Buckwheat and Glutinous Rice Flour Savoury Waffles

I’ve been making these a lot, but keep forgetting to take a photo and type up the recipe. Better late than never.

Yo, Dear Reader, this is one of those recipes I hesitated on posting, not because it isn’t good, it’s really great, I’m as surprised as anyone, Dear Reader, it just works so well for so little effort, but because it feels almost too simple for requiring such specific ingredients, but then I remember I’ve been there countless times: Having bought a bag of flour, or flours on the promise of so many wonderful recipes only to find the usual contenders and often hardly even that. I’ve often tried to make up the absence of recipes like these, so I thought put it up. I really like he texture of the glutinous rice flour, but too much makes it a little too gooey in the wrong way in some recipe, but balancing it with buckwheat, I went through a few trial runs, increasing ratios as I went, yo end up with he best of both, while each counter the others weaknesses. Buckwheat is dry and all buckwheat waffles do tend towards the crisp, but dense, the addition of the rice flour means you get a lighter waffle, with just a little chew and spring. These aren’t extraordinary, but on a limited diet like mine these are a wonder. You tend to see a lot of wild clams when it comes to any gluten free versions of any recipe, I never do that, Dear Reader, I respect my readers far too much to deceive them. These are a little fluffy, a tad crunchy and really quick to prepare, waffles have been a great replacement for frozen loaves as I like harder, crusts over soft breads, but the best part is they’re fresh. I still freeze so much, but being able to throw these together in minutes is really so very useful. Buckwheat and Glutinous Rice FlourĀ  is turning out to be an amazing combination I hope to be able to ind more uses for this duo, for now this’ll do. Until later, Dear Reader, take care and stay safe.

Ingredients

60g Buckwheat Flour
40g Glutinous Rice Flour
80ml Low Fat Milk
30ml Water
1 Egg, 60g-65g in Shell
15ml Olive Oil
1 Tsp Baking Powder
Pinch Salt
Pinch Sugar

Method

1. Turn on Waffle Iron.

2. Mix together the Egg and Oil add in the Flours, Baking powder, Salt and Sugar and mix together, finally add in he Milk and Water and mix everything until a light, slightly lump, batter has been formed, add more Water if too thick.

3. Add enough Batter to warmed Waffle to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove with a rubber spatula and let cool for a few minutes, Waffles will crisp up further as they cool. Repeat until batter is used up.

Buckwheat and Glutinous Rice Flour Crepes


Any batter with glutinous rice flour seems to be guaranteed a few lumps, hey don’t affect the crepes at all, but beat it well.


I made three times the recipe in a big pan and none tore, which is nice.


I really wasn’t planning on making so much, but here we are.

Yo, Dear Reader, I wasn’t really planning on typing up a recipe today, but as this worked so well, you can tell the time of year by when I make crepes it always whenever there’s salad ingredients to hand in the garden, I figured I should type it up properly. I’ve talked about crepes before, they’re pancakes that require patience, but do reward those who persevere. I’ve tried to put the steps as clearly as possible in the recipe, but if you, kind patient soul, are reading this in the hopes that there will be something to elaborate, well, I can’t let you down, Dear Reader, can I? So, one main point is that you’re heating the pan separately from the butter, which runs counter-intuitive to most frying techniques, but you heat crepes on a high heat fast and having butter hit the pan at high temperature will result in burnt butter and that taste will transfer to the crepes, it’ll also cause them to look more done than they are resulting in sadness and sodden flaps of batter. I left out he oil I usually add, by mistake, but these are just fine with just the butter, the glutinous rice flour tends towards the moist so you’ll be better off without them being too oily. The second part that you may stumble on is having the pan be too hot for he batter, yes I’m aware I said they cook on a high heat, think about pouring the batter, it cooks the second it hits the pan, you can swirl set batter, so you stop the butter from burning and when that melts the pan cools a hair and the batter swirls and everything goes onto the heat again. Over and over and in time you get into the rhythm. These flip just fine, they fall back if they fold and they’ll be cooked once you flip if they’re the right thickness. I usually go by about a third of the pan, I just eyeball it mind, you do you, Dear Reader, whatever works.


Will it rip is where these often fail and I end up covered in filling.


Will it hold I ask having made them impractically large.


It held and didn’t fall apart. I’m shocked, this was just a rough and ready recipe, but I have learned a lot about utilising individual strengths.

As I said above they held perfectly, they have a slightly more elastic feel, not quite rubbery, but nearly there, if you dislike this flour this won’t change your mind. They don’t have much taste, which I prefer, whether I’ll use them savoury, most likely, or sweet, probably once and that’ll be it, I want them to work without interfering with the other ingredients. These are really great to be honest, I’m as surprised as anyone else, they’re not some magical combination, the rice flour isn’t going to make elastic light dough, it’ll make dough, but it’ll be more along the chewy, gooey joy that is the trademark texture of this flour. For now, Dear Reader, I have “wraps” that’ll make it easier to grab some salad ingredients, shove those and meat into a bit of bread and not have to think too deeply about what I’ll eat on a given day, that’s a blessing currently. I’ll probably be back soon with another variation style recipe like this, waffles with this combination seem to work well, I’ll have to try it again and get back to you. Stay safe and take care, Dear Reader.

Ingredients

56g Buckwheat Flour
28 Glutinous Rice Flour
1 Large Egg
80ml Low Fat Milk
80ml Water
Pinch Salt
Butter for frying

Can be Frozen, wrap in clingfilm or layer between grease-proof paper.

Method

1. Place Flour and Salt in a bowl and Make a small well in the middle. In a jug whisk together Egg, Milk and Water and whisk it into the flour and Salt until a mostly smooth, there will be some slight lumps, thin Batter has formed.

2. Heat a non-stick pan on a medium high heat and remove from the heat add a small bit of Butter, swirl to coat, when coated add enough Batter to cover 1/3 of the pan, swirl it to coat the bottom of the pan and return to the heat. Cook crepe until lightly browned and slightly dry to the touch, about 1 minute, then flip, cook the same way and then transfer to a wire-rack. Remove pan from heat before adding Butter for second crepe as Butter may burn. Repeat until Batter is used up.

Mochi Pancakes

It’s a resistant batter, feels like rubber.

Funnily after I find this recipe I realise there isn’t anywhere near me stocking standard rice flour, I’m fine for a while, but being able to get glutinous rice flour, which too years, and not being able to get rice flour is, well, it’s peak free-from eating. I think, depending on what your restrictions are, that glutinous rice flour could be a bit of a bust, it’s a really special flour, geared more towards desserts, with a fragrant, slightly sweet taste, but you get on texture and no way to utilize the stickiness in any way other than dumplings and dumpling like textured foods. Still, for a change this is a really unique recipe, you get a texture similar to the boiled dumplings but also get a fluffy pancake that soaks up sauce without getting soggy. I often find many gluten free pancakes can be dry when you’re just using a single flour or two.

Gently press to make sure the centre is done.

Texturewise these are just the right kind of sticky and chewy, I know, if you’re adverse to gooey things like me, lot of bad breads early on, Dear Reader, the stomach remembers, but these have a chewy that’s more like a very soft toffee and a fragrant sweetness that spreads throughout your mouth. They’re also very spongy and absorbent without getting soggy as I’ve said, they’re not just an alternative to wheaten pancakes, hey’re their own creation. The original recipe is here, this hasn’t been changed, for a change, heh. I find with pancakes hat it depends on your pan and what you’re cooking over, my hob needs to be set high, if yours does try to be careful of burning the honey. Make sure the inside is cooked too, I usually flip an extra turn or two just to make sure the whole pancake is coked through. If you like glutinous rice flour treats you’l like these, if you’re unsure I’d say try them if you can get a small bag of the flour, also known as Sweet Rice Flour, if you can tolerate cornstarch you could also make Mochi and variou other Japanese and Asian sweets, the flour is use in so many ways in so many countries so you should find enough uses to use a bag up. Okay, that’s it from me, Dear Reader, until later, stay safe and take care.

Fluffy, chewy and really different.

Ingredients

120ml Low Fat Milk
80g Glutinous Rice Flour
80g Rice Flour
1 Large Egg, Separated
2 Tbsp Honey
1 Tbsp Olive Oil
2 Tsp Baking Powder
1/2 Tsp Baking Soda

Makes 6 Small Pancakes. Can be frozen.

Method

1. Add all the dry ingredients into a bowl or jug and stir together.

2. Mix everything else except the Egg White and add to the Dry Mixture, this will be lumpy, beat the Egg White until frothy and fold that in as well. The Batter will be thick and elastic, but pourable.

3. Heat a non-stick fry pan over a medium high heat and add a little Olive Oil, pour in 1/4 Cup of Batter, around 60ml, and let cook until bubbles appear on the surface, flip and cook for another minute or two. Transfer to a wire-rack and repeat until all the batter has been used up.

Glutinous Rice Flour Gravy

It looks stodgy, but really isn’t.

Yo, Dear Reader,I haven’t been feeling all that great and sadly my taste-buds are refusing to work, I can taste coffee so small mercies and all that, so I haven’t been all that interested in what I’m eating, great start for a recipe post, no? Still I did say I’d try a few things with the glutinous rice flour and you really can’t do much with it that isn’t commonly know, it has a very specific range and considering the beautiful stretchy, chewy texture the dough it makes has you don’t need much else. The issue is that chewy dense texture doesn’t translates to other recipes, no matter how light and airy this flour looks it’s very dense, even blended. Still, I had this vague idea on the back-burner for years and finally it’s brought to fruition. I will freely admit it looks awful, when the liquid hit the pan the entire sauce seized and I had to add more liquid, the recipe below reflects that, but when I whisked it the sauce still resembled a gloopy mess and I admit, Dear Reader, they don’t call me honest Jack for nothing, well they don’t because that’s a pen name, still, nothing venture nothing gained. I tried a spoon and there was this super smooth textured gravy, simple as they come, but it was just the right balance or smooth and subtle to moisten, but not overpower. Hence the reason I’m sharing such a simple recipe, you can never tell who may need a recipe just like this, I prefer nut butter gravies myself, but this is a great simple sauce to use in a pinch. I’ll get back to myself soon, Dear Reader, I’m not pushing myself and I’m making sure I eat well, I keep being told I’m losing more weight and that I look great, so there’s that. I have indoor plants to look at and cards to shuffle that’s where I find my peace in these gloomy Winter months. Until later, Dear Reader.

 

Ingredients

200ml Stock (Chicken, Beef, Vegetable etc) or Meat juices
1 Tbsp Glutinous Rice Flour
1 Tbsp Butter
Salt and Pepper to Taste

Method

1. Add the Flour, Salt, Pepper and Butter to a very hot pan and stir together as the Butter melts. Keep it stirred to prevent burning and cook for a few minutes until the mixture has turned slightly browner.

2. Pour in the Stock and then whisk everything together and bring to a boil, once the boil has been reached reduce to a simmer and cook until Gravy has thickened.

Glutinous Rice Balls Rice Balls (Tang Yuan) With Rice Flour

Whatever else this is it’s the nicest dough I’ve ever kneaded.

The original is here, Dear Reader, I haven’t altered this at all, just halved it. Yes, Dear Reader, I read about this flour at the start of my journey, heard it made a roux, yes, I’ll get to that too, and here I am way too many years later, but i’m here. I have to say there’s no gluten in this despite the name, hey, blame all the other recipes thinking you’re an idiot and I’m one too, we know better, Dear Reader, Sweet Rice flour is something rarely seen here, but is extremely common all across the vast continent of Asia, I have very little knowledge to impart, but when searching for mochi, which I can’t make because I can’t tolerate the cornflour used for rolling and that I can wouldn’t work for dusting, but I did remember seeing this recipe before and curious quester that I am, Dear Reader, I had to try it when I came across this flour on Amazon. It sounds too good to be true and only myself and my nephew took to it with qualms and I tell you, Dear Reader, I have been missing out.

I was going to fill them, but I was interrupted, but I did end up with a tester.

Two ingredients, one is water and the other would lead you to believe it’d be a heavy, stodgy mess, but, no, Dear Reader, whatever properties this rice gets when being ground, this is a fast version, I think it’d use pounded cooked rice otherwise, it becomes something greater than it should be. The dough is so light and elastic, but it stretches too, it seems impossibly good as a sweet, different definitions of sweet wherever you go, Dear Reader, big world and all that, base because it has the perfect texture, when cook it becomes somewhere between a turkish delight and a marshmallow, but even hat can’t do it justice. My nephew and I ate them unsweetened and loved them, with a little honey they became even more amazing. They’re surprisingly light and airy, not to chewy, but wit just enough bite and a little natural sweetness, but they would be better in something or filled with something. They’re eaten warm, they don’t heat too much, but let them cool a little. They stick to you and stretch they’re an honest joy, Dear Reader, they’re happiness encapsulated in a squidgy little ball. I haven’t much of the flour, I don’t want to make all sweets either, but I’m going to see what I can do with this curiosity. Until later, Dear Reader, take care.


Next time I try them in a syrup.

Ingredients

70g Glutinous Rice Flour
60ml Water, More As Needed

Method

1. Add the Rice Flour to a bowl and add Water, mix with a fork until a mallable dough has formed. Add more water, a teaspoon at a time, if too dry and more flour, a pinch at a time, if too wet. Knead into a ball.

2. Bring a pot of water to a boil. While the Water is boiling pinch off a teaspoon of dough and roll it into a ball, place onto grease-proof paper and continue until all dough is used up. Keep covered until water is boiling.

3. Add Balls to pot and cook until the Balls rise to the top and float. Scoop out and let cool for a minute before eating.