This recipe has been developed and tested for the gluten free community by Gf-Zing!
Mix in a large bowl:
1 cup gluten free cookie flour
1 cup buckwheat flour (this is not wheat)
1 package (about a tablespoon) gluten free fast-rising yeast
2 Tablespoons gluten free buttermilk powder
1 Tablespoon sugar
1/2 teaspoon salt
Stir this up, then add 2 cups lukewarm water. Mix well and set on a radiator or other warm place for 1 hour.
After an hour of rising, add
2 eggs
3 Tablespoons oil
1/2 teaspoon gluten free baking powder
Mix well. Then let the complete mixture rise for another 15 minutes or more.
Adjust the thickness of the batter to your liking by adding additional water for thinner pancakes. Heat a heavy skillet nice and hot. Add some butter. Spoon in some batter in the size you like. When each pancake has bubbles on the top that have popped, and the top of the pancake looks kind of dry, flip the pancake. Cook on the other side. The pancakes will be a dark color because of the buckwheat flour. Serve hot with butter and grade B pure Maple Syrup.
Store the leftover batter in the fridge over night - the pancakes you make the second day will be even better than the first day's pancakes.
Make sure all of your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
December 8, 2005
December 4, 2005
Nilufer's Khitchri
This recipe is shared by Nilufer C. She says:
The traditional Indian khitchri is a combination of rice and moong daal cooked together. The following version is a Parsi style khitchri (yellow rice) made without the daal and eaten at least once a week with different curries, sauces and accompaniments.
Ingredients :
1 small onion
1 tablespoon cooking oil
1/2 teaspoon cumin seeds
3-4 peppercorns
3-4 cloves
2 whole cardamoms
1 stick cinnamon
1 cup rice
2 cups water
salt to taste
1 teaspoon turmeric
Sauté onion in a 4 quart pot till golden brown. Add cumin seeds, pepper corns, cloves, cardamom seeds and cinnamon. Sauté for about 1 minute.
Add rice, water, salt and turmeric. Stir and bring to a boil. Remove from stove and place covered in preheated 300 degree oven for about 20 minutes.
If desired remove pepper, cloves, cardamom, and cinnamon stick from ice before serving. (Serves 4)
Gf-Zing! notes: If you don't have turmeric, you can try using a couple of gluten free bouillion cubes in place of the salt. The dish cooks nicely in a Corningware casserole with a glass lid. When you lift off the lid, the delicious aroma of the rice will bring everyone to the kitchen asking what is for dinner! Also, this dish can take longer than 20 minutes to cook, depending on the type of rice you use (basmati for example,) and the temperature of the water.
We have served this rice with a French-style pot-roasted chicken, a braised cabbage in a German style, and an Italian Chianti - the mulit-culti combination was outstanding.
© Gf-Zing! | Alice DeLuca
The traditional Indian khitchri is a combination of rice and moong daal cooked together. The following version is a Parsi style khitchri (yellow rice) made without the daal and eaten at least once a week with different curries, sauces and accompaniments.
Ingredients :
1 small onion
1 tablespoon cooking oil
1/2 teaspoon cumin seeds
3-4 peppercorns
3-4 cloves
2 whole cardamoms
1 stick cinnamon
1 cup rice
2 cups water
salt to taste
1 teaspoon turmeric
Sauté onion in a 4 quart pot till golden brown. Add cumin seeds, pepper corns, cloves, cardamom seeds and cinnamon. Sauté for about 1 minute.
Add rice, water, salt and turmeric. Stir and bring to a boil. Remove from stove and place covered in preheated 300 degree oven for about 20 minutes.
If desired remove pepper, cloves, cardamom, and cinnamon stick from ice before serving. (Serves 4)
Gf-Zing! notes: If you don't have turmeric, you can try using a couple of gluten free bouillion cubes in place of the salt. The dish cooks nicely in a Corningware casserole with a glass lid. When you lift off the lid, the delicious aroma of the rice will bring everyone to the kitchen asking what is for dinner! Also, this dish can take longer than 20 minutes to cook, depending on the type of rice you use (basmati for example,) and the temperature of the water.
We have served this rice with a French-style pot-roasted chicken, a braised cabbage in a German style, and an Italian Chianti - the mulit-culti combination was outstanding.
© Gf-Zing! | Alice DeLuca
Cornmeal Almond Cake with Orange Syrup
The original recipe that this comes from was written in metric weights. It is interesting that 190 grams of corn meal is 1 cup, and the same weight of almond meal is 2 cups (loosely packed). There is not an error in the measurements - this is just how it worked out! This recipe has been modified and tested for the gluten free community by Gf-Zing!
1 1/3 cups sugar
4 large eggs
1/2 teaspoon salt
grated zest and juice from a navel orange
1 cup extra light olive oil
1 cup corn meal (or 190 grams)
2 cups almond meal (or 190 grams)
1 1/2 teaspoons gluten free baking powder
Beat the eggs with the sugar and salt, using an electric mixer, for 3 minutes, until light in color and fluffy. Beat in the zest and orange juice, and then the extra light olive oil. This creates a sort of mayonnaise-like substance, with the eggs acting as an emulsifier.
Mix the corn meal, almond meal and baking powder together and fold into the egg mixture. The batter will look like corn meal mush.
Grease a 9-inch spring-form pan, line it (bottom and sides) with wax paper, then grease the wax paper. Pour the batter in to the lined pan and bake at 350 for 1 hour and five minutes. The cake will be dark brown on the top. Remove it from the oven.
Syrup:
Make a syrup of 1/2 cup sugar, 1/2 cup water, 6 tablespoons fresh orange juice (1 orange). Simmer this syrup for 8 minutes. Skim off any foam. Add 2 Tablespoons of gluten free orange liqueur, if desired. Poke holes all over the top of the cake with a skewer, then pour the hot syrup over the cake, while the cake is still in the pan. The cake will soak up the syrup almost immediately.
As soon as possible after pouring the syrup on the cake, remove the sides of the cake pan and transfer the cake to a plate. Use the wax paper to help you in moving the cake, and make sure to remove the metal bottom of the pan too. If you leave the syrupy cake in contact with the pan for much time at all, the acidic syrup will interact with the metal pan and cause the cake to have a metallic flavor.
Chill the cake completely before serving. When completely finished, the cake will be about 1 1/2 inches tall and will serve 12.
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
1 1/3 cups sugar
4 large eggs
1/2 teaspoon salt
grated zest and juice from a navel orange
1 cup extra light olive oil
1 cup corn meal (or 190 grams)
2 cups almond meal (or 190 grams)
1 1/2 teaspoons gluten free baking powder
Beat the eggs with the sugar and salt, using an electric mixer, for 3 minutes, until light in color and fluffy. Beat in the zest and orange juice, and then the extra light olive oil. This creates a sort of mayonnaise-like substance, with the eggs acting as an emulsifier.
Mix the corn meal, almond meal and baking powder together and fold into the egg mixture. The batter will look like corn meal mush.
Grease a 9-inch spring-form pan, line it (bottom and sides) with wax paper, then grease the wax paper. Pour the batter in to the lined pan and bake at 350 for 1 hour and five minutes. The cake will be dark brown on the top. Remove it from the oven.
Syrup:
Make a syrup of 1/2 cup sugar, 1/2 cup water, 6 tablespoons fresh orange juice (1 orange). Simmer this syrup for 8 minutes. Skim off any foam. Add 2 Tablespoons of gluten free orange liqueur, if desired. Poke holes all over the top of the cake with a skewer, then pour the hot syrup over the cake, while the cake is still in the pan. The cake will soak up the syrup almost immediately.
As soon as possible after pouring the syrup on the cake, remove the sides of the cake pan and transfer the cake to a plate. Use the wax paper to help you in moving the cake, and make sure to remove the metal bottom of the pan too. If you leave the syrupy cake in contact with the pan for much time at all, the acidic syrup will interact with the metal pan and cause the cake to have a metallic flavor.
Chill the cake completely before serving. When completely finished, the cake will be about 1 1/2 inches tall and will serve 12.
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
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