gluten-free, dairy-free, egg-free
These are flatbreads similar to the Quinoa Dinner Cakes with Sweet Potato, only these don't require sweet potato puree and they call for an additional flour — corn flour. We eat them as bread along with main dishes such as chicken, chicken salad, hummus, or wild salmon salad.
Our favorite way to eat them is in flatbread melts — toasted; spread with chicken salad, wild salmon salad, or pinto bean spread; topped with shredded goat cheese; and then put under the broiler for the cheese to melt.
Makes about 20 cakes
- 1 cup brown rice flour
- 1 cup buckwheat flour
- 1 cup corn flour (soaked by the manufacturer in lime water)
- 1 cup quinoa flakes
- 3-1/2 to 4-1/2 cups filtered water
- 4 tablespoons raw apple cider vinegar, whey, or lemon juice
- 2 teaspoons non-gmo and aluminum free baking powder (gluten-free if desired)
- 1 teaspoon sea salt
- coconut oil for the pan
Combine flours and quinoa flakes, apple cider vinegar, and water in mixing bowl. Mix well. Cover and let soak at room temperature for a minimum of 7 hours, or overnight.
The next day, the batter may be thick. Add water to achieve a pancake batter consistency.
Pre-heat a cast-iron skillet over medium heat.
Add a smidge of oil to the pan and spread it out. Pour batter into prepared pan using a 1/4-cup scoop. Let cook on that side until bubbles appear in the center and bottom is golden brown, then turn over with spatula. Allow to cook on second side for about 30 seconds, or until browned. Repeat for all the remaining dinner cakes, adding more oil as needed.
Transfer each cooked cake to a cooling rack. If put in a covered container, the breads will get mushy from condensation.
Serve soon after cooking, while they are still warm. Or, toast to use for melts. Refrigerate completely cooled leftovers in an airtight container. Toast leftover cakes or use cold for sandwiches.
© Copyright 2008 by Wardee Harmon
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