Gluten -Free French Bread | Rice Flour- French Bread ( Eggless /Yeast Free)

Gluten-Free French Bread

Easy gluten free /Eggless /yeast Free French Bread.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Makes: 1 Loaf
Recipe source:The daily dietribe
Ingredients:

1. Milk( Non Dairy or Dairy)- 1 cup
2. Apple Cider Vinegar - 1 tbsp
3. Psyllium Husk - 3 tbsp
4. Oil( Canola or olive oil) - 1 Tbsp
5. Unsweetened Applesauce- 1 Tbsp( i used 1 tbsp oil instead)
6. White rice flour,spooned into the measuring cup and leveled - 1 and 3/4 cups(254 grams)
7. Baking Soda - 1 tsp
8. Baking Powder- 1 tsp
9. Salt - 1/2 tsp
10. Oil - For brushing

Instructions:

Preheat oven to 180 Deg C.In a bowl,combine together  milk and apple cider vinegar.Keep aside for about 1 minute.Next add psyllium husk ,stir and let sit for 5 minutes.

After 5 minutes ,add oil and applesauce,mix well until combined.In a large bowl whisk together rice flour,baking soda,baking powder and salt.

Make a well in the center and add the milk mixture.Mix well using your fingers and knead gently to form a  dough.

Shape this into a long loaf (about 8"). Place on a lightly greased baking tray.Score the top in several places using a sharp knife.

Brush liberally with oil and immediately bake for  about 40 minutes.Allow to cool completely before slicing.

Eggless Jowar Banana Muffins | Eggless Sorghum Flour Banana Muffins

Eggless Jowar Banana Muffins

Eggless,dairy free,gluten free Banana muffins using sorghum flour.
Prep Time: 10 minutes
Cooking Time: 20 to 22 minutes
Makes: 8 muffins
Recipe source: Indiancuisine,You can find the original recipe here.
Ingredients:

1. Sorghum flour /Jowar flour - 3/4 cup
2. Baking soda- 1/2 tsp
3. Baking powder - 1/2 tsp( 1 large)
4. Salt - 1 pinch
5. Banana ,mashed - 3/4 cup
6. Sugar - 6 tbsp( i used brown sugar)
7. Oil (or melted ghee) - 1/4 cup
8. Vanilla extract - 1/4 to 1/2 tsp
9. Walnuts or cashew nuts ,chopped - 1 to 2 tbsp

Instructions:

Preheat oven to 180 deg C.Line the muffin tin with paper liners.

In a bowl,combine together sorghum flour,baking soda,baking soda and salt.

In a separate bowl ,combine together mashed banana,sugar,oil( i used ghee) and vanilla extract.Mix well until combined.

Gently fold in the flour mixture in two batches,just until combined.Do not over mix.

Fill the cupcake liners so that they are 3/4 th full.Top with chopped nuts,if desired.Bake at 180 Deg C for about 20 to 22 minutes or until a skewer inserted into the center of the cupcake comes out clean.Transfer to a wire rack to cool.

NOTES

• If the batter is too thick add 1 or 2 tbsp of water and mix gently.

Kerala Plum Cake | Christmas Fruit Cake

Christmas Fruit Cake

Learn how to make rich and delicious Kerala Fruit Cake.
Prep Time: 30 minutes + Soaking time
Baking Time: 45 to 50 minutes
Makes: 9" cake ( or two 7" loaves)
Ingredients:
To prepare dry fruits:

1. Dry fruits - 1 to 1.5 cups( use sultanas,raisins,dried currants,dates,dried cherries,cashew nuts,almonds,etc,see notes)
2. Red wine - 1 cup( see notes for non alcoholic version)
3. All purpose flour - 2 tbsp

To prepare caramel syrup:

1. Sugar - 1/2 cup
2. Water- 1 tbsp + 1/2 cup

Other ingredients:

1. All purpose flour - 1 cup
2. Baking powder- 3/4 tsp
3. Baking soda - 1/4 tsp
4. Salt - 1 pinch
5. Cloves - 1( powdered)
6. Cinnamon -  1/4" piece( powdered)
7. Ginger powder - 1/4 tsp
8. Nutmeg powder - 1/8 tsp
9. Orange zest - 1 tsp
10. Butter,at room temperature - 125 gms (1/2 cup +1 tbsp)
11. Sugar - 1 cup
12. Egg yolk - 2 medium
13. Vanilla extract - 1 tsp
14. Egg White - 2 medium

Instructions:

Soak the dry fruits and nuts in red wine ,in a glass container /jar .Cover and keep away for atleast 24 hours.For best results soaks them for 1 or 2 weeks or upto 1 month.

To prepare caramel syrup melt 1/2 cup sugar and 1 tbsp water in a heavy bottomed,deep pan.As you cook the colour will change from pale golden to brown.

Swirl the pan once or twice in between( do not use a spoon /spatula).When the color changes to dark golden brown,switch off the stove.

Carefully  add 1/2 cup water and stir to mix well.Switch on the stove and boil the syrup over medium heat for 2 to 3 minutes.Allow this to cool completely.( this can be made a day ahead.)

In a mixing bowl combine together all purpose flour ,baking powder,baking soda,salt,clove,cinnamon,ginger and nutmeg powder using a fork.

Add the orange zest and mix well.Keep aside until required.

In a bowl beat egg white until soft peaks form.Keep aside until required.

In a bowl beat together softened butter and sugar until soft and fluffy.

Add one yolk at a time and mix well.Add vanilla extract.Mix well until combined.Add 2 tbsp flour mixture and mix to combine.

Add the cooled caramel syrup into the egg mixture in 3 batches alternating with the flour mixture.

Mix everything just enough to blend.

Drain the soaked fruits well and keep the liquid/red wine aside.

Add 2 tbsp all purpose flour and mix well until combined.

Fold in the prepared dry fruits and nuts. 

Add 1/2 or 1 tbsp of  red wine ( drained from soaked fruit/nuts) to the batter,if desired.Gently fold the beaten egg whites into the batter in two or three batches. 

Preheat oven to 180 Deg C.Transfer the batter to a cake tin /loaf pan lined with parchment paper.Bake for about 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in pan for about 10 minutes.Remove from pan ,peel off the parchment paper and cool completely.For best results allow the fruit cake to mature for 2 to 3 days before serving.

NOTES

• I used 3/4 cups sultanas and  raisins and 1/4 cup cashew nuts.
• As you can see in the picture the fruits and nuts sank to the bottom of the cake ,as i did not drain them well.So make sure you drain the fruits well and toss it well in 2 tbsp flour ,it will act like a glue and prevent the fruits from sinking.
• For alcohol free version,soak the dry fruits and nuts in 1 cup orange /apple or grape juice overnight at room temperature.
• If the top of the cake browns too quickly while baking, loosely cover it with foil.
• Prick holes on top of the cake using a skewer and drizzle one or two tsp of red wine over the cake,for extra flavor.
• Cover the cake with parchment paper and then with foil and store in an airtight container for upto 2 weeks.
  

Rice Cooker- Banana Cake |How to make cake in a rice cooker

Rice cooker Banana Cake

Learn how to make a Perfect Banana cake using rice cooker.
Recipe Source: Everybody eats well in Flanders,You can find the original recipe here.
Prep Time: 10 minutes .
Cooking Time: 60 to 80 minutes
Makes: 8" Cake
Ingredients:

1. Banana,mashed- 1 and 1/4 cups( about 5 medium)
2. Sugar - 3/4 cup
3. Vegetable oil or melted butter - 3/4 cup
4. Vanilla extract - 1 tsp
5. Eggs - 4
6. All purpose flour,lightly spooned into measuring cup and leveled off- 1 and 1/4 cups
7. Baking powder - 1 tsp
8. Baking Soda - 1 tsp
9. Salt - 1/8 tsp

Instructions:

In a mixing bowl,mash the bananas using a fork.Keep aside until required.

In a mixing bowl,combine together sugar,vegetable oil ( or butter) and vanilla extract.Add the eggs ,mix well using a whisk or a fork, until well combined.

Now add the mashed bananas .

Mix well until combined.In another mixing bowl combine together all purpose flour,baking powder,baking soda and salt using a fork.

Add this to the banana mixture and gently mix until combined.

Pour the batter into a lightly grease rice cooker pot.Press cook and let it cook for about 60 minutes or until a skewer inserted into the cake comes out clean.

If it switches itself to " Keep warm" ,flip it back to cook.If it refuses to stay there ,wait for few minutes and then press cook.(I had to press the cook button 6 times, during the total cooking time of 80 minutes.)

Allow it to cool slightly before turning it onto a plate.

NOTES

• I used a 1.5 ltr push lever type rice cooker with a non- stick pot. 
• The cooking time depends upon the type / volume of the rice cooker you use.So  the cooking time can be anywhere between 45 to 80 minutes.
• Do not open the rice cooker too often to check for doneness,as this may affect the cooking time.Make sure you do not open the rice cooker for at least the first 30 minutes of cooking.
  
  
  
  

Eggless Ragi Chocolate Cake | Red Millet Chocolate Cake | Vegan and Gluten Free Recipe

Eggless Ragi Chocolate Cake

Healthy Ragi Chocolate cake packed with essential nutrients,calcium ,iron ,fibre etc.(Gluten Free and Vegan)
Prep Time: 10 minutes
Cooking Time: 20 to 25 minutes
Makes: 5" x 5" cake
Ingredients:

1. Ragi /African Millet /Red Millet Flour - 1/2 cup + 1/8 cup
2. Ground Flax Seeds - 1 tbsp
3. Cocoa powder - 1/8 cup
4. Water - 3/4 cup
5. Canola oil / vegetable oil- 1/4 cup
6. Vanilla extract- 1 tsp
7. Cane Sugar or grated jaggery - 1/2 cup
8. Baking powder- 3/4 tsp
9. Baking soda - 1/4 tsp
10. Salt - 1 pinch

Instructions:

In a pan ,add 1/8 cup Ragi flour,ground flax seeds,cocoa powder and water.Mix well until combined.

Turn on the stove and cook the ragi-cocoa mixture over medium flame,stirring continuously until it turns thick and glossy.

Transfer the ragi-cocoa mixture to a mixing bowl.Allow this to cool to lukewarm.Add oil and vanilla extract to the mixture.Next add the remaining 1/2 cup ragi flour,cane sugar,baking powder,baking soda and salt.

Mix well using a sturdy spoon until smooth and well combined.Preheat oven to 180 Deg C , line a 5" x 5" cake tin with parchment paper.Transfer the batter to the prepared pan.

Bake for about 20 to 25 minutes or until a skewer inserted into the center of the cake come out clean.(Do not over bake).Allow  to cool slightly before cutting into squares.

NOTES

• You can also add 2 to 3 tbsp chocolate chips to the batter ,if desired.