Posted: Tue Oct 16, 12 5:56 pm Post subject: Swahili Gluten Free Coconut, Rice and Corn bread
I thought I'd share this lovely easy recipe given the difficulty I've had in finding gluten free bread recipes. Also known in Swahili as Mkate wa Fushi.
Soak:
1 cup dessicated coconut (soaked for 40 mins in)
1.5 cups boiling water
Put in Blender and zip to puree with:
1/2 cup chopped red onion
1/4 tsp cardamom powder
1/4 cup grated coconut block
Stir into a paste with:
1 1/3 cups rice flour
1 cup polenta
2 tsp sugar
3/4 tsp salt
1.5 cups boiling water.
Leave to cool slightly before adding:
1/2 tsp yeast
Leave for 2 hours in a warm place to rise.
Meanwhile, Line a heavy baking tray with foil and oil well. Put in the oven and preheat until the sheet is very very hot.
Just before baking, stir in:
4.5g sachet of Eno salts or 1/4 tsp Andrews.
Scoop up a handful of the paste, make into a ball(ish) shape with your hands and press down flat onto the baking tray. It would be about the size of a saucer.
Bake at 200C for 20 minutes covered tightly before opening and baking for another 10 minutes or until the top is dry and firm. Remove from the oven
Cover with kitchen towel to steam a bit for about 5 minutes and release from the foil. Enjoy!
Last edited by Minamoo on Sat Oct 20, 12 9:03 pm; edited 1 time in total
AnnaD
Joined: 12 Jun 2007 Posts: 2777 Location: Edinburgh
Posted: Wed Oct 17, 12 5:21 pm Post subject:
That sounds really good, and something interesting for me to try since I'm gluten intolerent. I've seen a few recipes now that contain polenta, so I have an excuse to buy some.
It's a really tasty bread. Back home we wrap them in banana leaves before baking and they come out as triangles. This method is the older version from before people started using banana leaves. It's only really made in Lamu or by people who came from Lamu so it's not something you would really encounter unless you were invited into the home of someone for a meal and specifically requested it. It's a bit 'old fashioned'. Lol!
If you have any leftovers, store them in the freezer then defrost them for a minute or so in the microwave or wrap in foil and pop in the oven to defrost ad warm up. I also tried buttering it then putting in the toater (we have one of those toasters that's actually a sandwich toaster with the cages so the butter doesn't touch any heating bits and burn) and it came out really well too. Back home we traditionally eat it with coconut based meat curry (either goat or beef) and it's scrummy.
AnnaD
Joined: 12 Jun 2007 Posts: 2777 Location: Edinburgh
Posted: Fri Oct 19, 12 6:37 pm Post subject:
That sounds lovely, and would be a great alternative to naan bread, which we do miss when having curry. Thanks for sharing the recipe!
While I was away in norfolk for the day, mum experimented in the kitchen and made gluten free chapatis today that taste exactly like the real thing. They come apart in layers exactly like the real thing and she said it was impossible to taste the difference. I am truly gobsmacked. She used amaranth flour, millet flour and potato starch. She's going to show me how to make them tomorrow and I'll post the recipe with photos as soon as I can. So exciting!
AnnaD
Joined: 12 Jun 2007 Posts: 2777 Location: Edinburgh
Posted: Sat Oct 20, 12 9:24 pm Post subject:
Ooh, sounds really good! It's nice to know more gluten free recipes
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