Gluten Free Soup Bread

No photographic evidence of the product of this recipe exists. A great use for millet flour!

Gingerbread Pancakes

I like to throw the dry ingredients together ahead of time and keep them in a mason jar. When it's pancake time I pour the unused batter back into the jar and keep it in the refrigerator. It will last a few days.

In a large bowl combine:

3/4 cup brown rice flour (or almond flour)
1/4 cup corn starch (or tapioca flour)
1/4 cup tapioca flour
1/4 cup oat flour (or coconut flour)
1/4 cup coconut flour
1 Tbsp baking powder
1 tsp cinnamon
1 Tbsp freshly grated ginger (or more)
1/4 tsp ground cloves
1 Tbsp psylium husk (optional)
1 tsp salt

in a 2nd large bowl whisk together:

2 eggs
2 cups of water
1/4 molasses
2 Tbsp brown sugar
1/4 cup sunflower (or other mild-flavoured) oil

Whisk dry ingredients into wet ingredients and prepare 1/4 cup at a time on 400 degree Fahrenheit (200ish Celsius) griddle or hot frying pan. Use coconut oil, margarine, or butter on hot pan/griddle before pouring batter for best results.

Serve with maple syrup or my special pancake sauce (recipe below)

Super pancake sauce

Place a small saucepan over medium heat and toast 3 Tbsp hemp seed until aromatic. Remove and pour into mortar and pestle. Add juice from 1/2 a lemon and mash into paste. Reserve.

Place saucepan back on heat and warm 2 roasted, quarted apples with 1 Tbsp oil of your choice (I like butter) while covered. This can be substituted with 1 cup unsweetened apple sauce.

Add to sauce pan:
1/3 tsp allspice
1/2 tsp nutmeg
1 1/2 Tbsp agave syrup or 2 Tbsp of any type of sugar
1/2 cup blueberries, fresh or frozen
1 cup maple blueberry tea, or tea of your choice
reserved hemp seed & lemon mash

Liquefy in blender, serve warm.

Breakfast Biscuits: The good and the bad

The bad news: there's miscellaneous bits of grain-like substance stuck to my kitchen wall

the good: I invented a wheat-free, veg-friendly scone-like breakfast thing and totally screwed up the first batch.
I know this sounds like a bad thing but it gives me an excuse to try it again soon and make it better. It really wasn't that bad to begin with but I've learned an important lesson about baking soda proportioning... your morning scone should not brush your teeth for you, no matter how appealing the extra light and fluffy appearance is.Before I get started some more good news; I am no longer unemployed. Not giving away any details but lets just say when asked what my greatest concern was I replied "Freaking out from a caffeine high?" Cheers, and good eating. I hope you enjoy these treats some time.

Earthy ginger blast breakfastish bites
born of Will brush your teeth for you breakfast scones (or The human equivalent of a Milk-Bone (TM))



2 tablespoons ground sesame seeds 25g
2 tablespoons tapioca flour 20g
1/4 + 1 Tbsp ground hemp seed 30g
1/2 teaspoon baking soda 5g
1/2 cup rice flour 80g
1/4 tsp xanthan gum
1/4 tsp salt
1 tablespoons sugar

3 Tbsp Coconut oil 50g

2 tablespoons flax seed, ground 20g
100 mL Rice milk
2 Tbsp chopped candied ginger
50/50 volumetric mix of rice flour and confectioner's sugar

I was running low on general stuff in the fridge: eggs, yogurt, my favorite baking ingredients, so I decided to experiment with things I already had. I highly recommend having a spare coffee grinder on hand for things like seeds and toasted spices. Flax seed meal (which can be used as an egg substitute) is better made on the spot from whole flax seeds because the oils inside the shell can turn rancid quickly once it's exposed to air.

Xanthan gum is a total essential ingredient in a wheat free kitchen. Names starting with X don't generally indicate something out of natural sources but I can assure you this one is. Most of the time. It's from bacteria. A secretion or something. I looked online but quickly lost interest but there's wikipedia if you want more info. Its purpose in baking is to change the texture from crummy to crumbly. See how important that b is? Tried xanthan gum? Then you know...

Also, it seems expensive but it lasts forever since it's never used in large quantities.

Heat the oven to 375F. Whisk together the dry stuff minus the flax - sesame, flour, everything in the first part. Grind up the flax and mix with half the milk (50mL). Let it sit for a few minutes. Cut the coconut oil into the dry ingredients (since it should be solid at room temperature). Add the rest of the milk to the milk-flax mix, give it a stir and then combine it with the dry ingredients. Combine and stir in the ginger chunks. Knead on a surface coated in the 50/50 flour/sugar mix, divide in 8 parts, throw it on a cookie sheet and bake for 12-15 minutes, until just golden brown on the edges and on the bottom.

The milkbone (TM) biscuits looked like this:



Same recipe with double the soda, 2 Tbsp honey (no sugar) and cooked in larger portions for longer. The only reason it was edible was all the honey I poured on top. That's a giant chunk of honey comb up there; local honey is great for helping with seasonal allergy symptoms, or so I've heard.

And there you have it.


coming up:

Breakfasts
popstarts
bird's nest

Dinner
eggplant tikka masala