2010 Sol Grains All Rights
Gluten-free Butter-milk Quinoa
Ingredients for 2 servings
- 1 cup sprouted rice flour
- 1 cup quinoa flour
- 2 TBS organic sugar
- 1 tsp sea salt
- 1 tsp soda
- 2 tsp baking powder*
- 2 large eggs, lightly beaten
- 1 1/2 cups organic butter-milk
- 3 TBS coconut or sunflower oil
TIPS: Soured-milk substitute: Add
enough soy-milk or goat-milk to 2 TBS
lemon juice to make 1 1/2 cups
butter-milk substitute. Stir and let stand
for 10 minutes.
having your eggs and liquid at or near room temperature.
Set oven to 350 F. Pour the grape-seed oil in a 9x9x2
baking pan and place in oven to preheat.
Whisk together the dry
Add eggs to butter-milk and whisk to incorporate.
Add wet to dry. Then, add about 2 TBS water to the bowl that held the
butter-milk, swish to clean up milk and pour this into the batter, also. Blend
with a spoon or rubber spatula until smooth.
Remove heated pan from
oven(being careful of the hot oil!), and quickly pour in the batter. You want to
get a slight sizzle with this. And, the edges will start to cook. Smooth if
necessary and bake in the preheated oven for about 35 minutes.
darker brown patches over a golden brown top and edges that are crispy and
pulled away from the sides.
Remove and let stand for at least 20 minutes
on a wire rack before serving. Makes 9 squares.
NOTE: To make muffins,
use the same recipe and drop a teaspoon of oil into each cup of a 12-cup muffin
tin and bake for about 25 minutes, or until the muffins pull away from the edge
and the tops spring back when lightly touched.
*You will need to add 1/4
to 1/2 tsp more baking powder for lower altitudes.
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