Nobullricebread Recipes
NO BULL RICE BREAD
Tired of seeing recipes for wheat free bread full of things like Xanthan Gum, other allergens and impossible to find flours I decided to make my own. You can find Glutinous Rice flour at any Asian market. THIS RECIPE REQUIRES A COVERED LOAF PAN. It will not come out otherwise - rice needs a lot of wet heat to "activate." If you can not find one (try Ebay) use aluminum foil to cover it tightly. I'm serious - do not bother making this recipe unless you do will this.
Provided by Eric D.
Categories Yeast Breads
Time 1h39m
Yield 1 loaf, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Make sure there is a rack in the middle position of the oven. Set the temperature dial to 200°F and heat up the oven.
- Butter and flour (I use the white rice flour) the coverable loaf pan.
- Dump all the ingredients in a bowl. Mix in the filtered water (carefully and slowly!) with a butter knife until all the flour is incorporated and the dough is the texture of soft ice cream. Make sure you have all the flour mixed together before adding the next step of water. It can go from dough to soup very fast! It usually takes a bit more than 1 1/4 cups for me.
- Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
- Set the oven to anywhere between 350°F to 375°F depending on how you want your crust and bake it for 40 minutes with the lid ON.
- Take the lid off and bake it for another 40 minutes.
- Cool until yummy-warm.
JEB'S NO BULL BURGER
Steps:
- Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a "flax egg" and set aside for at least 5 minutes.
- In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes.
- Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined.
- Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined.
- Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well.
- Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat.
- Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens.
- For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days.
- For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days.
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