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Friday, April 17, 2015

Buckwheat Flour Bread covered with sunflower seeds

I have written in my previous post Yeast Free Bread how I needed badly a good recipe for the yeast-free gluten free bread. My son was happy what I was baking and he was eating it happily. My family and friends were also happy but I was not satisfied. My breads were tasty enough but something was missing - texture and fluffiness like regular bread. Sometimes they were crumbly and sometimes they were too moist.
 
After a lot of research and experiment I have few successes and I have posted them on my Facebook page - GFCF Rasoi - Breakfast. And time to time my friends asked for the recipes. Now the time has come that I should share my recipes with GFCF Rasoi fans.
 
So I start with my favorite bread - Buckwheat flour bread covered with sunflower seeds. I like sunflower seeds on the bread but my son doesn't. He eats middle part and gives me sunflower seeds crust part.

Ingredients:

5/6 cups Brown Rice Flour
5/6 cups Buckwheat Flour
1/3 cup Tapioca Flour
1 tbsp Xanthan Gum
1 tbsp Baking Powder
1 tbsp Baking Soda
1 tsp Sea Salt
2 tbsp Coconut Oil
2 Eggs, slightly beaten
1-1/3 cups Water
1 tbsp Honey (Any sweetener)
1 tbsp Apple Cider Vinegar
1/8 cup Sunflower Seeds
 
Method
  1. Preheat oven to 350 degrees. Spray 8”X4” loaf pan, and coat with white rice flour. 
  2. Combine dry ingredients except sunflower seeds in bowl and mix with electric beater for approximately 30 seconds.
  3. Combine oil, water, eggs, apple cider vinegar and sweetener (honey), and add to dry ingredients with mixer on slow. Mix only until well combined. Mix 1/4 sunflower seeds into the batter.
  4. Pour batter into prepared pan and spread remaining sunflower seeds on the batter. Smooth the batter with wet spatula and bake for 70 minutes. Test as for cake, with a toothpick. Should be golden on top and test dry in center.
Buckwheat Flour Bread covered with sunflower seeds

Tuesday, June 3, 2014

Pink Pancakes

My kids love sweet pancakes. So, I keep trying to make pancakes with added nutrition and flavors. I decided that this time I will change color of the pancakes. When my son saw the pancakes, his reaction was - "pink pancakes?? What??" When they ate it, they liked the pancakes. When I asked my younger one - "What color pancakes you want next time?" He said - "Blue!!"
 
Pink Pancake (Beetroot Pancake)
 
Ingredients:
 
1 cup Brown Rice Flour
1 Egg
1/4 cup Beetroot Puree (See Notes Below)
1 tsp Flaxseed Meal
1 cup Almond Milk
1 tbsp Honey
 
Method: 
  1. In one medium sized bowl, beat the egg. Mix beetroot puree and milk in it.
  2. Add rice flour, flaxseed meal and honey to the mix and make it a smooth batter.
  3. Add more milk or more rice flour to make batter thick enough to make pancakes. Put the batter aside for 15 minutes.
  4. Heat the non-stick pan and spread pancake batter on the pan. Put a little oil and cook the pancake both sides.
  5. Serve hot with honey or jam.
Notes - To make beetroot puree, I chopped beetroot in very small pieces and steamed it for 10 minutes. When it is soft, I blend all pieces in blender to make puree.

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