Gluten Free, Yeast Free Brown Rice Flour Bread - Real Italian Kitchen

As you may have gathered from the last article I posted, I started following a gluten free diet.

Let's not talk about the negative side of it (how much I miss bread, pasta, pizza, english muffins, and other wonderful gluten-full creations).

Let's talk about the positive: it forces me to get soooo creative!

Luckily I'm not the first one in the world to have a gluten intolerance and many before me have posted recipes online. I'm so grateful for all the ideas I get from other well crafted blogs, all I ever have to do is make a few changes I think necessary to adapt it to my own taste.

For this bread, for example, the original recipe was taken from Nourishing Meals, just clic here to see it.

Why did I modify her recipe?

I couldn't find sprouted brown rice. And buying a huge bottle of Kefir to only use two cups of it seemed like a waste.

Gluten Free, Yeast Free, Brown Rice Flour Bread

DRY INGREDIENTS

3 cups of brown rice flour
3/4 tapioca flour
1 + 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp sea salt

WET INGREDIENTS
3 organic eggs
2 cups of milk
2 tbsp lemon juice or vinagre

Some extra virgin olive oil to coat the pan.

I make this in the Kitchen Aid, but it's not necessary, if you don't have it just a whisk will do.

STEP BY STEP

Before you start, set the oven to 400 F , 200 C.

1. Mix all the dry ingredients.

2. Put the lemon juice in the milk to "sour" it. This will make your bread soft and creates lots of little bubbles! Wait 5 minutes for the lemon to do its job.

3. Add the eggs to the dry ingredients. If you're not using a kitchen aid, you might want to beat them briefly with a fork first.

4. Add the soured milk.

5. At this point you should have a liquid batter, the consistency of pancake batter.
I've cooked this in a bread pan and I've cooked this in a cookie sheet.

Option 1: BREAD PAN

With some olive oil coat the bread pan, pour the batter in, let it cook for about 1h.

Option 2 (my favorite!!): COOKIE SHEET

I lined a cookie sheet with aluminum foil and coated with a generous amount of olive oil. Pour the batter in and distribute all over the sheet. The layer will look thin, don't panic. It's going to rise.
Cook for 10 min. NO JOKE.

This is the best gluten free bread I've tried to make so far and the cookie sheet option makes it a time effective option.

Option 3… SURPRISE!!! MAKE A PIZZA WITH IT!!!

Whip out your favorite tomato sauce, some fresh mozzarella and other toppings of choice, to make it into a soft pizza with crunchy edges! Mmmm!!! Totally better then the cauliflower pizza I usually make…!

I will keep experimenting with egg substitutes and different kinds of flours, to get updates about my recipes, subscribe to the blog or insert your email address up top.

You can also find me on FB, Twitter and Pinterest (social bar at the top).

Enjoy!!

Valentina
RealItalianKitchen

Gluten Free, Dairy Free Pumpkin Pancakes - Real Italian Kitchen

I got the idea from reading many other recipes online, which all called for special gluten free flours. I used good old Bob Mill's all purpose flour and after much tweaking, here are the measurements for super fluffy guilt free Pumpkin Pancakes!

Yealds 10/12 pancakes:

DRY INGREDIENTS:

1 1/2 cup gluten free all purpose flour from Bob's Mill (also great cause it doesn't have any almond meal in it)

1tsp baking powder

1tsp baking soda

2 tsp cane sugar

a pinch of salt

1 1/2 tsp of cinnamon
1 tsp of all spice
1 tsp of ground ginger or any combination of pumpkin pie spices you happen to have in your pantry!

WET INGREDIENTS:

1/2 a can of pumpkin puree, or 1 cup of your home made one

1 cup almond/coconut milk at room temperature (or just almond milk, or probably also any other kind of milk)

2 tbsp of Kefir (I bet buttermilk works too)

1 large egg (I used a duck egg)

2tbsp coconut oil plus some to oil the pan with

STEP BY STEP:

1. In a bowl, whisk all the dry ingredients

2. In a separate bowl whisk all the wet ingredients.

3. Now whisk the two together. You should start seeing little bubbles in the mix.

You know what I discovered? That if you forget one of the ingredients once you have already mixed the two together, it's not the end of the world! Just add it and whisk it with some energy. And everything will be just fine…!

4. Heat up the pan, throw some coconut oil on it so the pancakes won't stick.

5. With a spoon scoop the batter into the hot pan, making flat pancakes of the size you prefer. With this batter I would say the smaller the better.

Once you see the bubbles exploding on the top (a few minutes), flip them and cook them for an extra 2 or 3 minutes.

6. Serve with maple syrup. I buy mine from Woods Syrup.

Check out how fluffy the are! 

This is a picture of my last serving, as you can see by all the syrup on the plate! 

Not bad for an italian, right?

I hope you enjoy them as much as I did. I had 4… !!!

Valentina
Realitaliankitchen