Archive for the ‘bread’ Category


chochoyotes de canela (gf dumplings)

August 4, 2012

gluten-free dumplings for soup, or simmered in mole

‘canela’ is cinnamon – and i think i’ll be tripling the amount that is called for.


Chochoyotes de Canela

1 cup masa harina (corn flour)
3/4 cup water
1 1/2 tbsp lard / shortening
1/4 tsp ground cinnamon
1 tsp kosher or sea salt, or to taste
1/2 tsp sugar

Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.

Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.


it seemed to take forever for them to boil in the mole, but they did cook! they weren’t bad, but definitely had a dumpling-like consistency. i wonder if a pinch of baking soda, although not authentically pre-columbian, would fluff them up a bit. i’ll tweak this a bit next time i make it with a little more seasoning and a little bit of a leavening agent and see what happens!


instant oats dosa

April 13, 2012

Quick cook oats 3/4 cup
Rice flour 1/2 cup
Sooji or wheat flour 1/4 cup
Green chilli 1 no, chopped
Coriander leaves chopped 1 tblsp
Ginger chopped 1 tsp
Cumin seeds/jeera 1 tsp
Pepper 1 tsp
Onion 1,chopped
Salt as needed
Water as needed


Make a thin batter of the all the ingredients except onion.

Heat dosa pan and sprinkle the onions and then pour the batter to make dosa. Sprinkle little oil. Cook in medium flame and no need to flip, when the dosa becomes golden brown, take out and transfer to the serving plate.

You can omit onion and just make it plain oats dosa.
You can also mix the onion with the batter itself.
The consistency should be watery as we do for rawa dosa. Or you can make thick batter and make thick dosas as well.
Since we dont add much oil and oats have a dry texture,better eat it dunked in sambhar or chutney.


taken from Rak’s kitchen


Balep Korkun (central Tibetan flatbread)

April 8, 2012

Tibetans make so many kinds of bread, and different areas make unique styles. This recipe shows you how to make Central Tibetan style bread, a kind of flatbread called Balep Korkun.

+ Two cups of all-purpose flour (Any kind of flour is okay, like wheat, all-purpose, or self-rising. If you use all-purpose flour, you will need some baking powder.)
+ One tablespoon of baking powder
+ One cup of water

For the simplest version of this bread, mix the flour and a little water very well by hand and keep adding water until you can make a smooth ball of dough. Then knead the dough very well until the dough is flexible. When you have finished kneading the dough, separate it into four pieces and roll them into ball shapes. Then leave the dough balls in a container with a lid on for fifteen to twenty minutes. After that, place one of the ball shapes on a flat surface and roll it out with a rolling pin, making a flat, round shape about 1/2″ to 3/4″ high. Repeat with all your dough.

Grease pan. Heat pan to high heat. Turn down the heat to medium, put the bread in the pan and cover it with a lid. Cook fifteen minutes on medium heat. You should turn over the bread every four or five minutes, so both sides of the bread get cooked well.

variation: If you like, you can add a bit of butter, or applesauce to the flour before you begin adding the water, for special flavor.


taken from Yowangdu, a site about Tibetan culture. a handful of other recipes on there as well.


sweet lemon rolls

March 24, 2012

since my dental troubles, you may have noticed my recipes becoming softer and softer. here’s the supposedly softest-ever rolls, which i’m posting and using the magic of technology to convert to cups, since i don’t have a scale…

(1.6 cups) 200g bread flour, sifted
(1/4 cup) 30g potato starch, sifted
(1/2 cup) 60g sugar
(5 T) 40g butter at room temperature, diced
(3 t fresh or 1 t instant) 12g fresh yeast or 5g instant yeast, dissolved in the milk
(1 cup) 125g warm milk
A pinch of salt
A big lemon or two small lemons zest (or 1 T vanilla extract, or an orange zest)

Whisk in the bowl the bread flour, potato starch, sugar and salt. Add the butter, lemon zest and the milk with the dissolved yeast.

knead 15 mins, rise once, then form into 15 rolls and bake at 355 (180c) until golden (~15 mins)

from here

they turned out super-sweet, super-lemony, and very fluffy-soft yet dense (i probably didn’t knead it for long enough, right?) i didn’t care for them, but everyone else who tasted them thought they were amazing. definitely more of a dessert than a dinner roll, though!


brown butter soda bread

March 9, 2012

brown butter soda bread

1/4 cup (1/2 stick) unsalted butter

3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary plus more for topping
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk (or kefir, or probably yogurt watered down with a little milk)

1 egg white, beaten to blend

Make sure your rack is in the middle of the oven and preheat it to 375F
Melt butter in a small sauce pan over medium heat and swirl it around until it turns golden brown (about 2-3 minutes) and remove it from the heat.

Put the flour, oats, sugar, rosemary, baking powder, baking soda, salt and a few grinds of black pepper (I didn’t measure) in a large bowl and mix well with a whisk. Pour the buttermilk and the melted butter on top and stir it together until the flour is moistened – don’t over stir. The recipe calls for using a fork but I used a silicone spatula and it worked really well.

Turn the dough out onto a floured surface and knead very gently until it feels likes it all mixed together – I did exactly 7 turns as instructed. Divide that in half, shape each half into a ball and flatten it. I put them on a parchment lined baking pan with lots of room in between them. Brush the tops with the egg white and sprinkle with a couple more grinds of black pepper and some more chopped rosemary. Using a knife, cut a deep X into the top of each round.

Bake until deep golden brown and a tester comes out clean, about 45 minutes. Cool on racks for another 30 minutes. Serve warm or at room temp.


recipe found here



edit 1/2016.

delicious! heavy rosemary flavor. dense like a beer bread. used steel-cut oats because that’s what we had. chewy but great. old-fashioned oats would make the bread much, much lighter. 2 of us devoured the 2 loaves of bread in just under 24 hours.

this is so different from sweet irish soda bread with raisins and caraway seeds and yet, exactly the same. this is a great excuse to kick your oven on when it’s below freezing outside.


gluten-free quick-bread – banana/squash/zucchini bread

March 1, 2012

½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
a little less than 2/3 cup of granulated sugar
2 large eggs
1 ½ cup of gluten-free flour mix (i used potato starch, buckwheat flour, oat flour, teff flour, powdered coconut, white rice flour, and brown rice flour)
1 ½ teaspoon of baking soda
1 ½ teaspoon of baking powder
½ teaspoon of kosher salt
½ cup plain homemade yogurt (or sour cream)
1 teaspoon vanilla extract
a splash of anise extract (it was on super-sale and now i use it in all my cookies)
1 cup of bananas, zucchini, or anything else – in my case, it was ripe banana and leftover cooked butternut squash
about a teaspoonful mixed clove powder, allspice powder, cinnamon, and “apple pie spice”
a pinch of fennel
a lot of powdered ginger – not sure how much, maybe 1/2 or 1 t

nuts to sprinkle over the top
Cinnamon sugar (optional)





adapted from here


good texture, a bit crumbly but nothing tragic, and quite gluten-like! the crumb looks like gluten. quick, no-knead, but not exactly healthy. quick breads are always good for a quick, greasy snack, and this one is very much like its gluten counterpart.


pastel de coco y almendras sin harina (gluten-free coconut-almond cake)

February 28, 2012

pastel de coco y almendras sin harina (recipe invented by ChoCoRRoL)


200 g ground almonds/almendras molidas
170 g sugar/azúcar
70 g dessicated coconut/coco rallado
4 eggs/huevos
100 g melted unsalted butter/mantequilla sin sal derretida
150 ml coconut milk/leche de coco
1 tablespoon gluten free baking powder/royal sin gluten
1/4 tablespoon almond essence/esencia de almendras

in a bowl combine ground almonds, dessicated coconut, sugar and baking powder.
in a large bowl whisk together eggs and almond essence. add coconut milk, melted butter and whisk more.
add half of the dry ingredients to the egg mixture and whisk. add the other half and whisk until the batter gets smooth.
agrega la mitad de los ingredientes secos a la mezcla de huevos y batelos. agrega la otra mitad y bate hasta que la masa quede suave.
grease the spring-form pan with butter and cover with dessicated coconut.
engrasa el molde desmontable para hornear con mantequilla y cubrelo con coco rallado.
pour the batter into the baking pan.
vierte la mezcla dentro del molde.

bake the cake in an oven preheated to 180°C for 45 to 50 minutes. let it cool down before serving. as a tip i would recommend you to serve the cake with warm raspberry sauce
hornea el pastel en el horno precalentado a 180°C por 45 a 50 minutos. déjalo enfriar antes de servir. como un consejo les recomendaría servir el pastel con una salsa de frambuesas caliente


thank you colores sabores olores