|
...but haven't made for a while...
I tried finding the webiste I'd orginally gotten this from, and couldn't get to it...of course, our computer is really messing up and not acting right, connecting to things, etc...so...maybe it's just that...
So here's the recipe:
3 cups medium or short grain brown rice (they specify to use these, as long grain doesn't work out as well)
3 cups cold water
3/4 tsp. salt(add this just before baking...not during soaking/grinding stages!)
1 1/2 tsps. gluten-free baking powder(add this just before baking...not during soaking/grinding stages!)
Turns out best when baked in cast-iron.
Place the rice and water in a bowl, cover with a cloth and allow to soak 8 - 12 hours.
Grind this into a batter in the blender or processor. You may have to divide into smaller portions to grind sufficiently...should be ground so that the mixture rubbed between fingers resembles table salt when liquid falls away.
Place back into a bowl and cover with a cloth again...this time, the mixture should sit for anywhere from 4 to 24 hours...timing determines flavor...the longer it sits, the more "yeasty" it tastes.
After soaking for desired amount of time, mix in salt and baking powder and place in sprayed cast-iron pan(s)...bake at 350 for 50-55 minutes.
When I used to bake this, I had some variations that were hand-writtne on that recipe...now I don't see that in my reicpe notebook...so...it must be filed away somewhere else, maybe. Anyway, I had fiddled with it a little bit to make it how I wanted it.
I don't remember allowing it to soak at all after grinding...seems to me I just went ahead and added the baking powder and salt and baked it right away...but I can't remember for sure.
Also...at that time I had a cast iron "biscuit pan," small circles indented into a pan...would've made huge biscuits...but made perfect little rice bread things that looked a lot like and had the texture of those little strawberry shortcakes they sell in the produce section when the strawberries are fresh. Of course...not sweet like those, though.
Anyway, the recipe goes on to telll you to make it into pancakes by adding vanilla exract, eggs (use substitutes!), and another 1/2 tsp. baking powder, then instead of baking, making on top of the stove into pancakes...I never did try, so i don't know how they are.
Also...they tell you to make 4, 10-inch pizza crusts...add to the batter above, 1 cup cornmeal or brown rice flour to thicken, and up to one fourth cup additional water if necessary...and bake with pizza toppings at 350 for 20-25 minutes...again, I never did try that variation either.
I had my own set of variations...one thing I do remember doing is that since this reminded me of those little strawberry shortcake things, I would cook fruit of some type...adding however much sugar the fruit needed to taste good, and thickening that up, either with cornstarch or tapioca starch, and then baking these and serving them with the fruit topping over them.
Anyway...it's a good recipe that invites lots of tweaking and experimentation!
|
Login
Register
FAQ
Search
I finally have a new processor that works. I don't have a cast-iron pan, but I do have a nonstick pan (also new -- I finally bought all that stuff I said I was going to) that is supposedly oven-safe. Do you think this would work?
