Chestnut and rice flour bread

We have been scouring the web for a good bread recipe incorporating chestnut flour.  We found one on the glutenfreealchemist.com blog and tried it a few weeks back in our bread maker.   We made a bit of a hash with it and ended up with too much yeast and although the loaf was edible it did have a bit of a taste to it.   Determined to make things right we experimented with the loaf again today with a few changes, the first being mixing the ingredients and forming the dough by hand as our bread maker decided to pack up on us.  We also increased the proportion of chestnut flour to rice flour and used apple cider vinegar instead of lemon juice.   We baked it in our table top oven and are well impressed with the outcome.   This bread is now going to be a weekly feature and both of us are looking forward to toast and marmalade for breakfast.

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What do I need to make it?               

  • 230 gm chestnut flour
  • 230 gm rice flour (we used Dove’s Farm blend of brown and white rice)
  • 85 gm potato flour
  • 1 tbsp Xanthan gum
  • 4 tbsp dried milk powder
  • 1 ½ tbsp caster sugar
  • 1 ½ tsp salt
  • 3 large eggs
  • 370 ml water
  • 3 tbsp sunflower oil
  • 1 tsp apple cider vinegar
  • 7 gm fast acting yeast (we used Alinson fast acting yeast)

How much will I make?

A medium sized loaf (750 gm)

How do I make it?

Beat the eggs and white to a light fluffy consistency.  Place the egg and water mixture  in a large mixing bowl, add oil, apple cider vinegar, milk powder, sugar, salt and Xanthan gum followed by the flours and yeast.    Mix everything together with a laddle or use your hands (it can get a bit messy) until all the ingredients are fully incorporated.  Cover the dish with a wet cloth and allow to prove for an hour in a warm area.   The dough should rise before you transfer it into a greased loaf tin and bake in a pre-heated oven at 190 degree Centigrade for 45-50 minutes.   Remove and cool on a wire rack before slicing.

Sublime supper

Regular readers of our blog would have noticed that I have not been writing very much these days and the husband’s offerings have been far more frequent. Well, I have not been cooking anything exciting with Shiv not around and have been making do with quick and easy meals as the kids have been rather demanding and I find myself too exhausted to pen my musings down at the end of the day.

Today I decided to cook myself and my mother a good supper.  You could call it a Mother’s day offering.  I baked a gluten free corn bread loaf, made a lovely cauliflower soup and a spicy chipotle dip for the bread.  The meal went down very well and my mother enjoyed it, just as I did.

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Gluten free corn bread

What do I need to make it?

  • 150 gms fine corn meal
  • 150 gms fine rice flour
  • 50 gms cold unsalted butter or dairy free margarine
  • 2 medium sized eggs
  • 300 ml unsweetened almond milk
  • 1 tsp Xanthan gum
  • 1 tsp gluten free baking powder
  • 1 tsp salt

How much will I make?

A medium sized loaf

How do I make it?

Preheat oven to 200.C.   Sieve together rice flour and fine corn meal into a large mixing bowl.  Add the baking powder, salt and Xanthan gum to this.  Chop cold butter into small cubes and add to the bowl.  Use finger tips to rub the flour and butter into a crumb like consistency.  Beat the eggs and almond milk together lightly.  Make a well in the mixing bowl and pour the egg and milk mixture into it.  Mix well with a wooden spoon until all the flour is blended well and you get a smooth batter.  Pour the batter into a prepared loaf tin and bake for 40 to 45 minutes until the crust is a golden brown.  Pierce with a skewer to check if the bread is cooked through.  If the skewer comes out with wet mixture stuck to it, keep the loaf in the oven till the bread is cooked thoroughly.

Leave to cool on a  wire rack .

Spicy Chipotle dip

What do I need to make it?

  • 100 ml extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove of garlic grated
  • 2 to 3 pickled chipotle peppers (available in the World food aisles of most super markets or in Mexican delis)
  • 1 tsp of the chipotle pepper pickling liquid

How do I make it?

Blend all the ingredients together in a blender.  Adjust seasoning.  The pickled chipotle peppers do have salt so extra salt is usually not needed.

Cauliflower soup

What do I need to make it?

  • 250 gms cauliflower florets
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 medium sized onions
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 500 ml unsweetened almond milk
  • 1 gluten free vegetable stock cube (Kallo stock cubes)
  • 1 tsp ground nutmeg
  • Two sprigs of parsley to garnish.
  • Salt to taste
  • White pepper powder to taste

How much will I make?

2 large main meal portion

How do I make it?

Heat a pan and add butter and olive oil to it.  Add the bay leaf, onion and garlic and sauté till they are translucent.  Make sure not to brown them.  Add the cauliflower florets and sauté for a minute or two.  Season with salt and white pepper powder.  Add the almond milk and bring to a boil.  Turn the flame down and let it simmer till the cauliflower is cooked. Remove the bay leaf before blending to a smooth consistency.  Add about 250 ml of boiling water and the stock cube, return to heat and let the soup come to a boil.  Sprinkle the ground nutmeg and remove from the heat.  Garnish with parsley sprigs before serving.

Makkai roti – semi Paleo approach

Most makkai roti recipes call for the addition of wheat flour which gives the dough some elasticity.  We tried to make makkai roti’s (although corn is not strictly Paelo and frowned upon by some we have taken a more practical approach to our diet and try to adhere as much as we can to Robbs guide) a few times with little success.  We once tried it with a beaten egg and the dough felt soft but couldn’t be rolled out.  Finally we think we have cracked it with the addition of Xanthum gum.  Another tip – if you want perfectly round rotis use a large cookie cutter and voila!

What do I need to make it?

  • 1 cup of gluten free fine  corn/maize meal (get a makkai roti flour from Indian shops (yellow colour) – we used Dilsbury brand – not to be confused with the dough boy!)
  • 2 tsp Xanthum gum
  • 1 tbsp oil (vegetable or sunflower)
  • Salt to taste

How many will I make?

Makes around 10-12 rotis

How do I make it?

Mix ingredients in a bowl and knead with a bit of cold water till you get a firm dough like consistency.  Roll out, cut with cookie cutter (optional) and cook on hot tawa/pan.  Use a bit of ghee to coat either side again optional for the health conscious and Paleo purists.  Serve hot with the gravy dish of your choice.

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