Tweaking the Millet Rice Crepes Recipe

The texture and color of the millet rice crepes continues to be superior.  I have found it.  Repeat batches only confirms my first impression.  I could serve this to a general crowd without apologizing that it is gluten free.  Now, it's time to add in the additional magic: soaking the batter overnight.

Really, it only means making the batter ahead of time.  Any mother should be clued into this technique.  Instead of trying to do everything at once, break down tasks into steps.  Do as many of the steps ahead of time.  It's a far greater time saver than always defrosting in the microwave or ordering take out.  Those convenience options only add in more time on the shopping or the waiting or picking up the take out.  They are a false economy.

One of the extra benefits to soaking overnight comes from lacto-fermentation.  It transforms the texture from ordinary to sublime.  It's the secret the French aren't letting the rest of the world in on.  Just a reminder: it's not complicated.  I add in some live culture whey from my plain yogurt to the recipe and let it sit.  Just a few hours in the yoghurt maker, longer at room temperature - I don't have to do anything skill-wise.

I've been distracted from my lacto-fermentation, during my transition to gluten free.  Since the allergy concerns were paramount, I knew I had to focus on how we could live as a family.  Plus, none of the other gluten free sites concerned themselves with my interest.  Perhaps there might have been a token nod or a passing response.  Maintaining one's conventional life, but with a gluten free twist, seems to be the most common approach.  Few of the traditional food sites address celiac disease or other allergens.

I'm not reporting here on my success. I'm writing mostly to remind myself to do it.  Not to loose focus or get distracted - there is a wonderful reward at the end.

Chutneys and Condiments

It's been ages since I have made a lacto-fermented chutney.  I'm attempting two this afternoon, mango and papaya.  I haven't tried either one in this method.  I did make some tomato based salsa with a lacto-fermented method a few days ago.  Sublime - a pleasure no jarred salsa can approach.  I hope these condiments round out our table and improve a summer table of grilled meats.  I'll post the recipes later, once I make them.  However, it's ridiculously easy.  Mash up fruit with spices.  Add salt and live-culture whey.  Put in a jar.  Put the jar in the yoghurt maker.  Take out a few hours later and refrigerate for up to a few months.  It's so easy, that I wonder how we ever succumbed to commercial varieties.

A Revelatory Moment With Flax Flat Bread

Today I tried a flat bread recipe from a recipe book.  I won't make it my "own".  Something was not quite right about the flavor.  I don't think I want a flat bread that is all flax and grain free.  I did figure out what I had been missing with my flat bread attempts previously: not enough egg.  A high egg ratio made for a pliable flat bread.  However, we have an egg allergy in the house, so I don't know how that fits our criteria.  An egg baked into something is generally okay.  An omelette is not.  This bread is much closer to an omelette than a flat bread.  I'll have to consider whether that is something we want to risk.  We may see some allergic response, and that would answer the question rather easily.  I think I may be close though.  With a bit of tweaking, I could have my end result soon.

I won't post the recipe since it's not my development.  It's widely available, in published form.

Gluten Free Millet Rice Tapioca Pancakes

1/2 c. millet flour
1/2 c. white rice flour
1/4 c. tapioca flour
1 pinch salt
1 extra large egg
1 c. milk
2 tbs butter

Blend the dry ingredients.  Make a well, add the egg.  Blend the dry ingredients in from the sides.  Gradually add the milk, until a very thin batter forms.  Melt the butter in a skillet.   Allow the batter to stand for at least 20 minutes.   Add butter to the batter.  Heat the skillet over medium heat.  Add batter to the skillet, forming very thin pancakes or crepes.  Flip once the first side is golden and formed.  Cook until the second side turns  golden.  Remove from the heat and continue until all the batter is used.

So far this is my favorite use for millet rice flour blends.  It makes amazing crepes, that are no second best to gluten pancakes.  I'm very happy with these results.  I don't have to apologize or even explain gluten free foods when I serve something as successful as this recipe.

Gluten Free Millet Rice Tapioca Cookies

113 g unsalted butter
100 g granulated sugar
1 extra large egg
1 tsp vanilla extract
100 g white rice flour
80 g millet flour
40 g tapioca flour
1 tsp baking powder
1/4 tsp salt

Cream the butter with the sugar.  Add in the egg and vanilla extract and mix well.  Blend the flours with the salt and baking powder.  Gradually add the dry mixture.  Drop by teaspoonfuls onto a cookie sheet.  Bake for 8-10 min at 350 degrees F, until lightly browned.  Cool.

Millet Flax Flat Bread

Another attempt at flat bread has produced a good flavor, but the bendable texture yet alludes me.  Plus, it's still somehow too dry for a flat bread, but not dry enough for a tortilla.  Then, there is the concern of how much flax do we want in our diet?  What is too much?

Here's the catalog of this near miss:

1/3 c. millet flour
1/3 c. ground golden flax seeds
1 pinch salt
1 tsp baking powder
1 extra large egg
4 tbs plain yoghurt
water

Blend all the dry ingredients.  Make a well.  Add the egg.  Gradually add in the egg, blending in from the sides.  Add the yoghurt one tablespoonful at a time.  Then, add water to thin the consistency to spread thinly.  Spread over a cookie sheet lined with parchment paper.  Bake at 350 degrees F, for 10-12 min., until lightly browned.

Once again, my four year old loved it, especially spread with almond butter.  I enjoyed it dipped in bean dip or with roasted bell peppers.  I'm not convinced that this is the one, so more experimenting to come.

Gluten Free Millet Rice Tapioca Tortillas

Due to the eldest child's corn intolerance, I decided to make a corn free version of tortillas.  It is in line with my pursuit of gluten free flat bread.  However, this is not for general sandwiches or dips.  This flat bread is for specific recipes.  I was trying to incorporate him into our family meals of enchiladas.  It will have other uses as well, once I perfect it. My attempt was not so pleasing as I would like.  I used way too much tapioca, I think.  While the first side cooked beautifully, when I flipped them, the second side did not brown. It remained a ghostly, unpalatable white.  I do think the millet rice combination is a goldmine for recipe development.  It will not will not do nutritionally for every day, but it may be just the blend I need for specific occasions.  The result was tortillas that could bend and be filled.  It was definitely closer to a corn tortilla than  a wheat tortilla for making enchiladas, in texture.  It was like neither in flavor.

1/3 c. millet
1/3 c. white rice
1/3 c. tapioca
a pinch of salt
1/2 c.water, or more

Blend the flours with the starch and the salt.  Gradually add in water, until a thin batter is formed.  A very thin crepe-like batter is desirable.  Gluten free batters should be thinner than a gluten batter, to prevent dryness in the final product.  Pour the batter by quarter cup spoonfuls into a six inch skillet over high heat.  Flip the tortilla when the first side is slightly browned.  There will not be bubbles forming, as would with pancakes.  Remove from heat.  Continue with all the batter.