Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

[GLUTEN-FREE BAKING]

GLUTEN-FREE BAKING

Recipes are given in posts # 34, 35, 36, 53, 54, 55, 56, 57.

To better navigate the properties of various types of flour from grains, cereals, visit these topics.

FLOUR, CEREALS, BRANKS, SPROUTES, STARCH - TYPES AND PROPERTIES.
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

BRAN, FIBER, SPROUTS from seeds, grains, cereals, types, properties,
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=527.0

RYE flour, types, varieties and properties, quality, application
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=1572.0

Ready-made flour mixtures, flour with additives, types, properties, quality, application
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=925.0

SPECIAL grades of flour, durum flour, types, properties, quality,
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=810.0

Flour from VARIOUS GRAINS and GRANULES, types, properties, quality, application
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=1030.0


Tips for baking corn, rice, buckwheat and soy flour

1. Corn flour is best used for making dense, dry products (custard buns, shortbread cookies). Products made from this flour rise a little on soda, egg whites, but for fluffy baking, it is better not to use corn flour at all or mix it with cornstarch. Corn flour does not rise with yeast.

2. For white bread, muffins, it is better to use a mixture (1: 1) of cornstarch and rice flour. Such a mixture rises well on soda, slaked with fermented milk products. Pancakes and pancakes can be baked from this mixture.

3. Soy flour rises well with yeast and soda. But since soy flour has a specific flavor, it is better to mix it in a ratio of 1: 1, or 1: 3, or 2: 3 with cornstarch and add spices.

4. It is better to add potato starch to products made from buckwheat flour, as buckwheat flour is very crumbly.

5. It is better to use cornstarch for making biscuits.

6. To obtain a dense dough for rolling, you need to very hard knead the cottage cheese, a mixture of corn starch and rice flour, an egg, soda, salt, sugar. Better to knead with your hands until the dough begins to peel off. Put the dough in the refrigerator for 0.5 hours, then you can bake pies, pies, pizza.

7. The dough is not rolled out thinly (0.8-1 cm).

8. All ingredients of a powdery consistency (flour, dry yeast, etc.) should be sieved before use.

Recipes are given in posts # 34, 35, 36, 53, 54, 55, 56, 57.


We kindly ask the forum users not to create any more additional topics to discuss this issue on GLUTEN-FREE baking.

All discussions are in this topic.

I haven't tried it, as gluten-free bread requires a specific bakery mix that is sold in pharmacies and health food stores. All recipes for such bread use this mixture and add water, yeast and butter (sometimes salt and sugar) to it. I have not seen such a mixture anywhere, and this regime remains untested. If you opted for Panas 253 because of this mode, then first make sure that there is this baking mixture in your city. Although even if you never use this mode, I think Panas will not disappoint you.

I was faced with the problem of hopelessness while searching for molasses. When you are looking for what you need and suddenly stumble upon molasses, please give a tip.

I replace molasses with maple syrup or honey. Although you can buy it here ...

"I look at recipes for buckwheat, oat and other breads. Everywhere there is wheat flour! Why? Nothing will work without it? Can't you grind the rolled oats and use it instead? I used to naively believe that if the bread is buckwheat, then it is 100% buckwheat. , but it turns out that it is 2/3 of wheat flour, and buckwheat is there for taste and smell? "


You and the flag in hand, bake to your health!

Just to get started, go to the Baking Basics section and read all the topics about the properties of wheat, rye and other flours.
And then go to the Bread Maker Recipes section and choose the one that best suits you personally.

Good luck!

Irin @, wheat flour has almost the same (and sometimes less) calories than other flours. So there is no sense in completely replacing it. It is more logical to limit the amount of bread eaten, and not its components.

Helpful information:

Weight 100 g Proteins (g) Fats (g) Carbs. (d) Calor. (kcal)
Wheat flour, 2nd grade
11.70 1.80 64.00 324.00
Wheat flour
11.50 2.20 56.80 298.00
Seeded rye flour
6.00 0.50 76.90 326.00
Peeled rye flour
8.90 1.20 73.00 325.00
Rye wallpaper flour
10.70 1.60 70.30 325.00
Buckwheat flour
12.80 2.60 68.00 329.00
Corn flour
7.20 1.50 75.80 329.00
Wheat flour of the highest grade
10.30 1.10 70.00 334.00
Wheat flour, 1st grade
10.60 1.30 67.60 331.00
Durum flour
12.5 1.2 71.00 345.00
Oat flour
10.60 5.30 65.40 335.00
Wheat bran
15.10 3.80 23.50 191.00

It is more logical to limit the amount of bread eaten, and not its components.

I would also add that it is very useful to add all sorts of "coarse" additives to your bread to increase the amount of fiber in your diet (flakes of various cereals, bran, etc.)
It turns out that the problem of "usefulness" of bread and harmony worried about our respected ancestors back in the 16th century.

I will give a quote from Domostroi, which I bought today and read it avidly:

"Baked wheat, that is, wheat bread, makes a person more fat and although it does not inflate the stomach and drive away the evil spirit, it dries and squeezes; boiled wheat gives heaviness and bloating and excites gurgling in the stomach, and is prone to acid, because it gives rise to phlegm boiled wheat, if it is well digested in the stomach, the body is very fat and strengthens the joints, therefore it is good for those people who work hard and are strong by nature; however, it is harmful for sick and lazy people. Wheat cereals boiled in milk , produce good blood, but become very fat, they should be eaten in moderation, for those who often eat them get constipation, hardening of the spleen and calculi in the kidneys, scrotum and in the shameless limbs, especially those who have hot or accidentally burnt kidneys from birth Wheat roll and all kinds of dough, especially unleavened dough - sticky food that swells and plugs the stomach, and is heavy on the stomach, and therefore leads to constipation, to pain in the inside and in the veins, especially fried dough or roll, which is only baked top or bottom, in the middle raw; a badly baked cake is also harmful. All this can be eaten by those who work and those who have a good stomach, but for those who are resting and lazy, such food causes constipation, swelling, drives away an evil spirit.
Wheat bread, if baked large, cannot be healthy, since its crust is hard and burnt, is of little use and hard for the stomach, it will dry out moisture inside and lead to constipation. The crumb, due to its size in such a large bread, is usually poorly baked and gives rise to phlegm in the body, since this thing is sticky, sticky, swells. But in a small loaf, the fire penetrates the entire crumb, therefore the loaf is dry and does not fatten a person a little, while fresh, and if old and stale, after two or three days it is baked in the stomach and does not immediately come out of there; dried bread is completely unhealthy. The bread is medium and moderately moist - this is the one that will stand quite enough in the oven, which penetrates the fire, which is fresh, but no longer warm - it is the best, since the bread is baked on hot and strong heat, has strong both crusts, but without burnt, the crumb was baked moderately, for the crusts prevented the middle from burning, and the hard crusts themselves do not fatten a person, which is why good dry blood is born from such bread; the crumb is sticky, moist and thick gives rise to sticky and fixing sputum. If you quickly take the bread out of the oven, it will not be baked, not suitable for food, except for working people; if it stays there for a long time, it will bake and dry out, and being tough, it is heavy on the stomach. Therefore, the best baked bread is the one when the fire will penetrate exactly the whole loaf, and the one baked in the oven is better than those that were fried in a pan, because then the fire bakes the dough only from one side - one part of it will burn and burn, and the other is raw . "

eh, apparently it's not my destiny to experiment with the "torment". I will bake once a week for my husband, I myself had to go on a diet. Previously, I practically did not eat bread at all, the child is also not a fan, and the husband loves to eat a sandwich in the evening 2-3 times a week. Let him eat.

Irin, this is how you can and should eat bread when losing weight, no more than 150 grams per day. This is even the nutritionist Ginsburg said.
Here I laid out a recipe for weight loss bread https://mcooker-enm.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1688.0

Due to the fact that for health reasons it is impossible to wheat, rye, oats ... I bake bread from rice, buckwheat, corn flour with the addition of starch. The oven is possible, but the taste is a little specific.

Sorry ... Why can't wheat, rye, oats? Can I have rice, corn and starch?
There is gluten in each of these products (except for buckwheat, it seems). There are carbohydrates in each of these foods ... What is so harmful to you in cereals, which is not in corn, for example? Is this a recommendation from a nutritionist? Doctor? Or just a belief? It is important to understand how vital this issue is. Then you can think more intensely ...

My children have celiac disease - an intolerance to gluten-containing cereals. This is a very strict diet, gluten should not be in food at all. If, for example, flour on the tip of a teaspoon gets into food, the consequences are removed from the body within 9 months of a strict diet. There is no gluten in rice, corn, millet and buckwheat. And the children then want something tasty, and bread, and buns ... So I'm learning to cook gluten-free food.

[Kashka]

Kashka, try to add more oil instead of increasing the amount of liquid. Spoons 4-5 can be safely poured, respectively, reducing the amount of water in the original recipe. The bread will crumble less. Have you tried baking on baking powder, without yeast?

[Several recipes can be taken from the Delongy 125 instructions from this site. Look to the left of the window - there are manufacturers there. Select it, then the model, and then download the instruction in pdf format.]

Kashka lg has no gluten-free program.
Maybe HP with a gluten-free regime will remove some of the problems? Such a regime is exactly the last Panasonic, I saw in the description in the description of the Moulineneck 5004.

Now I'll see how the "gluten" standard Delonghi 125 program differs from any gluten-free - there is a table in the instructions with a description of all standard programs ...

So, the differences are as follows (in brackets - the usual, "gluten" programs):

1. Short batch - 15 minutes (20-22 minutes).
2. Two short lifts - 1) 25 and 2) 30 minutes with a long (30 sec) intermediate boning between them (3 lifts with a duration
a) 30-38-40-44 b) 24-25-28-33 c) 40-50-51 minutes, respectively, and with short boning);
3. Baking time and temperature differ little.

Several recipes can be taken from the Delongy 125 instructions from this site. Look to the left of the window - there are manufacturers there. Select it, then the model, and then download the instruction in pdf format.

Thus, in HP without the possibility of programming (that is, gjxnb all that are not Delonghi 125) for baking gluten-free bread, you can do this:

1. Turn on the stove for any program and knead for 13-15 minutes. Press pause, pull out the bucket, pull the spatula out of it, press the start again - let the HP turn it idle, without the bucket, which will stand on the table for this time.
2. When the stove stops turning, carefully insert the bucket into the HP back for 20-25 minutes.
3. Then (when these 20-25 minutes have elapsed) knead the dough thoroughly with your hands, just gently kneading it right in the bucket for a minute.
4. Leave the bucket in the oven for another 30 minutes; at the same time, even if by the end of this time the stove turns on the motor (it may not turn on), do not pay attention to it.
5. After 30 minutes, reset the HP completely.
6. Switch on the "Baking" program (which is without kneading, only heating) and bake, like ordinary baked goods, for 50-80 minutes. The time depends on the weight of the bread and the power of your oven. The first couple of bakes you need to control the time, making corrections and timing, and then just timing a certain baking time, which gave the best results during the experiments.

By doing this, you get gluten-free bread. Of course, it will be slightly different from ordinary bread in both appearance and taste. But ordinary bread needs to be eliminated from home altogether.so that children do not want, for them he is a source of illness, but without him everything will be fine with their intestines, like all children.

Since such a very non-standard bread for other people, but vital for your family, you need bread constantly and daily, and for a long time (until science solves the problem of gluten allergy), then I strongly recommend that you sell your oven and buy a programmable one. Each stage of dough and baking preparation (time, duration, temperature) in it can be memorized and you can forget forever that you need to look after it, no matter what bread recipe you need to bake. And you will need very different recipes to diversify the nutrition of children and compensate for the whole family complete failure from gluten grains. You just need to adjust - that's all. At first it is very troublesome, but then, I am sure, everything will work out 100% and will not require from you any special additional time or large additional money to solve the problem of children's dietary nutrition.

... Now I will look for a Temka with muffins, I will redo it for myself and bake - they ask.

Take a look here:
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1686.msg15034;topicseen.html#msg15034

a paradoxical cake recipe, completely without flour.

For those who do not give up their illness!

I want to share a new bread for me. Guys, if it is so delicious from rice flour + cornstarch, how delicious it should be from wheat flour !!!
I took the recipe in Recipes - Dough - "Just AWESOME dough !!!" (from Sweetheart). She added more flour than in the recipe, "dough" mode, baked in the oven in a silicone mold.

Alen Delonghi, I chose HP, which will probably suit me 100% - Panasonic SD-255. Now it's up to a little - to find her in the city.

Uncle Sam, I still haven't tasted your recipe. On 23.02 I made a sponge cake. But later I will do it for sure.

If you are allergic to cereals, bread and flour products are made from soy and potato flour. You can make soy bread, bun, or pancakes with the following composition: 2 cups potato flour, 1 cup soy flour, 1 teaspoon salt, 1/4 cup vegetable oil, 3 tablespoons baking powder made from potato starch, 2 tablespoons sugar, and 2/3 glasses of water. Sift dry ingredients 3 times, add water and beat for 3 minutes. Add butter and beat for about 1 minute. Grease a frying pan with vegetable oil, heat the oven to 170 °. Bake at this temperature for 10 minutes, then reduce the temperature to 140 ° and continue baking for another 1 hour and 20 minutes. You will get soy-potato bread. Butter buns are baked at 150-160 ° for 25-30 minutes, for the preparation of pancakes, the dough is diluted with 1/4 cup of water.

🔗

SOY PANCAKES (PANCAKES)
200g kefir, 2cl of soy flour, 1 egg, 1/3 tsp of soda, starch (preferably corn), salt, sugar.

Mix everything well, add starch to the dough until the consistency of thick sour cream. Put in a warm place for several hours. Bake...
BISCUIT
8 eggs, 0.5 cups sugar.

Knock down in a food processor or mixer to increase 10 times (white foam should be). Add 1 cup corn flour, stir quickly so that the beaten eggs do not fall, (this is very important if the beaten eggs fall, the biscuit is not baked, it will be soggy.) Quickly pour this dough into a greased baking sheet.

Bake in a well-heated oven for 20 minutes.
RICE FLOUR WAFFLES
cook in an electric waffle iron in the same way as with ordinary flour - but immediately put in a plastic bag (they remain soft). And then roll it up.
BISCUITS
1 cup of soy flour, 4 cups of cornmeal, 1 cup of potato starch, 6-10 eggs if possible, 2 cups of sour cream, 0.5 teaspoons of soda is less possible (2 tablespoons of honey if there is honey), 0.5 cups of sugar , butter 100-200 grams.

Knock eggs with sugar and butter, Knead the dough. Roll out the dough 1 cm thick, squeeze out the cookies with molds, put greased and greased on the dough and bake in a hot oven until golden brown.
Rice flour SAND BISCUITS
1 pack of margarine or butter, 3 eggs, 1 glass of sugar,? h. l. slaked soda vinegar, rice flour.

Mix everything. The consistency should be soft and not sticky to your hands.
CHEESE CASSEROLE
Mix cottage cheese 0.5 kg with eggs (3 pcs. More add will be tastier) add sugar (0.5 cups or to taste) milk half a liter, or a liter, 8 tbsp. tablespoons of corn grits (small).

Mix everything in a food processor or in a cup. The dough should be liquid as the cereal swells and needs liquid. Pour the dough into a greased frying pan. Bake in a hot oven for 1 hour.

I do it all by eye. I look at the dough. So choose for yourself how much to add.

I don't take casseroles and biscuits out of the pan, cut them in a pan and take them out into pieces.
"SEMOLINA"
This recipe was taught to me by the commercial director of OJSC "Shiva Trade" from Barnaul.

1 glass of milk, 2 tbsp. l. corn grits (grind A-4), you can also flour (grind A-5), salt, sugar to taste.

Cook over low heat, stirring occasionally, until thickened. You can add butter for a bite.

This dish takes a little time to prepare, and the taste is excellent. And useful for celiac disease.
Dumplings
Chinese rice flour, 2 eggs, Salt to taste, 1.5 cups vegetable oil.
A pie with cabbage
1 glass of milk (250 g), 1/2 h. l. salt, 1 tsp. sugar, 1/2 tsp. l. slaked soda, 200-300 g flour

Knead sour cream until thick, grease the mold with vegetable oil, pour out half of the dough. Top with cabbage or meat (minced meat) filling with thinly chopped onions. Squeeze the liquid out of the filling. Add the second part of the test on top. Bake in a highly preheated oven.

All these baked goods will cost a lot less if you use Chinese rice flour rather than the expensive flour of the Italian company Dr sher.
POTATO PIES ("FINGERS")
Crush boiled potatoes with raw eggs, salt. To prevent the "dough" from sticking to your hands, grease them with sunflower oil. Roll out mugs, put sausage, minced meat with onions, mushrooms, fish in the middle. Bake in the oven.
PIE
2 tbsp. corn flour, 2 tbsp. kefir, 3 eggs, 1 tbsp. l. sugar, 1/4 tsp. soda, 2 tbsp. l. butter, salt.

Mix the cornmeal with baking soda. Add kefir, beaten eggs, sugar, salt, melted butter. Mix everything and put in a greased dish.
Bake for 40-50 minutes. at t = 200gr.

Sprinkle the finished cake with icing sugar.

BREAD
240 gr. corn flour, 120 gr. butter, 120 gr. kefir, 1 egg, salt, baking powder.

Mix everything, add flour and bake in a greased form for 40-50 minutes. at t = 200gr.
SOY BREAD
15g yeast, 1 tsp sugar, 1 tbsp of milk (water), 1 tbsp of soy flour, 3 eggs, 2cl of vegetable oil, 1 tbsp of starch, salt, seasonings.

Make a dough from yeast, sugar and milk. Put it in a warm place. When the dough rises, mix it with soy flour and put it again in a warm place for 1-2 hours. When the dough comes up, beat in 3 eggs, add vegetable oil and starch, put the mixture in a warm place for 40 minutes. Beat again. Bake over medium heat for 40 minutes, having previously greased the dish and sprinkled with corn flour.
CORN BREAD
400g corn flour, 2 eggs, 1 tsp soda, salt, caraway seeds, 1.5-2 tbsp of milk.

Mix everything well, put in a greased form, bake over medium heat.

The dough can be spread on a baking sheet in two layers, and between the layers, grease the filling, as for a pie.
🔗

Fried Potato Flour Bread (Camdyamidim)

1 kg of potatoes
25 g green onions or garlic
50 g vegetable oil
soy sauce, vinegar and salt to taste
Peel potatoes, wash, grate. Chop green garlic or onion. Squeeze out the settled red water from the mashed potato mass, mix the remaining thick with cooked garlic or onions. Heat a frying pan, grease with vegetable oil.Put the loaves molded in the form of round cutlets into the prepared frying pan, cover with a lid, fry until tender. Drizzle with soy sauce and vinegar before serving. Note: the taste of the dish is lost when it cools. The dish can be reheated and it will restore its previous taste. In order for the starch to be evenly distributed in the potato mass, the cooked mass must be mixed before frying the bread.

🔗

This summer I bought a bread maker (Panasonic SD255) and I am very happy, the bread is very tasty. But then there was such a problem. My nephew is allergic to wheat. I tried to bake rye bread for him according to the recipe from the instructions for the bread maker, but I replaced wheat flour with rice flour. The bread is wet inside. Then they sent us two bags of buckwheat flour. I tried to replace wheat with buckwheat, but again with the same result. The problem is that in Moscow we are now visiting and I have no opportunity to look for flour somewhere. Please tell me some recipe made from rye or buckwheat flour, but without adding wheat flour and eggs. And then it turns out we eat bread and the child looks at us hungry ...

Don't expect bread without wheat flour to be tall and fluffy. Will not be. It is gluten that gives the bread height and porosity. Therefore, no matter how hard you try, bread of the same quality as from wheat flour will not be found on other flour.

Dear Elena, thanks for your answer! I know this, because it is not the first year that I have baked such bread in KhP. It's just that there used to be LG without such a program (old, even without a pause), baking such a specific bread in ordinary wheat programs got used to it. The bread rose by at least 1/3 in height, and sometimes even higher. And I bought Moulinex, because there are specials. gluten-free bread baking program. And in it, I just can't do anything. The bread does not rise at all. I thought maybe someone has already encountered such a problem and will tell you why ...

I baked bread on the rye program. I'll try on the "gluten-free" mode, maybe something will come out.

My children have celiac disease - an intolerance to gluten-containing cereals. This is a very strict diet, gluten should not be in food at all. If, for example, flour on the tip of a teaspoon gets into food, the consequences are removed from the body within 9 months of a strict diet. There is no gluten in rice, corn, millet and buckwheat. And the children want something tasty, and bread, and buns ... So I'm learning to cook gluten-free food.

My daughter also has celiac disease, I am learning to bake bread, but it does not always work out. How are you doing?

Dear friends!
My child is allergic to wheat flour, chicken eggs, cow's milk. Replace with rice, buckwheat, corn flour, or gluten-free mixture. I change the milk for goat. Replace chicken eggs with quail eggs.
Perhaps someone has already got the hang of baking such an original, but delicious bread.

Share, please, SPECIFIC RECIPES.

I bought Moulinex Home bread baguette. I suffer for two days - it turns out very badly. I bake simple flour-water-yeast-salt recipes. Thick and tough crust, no baking.
Thank you in advance!!!

[Stark]

Stark, I myself do not bake on this basis, but in the instructions for the bread maker,
there are 11 gluten-free bread recipes, I can copy and send by email.
The recipes are in English, you can figure it out yourself, or I will help with translation.
In general, if you type in google - gluten-free bread - then there are many recipes
in Russian will be. And there is a search on the site ...

Thanks a lot for the advice.
I also found a lot of recipes in English on the Internet, but almost everywhere there is either butter or honey, a bunch of additives like thickeners ... We don't have such. Until I found it in stores ... or in general, you need to use special mixtures. And the mixture is quite simple. I buy and bake them like that. True, I buy one from us - such white bread turns out. In Finland they bought another - rye bread.And I want to try to take corn flour, take buckwheat, take a quail egg, olive oil or something else available in our stores (after all, we can come up with something and bake ourselves !!!) and mix it all together cleverly, so that it rises and bakes ...
I understand in my mind. I don't know how to bake.

[Stark]

Stark, I looked at the recipes in the instructions, all the ingredients are available,
except for Xanthan Gum. It's some kind of polysaccharide used as a dietary supplement that can take it away and molasses instead. Consult with experts ...
I repeat:

if you type in google - gluten-free bread - then there will be many recipes in Russian. And there is a search on the site ...

Moulinex oven 5002. Itself baked the following:

The backfill order is strictly as listed. Water 250 ml, salt - 0.5 tsp, sugar - 2 tsp, pod. oil - 2 tbsp. l, flour Flour Glutano Bread and Cake Mix - 350-400 gr., Saf Moment yeast fast-acting (inactive) - 1 tsp. Regular mode No. 1, indicator for the least amount of grams, cook for 3 hours 15 minutes.

The original Shar Mix B recipe contains 250g. I didn't bake with her in this proportion. Baked like this:
430 ml water, 1 small scoop of salt, 1 large scoop of sugar, 1 large scoop of vegetable oil, Shar Mix B flour 500 gr, 1.25 scoops of yeast Saf moment fast-acting. Non-gluten free program. Lay in exactly that order!

It is better not to fill the flour all at once. Sometimes it takes more, sometimes less. I add up with stirring. I make sure that the dough is not very sticky, but also not steep. Looks thinner than wheat.
Shar flour makes the bread richer. But I liked the taste of Glutano more, although it is more "rubbery". After cooling, I cut the bread into pieces and freeze it. This way it is better preserved. I defrost it in the microwave. It turns out like freshly baked.

Thank you very much! I also made rubber bread from this mixture. I'll try your recipe. I'm sure it will be better ...
By the way. I tried to bake bread with wheat flour - it turns out great. So the stove is not the problem. We need to get the hang of using ANOTHER flour, so that it is also magnificent and edible !!!
Thank you all for participating!

[Corn bread]

Corn bread
250 cornmeal, 2 eggs, 1 teaspoon of baking soda, salt, caraway seeds to taste, 1.5-2 cups of milk.
Mix everything well, put in a greased form and bake over medium heat for 40 minutes. Can be placed on a baking sheet in two layers, with the pie filling between them.

Corn-curd bread
125 g corn flour, 375 g potato starch, 250 g cottage cheese, 1 teaspoon salt, 1 teaspoon sugar, 1 egg, 5 tablespoons milk, 45 g yeast.
Grind yeast with milk and pour into sifted flour, cover with damp gauze, put in a warm place. When cracks appear in the flour, mix the rest of the ingredients with it. Fill a greased form with dough, put in a cold oven, oven for an hour at a temperature of 200 ° C. Shortly before the end of baking, the bread should be greased with an egg.

Rice flour bread
2 teaspoons of dry yeast, 1 teaspoon of sugar, 125 ml of warm water, 300 g of rice flour, a secret spoon of salt, 1 egg.
Dissolve yeast with sugar in warm water and leave to foam. Add flour, salt, make a depression in the middle, add an egg. Stir with a little liquid (milk, water) if necessary. Pour into prepared mold and leave until the dough has doubled. Bake at 220 ° C for 30 minutes. Remove from the mold and cool on a wire rack.

Soy bread (first method)
15 g of yeast, 1 teaspoon of sugar, 1 glass of milk (water), 1 glass of soy flour, 3 eggs, 2 tablespoons of vegetable oil, 1 glass of any starch, salt to taste, seasonings.
Make a dough from yeast, sugar and milk. Put it in a warm place. When the dough rises, mix it with soy flour and put it again in a warm place for 1 - 2 hours. Then beat in 3 eggs, add vegetable oil and starch, put the mixture in a warm place for 40 minutes. Beat again, place in a greased and sprinkled form with corn flour. Bake over medium heat for 40 minutes.

Soy bread (second method)
1.5 cups soy flour, 0.5 cups cornstarch, 1 egg, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 0.5 teaspoon honey, 1.5 cups milk (water), sugar to taste , 50 g butter.
Stir soda in a water bath with honey. Beat eggs, salt, water, honey. Heat butter, milk, sugar over a fire. Mix everything with soy flour and starch, put in a greased and sprinkled with corn flour dish. Bake over medium heat for 30-40 minutes.

Dairy-free bread
400 g gluten-free flour, 20 g fresh yeast, 320 ml water, 1 teaspoon salt, 2 teaspoons sugar, 1 tablespoon vegetable oil.
Dissolve yeast in 100 ml of warm water, adding 2 teaspoons of sugar (if possible) and 2 tablespoons of flour. Mix flour and salt and sift through a sieve. Add the dough to the flour, add the rest of the water and knead the dough by hand or with a mixer until smooth, adding a tablespoon of vegetable oil. Grease the molds with oil and fill halfway with the dough. Place the dough in a warm place for 40 minutes to rise (fill in the form). Moisten the surface of the dough with water before placing it in the oven. Bake at 200-240 ° C for about 40 minutes.

[Yeast bun]

Yeast bun
400 g gluten-free flour, 50 g fresh yeast, 2-3 eggs, 2/3 cup milk or water, 1 cup sugar, 150 g butter, raisins, vanillin.
Stir butter, sugar, milk (or water) in a large saucepan; Cool the mixture, add yeast, beat in eggs, add vanillin and flour, knead the dough by hand or with a mixer, gradually adding raisins. Fill a dish greased and sprinkled with corn flour (up to half the volume) with dough and leave to rise in a warm place for 15-30 minutes. Bake on low heat for 15 minutes with the oven door slightly open, then for 40 minutes with the door closed.

Dairy-free yeast bun
400 g gluten-free flour, 25 g fresh yeast, 1 cup sugar, 125 g margarine, 2/3 cup water, 100 g boiled grated carrots.
Stir the fat, sugar and water in a large saucepan. Cool the mixture, add yeast, carrots and grind, add flour. Knead the dough by hand or with a mixer. Fill a greased form with half the volume. Put to rise in a warm place. Bake over low heat or with a slightly open oven for 15 minutes, then 40 minutes over medium heat in a closed oven.

Pumpkin buns
1 kg of gluten-free flour, 50 g of vegetable oil, 10 g of sugar, 500 g of pumpkin, 300 g of boiled potatoes, 30 g of yeast, 250 g of water, 1 teaspoon of salt.
Peel the pumpkin, cut into pieces, boil and rub through a sieve. Make a dough of yeast, 1 tablespoon of water and a pinch of sugar, put it to rise. Add flour to the dough, then the rest of the ingredients (except for vegetable oil) and knead a not very thick dough. Then add vegetable oil, mix again and set to rise. Shape the buns to fill half of the greased forms. Cover the dough-filled forms with damp gauze and leave to rise. Bake at 200 ° C for 25 minutes.

[Pancakes]

Pancakes
2 cups flour (rice, corn or mixture), 2 cups kefir, 2 eggs, 0.5 teaspoon salt, 0.25 cups vegetable oil, 0.5 teaspoon baking soda, citric acid on the tip of the spoon.
Mix dry and liquid components separately, then mix everything together. Bake the first pancakes in butter, the next pancakes without butter

Pizza
70-80 g of margarine or butter, 2 cups of milk, 1 teaspoon of sugar, 3.5 cups of flour, 30 g of fresh yeast (or 1 punk dry}.
For the filling: minced meat or meat, onions, corn, beans.
Roll out the dough, put the filling and bake in the oven.

Donuts
400 g gluten-free flour, 30 g fresh yeast, 2 yolks, 2 eggs, 2/3 cup milk or water, 50 g sugar, 70 g butter, 1/2 teaspoon vodka, jam or preserves, vegetable oil.
Stir yeast with sugar and stir in warm (but not hot) milk, add flour, eggs, vodka, melted butter to the dough. Knead the dough and stand to rise.Make donuts, stuffing them with jam and let them rise. Fry donuts in vegetable oil. After they have cooled, sprinkle with icing sugar.

[Macaroons]

Macaroons
100 g ground almonds, 200 g caster sugar, 20 g rice flour, 3 egg whites.
Combine almonds, sugar and flour. Add egg whites and beat well. Leave on for 20 minutes, then beat for another 5 minutes. Squeeze the mixture onto a baking sheet in circles through a pastry bag or spoon out. Place on top of the almonds and bake at 180 ° C for 20 minutes.

Cookies - "Biscuit with nuts"
1 cup cornmeal, 1 cup nuts, 1/2 cup sugar, 3 eggs.
Heat eggs with sugar to 40-50 ° С and beat. Continuing to whisk, cool the mass to a temperature of 18-20 ° C and mix it with flour and finely ground nuts. Put the dough in a greased and floured dish, or put different figures on a baking sheet (from a cornet or a spoon). Bake for 10-12 minutes at a temperature of 200-220 * C.

Coconut cookies
50 g margarine, 2 eggs, 90 g sugar, 200 g coconut
shavings.
Melt margarine and cool slightly. Mix eggs with sugar (do not beat!), Add coconut and margarine. Put the resulting mass with a spoon on a baking sheet lined with parchment paper.
Bake at 175 DC for about 10 minutes. Only remove the cookies from the baking sheet when they have cooled completely.

Gingerbread
200 g of buckwheat flour, 20 g of sugar, 1 teaspoon of ground spices (cinnamon, cloves, nutmeg), 1 teaspoon of baking soda, 2 teaspoons of ginger, 100 g of butter, 150 ml of milk, 100 g of dark molasses, 50 g of molasses , 1 egg.
Combine flour, sugar, spices, soda and ginger. In a saucepan, melt the butter, molasses and add everything to the dry ingredients mixture. Heat the milk and, whisking, pour into the dough, then add the egg. Pour the dough into a greased baking sheet (approximately 15 x 20 cm) and bake in a preheated oven at 150 ° C for 60 minutes. Cut into portions completely cooled.

Apple gingerbread
2 cups flour, 1 cup sugar, 125 g butter, 1.5 cups thick applesauce, 1/2 teaspoon salt, 1/2 cup raisins, 1/2 cup peeled nuts, 2 teaspoons baking soda, oil for greasing the mold ...
Heat the applesauce, add butter, sugar and raisins, stir and cool. Sift flour with soda, salt, nuts, mix and combine with mashed potatoes. Pour the finished dough into a mold greased and sprinkled with corn flour, bake at 220 "C for 45 minutes. Cover the finished gingerbread with glaze.

Tartlets with jam
50 g butter, 100 g buckwheat flour, 2 tablespoons of water, jam.
Rub the softened butter with buckwheat flour until the mixture resembles crumbs. Add water, knead and form a smooth ball. Wrap in plastic and leave for 30 minutes. Then roll out the dough on a floured surface, cut out circles, put them in molds or on a baking sheet with indentations, put jam in the middle of each mug. Bake in a preheated oven at 170 "C for 15 minutes.

Waffles
1 cup starch, 100 g margarine, 1/2 cup sugar, 3 eggs.
Mix melted chilled margarine, beaten eggs, sugar and whisk. Bake in a waffle iron.

Vienna cheesecake
600 g of cottage cheese, 2 tablespoons of potato starch, 250 g of sugar, 125 g of butter, 3-5 eggs.
Grind the yolks with butter and sugar, then with cottage cheese, previously rubbed twice through a sieve. Add the starch, stir, then stir lightly with the whites of the eggs, beaten into a thick foam. Bake for about 40 minutes at 200 "C.

Corn cake
1 glass of corn flour, 100 g of butter, 150 g of icing sugar, in eggs, I 2 teaspoons of cinnamon, honey.
Grind the yolks, butter, sugar until white. Beat the whites into a foam, combine everything, gradually adding flour and cinnamon. Mix everything well. Put the mass on a greased baking sheet, flatten and bake over very low heat for 30 minutes. Cut the finished, still soft mass into pieces, pour hot honey.

[Cake]

Cake
4 cups flour (a mixture of rice, corn, buckwheat), 3 eggs, 0.5 cups of sugar, 1.5 cups of buttermilk (kefir, yogurt, sour milk), 0.5 teaspoon of salt, 1 teaspoon of soda, 0, 5 cups vegetable oil, citric acid.
Mix dry and liquid components separately, then mix everything together. Grease the dish with vegetable oil, bake over medium heat for about 30-40 minutes.

Cornmeal muffin
250 g of corn flour, 80 g of butter, 150 g of sugar, 1 teaspoon of baking soda, 1 teaspoon of honey, 4 eggs, vanillin.
Melt honey and soda in a water bath. Melt the butter separately. Beat the yolks with sugar and heated soda and honey. Stir flour, egg yolks with sugar and butter. Whisk the whites into a thick foam and mix with the dough. Put everything in a greased and floured dish and bake over medium heat for 30-40 minutes.

Curdled milk pie
2 cups of corn flour, 1 tablespoon of granulated sugar, 2 cups of yogurt, 3 eggs, 20 g of butter, 0.5 teaspoon of salt, 0.25 teaspoon of baking soda.
Knead half of the flour with baking soda, the other half with all the other ingredients, and then mix all the products together for a few seconds and put on a greased baking sheet with a layer of 2-3 cm. Bake for 30-40 minutes at 200-220 "C.

Biscuit
For baking biscuit cakes: for 1 egg - 1 tablespoon of sugar, 1 tablespoon of flour.
For baking small biscuits, cookies: for 1 egg - 1.5 tablespoons of sugar, 1.5 tablespoons of flour.
You can use potato or corn starch, corn, rice flour as flour, in addition, all this can be mixed at your discretion.
Baking temperature and time. Cake cakes (from 5-8 eggs) need to be baked at a temperature of 190-200 ° C for 20-30 minutes. Cakes for rolls and cookies are baked at 180 "C for 10-15 minutes.
Beat the whites into a thick foam, gradually adding sugar. Then add flour, best sifted so that there are no lumps. Stir the foam and flour manually with a wide spatula, not round, but shifting the mass from bottom to top. During the stirring process, the mass should not settle, however, if this happens, you need to add either baking powder or soda (1/2 teaspoon for 4 eggs). Instead of bread crumbs, sprinkle with fine corn grits.

Sponge roll
5 eggs, 150 g granulated sugar, 100 g cornstarch, jam or jam (not runny and not very thick).
Separate the whites from the yolks. Beat the whites into a thick foam. Gradually drive granulated sugar into the proteins, then the yolks, then the cornstarch. Pour the dough onto a greased cold baking sheet. Put in a hot oven, turn on high heat for 1-2 minutes, then gradually reduce the heat over 10-15 minutes. Remove the hot biscuit from the oven, grease with jam and roll into a roll.

Lemon sponge cake
150 g butter, 150 g buckwheat flour, 225 g icing sugar, 3 eggs, 1 teaspoon of baking powder, juice of 2 lemons, zest of 1 lemon.
Beat the butter, 150 g icing sugar and eggs. Mix buckwheat flour, baking powder, juice and zest of 1 lemon. Pour into a greased, deep, round dish about 18 cm in diameter. Bake in a preheated oven at a temperature of 180 "C for 45-50 minutes. When the biscuit is ready, walk with a spatula between the walls of the mold and the crust. Meanwhile, dissolve 75 g of powdered sugar in the juice of 1 lemon and soak the hot cake. When the cake is cool, take out out of the form.

Chocolate biscuit
2 eggs, 100 g sugar, 15 g cocoa, 1 teaspoon baking powder, 90 g rice flour.
Beat eggs with sugar until thick and light foam. Sift rice flour, cocoa and baking powder. Add the beaten eggs, stir gently and pour into a greased pan lined with parchment paper. Bake in the upper part of the oven at 220 ° C for 7 minutes. Place on a wire shelf and leave to cool.

Royal pie
270 g of gluten-free flour, 100 g of margarine, 2 eggs, 135 g of sugar, 2 teaspoons of baking powder, 3 tablespoons of milk, 200 g of lingonberries or raspberries, 2 tablespoons of sugar.
Melt margarine. Beat the eggs with sugar until thick and fluffy. Mix flour with baking powder and combine with beaten eggs, margarine and milk. Put the resulting dough in a greased and floured cake tin. Arrange the berries on the dough and sprinkle with sugar. Bake at 175 ° C for about 40 minutes.
Remove the cake from the mold when it has cooled slightly. Decorate with fresh fruit.

Cake "The Queen of Sheba"
100 g butter, 150 g chocolate, 100 g sugar, 4 eggs, 1 teaspoon vanilla essence, 1 teaspoon baking powder, 50 g rice flour, a pinch of salt.
For the glaze: 50 g butter, 100 g chocolate, 1 tablespoon rum.
Melt the butter in a large heavy-bottomed saucepan, add chopped chocolate and sugar. While stirring, keep on low heat until melted. Remove from heat and add egg yolks, vanilla essence, baking powder and sifted rice flour. Grease a 20 cm round cake tin and line with parchment. Beat the egg whites with a pinch of salt into a thick foam and add to the dough. Pour into a mold and bake at 180 ° C for 45 minutes, until the crust rises. Hold in the oven (no fire) for 5 minutes, then remove and let cool.
Prepare the frosting: melt the butter over low heat, add the chocolate and stir until melted. Then add rum and stir until a shiny homogeneous mass is formed.
When the cake has cooled, pour over the rum glaze and garnish with chocolate chips or nuts.

Santiago almond cake with lemon syrup
300 g of peeled whole almonds, 4 eggs, 250 g of caster sugar, grated zest of 1 lemon, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, icing sugar for decoration.
For lemon syrup: thinly sliced ​​zest and juice of 1 lemon, 25 g sugar, 1 tablespoon of cold water.
Grind the almonds into fine crumbs in a coffee grinder or food processor. Place yolks, sugar, lemon zest and juice in a large bowl and beat until creamy. Add almonds and cinnamon. Preheat the oven to 160 ° C. Lubricate a 20 cm split form and line the bottom with parchment. Place egg whites in a clean, dry bowl and beat until stiff. Using a metal spoon, add two tablespoons of protein to the mixture with almonds, then add the remaining protein, mix gently. Pour into a baking dish and bake for about 45 minutes. Allow to cool in the mold.
To prepare the syrup: Mix the grated zest with lemon juice, sugar and cold water in a small saucepan. Heat slowly until sugar dissolves. Pour over the cake with warm syrup. Sprinkle with sugar before serving, garnish with lemon zest, then cut into pieces and serve with whipped cream.

Thanks for the recipes, what does baking powder mean?

Baking powder is a baking powder. You can buy it at the store or cook it yourself.
You can read more here 🔗

Baking Powder - Can be made at home by mixing 5g baking soda, 3g citric acid, and 12g flour.
This amount of powder (20 g) is calculated for 500 g of flour. Adding it gives the dough a light porous appearance, loosens it. Dry powder should be mixed with flour and only after that knead the dough. Diluted in milk or water, it loses its qualities.

🔗

Look carefully at the composition, there is most often wheat flour, I look for and buy the powder that contains corn starch.

Kefir cupcakes (recipe by Natalia Smotrova from classmates)
1 tbsp of kefir
1 glass of sugar (I bake with fructose - my son can't sugar)
2 glasses of flour (I bake with Sherovskaya MikhS)
1/3 cup vegetable oil
2 eggs
1/2 tsp slaked soda
vanillin
Beat eggs slightly, add sugar, kefir, butter, flour, soda and vanillin. Spread the dough (rather liquid) over the tins almost to the edges (it rises slightly) and bake at 180-200 degrees for 20-25 minutes. Sprinkle the finished muffins with powdered sugar (fructose).
You can add raisins, candied fruits, lemon zest to muffins. I like it. Nuts do not have time to bake, remain hard.

Thanks, I'll try to do it. And since there is no Sherovskaya flour at home, I will mix rice and cook. starch.

Has anyone tried to bake cookies and stuff from recipes that were laid out here from corn, soy and other gluten-free flour?
I don't want to throw away the food ... especially at such a difficult time ...

who bakes for kids with gluten intolerance - please write SPECIFIC recipes for at least a couple of tested breads and cookies ...
otherwise I do not understand how much rice flour is needed, how much corn starch, etc. ... and flour Sherovsky MIHs - we do not have such

Thank you so much!

[Choisy]

Take it to yourself, comrades, otherwise somehow your hands give up (z.s. I know this topic almost by heart)

Choisy, we are all going to bake corn cookies with strength, there was a recipe with a glass of nuts.

Nothing happens with b / d bread. The most ordinary bread and Easter cakes bake our joy gorgeous - they tried it with a specialist.

With cornbread, failure - naturally nothing rises, a tacos cake turns out, and is also bitter

I sat over buckwheat bread for two hours with a wooden spatula, helping to knead and picking up the amount of water, as a result, the side crust is beautiful and quite edible, and inside it is so raw that the balls then rolled out of it
(added potato starch - on the side)

The situation is complicated by the fact that I cannot find rice flour in Kiev. Lies, I found today the Chinese flour "Tempura" (in the description: it is used for sushi and frying, so it contains a lot of starch, right?) And in torment - is it? Is it good for bread? Although, it seems that this is the way to buy rice flour gluten-free. And the fact that there is no oven now and bread can only be baked in hp.

Flour is buckwheat and corn "Goodness". Dairy and gluten can not be used.

Tell me something effective, pliz

Corn flour is heavy. Rice does not rise well, but this one generally, in my opinion, does not rise in bread. I put 1 X 1 rice flour and cornstarch, the rest of the ingredients as written in the recipe. We are now supplied with flour and starch to the city (Vologda region) from St. Petersburg, so it's easier for me.
If I'm making cornbread, then I add 1/5 of the whole mixture to corn flour. It's more about color than taste. I have two HBpechki. Mulinex has a long bucket, and for some reason the dough rises very badly, and does not rise at all in the gluten-free mode. And in the old Eldzhichka the bucket is high, and for some reason the dough rises better.
And don't let your hands drop. How many "lumpy pancakes" I had until I realized what the bun should be approximately when kneading. I've been baking for 5 years, but there are still mistakes. I still can't understand what it depends on. But bake-bake-bake ...

Girls who are from Ukraine! Who knows, tell me where you can buy rice flour and corn starch from us?

[avgusta24]

avgusta24, in the chain of stores "Chumatsky Shlyakh" (look at the phones in Google) it happens, but now it is not, I cut off the phone itself. And this Chinese - "Tempura" - here I found 🔗 , but I still don't know - is it suitable for baking ...

Kashka, I am doing my best. And you are generally well done, I put you as an example to my husband Zavtyk is now with us with rice flour, if it appears, we will try it. Because the composition of ready-made mixtures (Mix-B - C) somehow I don't really like it.Maybe because I don't know what locust bean gum is, for example, and E-464

Choisy, of course, I'm a baker too
But it seems like nothing like that turned out corn "biscuits", modified for us.

All in all, here's our variant, tried and almost eaten
(I am writing the original recipe, and our version in brackets)

Cookies - "Biscuit with nuts" ("Biscuit with dried apricots")
1 cup cornmeal
1 cup chopped walnuts (half a glass of dried apricots steamed for a few minutes so that they remain firm and cut into pieces),
1/2 cup sugar (1/2 cup Remedia grape sugar, stevia will be added over time)
3 eggs.
Heat eggs with sugar to 40-50 ° С and beat. (well, up to 30)
Continuing to beat, cool the mass to a temperature of 18-20 ° C and mix it with flour and nuts (cooled down by itself, mixed with flour and dried apricots).
Put the dough in a greased and floured dish, or place different figures (from a cornet or a spoon) (spoon on parchment) on a baking sheet.
Bake for 10-12 minutes at a temperature of 200-220 * C (reduced to 180-200, otherwise the bottom burns)

It turned out really tasty, the fastidious children did not smell the substitution.

Jen, and I, on the contrary, respect mixes Mix (I understood Sherovskie). True, because of the high cost, I rarely bake from it. But the bread rises gorgeous. I bake French bread from it, the children really like it. And it never came out of my mixture. And if I make a cake, a biscuit is necessarily made from it. And gum is something of a thickener. I can say for sure - these mixtures are gluten-free.

The cookies "licked", there will be time, I will try to bake. Thank you.

[gluten free bread recipe]

Hello!

I bring to your attention gluten free bread recipe, which I managed to get independently by selecting the composition and proportions of ingredients, trial and error.
Hope this recipe comes in handy!
The bread is baked from a mixed composition of flour and, judging by the reviews of my family members and friends (I gave it to try), it turned out quite well.

The composition of the test.
- 300-350 ml of milk (water can be used),
- 1-2 chicken eggs,
- 1-2 tbsp. tablespoons of refined oil,
- 100 g of buckwheat flour,
- 100 g of corn flour,
- 100-150 g of rice flour,
- 3-5 teaspoons of sugar (with "top"),
- 1 teaspoon of salt (no "top"),
- soda on the tip of a teaspoon,
- 5-7 g of dry yeast.

The ingredients should be mixed in the order as indicated in the instructions of the bread machine (liquids, flour, additives, yeast at the very end).
In our city, we managed to find only 2 types of flour - buckwheat and corn. I get rice from cereals, grinding it on a coffee grinder. Likewise, you can get any of the missing flour types. The finer the grinding, the more airy the bread will be.
I stir the dough immediately in the bread maker with a wooden spatula (this saves time), but you can also use the dough preparation mode (in my No. 11 bread machine).
The consistency of the dough should be about the same as that of wheat bread (viscous mass). If the dough is too thin or dry, the bread will fall off during baking. It was not possible to completely get rid of the effect of a small drop, but this does not affect the quality of the bread. The dough falls no more than 1 cm in the center of the loaf.
The color of the dough is slightly yellowish, and the smell is almost completely identical to the dough made from wheat flour.
It rises quite normally, about 3-5 cm.

Baking.
I use the mode for grain bread (in my # 4 bread maker, but the usual one, as for wheat bread, is also suitable), the crust mode is "golden brown" (as dark as possible, this way the bread looks better and a crust holds its shape well). Usually I bake the bread for 30 minutes in the baking mode (No. 12), but you can not bake it.
I leave it to cool in the oven, the bread turns out to be a little moist, and it is more convenient to heat it up before use. But you can take it out of the oven right away, then the bread will be slightly drier after cooling.

In appearance, bread is like a cross between white and black, slightly yellowish, porous, rather elastic. In consistency and taste it is similar to unleavened manna or cake, that is, it crumbles very slightly, with a barely noticeable smell of buckwheat. It cannot be compared with white wheat, of course, but very good!

Possible options for making bread with additives or variations of ingredients.
It all depends on your imagination!
For example, I prepared "festive" bread with apples and more sugar added to the dough (3 tablespoons with "top"). When baking, the dough fell slightly more, by about 1-1.5 cm, but this created a "tray" where the baked apple pieces were placed. It turned out very tasty!
And most importantly, the bread is completely gluten-free.

I wish you success!

Good afternoon (evening) forum users!

Take a newbie into your ranks. Here's what I got (5th option), quite edible, but ...




I don't really like the crumb and I have to bake it in the oven for 20 minutes at 200C. To bake in HP is underdone.
Program 3 (regular baking, on a crispy crust) and the dough remains under the shoulder blades while kneading.

Recipe: water 550 ml;
vegetable oil 2 tbsp. l
salt 2 tsp
sugar 1 tbsp. l
baking powder 1 tbsp. l
Flour (mixture of corn + rice + buckwheat) - 600 ml
other dry 2 tsp

P.S. There are a lot of things on the gluten-free and dairy-free diet:
🔗
🔗

AlexKim, welcome; arrived in our regiment.
I know the first site, but the second, unfortunately, did not open.

[Kashka]

Kashka try like this 🔗 and then the topic Diets (it opens for me)
There are well-written gluten-free and dairy-free diets.
Good luck!

[Lovers: gluten-free pancakes]

Lovers: gluten-free pancakes

My granddaughter loves these pancakes very much. Any filler can be: carrot, pear, kiwi, apple, etc.
Recipe:
Flour - 200 ml. (ORGRAN company; Buckwheat pancake mix) (Buckwheat - 49.7%, the rest is rice, corn starch, tapioca, baking powder)
quail eggs - 4 pcs. (or 1 chicken)
Fructose - 2 tbsp. l
vanilla sugar - 2 ml.
cinnamon - -2 ml.
Filler (grated carrots) - 2 medium.
Add water until consistency. semi-liquid sour cream.
Bake on rast. oil (we take olive)

Bon Appetit!

Hello everyone, help in baking rice flour bread.
The recipe contains 125 ml of water and 300 g of flour, 1 egg and an additional 50 ml of milk or water. The dough turns out to be very steep. And it says pour it into a mold. What is it like? And can I bake it in HB at my Panasonic 255.
I would be grateful.