper and cook for 12 minutes.
Flour free/nut free:
- 2 eggs
- 40g butter
- ½ tsp salt
- ½ tsp garlic powder
- ¼ cup of warm water
- 2/3 cup tapioca
- 1/3 cup coconut flour
- Preheat the oven to 250°C / 480°F
- Whisk eggs, butter, seasoning and water until fluffy
- Add tapioca and coconut flour and mix through
- Scoop 2-3 tablespoons for each pizza onto a baking tray and bake for 5 minutes.