Another Gluten Free Recipe by Bea Garth: This makes a delicious snack, or accompaniment for most any meal.
Thoroughly mix (and/or sift) together the following dry ingredients in a bowl:3 cups brown rice flour (i.e., 2 cups raw brown rice ground into 3 cups flour) 1 cup sorghum flour ¾ cup tapioca flour 1 ½ tsp. baking soda 1 tsp. salt 2 tsp. xanthum gum (or agar agar)
In another bowl, mix the following wet ingredients with a wire whisk:2 eggs ½ cup safflower or sunflower seed oil 1 ½ cups water Chop up 1 medium large onion, or ¾ of a very large onion Mince 4 to 6 garlic cloves, depending on size
Add wet to dry ingredients, mixing well.
Then add in the onion and garlic, mixing at least medium well.
Scoop into pre-oiled and dusted (with sorghum or rice flour) 8 by 8, or 9 by 9 inch square baking pan and then spread the mixture so its overall even and level in the pan.
Bake in pre-heated oven at 350 degrees F. for 35 to 40 minutes. Afterward, check with serrated knife or wooden toothpick to see if it comes out clean. If so, it is done. If not, bake a little longer.
The top is a little crusty like scone. The inside is fairly moist but not mushy. If you want the recipe to be even more soft and moist, add ¼ cup cooked mashed squash or yam to the recipe (in the wet ingredient stage). You can also use the cooked mashed squash or yam to replace the eggs. Just increase the cooked and mashed squash or yams to 1/2 cup plus add in 1/4 cup fresh ground flax seed to the wet ingredients.
Categories: GF Recipe by Bea Garth