5 1/4 c. rice flour
3/8 c. tapioca flour
1 T. guar gum
3/4 t. baking soda
3/4 t. cream of tartar
2 1/2 t. salt
Combine.
Add...
1 box (4 c. or 32 oz.) Almond Breeze almond milk (Other nut milks or rice milks might work too.)
2-3 c. water
3 T. oil (I like to use cold pressed walnut oil.)
flaxgel, (Make by combining 1 1/2 c. water with 6 T. flaxseed meal, and then heat in pot until it bubbles. This is an egg replacer!)
Stir it all together. Drop and spread pancake-sized circles onto PANS LINED WITH PARCHMENT PAPER. (Or it sticks terribly!) Bake at 425 degrees F. until done, around 10 minutes.
This bread kept me alive when my body was rejecting most all other foods! It tastes like pretzels to me, especially if eaten alone with salt! It freezes well, and is delicious warmed til crispy in a hot oven, or microwaved.
-Amy
Still Dancing
13 years ago
Thanks for these two wonderful recipies! I need to find some tapioca flour and give them a try! My family will be excited!
ReplyDeleteHi! I just made a batch and wow, it made a lot of dough! I made 25 round "pancakes"... Does that sound right? I used a small ladle to make the rounds. They were a little doughy at 10 minutes, but they still tasted well. I am cooking the next batch a little longer. Would I just use this in place of bread? I have allergies and don't eat breads, but I do have a garbanzo bean bread recipe that is just garbanzo bean flour and water and I fry it up and put seasoning in it. I am sure I could do the same to this recipe. Thanks so much for sharing!!!!!! I hope you are healthy and well!
ReplyDeleteStacy