Archives for: October 2005, 01
I don't think I've ever posted these recipes in my blog, so it's about time I get around to it. The waffles are a real hit...
Things are going fine here, I'm at 34 weeks now and haven't had any more labor. Anyway, here's the recipes:
Yeasted rice bread: Gluten-free, Dairy-free, corn-free,
soy-free, nut-free, etc. Doesn't require kneading, just mix, rise once,
and bake. Version 2.0, edited on 5-16-06
1 1/4 cup water, bring to a boil, then add
3 T flax meal
-simmer for 10 minutes then cool for 10 minutes
3 T olive oil
2 tsp lemon juice
-combine, then add the cooled flaxmeal water
3/4 Cup rice flour
3/4 Cup sweet rice flour
1/2 C arrowroot flour
3 T Sugar
2 tsp salt
2 1/2 tsp yeast
2 tsp baking powder
-mix, then add liquid ingredients
Let rise for 20-30 minutes or more until almost double, bake at 350 F
until just starting to brown and toothpick inserted comes out clean. It has
a rather large crumb, is a bit chewy, but holds together well and tastes
good. (the original recipe called for vinegar, lemon juice makes it taste
much better) keep refrigerated after cooling. It sticks to the pan with
just oil, so oil and flour the pan with rice flour.
Here's the waffle recipe, from Fall 2004 Living Without...
Millet & Sweet Rice Waffles
Be sure to soak the flour and milk overnight in the refrigerator
1 C millet flour
3/4 C sweet brown rice flour (white sweet rice flour works fine, it can be found at health food stores and asian markets)
1/4 C water
1 1/4 C milk of choice (soy, almond, rice or macadamia, buttermilk or kefir) additional 1/4 cup as needed
2 egg whites
2 tablespoons melted butter or ghee
2 teaspoons baking powder (replace 1/2 tsp of baking powder with baking soda if using kefir or buttermilk)
1/4 tsp finely ground sea salt
1 teaspoon dried seasoning like pumpkin pie spice (I like it better without this)
2 teaspoons citrus zest (I like it without this too, but frontier lemon extract is good)
1. Combine flours, water and milk in a medium bowl, whisk to combine. Cover bowl or pour mixture into a wide-mouth quart jar and refrigerate for 12 to 48 hours. If using buttermilk or kefir, soak uncovered or topped with a bamboo mat at room temp for 8-12 hours.
2. Preheat a non-stick waffle iron.
Scrape soaked flour mixture into a large bowl. In a smaller bowl, whisk egg, egg whites and butter. Pour into flour mixture. Add baking powder, sea salt, optional flavorings. Whish briefly, just to combine.
3. Mist both sides of the waffle iron with olive oil or other compliant oil, pour 1/2 cup of batter onto the hot griddle (or right amount for model) cook to desired borwnness and waffle stops steaming, 3 to 5 minutes. Do not lift the cover for the first 2 minutes.
4. Remove with a fork and repeat. Use up all the batter, as the waffles keep better.
Serve plain or with jam, honey, maple syrup or almond butter, etc.
May refrigerate extra waffles in baggies for up to 4 days or freeze for up to four months (just toast from a frozen state)