Brown Bread (Water Chestnut Flour Bread)

Ingredients:

1.5 cups Water Chestnut Flour

1/2 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
2 tbsp Honey (Any sweetener)
1 tbsp Apple Cider Vinegar

Method

1. Preheat oven to 350 degrees. Spray 8”X4” loaf pan, and coat with any gluten free flour. 
2. Combine all the dry ingredients in mixing bowl and mix thoroughly 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.
4. Pour batter into prepared pan and smooth the batter with wet spatula and bake for 75 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

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

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.

Sugar Free Vanilla Cake

"Yeast is the beast". Since 5 years, we are on GFCF diet successfully.  I used to bake breads, cakes, cupcakes, muffins and cookies for my son. My son had yeast issues but still I could not control his sugar intake as he loves sweet goodies. I tried several recipes by replacing sugar with stevia, honey, agave nectar, but was never successful. I tried xylitol first time and my recipe was perfect. Finally, I have recipe for sugar free vanilla cake.

 

Ingredients:

 

3/4 cup coconut oil

3/4 cup xylitol

1 cup brown rice flour

1/2 tsp xanthan gum
1 tsp flaxseed meal

3 eggs

1 tbsp. gluten-free baking powder

few drops vanilla extract

1 tbsp. coconut milk

 

Method:

1. Preheat the oven to 400 degrees F. Grease and flour (rice flour) an 8-inch round or square cake pan.
2. Combine all the dry ingredients in a medium sized bowl.
3. Beat the eggs with coconut oil in a separate bowl. Mix the coconut milk and vanilla extract in the egg oil mixture.
4. Stir in the dry ingredients and mix it until it is a smooth batter.
5. Put the batter in the prepared pan and place the pan in the preheated oven for 25 minutes or until just firm to the touch.