Brown rice flour – Cooking with a Cat https://www.ungatoenlacocina.com Recipes for Fast Metabolism Diet Fri, 28 Jun 2024 11:28:36 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 Waiting for the Three Wise Kings: Gluten free “Roscón” https://www.ungatoenlacocina.com/en/waiting-for-the-three-wise-kings-gluten-free-roscon/ https://www.ungatoenlacocina.com/en/waiting-for-the-three-wise-kings-gluten-free-roscon/#respond Fri, 05 Jan 2018 17:38:31 +0000 https://www.ungatoenlacocina.com/?p=3056 The Roscón de Reyes is the protagonist of all January 6, at least in countries such as Spain and Mexico. It is a dessert covered with sugar, fruit in syrup and sometimes nuts. It can be prepared without filling or filling with…

The post Waiting for the Three Wise Kings: Gluten free “Roscón” appeared first on Cooking with a Cat.

]]>

The Roscón de Reyes is the protagonist of all January 6, at least in countries such as Spain and Mexico. It is a dessert covered with sugar, fruit in syrup and sometimes nuts. It can be prepared without filling or filling with marzipan. If it is not filled, it can be opened in half (once it is cooked) and filled with cream or chocolate cream, to make it even more delicious. The recipe that I propose, today is for a super healthy Roscón, gluten-free and without sugar. It is excellent and fluffy although slightly more dense than the classic one. I suggest filling it with the ganache that I explain in this recipe.

This sweet, apart from being a perfect dessert, is a guardian of traditions. Here in Spain, before putting the roscón in the oven, you have to hide a king figure and a dry fava bean hides in the dough; whoever finds the king is given a cardboard crown and whoever finds the bean will have to bring the roscón the following year. In Mexico, my friend Alice told me that they hide several little Jesus figures and whoever finds it has to invite everyone to his house to eat tamales on the days of Candelaria (February 2).

If you know more traditions linked to this sweet, please tell me in the comments, I think it’s the most interesting 🙂

Roscón de Reyes sin gluten

Roscón de Reyes sin gluten Print This
Phase 4 Serves: 4 - 6 Prep Time: Cooking Time:

Ingredients

  • 5/6 cup of buckwheat flour
  • 5/6 cup tapioca flour
  • 1/2 cup of brown rice flour
  • 45 gr of ghee
  • 1/2 cup of coconut sugar
  • 1 whole egg
  • 25gr of fresh yeast
  • 1/2 cup of warm water (to undo the yeast)
  • 1/4 cup of almond milk
  • 5 gr of xanthan
  • 10 gr of psyllium husk powder
  • To decorate:
  • 2 slices of orange
  • 1 tablespoon of birch xylitol
  • 1/2 teaspoon of cinnamon
  • 2 tablespoons of almond milk
  • 1/4 cup chopped or sliced almonds
  • Little figures of Jesus or 1 King and 1 dry fava bean
  • Chocolate ganache (optional)

Instructions

  1. It is best to prepare the dough the night before: in a large bowl, mix flour, xanthan, psyllium husk and coconut sugar very well.
  2. Put the yeast in 1/2 cup of warm water and stir until the yeast dissolves completely. Join the water with yeast to the flour mixture. Stir with a spatula.
  3. Also, join the beaten egg and the almond milk with the dough and keep working with the spatula until the ingredients are thoroughly absorbed.
  4. When all the ingredients are absorbed, a more sticky and less homogenous will be formed. Work it with your hands until it starts to become homogeneous and to become smoother. At this point, it will not stick so much anymore.
  5. Add the ghee in pieces and work the dough with your hands until the ghee has been completely absorbed and a perfectly smooth dough is left.
  6. Form a ball with the dough, put it in the big bowl, cover it on the contact with plastic wrap and let it rest, inside the oven off, at least 8 hours (or even better all night).
  7. The next morning, the dough will have grown. There may be some small crack in your mass, it is normal.
  8. Cut two thin slices of orange, cut them in half, put them on a baking sheet lined with baking paper and sprinkle with cinnamon. Bake 10 minutes at 350ºF (180ºC).
  9. Put the dough on top of a smooth surface and form a chunky string of dough. If you’re not going to fill it with this chocolate ganache, it’s your time to hide what you want in the dough. Make sure that the dolls are well hidden with the dough because during the cooking the dough could be opened a little.
  10. Join the two ends of the cord to form the roscón. Make sure you join the dough well with your fingers, make sure there are no marks left.
  11. Put your roscón on a tray lined with baking paper and decorate it. With a brush, paint the surface with almond milk, sprinkle with 1 teaspoon of xylitol, place the orange slices and chopped almonds.
  12. Bake the roscón at 320ºF (160ºC) for 40 minutes. If you think it will brown very quickly, you can put a sheet of baking paper on top.
  13. Before removing the roscón, make the test of the toothpick. Take it out of the oven and let it cool.
  14. If you are going to stuff it with this chocolate ganache, when it’s cold, open the roscón in half, like a sandwich. Cover the base with the chocolate ganache, hide the dolls, and place the top of the Roscón.

The post Waiting for the Three Wise Kings: Gluten free “Roscón” appeared first on Cooking with a Cat.

]]> https://www.ungatoenlacocina.com/en/waiting-for-the-three-wise-kings-gluten-free-roscon/feed/ 0 Monday remedy: gluten-free marble cake with blueberries and lime https://www.ungatoenlacocina.com/en/monday-remedy-gluten-free-marble-cake-with-blueberries-and-lime/ https://www.ungatoenlacocina.com/en/monday-remedy-gluten-free-marble-cake-with-blueberries-and-lime/#comments Mon, 08 May 2017 07:00:38 +0000 https://www.ungatoenlacocina.com/?p=2271 Monday is usually the hardest day of the week. After a weekend in which we have relaxed and we have had fun, Monday arrives and brings us back to our work, our studies and all that endless list of things to do.…

The post Monday remedy: gluten-free marble cake with blueberries and lime appeared first on Cooking with a Cat.

]]>

Monday is usually the hardest day of the week. After a weekend in which we have relaxed and we have had fun, Monday arrives and brings us back to our work, our studies and all that endless list of things to do. But who said Monday should be a bad day? Today I propose a very easy and original recipe to start the week with enthusiasm and fun. With this marble cake of blueberries and lime you will fill your house with a sweet aroma and give your family a dose of good humor 🙂

Unlike the classic marble cake, this cake does not need two compounds of different color, in this cake the marble effect is produced cooking the blueberries.

gluten-free marble cake with blueberries and lime

gluten-free marble cake with blueberries and lime Print This
Phase 1 Serves: 2 - 3 Prep Time: Cooking Time:

Ingredients

  • 3/8 cup of brown rice flour
  • 3/8 cup buckwheat flour
  • 2 egg whites
  • 1/2 cup of oat milk*
  • 3 cup of blueberries
  • 1 lime (green)
  • 4 tablespoon of birch xylitol
  • 1/2 teaspoon of cream of tartar
  • 1/2 teaspoon of baking soda

Instructions

  1. Preheat the oven at 160º C (320º F)
  2. In a large bowl, mix the flours, cream of tartar, baking soda and xylitol
  3. Lightly beat the egg whites with the oat milk; add this compound to the flours
  4. Squeeze the juice of half lime in the compound and add some lime zest; mix until homogeneous and elastic
  5. Wash the blueberries and add them in the compound, mix well
  6. Put the compound into a silicone mold and bake in a ventilated oven during 40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD P1; These amounts correspond to 3 complete breakfasts for <20 pounds, or 2 complete breakfasts for >20 pounds.

Notes

*In this recipe 1/2 cup of oat milk is used as a seasoning. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

The post Monday remedy: gluten-free marble cake with blueberries and lime appeared first on Cooking with a Cat.

]]> https://www.ungatoenlacocina.com/en/monday-remedy-gluten-free-marble-cake-with-blueberries-and-lime/feed/ 10 Amaranth cupcakes with coconut and chocolate ganache, gluten free https://www.ungatoenlacocina.com/en/amaranth-cupcakes-with-coconut-and-chocolate-ganache-gluten-free/ https://www.ungatoenlacocina.com/en/amaranth-cupcakes-with-coconut-and-chocolate-ganache-gluten-free/#respond Mon, 28 Nov 2016 08:07:33 +0000 https://www.ungatoenlacocina.com/?p=3054 November is over; it’s time to start thinking about the holidays. In my family, it is tradition to make the Christmas tree and decorate the house on December 8, but it is clear that it can not be done without a small…

The post Amaranth cupcakes with coconut and chocolate ganache, gluten free appeared first on Cooking with a Cat.

]]>

November is over; it’s time to start thinking about the holidays. In my family, it is tradition to make the Christmas tree and decorate the house on December 8, but it is clear that it can not be done without a small snack that energizes us and makes us think about the holidays. As always, eating something sweet does not exclude that it is healthy, for this reason, today I propose a recipe for gluten-free cupcakes and a sweet ganache of chocolate and coconut milk. To make the ganache you can use black chocolate sweetened with stevia, my vegan chocolate or slightly raw cacao powder.

This ganache can also be used in other recipes, for example, to fill this Roscón de Reyes without gluten.

Amaranth cupcakes with coconut and chocolate ganache, gluten free

Amaranth cupcakes with coconut and chocolate ganache, gluten free Print This
Phase 4 Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 100 gr of amaranth flour
  • 50 gr of brown rice flour
  • 75 gr of birch xylitol (+ 1 tbsp)
  • 40 gr of sunflower oil
  • 1 egg
  • 90 ml oat milk
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 20 gr cacao nibs
  • 1/2 orange skin
  • 1 pinch of salt
  • For the ganache:
  • 1 Can of coconut milk, refrigerated at least 24 hours
  • 60 gr of chocolate endowed with stevia or
  • 60 gr of my vegan chocolate or
  • 6 tablespoons of raw cacao powder + 6 tablespoons of coconut oil

Instructions

  1. In a bowl, mix the two flours with the cream of tartar, the bicarbonate and one pinch of salt
  2. In another bowl, beat the egg, 75 g of birch sugar, oat milk and oil, until a homogeneous compound is obtained
  3. Join the liquid mixture to the flours and mix until a uniform dough is obtained
  4. Join the cacao nibs to the dough and mix well
  5. Grate the skin of 1/2 orange and join it to the dough and mix well
  6. Arrange the dough in the cupcake molds (6 or 8 depending on how large they are); Fill the molds by 2/3
  7. Bake for 15/20 minutes at 160º in a ventilated oven; do the stick test to check that they are ready
  8. While preparing the ganache: melt the 60 gr of chocolate with stevia or 60 gr of my vegan chocolate 
  9. When chocolate is melt, remove from the heat and add the dense part of the canned coconut milk and a spoonful of xylitol. Beat until forming a homogeneous and thick ganache; Reserve the ganache in the fridge
  10. This ganache can also be made by mixing coconut milk with 6 tablespoons of raw cacao powder and 6 tablespoons of coconut oil undone. Reserve a few minutes in the fridge so that it thickens a little
  11. Before serving the cupcakes, put the ganache in a pastry bag and decorate them

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 4.

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

The post Amaranth cupcakes with coconut and chocolate ganache, gluten free appeared first on Cooking with a Cat.

]]> https://www.ungatoenlacocina.com/en/amaranth-cupcakes-with-coconut-and-chocolate-ganache-gluten-free/feed/ 0