Rice and Grains

Perfect Pear Pancakes (Gluten-Free)

Make enough for 4-5 hungry people

This is the easiest way to use up leftover gluten-free sourdough starter! Just feed the starter (and measure, to make sure you'll have the right amount in the morning) so that it's very thick (and for even better texture, make the last feeding tapioca flour, white rice flour, sweet rice flour, and/or other gluten-free flours - the starter doesn't like this for regular use, but if it's the final feeding-before-it-gets-eaten, it works just fine).

Perfect Applesauce "Snack Cake"

With gratitude to healthyseasonalrecipes.com, from whose recipe this is adapted. I was so thrilled to find something so perfect to fill a craving for a warm, spicy apple cake! (If you leave some of the applesauce chunky, so much the better.)

1 large bundt pan or a 9x13” sheet pan

Ingredients:

2 eggs
Zest from 1 lemon
2 c. unsweetened applesauce, preferably home-made
½ cup maple syrup (or ¼ c. syrup + ¼ additional c. applesauce)
1/3 cup coconut oil
2 cups rice flour
1 ½ teaspoon baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
½ teaspoon salt

Instructions:

Really Delicious, No-Pound, "Traditional" Raisin-Cinnamon Mochi

I have actually never eaten "traditional" mochi - but traditionally, when I was growing up, we bought flat cakes of Grainnaissance raisin-cinnamon mochi and baked it till it puffed up in the toaster. Such a delicious tradition!

Now we're eating rice again, but only if it's white or fermented (if it's brown). The folks at Grainnaissance confirmed that they don't ferment their rice, so I was determined to make my own mochi.

Shittake Mushroom and Red Lentil Soup with Red Wine

Right around when my second son was born, the Sierra Club magazine ran a recipe that sounded delicious: red lentils cooked with "fire-roasted" tomatoes, wild rice, a bunch of shittake mushrooms, and red wine, cooked until creamy and full of flavor: http://www.food.com/recipe/shiitake-lentil-pressure-cooker-soup-276160 .

The problems with the original recipe were small but numerous, including how it made way more than indicated, and overflowed my cooker!

But the taste was fantastic, so I just re-jiggered things and generally don't use a pressure cooker when I make it.

Fantastic, Delicious, Gluten-Free Sourdough Pizza!

In May/June 2014, Cooks Illustrated presented an in-depth article on "Gluten Free Pizza Worth Eating." I was very intrigued...but didn't want to use commercial baking yeast, and wanted to eliminate a couple of other questionable ingredients. Therefore, I created a prototype for a 24-hour-fermented, kefir-risen pizza crust. It was nearly unbelievable - you wouldn't even know it was gluten free unless someone told you, the texture was crispy-on-the-bottom and chewy, you could eat a slice with one hand (just like real pizza!) and I'm gonna keep experimenting...

Let me know what you think!

Hoppers

These are interesting Sri Lankan/India crepes, inspired by Sandor Katz' description in "The Art of Fermentation." Ideally, the edges are thin and beautifully crispy, while the centers are chewy and moist. My recipe is still in process; I'll post updates when I improve things. For now, the most important thing I've learned is that you absolutely must not use sticky rice - starchy white basmati is the best I've tried.

1 lb. white basmati rice, soaked overnight
2-4 c. coconut water
about 2 Tbsp. coconut water kefir, or some similar ferment, as starter

Delicious Dosas

I have been trying to add nutritious and delicious sources of high-quality starch to our diet. Dosas fit the bill, and they are also fermented. Plus, they are really delicious, especially when fried in lots of ghee!

3 c. white rice
1 c. red lentils
1/4 c. fenugreek seeds

Soak this overnight in water to cover; drain and rinse, and add just enough water to be able to blend till smooth (immersion blender works fine).

Mixed Greens and Feta Pie

Yum!! :)

1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional

Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.

Cook until the greens are dry. Remove from heat and stir in dill,

Method for Making Frittata

This "recipe" is infinitely variable, and has no rules. Experiment!

--Approximately 3 cups of cooked rice or other grain, or potatoes

--1 large onion and
--Several cloves of garlic, optional
--1 large bunch broccoli, or kale, or greens of your choice, chopped
--A couple smaller veggies (turnips, carrots, etc.), chopped small, optional
--salt and pepper
--herbs and spices (~2 tsp. basil and ~.5 tsp. oregano is nice)
--sprinkling of red pepper flakes

--1 dozen eggs

Really Good Gluten-Free Sourdough Bread

With much appreciation to Littlestream Bakery for their consultation and help!

75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.

Let this mixture sit for four to six hours (starting at 6:00pm works well).

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