Thursday, October 25, 2012

Grain free 'bread' /pancakes

I'm not only an infrequent cook but I'm also an infrequent blogger! :-)
Anyway, here I am ready to roll again.

My health care giver suggested that grains are not the best for me and handed me a recipe for grain-free bread. For the life of me I cannot get that recipe to work for me. His bread is almost like wheat bread but mine turns out like a house brick.
I recently saw an ad for a charity in which an African woman just poured a great amount of batter into a pan over an open fire, then closed the lid on it and hey presto she had a massive flat bread in no time.
So...I got to thinking about how I could simplify my 'bread issues' and so I made up my own recipe with grain free flours.
This recipe doesn't quite have the texture of flat bread and are more like burritos/pancakes, but if you make it on a hot plate in the Weber Q range, it dries out more and the texture is more like pitta bread. You could also try putting a lid on your frypan, but the temperature will need to be very high, which is not always possible on a regular electric stove top. Gas cook top could be better.

I hope you'll try these as the flavour and texture are very good.
(Recipe here or Click on the Recipe tab above)

Grain-free flat bread or basic pancakes

Recipe #3
(This quantity makes about 8 made in a small 8" non-stick fry pan)

  • 1/2 cup besan (chick pea) flour
  • 1/2 cup potato flour
  • 1 egg (optional)
  • 1 cup +/- cold water  ( or 1/2 water 1/2 milk)
  • pinch salt (optional)
  • Mix flours together well
  • Add egg and water (water/milk)
  • Beat together well until no lumps left in mixture.
  • Mixture needs to be quite runny depending on the thickness of pancakes you want to make.
  • Heat small non-stick frypan on HIGH heat, till pan is HOT.
  • Pour thin layer of mixture into pan, swirling the mixture to the edge of pan
  • Cook on one side till light brown, then turn to cook other side
For crisper 'bread' cook on high heat with lid on or in a Weber Q series HIGH setting with lid down till 'bread' crisps.
I just use this for my self, making them up freshly each time I need some. I keep the mixture in a small spill proof lidded bowl in the fridge.

Can be used as regular bread - 
For breakfast top with bacon and eggs. Spread one with marmalade. 
For lunch spread with avocado, mayo, add salad and chicken, ham etc. Roll up.
Also can be used as a dessert pancake with sugar and lemon; maple syrup and ice cream/cream etc.

I hope you'll try these as the flavour and texture is good.