Gluten-free, Allergen-free Vegan Amaranth Flatbread Recipe Mix

September 6th, 2010 yum Posted in Amaranth, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dill, Egg Free, Flatbread, JM friendly, Nut Free, Rice Free, Soy Free, Vegan, corn free 11 Comments »

This recipe has been in the works for quite a while. I’ve been making it for months, experimenting with different variations. I’m not sure why I kept holding off on posting it, but maybe it was because I was waiting for just the right combination of flavors. Finally, the other night, I found the perfect seasonings that made me say “Yes, this recipe is ready.” I made tahini un-cream cheese that seemed to cry out to be used on dill-shallot bread for an heirloom-tomato, avocado sandwich. I had some shallot pepper from Penzeys, and so I combined it with dill and onion in my favorite amaranth flatbread, and used it to make the perfect veggie sandwich. As I bit into it, I realized at last the recipe was ready for posting. Now, mind you, I like every single variation I posted. Italian seasonings have been a favorite when I use this recipe for pizza, and the sundried-tomato olive flatbread is my favorite for snacking. And now, I have a favorite recipe to make amaranth flatbread for sandwiches. Not only is the amaranth not a bad thing in this recipe- it actually tastes good, and the official Book of Yum taste testers the DH and JM both gave thumbs up. Life is pretty good for this allergen-free, gluten-free mama, amaranth and all. Anyone else want a sandwich with me? What is your favorite gluten-free sandwich bread and veggie fillings? Share in the comments!

Gluten-free Vegan Amaranth Flatbread Recipe with mix instructions
Ingredients
1 tablespoon dry yeast
2/3 cup amaranth flour (or Sorghum, or brown rice flour)
1/2 cup arrowroot starch or tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup warm non-dairy milk (110) (hemp etc. You can use water but it is better with the higher protein content un-dairy milk*See NOTE)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

For variations:
Dill-shallot flatbread: 1/2 tsp Penzey’s shallot blend, 1/2 tsp dill weed, onion powder to taste, kosher salt for sprinkling
Provencal flatbread: 1 tsp bouquet garni or Provencal blend, kosher salt for sprinkling
Italian flatbread: 1 tsp italian seasoning, kosher salt for sprinkling.
Sundried tomato-olive flatbread: 1 tsp. italian seasoning, for topping: 1-2 tbsp. sundried tomatoes in oil, 1 tbsp. or more kalamata olives, sliced
Cinnamon-sugar flatbread: 1 tsp cinnamon or cinnamon based baking blend (Pumpkin pie spice etc), cinnamon sugar for sprinkling

Directions
Preheat oven to 425F and prepare a baking sheet by lining it with a sheet of parchment paper. If you have it, heat a pizza stone on the lower rack of your oven.

Combine dry ingredient in bowl of standing mixer and add your warm non-milk, sweetener, olive oil and cider vinegar. Add teaspoon of herb for your respective variation as listed. Do not add anything listed for sprinkling or topping (i.e. olives, cinnamon sugar). Mix for 3 minutes on medium-high. Use spatula to scrape dough out onto parchment paper. Drizzle dough with a little olive oil or lemon olive oil and shape with your hands into a round or square flatbread shape. If it sticks to your hands, you can add more oil. (If making sundried tomato-olive flatbread, you can use the oil from the sundried tomatoes and leave some tomatoes embedded in the dough.) If relevant add toppings- KOSHER SALT or olives or cinnamon sugar, depending on recipe. Bake for 10 minutes on baking sheet and then transfer flatbread on its parchment paper to your pizza stone. (If not, just rotate your baking sheet). Bake for 10 more minutes or until the bottom is nice and brown and the dough has reached your desired state of crunchiness. Take from oven and enjoy!

Notes
To make a mix, prepare quart sized Ziploc freezer bags. I often make at least 3 mixes at a time. Combine amaranth, arrowroot (or tapioca), xanthan gum, and salt in each bag. Label with recipe title and remaining ingredients:
1 tablespoon dry yeast
2/3 cup warm non-dairy milk (110) (hemp etc.)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

and store at room temperature. Pour in standing mixer bowl and add remaining ingredients, following posted directions here to make recipe.

Bags can be re-used later.

*olive-sundried tomato variation pictured.

*NOTE: If using unsweetened non-dairy milk, add 1 tsp sugar or honey to the batch. The yeast likes it.

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Gluten-free Millet flour Recipes: Bajra Roti or Millet flatbread Tortilla

January 11th, 2010 yum Posted in Baked Goods, Bread, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Flatbread, Indian, JM friendly, Karina Friendly, Nut Free, TED Elimination Diet, Vegan, tortillas 46 Comments »

rotipile1
rotiinpanIn my current gluten-free rotation diet for Baby Yum, I’m rotating millet, quinoa, and amaranth. I came up with one tasty way to enjoy millet that uses millet grits like corn grits in polenta, and I’ll be sharing the recipe with you soon. However, I can’t say I enjoy whole millet seeds very much, and I didn’t have much use for the flour either until I recently had a very interesting idea. I thought that if millet grits could be used like corn grits, perhaps millet flour could be used like corn flour in tortillas or flatbread. So I went searching online to see what others had done with millet flour. Imagine my delight when I found that in India millet flour is used in delicious, smoky Bajra Roti flatbread. Of course those who must follow a gluten-free diet should be VERY careful with freshly made stuff as recipes often incorporate gluten to make it easier to handle. However, I was inspired by one intrepid Bangalorean runner, Balu’s recipe for Bajra Roti, to think that you didn’t need any other flour to make Millet flatbread, but that the method was the important thing. His chef came up with a clever way of heating the dough to make it pliable, and to my delight it really worked to create a malleable tortilla that was easier to handle than even its corn counterpart. You can also freeze uncooked flatbread by layering it with wax paper and storing in a quart ziploc freezer bag. So delightfully easy! The beauty of the recipe is that it can be made plain and substituted for corn tortillas- perfect for corn intolerant, gluten intolerant mexican food aficionados, or it can be jazzed up and given an Indian twist with spices and herbs. You can also baste the flatbread with oil for a rich, savory treat. Buttered with Earth Balance Soy-free margarine and a generous sprinkling of salt, it is simply divine. For a real treat, you could whip up a batch of Cilantro Chutney, although traditionally bajra roti is paired with a robust Garlic Chutney, Lahsun Ki Chutney. Chutney aside, this simple and satisfying bread is a recipe I would make even if I wasn’t on an elimination diet… and that’s really saying something.

How to make Gluten-free Bajra Roti, in pictures:
rotimosaicsm

Can’t get enough Millet?
Try Culinary Goddess Karina’s Gluten-free Millet Buckwheat Wraps (I intend to!)
Or make Millet the star of your meal with Mark Bittman’s Millet Pumpkin Bake Recipe

Now if you’ll excuse me, I think I have a hot bajra roti on the skillet calling my name… Don’t you wish you had one too?

Bajra Roti Millet Flatbread Recipe
Ingredients
2 cups millet flour
2 cups water

salt to taste

For seasoned roti:
1 shallot- minced
1 to 1/4 green chili- minced (amount depends on spiciness of chili and your preference)
3 tbsp. cilantro, diced

Directions
Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover

Take a quart size freezer safe ziploc bag and cut out the sides.

For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.

For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.

Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.

Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.

Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.

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