Sunday, January 30, 2011

Mighty fine flour

So everyone who has had cookies, crepes or pancakes with rice flour seems to be familiar with the gritty sandy texture of brown rice flour. Here is a simple mix that seems to have a much better texture. This mixture also has extra milk powder which seems to help add some extra glue without gluten.

  • 3 cups brown rice flour
  • 3/4 cups white rice flour
  • 1/4 cup soy flour
  • 1 1/3 cup nonfat milk powder, I prefer the non instant variety.
  • 1 teaspoon xanthan gum

Add all the ingredients to a large mixing bowl, about 4 quarts, Mix thoroughly.

I usually double this recipe because that is what fits in my flour canister. I have also made it smaller batches but then it is harder to get the proportion's right.

Gluten free goodness and crepes that are not creepy

I love crepes, but it has been a challenge to find a good gluten free crepe recipe. After a few years of experimentation I have found something that seems to be a good copy!

Mix flour eggs and water together in a 3 qt mixing bowl (this flour mix does not tend to clump!)

Add melted butter, mix until evenly distributed. Crepe dough often works better if you let it rest. So if you have some time let it alone for a while.

When you are ready warm up your crepe maker (or griddle, or...). I use a Tibos electric crepe maker. The platform makes simple to get a spatula under the whole crepe.

You don't need much heat for these crepes I use my Tibos on the lowest heat setting. You also don't need any butter on nonstick crepe maker, in fact it will be harder with butter as the batter won't stay put.

Pour 1/3 cup batter onto the hot plate of the crepe make and spread around in a circular pattern. Tibos crepe makers come new with a special tool to spread your crepe, but if you can't find one you spread with a flat bottomed measuring cup ( I usually use a one half cup or a one cup stainless measuring cup). Flip after about a minute and remove from heat after about one more minute.