Gluten-Free Baked Rice Cakes With Shallot Filling

I've been experimenting with a few gluten-free recipes. This is one of them.

Ingredients:

1. 200gm of rice flour
2. 1/4 cup sunflower oil
3. 1/4 warm water
4. Sea-salt
5. Thinly sliced shallots (about 10)

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1. In a large mixing bowl, mix the rice flour, sea-salt (it's up to you how tasty you want it to be), sunflower oil and warm water.

2. Knead until it is a smooth dough (it won't be as firm as wheat bread dough). If it's too soggy, add more rice flour.

3. Divide the whole dough into roughly 8 smaller balls.

4. Flatten it.

5. Take about a tablespoon of the shallots and place on flattened rice dough.

6. Fold the dough up and seal it.

7. Lightly flatten it.

8. Repeat the same procedure for the remaining dough.

9. Preheat oven to 200C.

10. Line a baking tray with baking paper.

11. Bake for about 1/2 hour or until light golden brown.

12. It will be crispy on the outside and moist and soft on the inside.

Bon appétit!

Mini Bread Balls

Ingredients:

1. 1 tablespoon of active dried yeast
2. 300ml of lukewarm water
3. 450 of organic strong white bread flour
4. 1 teaspoon of sea-salt
5. 1 teaspoon of soft brown sugar
6. 30ml of sunflower oil
7. 1 egg (beaten - for glaze)
8. 30gm of butter (soften at room temperature)

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1. Combine the yeast and warm water in a small bowl. Mix them together and leave aside until the yeast becomes frothy.

2. Pour the flour, salt and sugar in a large mixing bowl.

3. Add the yeast, sunflower oil and butter to the flour and mix them together.

4. Knead the dough until smooth.
    * Add more flour if it is too mushy. If too dry, add some warm water.

5. Cover the mixing bowl with a clear plastic film. Leave it in a warm place to rise for 45 minutes.

6. Line two baking trays with baking paper.

7. Tear marble sized balls from the dough and roll then into round shapes.

8. Place them on the baking tray.

9. Brush the egg glaze over the mini bread balls.

10. Leave the mini bread balls aside for about 10 minutes to let them rise.

11. Preheat over to 180C.

12. Bake for about 40 minutes or until it is crunchy.

13. You can serve them warm. If you want to keep them, place them in an airtight container and keep it in the fridge. It can be kept for 2 months.

Bon appétit!

The Rice-Cooker Bread

Someone posted this on FB and I was immediately captivated by the idea. I cook practically everyday with my rice pot! Why not make bread with it????

I tweaked the recipe a bit and made a wholemeal version instead. I also used sunflower oil instead of butter.

Ingredients:

1. 350g of organic wholemeal flour
2. 1/2 a cup of organic cow milk powder
3. 1/4 cup of sunflower oil
4. 1 tablespoon of soft brown sugar
5. 1/2 cup of warm water
6. 5g of active dry yeast
7. 1/2 teaspoon of sea-salt

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1. In a medium sized bowl, add the warm water, a dash of brown sugar and yeast. Wait for about 15 minutes for the yeast to froth.

2. Pour the flour, milk powder, sugar, salt, yeast water and sunflower oil into the rice pot.

3. Mix all ingredients.

4. Knead until dough is smooth and elastic.

5. Put aside in a warm place for 1 hour to allow the dough to rise.

6. Punch it back down and place it aside for another 1 hour.

7. Once it has risen a second round, you can start cooking your bread.

8. Choose the 'cooking rice' function and cook for 1 hour.

9. Once the first hour is up, turn the bread over and cook for another 1 hour.

10. I only cooked mine for two hours though the original recipe required 3 hours. Serve hot once the bread is done! You can either eat it plain or with some butter.

Bon appétit!

Below is the YouTube video on how to make rice cooker bread. Happy cooking!

Chickpeas Pita

Ingredients:

1. 500gm of organic high protein flour
2. 270gm of chickpeas (grounded into fine flour) (I used a food processor)
* Not everything will be grounded into fine flour. I am fine with that as it will give the pitas a crunchy texture.
3. 1 teaspoon of sea-salt
4. 3 stalks of spring onions (scallions) (finely chopped)
5. 1 big onion (chopped finely)
6. Dry yeast (1 tablespoon)
7. 1 teaspoon of brown sugar
8. 1 cup of warm water

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1. In a small bowl, mix the warm water, sugar and dry yeast. Stir and leave aside for about 15 minutes until the mixture becomes foamy.

2. In a large mixing bowl, mix the flour, grounded chickpeas, sea-salt, spring onions, big onion and the yeast concoction. Knead into a smooth dough. (*Add more water if not enough. And if too mushy, add more flour.)

3. Place aside and cover the bowl with a cling film for about 1 hour until it doubles in size.

4. Knock the dough back down and split the dough into golf-ball sizes.

5. Flatten the dough into round, flat pieces.

6. Preheat oven at 240C.

7. Place the flattened pieces of dough onto a baking tray lined with baking paper.

8. Bake for about 15 minutes.

9. Serve when it is warm.

Bon appétit!

Grounded chickpeas flour.

Before baking.

Yummy-licious pita!

Steamed Red Snapper

Ingredients:

1. 1 red snapper
2. 1/2 teaspoon sea-salt
3. 1 teaspoon soft brown sugar
4. 3 tablespoons sunflower oil
5. Pepper (optional)
6. Chives (sliced into small pieces)
7. Garlic (4 cloves, minced)
8. 3 shallots (sliced into thin slices)
9. 10 tablespoons of warm water.

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1. Wash fish thoroughly.

2. Place in a large dish.

3. Season with sea-salt, soft brown sugar and sunflower oil.

4. Pour the chives, minced garlic and shallots onto the fish.

5. Pour in the 10 tablespoons of water.

6. Place in steamer for 45 minutes.

7. Serve hot with warm rice.

Bon appétit!

This was one BIG fish! But totally yummy-licious!

Candy Cane Butter Biscuits

Ingredients:

1. 1 cup of organic strong bread flour (sieved twice)
2. 1 cup of organic all purpose flour (sieved twice)
3. A teaspoon of sea-salt
4. 2 tablespoons of soft brown sugar
5. 125gm of softened butter
6. 1 tablespoon of active dry yeast
7. 500ml of warm water
8. 1/4 cup of sunflower oil

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1. Place the organic bread flour and all purpose flour, sea-salt, brown sugar, active dry yeast, softened butter, sunflower oil and water in a large bowl. (All in the order which I wrote.)

2. Knead until smooth.

3. Cover the bowl with a cling film and leave to rise in a warm place for approximately 45 minutes.

4. Preheat oven at 180C.

5. Punch the dough back down and break small round pieces from the dough. Roll the dough into 15cm sticks. Shape them into candy cane shapes.

6. Place them on baking trays lined with baking papers.

7. Bake them for about 30 minutes or until golden brown.

8. Allow to cool.

Bon appétit!