1 cup fine rice flour – Asian kind or 3/4 cup rice flour and 1/4 cup chickpea flour
1/4 tsp. salt
1 teaspoon oil
1 cup water
Bring 1 cup water to a boil in covered pot on stove. When boiling reduce heat and stir in the rice flour, salt and oil. Mix thoroughly – will not be in one lump. Turn off heat , cover and let sit 20 minutes. Knead well until smooth. Divide into balls and roll out or press in a tortilla press or Birds Hill Pie Machine approximately 1/8″ thick. Heat skillet on medium high. Place on hot cast iron griddle. Cook until bubble start to form. Flip and it should puff up. Fry until brown spots show on each side.
This is a super easy breakfast or coffee “cake” that is put together in less than 10 minutes. It also keeps soft in the fridge for a week which is unusual with rice flours. I find balancing out rice flour with some sweet rice flour works really well in my recipes.
Gluten Free Cinnamon Bun Coffee Cake
1 1/2 cups fine rice flour – i use Asian rice flour
1/2 cup sweet rice flour or glutinous rice flour
1 1/4 cups sugar (use 1 cup sugar if you like it a little less sweet)
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cup milk
2 teaspoons vanilla extract
1 tablespoon canola or other cooking oil
1/4 cup butter
3/4 cup – 1 cup brown sugar
2 teaspoons cinnamon powder
2 tbsp cream cheese, softened
1 tbsp soft butter
1 cup icing sugar
1 teaspoon vanilla extract
2 tbsp. milk or cream – enough to make it easy to spread or drizzle
Mix together the first 9 ingredients and scoop into a lightly greased 9×13 pan.
Melt butter in glass bowl. Mix in the brown sugar and cinnamon. Sprinkle over cake. Bake cake at 350 for 30 minutes.
Mix together the glaze ingredients and drizzle or spread over cake.
You might remember your Grandmother or Mother making Bran Muffins by the Pail Full in the early 1980’s. This is that old recipe reworked to be gluten free. They taste the same and have the same texture and you can use up some of your gf flours that are kicking around or even use up flopped gluten free cookies, loaf cakes, muffins etc. instead of throwing them out! See *** below for using up the flopped cookies, cake or muffin tips.***
Soak for 10 minutes:
1 cup hot tap water
*1 cup gluten free buckwheat flakes (or gluten free: oatmeal, oat bran, dry cereal, other gf flaked grain or textured soy protein.)
In a large bowl:
1 1/2 cups white sugar,
3 tbsp. molasses
1/2 cup cooking oil.
2 teaspoons vanilla extract
2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
2 cups flaked cereal soaked in hot water. (see above*)
2 1/2 cups gluten free flour blend ** see below
1 1/2 cups raisins
2 tsp. cocoa powder,
2 tablespoons baking soda,
1 tsp. salt
Fold the dry ingredients into the wet mixture. Use a spoon do not use the mixer.
Put in a clean ice cream pail with lid. Store in fridge 1 day before baking. Don’t stir after storing. Fill muffin liners or greased muffin pans 2/3 full. Bake at 350 for 20 -25 minutes. Let cool slightly before eating or eat cold – I like them completely cooled off best!
** Flour blend: 1 cup rice flour 1/2 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch** or a blend of your choice.
***if you have some flopped gluten free baking such as muffins, loaf cakes, cookies etc. blend them in food processor until fine crumbs. To use in this recipe – double the recipe and instead of doubling the gluten free flour use 21/2 cups gluten free flour blend and 2 1/2 cups of the cookie, cake or muffin crumbs. – works great!***
|The batter will look kind of lumpy especially if you use crumbs from flopped baking but do not worry you will not notice them in the muffins!
|Fill muffin liners 2/3 full.
|Muffins come out of the wrappers very nicely.
1/2 cup cooking oil (I use canola)
3 cups milk.
Beat together in a large bowl.
In a separate bowl wisk together:
1 1/2 cup rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1 1/2 teaspoon guar gum or xanthun gum
1 tablespoon baking powder
1/2 teaspoon salt.
Using a hand mixer, mix the dry ingredients into the wet mixture until lumps are gone.
Bake on your preheated waffle iron according to manufacturers directions.
These are crisp and delicious!
Often I hear that Celiac’s lament that most gf breads have very little fibre. This bread should take care of that! This is a very dense bread that you slice into very thin slices.
Tastes just like old fashioned dark rye pumpernickel!
I will include changes at the end if you wish to use cooked rice instead of buckwheat groats.
1 cup buckwheat groats
3/4 cup cornmeal
2 cups boiling water
Mix together, cover and soak overnight
3/4 cup plus 9 tablespoons brown rice flour (can use white)
1/4 cup yellow corn flour (not corn meal)(or other gf flour)
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoons corn syrup or molasses
1 tablespoon cooking oil
Stir together the dry ingredients. In a small dish mix the syrup and oil.
Mix all the ingredients into the cooled buckwheat/cornmeal water mixture that has soaked overnight. Mix well with a spoon.
Grease a 9″ x 5″ loaf pan. Line the bottom with greased foil.
Put dough into pan. Cover pan tightly with foil.
Place in large oblong slowcooker. Cover. Cook on High for 6 hours.
Cool. Remove from loaf pan. Place in plastic bag in fridge overnight.
Slice into 1/4″ slices with a greased knife. Slice and freeze.
If you have a round slow cooker- use a round metal pan that fits inside.
Changes for “Mock Rice Pumpernickel”
- 1 cup cooked brown rice for the buckwheat. Soak One Hour instead of overnight.
- Add 1/2 teaspoon guar gum and 2 tablespoons cocoa powder to the dry ingredients.
- Use cornstarch instead of cornflour
|Let cool completely. Store in plastic bag. Slice thin.