Rice buckwheat cake

Rice buckwheat cake

Rice buckwheat cake

Ingredients

Rice flour - 1/2 cup

Buckwheat flour - 1/2 cup

Sugar (Powder) - 200 grams

Salt - 1/2 tsp

Curd - 2 tbsp

Egg - 3 pcs

Milk - 2 tbsp

Vanilla - 1 tsp

Baking powder - 1 1/2 tsp

Cooking butter / Oil - 1/2 cup

Raisins and cashew nuts (Optional)

Preparation

First mix the sugar and butter then add the eggs. In a mixing bowl add all the dry ingredients and mix them thoroughly then start adding the liquid mixture little by little. Mix them thoroughly. Pour into greased 9 x 5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

Gluten free Bread

Gluten Free Bread

Ingredients

Tapioca flour - 1 cup
Rice flour - 1/2 cup

Buckwheat flour -  1/2 cup

Sugar-2 tsp

Yeast-1 tsp

Salt-1/2 tsp

Egg-1 ( Optional )

Curd-1 tbsp

Milk-1 tbsp

Milk powder-1 tbsp
Oil - 4 tbsp + 1 tsp  for greasing the baking tray / Butter - 100 gms
Coconut oil - 1 tsp ( Optional for flavor )
 Xanthum gum - 2 tbsp (If you don't have powdered melt the solid one just before mixing)

Preparation

1. Take some warm milk in a bowl add the yeast and sugar and add some rice flour on it and keep it aside. 
2. Add 1 tbsp of rice flour to hot water in a bowl. Mix it until it becomes very sticky and then you can add rest of the flours and xanthum gum. Keep it aside for a few minutes. Then add yeast mixture, salt, beaten egg, curd, oil and milk powder. Mix them thoroughly and keep on mixing in a gentle circulating motion if required add some warm water to make a smooth paste sticky but not liquid.
3. Pour into greased bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

REMEMBER :  Add water to make it sticky but not watery

Yellow Puffed Rice

Yellow Puffed Rice

 I today will give you an easy peasy snack recipe you can make in minutes

Serves 5                                                                                          Creates around 250 gms

Ingredients 

Puffed Rice - 250gm

Turmeric Powder - 1/2 tsp

Asafoetida - 1 pinch 

Mustard Seeds - 1/2 tsp

Curry leaves - 1 bunch

Oil - 2 tsp

Salt to taste

Preparation 

Warm the oil in a kadai. Add turmeric powder,mustard seeds,asafoetida,curry leaves and add salt as per taste. When the leave's start crackling lower the flame add the puffed rice and mix it thoroughly for 2 mins. Let it cool down and pour it in a vessel ( if you put it in an airtight container it you can store it for 2 - 3weeks ).

Why I went gluten - free

My children are allergic to gluten from a young age. I started improvising all their favourite dishes based on wheat by substituting it with rice and some millets (gluten - free) such as buckwheat and rajgira. In the process discovering many gluten - free ( and tasty! ) recipes especially Indian cuisine. In this blog I am going to share these recipes with you. All of these recipes I make it from scratch