Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 > Hi Everyone, > > If you like a nice fried bread, this is a quick and easy recipe! > It has been published in a GF cookbook (I can't remember which > one!), and children to the elderly will eat it up fast :-) > I hope you like it--it's kinda like a pita, but not really... > I like mine with ham and sharp cheddar cheese ;-) ========== definitely going to try this. thank you for the recipe. Shez Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 Connie, Thank you!!! I made it tonight and we all really loved it. It was so easy and went very quickly. Next time I'll have to double it. You made us all very happy tonight! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 I figured out what Glutinous rice flour is....I have some Sweet rice flour. But what is Asain rice flour? Am anxious to try this too! kathi --- and Daron Freedberg wrote: --------------------------------- Connie, Thank you!!! I made it tonight and we all really loved it. It was so easy and went very quickly. Next time I'll have to double it. You made us all very happy tonight! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 Asian rice flour is rice flour that is less grainy (ie more finely ground) that typical domestic rice flour. You can find it at Asian stores. Sue in Denver > > I figured out what Glutinous rice flour is....I have some > Sweet rice flour. But what is Asain rice flour? Am > anxious to try this too! > > kathi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 ahhhhh So it takes 3 kinds of rice flour?? kathi --- zoemom2001 wrote: --------------------------------- Asian rice flour is rice flour that is less grainy (ie more finely ground) that typical domestic rice flour. You can find it at Asian stores. Sue in Denver > > I figured out what Glutinous rice flour is....I have some > Sweet rice flour. But what is Asain rice flour? Am > anxious to try this too! > > kathi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 I keep a mixture of flour on hand (featherlight) and I just used that. Maybe next time I will try Connie's mixture. I just wanted to try something new and this recipe seemed easy. I'm so glad I tried it! At 08:33 PM 3/18/2006, you wrote: ahhhhh So it takes 3 kinds of rice flour?? kathi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 I agree, it looks fantastic! > > > Hi Everyone, > > > > If you like a nice fried bread, this is a quick and easy recipe! > > It has been published in a GF cookbook (I can't remember which > > one!), and children to the elderly will eat it up fast :-) > > I hope you like it--it's kinda like a pita, but not really... > > I like mine with ham and sharp cheddar cheese ;-) > ========== > > definitely going to try this. thank you for the recipe. > > Shez > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 Yes. I'm guessing that Asian rice flour behaves a little differently than regular rice flour. It might absord moisture differently etc. I've seen lots of recipes that use all three rice flours. Sue in Denver > > > > I figured out what Glutinous rice flour is....I have some > > Sweet rice flour. But what is Asain rice flour? Am > > anxious to try this too! > > > > kathi > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 Good Sunday Morning everyone, This recipe reminds me of a GF Fried Donut (cake-like) that I tried out yesterday morning... really easy to make, and the finished product, I took half and rolled in powdered sugar, then took the other half and rolled in cinnamon and sugar. They were yummmy, even the non GF BF and non GF brother loved them... If this is a new recipe to anyone let me know and I'll post it. Thanks Angie > > Hi Everyone, > > If you like a nice fried bread, this is a quick and easy recipe! > It has been published in a GF cookbook (I can't remember which > one!), and children to the elderly will eat it up fast :-) > I hope you like it--it's kinda like a pita, but not really... > I like mine with ham and sharp cheddar cheese ;-) > > > Connie's Poori~ (GF, EF, YF) > (fried bread from India) > Plain, Sugar/Cinnamon Covered, or Garlic Flavored > > 1 cup flour mix (see below) > 1/2 teaspoon salt > 2 Tablespoons oil > 7-8-10 Tablespoons liquid (your favorite) > 2 teaspoons Garlic powder--or,instead, sugar and cinnamon combined > in bowl for Dessert Poori > > Pour flour in bowl. Add salt and mix it in. Dribble oil over the top > and rub it into the flour with your fingers. Slowly--1 Tablespoon at > a time--add milk, or water, to form a medium-soft ball. Knead for 10 > min, or until smooth. Should have consistancy of " new Play-dough " -- > no dry cracks, but not soggy/slimey. Form big ball, cover with oil, > let rest. > Divide dough into 12 balls. Take one, roll it out into about a 2-3 " > round (cut a Zip-loc baggie into 2 plastic squares and roll the > dough in between--easy to lift dough off of--or hand flatten in 2 > hands). > If they are rolled thin enough, and the oil is hot enough, the Poori > will " puff-up " similar to pita bread. > Use a deep, frying pan, or wok, over medium High heat. When oil is > Very hot, lay poori carefully on surface of oil without letting it > fold up. It should sizzle immediately (if not, heat oil more). Spoon > hot oil over poori or dunk it under with spoon--with quick strokes. > It should puff up in seconds. Turn poori over and cook for a few > seconds. Remove with slotted spoon and place on paper towels. Serve > immediately. Whether they " puff-up " or not, they still taste great! > For dessert, cover plain poori with sugar/cinnamon mix while still > hot!! > > When I say rice flour mix, I really mean: > > Connie's All Rice Flour Mix > > 1/2 c. Bob's Red Mill white rice flour, or any American rice flour > 1 c.. Glutenous rice flour (http://importfood.com/fger1601.html) > 1 c. Asian rice flour (http://importfood.com/fger1602.html) > Mix well, and use. > No other flours, guar gum, or xanthan gum needed! > > > The bags are pictured in the links beside them!! (and cost less at > your local Asian food market...) > > > Hope you like them!! > Enjoy, > Connie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2006 Report Share Posted March 19, 2006 Know what? I'm going to try this with only two kinds of rice flour. My rice flour is GOYA brand...mexican. It's pretty fine...finer than the Arrowhead Mills I first bought. I'll let ya'll know how they turned out! kathi --- zoemom2001 wrote: --------------------------------- Yes. I'm guessing that Asian rice flour behaves a little differently than regular rice flour. It might absord moisture differently etc. I've seen lots of recipes that use all three rice flours. Sue in Denver > > > > I figured out what Glutinous rice flour is....I have some > > Sweet rice flour. But what is Asain rice flour? Am > > anxious to try this too! > > > > kathi Quote Link to comment Share on other sites More sharing options...
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