Gluten-free Rice-Free Dairy-free Wholegrain Naan Recipe

August 2nd, 2013 yum Posted in Baked Goods, Bread, Buckwheat, Dairy Free, Indian, Indian Flatbread, Rice Free, Sorghum, Soy Free 2 Comments »

Hello there, readers! I know it has been a ridiculously long time since I’ve posted, but I’ve been cooking, especially once the first trimester passed. Most of my energy has been spent on bentos for Kid Yum, but I’ve also baked, and recently I’ve been making a lot of spicy international food. I don’t know what it is about pregnancy, but I always crave spicy things. With Kid Yum, I craved kimchi. This time around I’m a fanatic for Ethiopian food (I found a gluten-free friendly ethiopian restaurant in the South Bay, Walia), and most recently, Thai green curry. Recently I’ve been playing with some Indian recipes, such as the Cook’s Illustrated recipe for Indian-Style Curry with Potatoes, Cauliflower, Peas and Chickpeas. I don’t particularly recommend that recipe, unless you have a really stellar curry powder. With a mediocre curry powder, like the Trader Joe’s version I used, the recipe is bland and can’t compete with an authentic recipe using individual Indian spices. However, it was reasonably tasty and called out for a side starch. For dinner last night I made Rice and pea pilaf but used a brown rice blend with wild rice, leaving out the chilies and simmering a good sight longer. Rice doesn’t always agree with me, though, so today I wanted to make a rice-free side to enjoy with my curry. I visited an old friend, my dairy-free wholegrain naan recipe but adapted it to use flours that agree with my tummy more.

*Note: Baby Yum 2.0 is due on August 9, so I’ve switched to a dairy-free diet hoping to head off any allergic issues with breastfeeding. Wish me luck! However, as a result my recipes from now on will be consistently dairy-free unless I developed them prior to July 9.*

This recipe turned out beautifully. Lately I’ve been loving a mixture of sorghum and buckwheat flours for the flavor and nutritional value. They worked well. FYI, I had used about 1/2 cup of the coconut milk (not cream) the night before so my 1/2 cup of non-dairy milk blend was primarily almond milk. The flatbread was delicious with a little soy-free margarine and salt, as well as with a curry. The bread would also be quite delicious with an herb olive oil.

I’d love to catch you all up on our life over the past few months- we had a rainbow-themed birthday party for Kid Yum, who is now four, we adopted baby chicks and have our own chickens and coop in a side yard, and as usual we’ve been growing some gorgeous organic heirloom tomatoes in our garden.

But for now… here’s a recipe, and love from the South Bay to you.

Gluten-free Dairy-free Rice-free Wholegrain Naan recipe
Ingredients
1 cup sorghum flour
1/2 cup GF buckwheat flour
1/2 cup tapioca starch
3 tbsp. blanched almond flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
1 can full-fat coconut milk WITHOUT thickeners like Chaokoh (chilled but NOT shaken)
scant 1/2 cup almond or other non-dairy milk
1 egg, whisked

coarse kosher salt

Directions
Prepare a round pizza pan by lining it with parchment paper. If you have a pizza stone, place it in your oven. Preheat oven to 500F.
Combine dry ingredient in a medium-large bowl from brown rice flour through baking powder, and whisk to combine.

Collect the coconut CREAM that has risen to the top of the chilled coconut milk can first in a liquid measuring cup. I use a large spoon but you may also have good luck with a small spatula. For the last bit I poured the milk through a fine strainer and collected the cream remained on top of the strainer. I had about 3/4 cup coconut cream in my can. Combine thin coconut milk with hazelnut milk or other non-dairy milk (if additional is needed) to form 1/2 cup of liquid.

Warm the thin liquid in a microwave until barely warm. If you heat it so that it is hot rather than warm, just let it sit until lukewarm. Whisk sugar into your warm dairy-free milk and then add your yeast. When it foams, pour into your bowl with the dry ingredients. Then add your coconut cream and whisked egg and fold together. You should have a fairly thick, bread-like batter that is not runny but not quite firm enough to pick up and shape.

Spoon out half of your dough in three to four large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high. (Or smaller, to your preference. Larger may be difficult to manage.) Dampen your hands with water and pat out the dough to shape and make the tops really silky and smooth. Sprinkle generously with coarse kosher salt. Move the parchment sheet with the first batch of naan to the top of your pizza stone if you have it. Otherwise you can simply move the pizza pan.

Bake in the oven on 500F until golden brown. In my rather freakish gas oven, it took about 15 minutes but yours may take less time so watch carefully. Check bottom of naan. If it hasnt browned, you can remove them from the parchment paper and place them flat on the pizza stone in the oven so that the bottom is browned and crunchy.

Notes
Can be refreshed by being toasted in a toaster oven or toaster.
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Gluten-free Baking in Japan: Classic Rice Flour Pancakes Recipe

June 8th, 2012 yum Posted in Baked Goods, Brown Rice, Dairy, Gluten Free in Japan, Gluten-free Japanese Label Reading, Pancake, Rice, Soy Free, Travel, gluten-free international travel 8 Comments »


Hello from Mutsu City, Aomori Prefecture Japan!

Dear Readers, I’m sure that many of you have wondered what on earth happened to me. Around the end of May I actually got on a plane with the DH and dear Toddler Yum in tow and flew to Japan for a three month fieldwork trip for my dissertation. Preparation kept me quite busy initially, and then once I arrived in Japan I found myself extremely busy going to my field site, doing surveys and interviews, and then trying to keep myself fed and cared for. Not only that, when I’m not actually in the field but come down to our monthly apartment, Toddler Yum has been a busy girl requiring my attention. I started her in a Japanese daycare, and it has been a wonderful, enriching experience but also brought its own difficulties. My dear girl is learning some Japanese and about Japanese culture and loving it- but separating from Mommy in the morning has been a trial. We’ve had to bust out the favorite “Llama Llama Misses Mama” book for some of the bad days, and gone back to drawing Mini Mama and Mini Grandma on her hand to keep her company. She has a little uniform that is so cute, though. And luckily she seems to be doing well on a wheat-diet, so can eat the delicious, healthy, handmade lunches they make at her pre-school. My girl loves Japanese food!


Me in the Field, being Visited by Toddler Yum

I love Japanese food too, but my food options are severely limited. As usual, while living in Japan I consume seafood, but it is quite a challenge to avoid wheat when soy sauce is used to season pretty much all of the convenience prepared foods and flavors most restaurant dishes. I can’t buy any prepared gluten-free baked foods, but I brought things like gluten-free pasta from home, as well as a few baking mixes and brown rice flour. Over the past month, I’ve been experimenting. This morning my Dad (who joined us when the DH had to return home for work) made me these awesome gluten-free pancakes. All you need is one burner, so they are good for the gluten-free girl (or guy) on the road or even in a dorm room. I’ve also been experimenting with baking in the toaster oven (our apartment doesn’t have a regular oven) and have come up with an excellent mini banana bread recipe that I will be sharing soon.

In other Blog News:
I’m sure many of you have given up hope about the Adopt a Gluten-free Blogger Event, but starting this month some dear gluten-free blogger friends are stepping in and helping to host the event.

Adopt a Gluten-free Blogger Event Schedule
June: Shannon of Enjoying Gluten-free Life
Live: Signups for Adopt a Gluten-free Blogger!

July: Sunny of And Love it Too
August: Alta of Tasty Eats at Home

I’ll be back hosting in September! Thanks ladies, you are lifesavers!

Here’s the ingredients I bought in Japan to make this recipe! You can buy all of the ingredients in the States, too, so no worries.

*I brought the Bob’s Red Mill Brown Rice flour from home. You may be able to find brown rice flour in Japan, but I haven’t found one that wasn’t packaged in bulk with gluten items yet… If you live in Japan and are frustrated by your inability to find safe brown rice flour, you can substitute more white rice flour for the brown OR grind brown rice with a good mill to make your own gluten-free brown rice flour for this recipe.*
Note the milk in the picture. If you don’t buy lowfat milk in Japan, you’re likely end up with some VERY thick and creamy milk. Delicious if you like cream… and it certainly it makes a delicious latte, but it is quite the figure-buster. lol. I learned early on in my Japanese life to seek out the lowfat stuff for drinking and baking. I’ll be making a dairy-free version for Toddler Yum using the easily available soy-milk or the soy-almond milk, and I’ll keep you posted on how that goes.

Read Japanese Labels for Gluten-free Shopping in Japan!

White Rice Flour / Kome Ko
I found this in an unusually large bag at a Japanese chain store called Sanwado found in the Tohoku region of Japan and Hokkaido. [English review of Sanwado in Misawa]
I love this store, which is like a combo between Walmart and a very small Costco. I found large, American-size cans of Chickpeas and Red Kidney Beans, neither of which are typically available in Japan, and if they are available are typically expensive and only sold in small quantities. I also can buy thai rice paper wraps, rice noodles, and cans of veggie green curry there. Yay!

Note that this rice flour is NOT mochi rice flour or sweet rice flour, but like the regular rice flour sold by Ener-g Foods or Bob’s Red Mill. It is 100% rice flour (wetland) and doesn’t have a notice about wheat being produced in its factories so should be a pretty pure source.


Almond Flour/ Almond Powder
I was surprised to find Almond flour, aka Almond Powder, in Japan, sold with the cake ingredients. I have seen large bags (I think at Sanwado) but purchased this small bag that was sold next to the cake sprinkles. It also doesn’t have a warning about shared production lines.

The Homemade Cake brand is owned by Kyoritsu Foods. They have many different products including gluten-ones. I’m not sure how the packaging happens, but since they don’t have a warning about wheat production lines, the risk of cross contamination seems fairly low. They do mention that dairy products are produced in the same factory, for any who might be concerned. The quality is similar to Honeyville Blanched Almond Flour.


Baking Soda and Baking Powder
I was surprised to find this baking soda at the “hyakku En Shoppu” Daiso, which is like a Japanese dollar store. It was reasonably priced. I found the baking powder in a regular grocery store, but wouldn’t recommend this particular brand as it has a warning that wheat products are produced in the same factory.

Gluten-free Pancakes in Japan
Ingredients
3/4 cup milk
2 tbsp. apple vinegar
1/2 cup brown rice flour
1/2 cup white rice flour
1 tbsp. almond powder (almond flour)
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
2 tbsp. melted butter
Directions
Combine milk and vinegar in a large bowl and let it sit until it thickens slightly and the milk turns sour.

Combine your dry ingredients (brown rice flour, white rice flour, almond powder, sugar, baking powder and salt) in a medium bowl. Whisk together until ingredients are

Heat a non-stick pan to medium heat (or use your favorite cast iron pan with a little butter or oil as needed).

Add your egg and melted butter to the vinegar-thickened milk and whisk together. Gradually add your combined dry ingredients to the wet (egg, butter, milk, vinegar) and gently fold together.

Using a 1/4 cup measure for each pancake, pour up to 3 pancakes in your pan at a time. When the pancake gets bubbles on the top, after about 30 seconds, turn them over. When the second side is brown, remove from the pan and repeat.

Enjoy!

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