I Cant Believe Its Gluten Free Cassava And Sorghum Flour Roti Recipes

'I CAN'T BELIEVE IT'S GLUTEN-FREE' CASSAVA AND SORGHUM FLOUR ROTI

Steps:

• In a medium bowl, combine the flours, olive oil, and salt. Add the warm water, a little at a time, while continuing to mix the flour with your hands. Make sure the liquid is well absorbed before adding more. Mix and knead until a soft and elastic dough forms. You do not need to knead this dough excessively as you would for traditional rotis. Cover and let the dough rest for 30-40 minutes.
• Heat a tava, griddle or non-stick (preferably cast iron) skillet to medium-high heat, depending on your stove. You may need to lower the heat after you start making the rotis.
• Divide the dough into 4 pieces and roll between your hands to form each into a somewhat flat ball. Then place the dough between two pieces of parchment paper and roll out with a rolling pin. In between rolling, remove the top parchment and flatten with your hands. Be careful not to apply too much pressure to the rotis while rolling them out. You do not want them too thin.
• Remove the top paper and gently turn out to your hand and place on the hot skillet. Let it cook for about a minute or until the bottom sets, then flip with a large spatula and smear it with a bit of ghee or butter. Let this cook again for about a minute and then flip again, adding more oil or butter, if desired. Flip a couple more times, while pressing gently with the spatula, until the roti is completely cooked. Cover with a cloth and serve immediately.

(I CAN'T BELIEVE IT'S NOT) CREAMED CORN

Steps:

• Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels. The object here is to puncture the individual casings so that it is easier to force out the contents (as described in step 2). The depth of the incision, as well as your ability to slice a straight line, is of no consequence.
• Grab your largest pot and a common dinner knife. Hold the cob inside the pot. Starting at the top of the cob, run the backside of the blade down the cob, using pressure to force out the meat and milk from the casings. Be forewarned, this is a messy job (hence the pot) that requires a healthy amount of muscle power. If possible, do this outdoors.
• Discard the cobs and transfer the corn mash to a smaller pot. If you decide to add butter and/or chipotle do it here. Warm over a medium heat for a few watchful minutes, stirring frequently. If you warm corn for too long, or over too high a temperature, the natural liquids will evaporate and the corn will become gooey.
• Season with salt and pepper, and serve immediately.

I CANT BELIEVE IT'S GLUTEN FREE BREAD

Steps:

• In a mixing bowl, combine dry ingredients and mix well.
• Put eggs in your bread machine, and program to "dough". Let it beat the eggs for you. Then add the rest of the wet ingredients.
• Once mixed, stop the machine. Add dry ingredients on top of wet, and top with the yeast.
• Turn the bread machine back on to "dough". Using a rubber spatula, scrape down the sides of the dough often. I let the machine mix the dough for about 4 minutes, scraping often, then turn the machine off.
• This dough will be very loose and sticky. Pour into a greased 9x5 bread pan and smooth over the top. Brush with melted butter if desired. Top with seeds etc if you like.
• Preheat oven to 400 degrees. Place breadpan on top of stove, cover with tea towel and wait half an hour until it has doubled in size. Pop it in the oven for 30 minutes until brown and fragrant. Remove from pan immediately or it will get soggy.
• I slice it once its cooled and freeze it in a ziplock bag. Makes really great french toast and sandwiches.