Gluten-Free Baked Oatmeal Casserole This recipe comes from Hillbilly Recipes and contains no gluten. Total Time: 50 minutes... Serves: 6 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips 2 cups milk 1 large egg 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Learning to make gluten-free flat bread is a necessity for those of us who want to have our bread and eat it, too. I modified a recipe for homemade tortillas, making a couple of detours to create a moist biscuit-like dough. Ironically, I used a cornbread "philosophy," heating sunflower oil in a cast iron skillet and adding the hot oil to make the dough workable. I actually like the taste of this flatbread made with two types of non-wheat flour. You will need: 2 cups buckwheat flour (millet -- buckwheat is not wheat) 2 cups brown rice flour 2 tsp baking powder 1 tsp salt 1/4 softened butter 1/3 cup sunflower oil heated in a skillet 1 1/2 cups water Preheat oven to 475. Heat approximately 1/3 cup of sunflower oil in an iron skillet. In a heat-proof bowl, mix flours, baking powder, and salt with a fork or whisk. Add warm butter and work with fingers. When oil is hot and sizzling, carefully pour oil in bowl and whisk. Add water and work dough with fingers. Sprinkle dry brown rice flour onto clean surface. Work the dough in your hands like biscuit dough. Using generous amounts, form balls of dough 2 to 2 1/2 inches in diameter. Dust dough balls with flour to keep them from sticking to your working surface. Gently roll the dough evenly in a cross pattern, making sure to roll it out the same number of times each direction. Do not allow the rounds to become too thin. This dough is forgiving, so if you mess up, you can start again. Dusting lightly with dry flour helps. Preheat a skillet lightly coated with oil on medium to medium high heat. Allow the flat bread to heat for several seconds on each side. Flip more than once. They are nearly done when you observe the flat bread turning a medium brown color against the darker gray-brown of the flat bread. |
Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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