Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 This is a moist, filling flatbread with lots of Omega-3's. It was in a recent issue of Gluten-Free Living and I veganized it to the best of my ability. Instant Walnut Skillet Bread 1/2 cup brown rice flour 1/4 cup flaxmeal 1/4 cup tapioca starch 1/2 tsp xanthan gum 1/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1/4 cup coarsely chopped walnuts 1/4 cup non-dairy yogurt 1/4 cup non-dairy milk Energ-G egg replacer for 2 eggs 2 Tbsp olive oil plus 2 tsp for pan Preheat the oven to 450 degrees and heat a well-seasoned 8 1/2 " iron skillet or crepe pan at the same time. Combine the flaxmeal, brown rice flour, tapioca starch, xanthan gum, baking soda, baking powder, salt, and walnuts. In a separate bowl, whisk together the yogurt, milk sub, egg sub, and 2 tablespoons of the oil. Protecting your hand with a mitt, remove the hot pan from the oven. Add the remaining oil and swirl it around to coat the bottom of the pan. Pour the liquid ingredients over the dry ingredients, mix briefly until smooth, and scrape the batter into the hot, oiled pan. Transfer to the oven and bake for about 12 minutes, until golden brown. Loosen the sides of the bread with a knife tip and turn out onto a wire rack. Let cool for 10 minutes before cutting into wedges or slices. ********** Pam -- I tried making this with buckwheat flour in place of the brown rice, and it worked just fine. Quinoa flour as a replacement didn't work quite so well. The batter was very sticky. I still managed to spread it in the pan and have it come out in one piece, though. Enjoy your trip! Linda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Thanks, Linda! Pam On Fri, Sep 11, 2009 at 1:39 AM, igloo_iguana <igloo_iguanawrote: > > > This is a moist, filling flatbread with lots of Omega-3's. It was in a > recent issue of Gluten-Free Living and I veganized it to the best of my > ability. > > Instant Walnut Skillet Bread > > 1/2 cup brown rice flour > 1/4 cup flaxmeal > 1/4 cup tapioca starch > 1/2 tsp xanthan gum > 1/4 tsp baking soda > 1/2 tsp baking powder > 1/2 tsp sea salt > 1/4 cup coarsely chopped walnuts > 1/4 cup non-dairy yogurt > 1/4 cup non-dairy milk > Energ-G egg replacer for 2 eggs > 2 Tbsp olive oil plus 2 tsp for pan > > Preheat the oven to 450 degrees and heat a well-seasoned 8 1/2 " iron > skillet or crepe pan at the same time. > > Combine the flaxmeal, brown rice flour, tapioca starch, xanthan gum, baking > soda, baking powder, salt, and walnuts. In a separate bowl, whisk together > the yogurt, milk sub, egg sub, and 2 tablespoons of the oil. > > Protecting your hand with a mitt, remove the hot pan from the oven. Add the > remaining oil and swirl it around to coat the bottom of the pan. > > Pour the liquid ingredients over the dry ingredients, mix briefly until > smooth, and scrape the batter into the hot, oiled pan. Transfer to the oven > and bake for about 12 minutes, until golden brown. Loosen the sides of the > bread with a knife tip and turn out onto a wire rack. Let cool for 10 > minutes before cutting into wedges or slices. > > ********** > > Pam -- I tried making this with buckwheat flour in place of the brown rice, > and it worked just fine. Quinoa flour as a replacement didn't work quite so > well. The batter was very sticky. I still managed to spread it in the pan > and have it come out in one piece, though. > > Enjoy your trip! > > Linda > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Linda, this looks great! Thanks for sharing! LaDonna On Fri, Sep 11, 2009 at 12:39 AM, igloo_iguana <igloo_iguana wrote: > > > > This is a moist, filling flatbread with lots of Omega-3's. It was in a recent issue of Gluten-Free Living and I veganized it to the best of my ability. > > Instant Walnut Skillet Bread > > 1/2 cup brown rice flour > 1/4 cup flaxmeal > 1/4 cup tapioca starch > 1/2 tsp xanthan gum > 1/4 tsp baking soda > 1/2 tsp baking powder > 1/2 tsp sea salt > 1/4 cup coarsely chopped walnuts > 1/4 cup non-dairy yogurt > 1/4 cup non-dairy milk > Energ-G egg replacer for 2 eggs > 2 Tbsp olive oil plus 2 tsp for pan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2009 Report Share Posted September 12, 2009 --- On Fri, 9/11/09, Gracious Hospitality <gracioushospitality wrote: I think I might have a problem with flax, what could I substitute? On Fri, Sep 11, 2009 at 12:39 AM, igloo_iguana <igloo_iguana wrote: > > > > This is a moist, filling flatbread with lots of Omega-3's. It was in a recent issue of Gluten-Free Living and I veganized it to the best of my ability. > > Instant Walnut Skillet Bread > > 1/2 cup brown rice flour > 1/4 cup flaxmeal > 1/4 cup tapioca starch > 1/2 tsp xanthan gum > 1/4 tsp baking soda > 1/2 tsp baking powder > 1/2 tsp sea salt > 1/4 cup coarsely chopped walnuts > 1/4 cup non-dairy yogurt > 1/4 cup non-dairy milk > Energ-G egg replacer for 2 eggs > 2 Tbsp olive oil plus 2 tsp for pan --- Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2009 Report Share Posted September 13, 2009 Sesame seeds would probably work. --- On Sat, 9/12/09, pat <catladybug8355 wrote: pat <catladybug8355 Re: Instant Walnut Skillet Bread/Pam Saturday, September 12, 2009, 4:08 AM --- On Fri, 9/11/09, Gracious Hospitality <gracioushospitality @gmail.com> wrote: I think I might have a problem with flax, what could I substitute? On Fri, Sep 11, 2009 at 12:39 AM, igloo_iguana <igloo_iguana@ > wrote: > > > > This is a moist, filling flatbread with lots of Omega-3's. It was in a recent issue of Gluten-Free Living and I veganized it to the best of my ability. > > Instant Walnut Skillet Bread > > 1/2 cup brown rice flour > 1/4 cup flaxmeal > 1/4 cup tapioca starch > 1/2 tsp xanthan gum > 1/4 tsp baking soda > 1/2 tsp baking powder > 1/2 tsp sea salt > 1/4 cup coarsely chopped walnuts > 1/4 cup non-dairy yogurt > 1/4 cup non-dairy milk > Energ-G egg replacer for 2 eggs > 2 Tbsp olive oil plus 2 tsp for pan ------------ --------- --------- ------ Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): http://groups. / group/Vegan- and-Gluten- Free Check out these affiliated vegan lists ~ http://www.gro ups.com Christian- Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2009 Report Share Posted September 13, 2009 This sounds yummy, and I'm inclined to sub blue/blackberries for the walnuts. Thanks! DDP -------------- Original message ---------------------- " igloo_iguana " <igloo_iguana > > This is a moist, filling flatbread with lots of Omega-3's. It was in a recent > issue of Gluten-Free Living and I veganized it to the best of my ability. > > Instant Walnut Skillet Bread > > 1/2 cup brown rice flour > 1/4 cup flaxmeal > 1/4 cup tapioca starch > 1/2 tsp xanthan gum > 1/4 tsp baking soda > 1/2 tsp baking powder > 1/2 tsp sea salt > 1/4 cup coarsely chopped walnuts > 1/4 cup non-dairy yogurt > 1/4 cup non-dairy milk > Energ-G egg replacer for 2 eggs > 2 Tbsp olive oil plus 2 tsp for pan > > Preheat the oven to 450 degrees and heat a well-seasoned 8 1/2 " iron skillet or > crepe pan at the same time. > > Combine the flaxmeal, brown rice flour, tapioca starch, xanthan gum, baking > soda, baking powder, salt, and walnuts. In a separate bowl, whisk together the > yogurt, milk sub, egg sub, and 2 tablespoons of the oil. > > Protecting your hand with a mitt, remove the hot pan from the oven. Add the > remaining oil and swirl it around to coat the bottom of the pan. > > Pour the liquid ingredients over the dry ingredients, mix briefly until smooth, > and scrape the batter into the hot, oiled pan. Transfer to the oven and bake for > about 12 minutes, until golden brown. Loosen the sides of the bread with a knife > tip and turn out onto a wire rack. Let cool for 10 minutes before cutting into > wedges or slices. > > ********** > > Pam -- I tried making this with buckwheat flour in place of the brown rice, and > it worked just fine. Quinoa flour as a replacement didn't work quite so well. > The batter was very sticky. I still managed to spread it in the pan and have it > come out in one piece, though. > > Enjoy your trip! > > Linda Quote Link to comment Share on other sites More sharing options...
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