Gluten-free Rice/Oat/Buckwheat experimentation

Every once in a while I like to experiment with cooking. This week I decided I was going to make a tub of soaked/fermented flour and see what I can cook with it. I began with:

-2 cups brown rice

-1 cup oat groats

-1/2 cup buckwheat

Grind all of the grains. Add 4 cups of filtered water. I added 2 probiotic pills (Garden of life: Primal Defense is what I used because of the variety of probiotics included and high bacterial count). Let sit for 4-6 hours to let the probiotics reduce phytic acid content.

 

IMG_0811Recipe experiment #1: Gluten-free kisiel

Outcome: Success!

Directions: After letting sit for 4-6 hours, I scooped 2 cups of the mixture into a pot. I added 3 times as much water, 2 cups at a time while  the mixture was cooking on medium-low heat on the stovetop.  Do not worry about lumps, just keep mixing until they dissolve. When mixture is thickened after all the water has been added, put in 1-2 tbsp of Apple Cider Vinegar. Wrap in a towel and sit overnight. In the morning, add a couple teaspoons of raw honey while warming gently on the stovetop. You can crush strawberries or bananas and add them as you like.

I will never go back to the Dr.Oetker version! I used to make Slodka Chwila for my mom fairly often when she was pregnant, so I have fond memories of it. If you don’t know what kisiel is, it is a thick drink that is like a watered down friend of pudding. Normally fruit compote is added to flavor it. It reminds me of my Polish ancestry because it is part of the Polish cuisine.

 

 

IMG_0810The rest of the dough that was soaking, I put in a large pot. This I added more water to (1-2 cups?) and began cooking on the stove.  I also added some salt and rapadura sugar (1 tsp each?). I put the mixture on high, and scooped out the clumps of dough that were forming. This is what the thickened dough looked like. The more you stir, the stickier the rice flour becomes. It’s really sticky!

 

IMG_0812Recipe experiment #2: Attempt at bread

Outcome: Found something, but it’s not quite bread

From the scooped out clumps of dough (2 cups?), I added 1 egg and some coconut oil and stirred in some of the liquidy part of the dough. Baked it approx 20 minutes. It came out like a quiche. I ended up mashing this with a fork and stirring in some more coconut oil with some rapadura sugar while it was still hot. It tasted really good, and I think it would make a great dessert if topped with whipped cream and cooked/mashed fruit.

 

IMG_0814Recipe experiment #3: Attempt at mochi

Outcome: It’s edible

For this, I just took the thickened dough and rolled it into balls as well as filled my heart-cupcake pan. I did not add anything. The result was a crispy outside with a gooey inside. It’s not quite rubbery like mochi is supposed to be, but it’s edible. The middle I would describe as moist. It would probably taste better with a piece of dark chocolate as a filling. I baked these until the outside browned.

 

IMG_0829Recipe experiment #4: Another attempt at mochi

Outcome: This is awesome, but it’s still not mochi.

I did the exact same as above, only this time I added water to the dough to make it the consistency of pancake batter. I also added rapadura sugar, about 3/4 cup, because my sister who tried the previous batch said it could use some sugar. It was awesome watching it cook, because as the heart-shaped pieces were releasing gas it looked like beating hearts. They actually ended up hollow with a chewy-crusty consistency.

IMG_0830

Someday when I’m feeling really creative, I may find something to fill these with. If you add enough rapadura sugar (I think I ended up adding 3/4 cup to the final batch), they taste a little like fortune cookies.

 

 

All of these cooking experiments were edible, SO I ATE THEM.

 

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