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Cover: Gluten free cooking

Recipes with white rice flour

03Jul 12

Deep-Fried Onion Flowers

Deep-fried onion flowerThese delicious,  deep-fried onion “flowers” make for a very visually impressive appetiser with which to astound your friends!  The best thing about them is that although they look very impressive and hard to make, they’re actually very easy and will be ready in less than 30 minutes! Serve them with a side of mustard sauce for dipping.

I also recommend these aloo bonda snacks, which are deep-fried potato balls.

Deep-Fried Onion Flowers
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large Spanish onions
  • 150g white rice flour
  • 4 tablespoons cornflour
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fresh oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon fresh thyme
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs
  • 125ml water
  • Canola oil for frying
Instructions
  1. Remove the skin from the onion and remove a ½ centimetre slice from the top of the onion.
  2. Using a very sharp knife, cut down from the top through the center of the onion to within 1.5 centimetres from the bottom, leaving the root end intact.
  3. Turn the onion 90 degrees, and slice through the centre of the onion, again to within 1.5 centimetres from the bottom.
  4. You now have an onion with 4 vertical sections.
  5. Keep rotating the onion 10 degrees at a time, cutting down through the center of the onion until you have made 16 slices.
  6. Spread apart the layers of the onion slightly so the coating can reach the innermost parts of the onion "flower".
  7. Repeat with the other onion.
  8. In a medium sized mixing bowl, sift together the flour, cornflour,
  9. garlic powder, salt, oregano, cayenne, thyme, cumin, and pepper. Set aside.
  10. In a measuring cup, whisk together the egg and water until very foamy
  11. and all the egg membrane has broken up.
  12. Using a pastry brush, coat the onion layers with the egg mixture.
  13. Place the flour mixture in a sieve and liberally dust the onions with the flour mixture.
  14. Heat the canola oil to 175ºC in a deep fryer or a deep pot. There should be enough oil to completely cover the onions.
  15. Carefully place the onions right side up in the oil and fry for 10 minutes, or until it they are browned.
  16. Using a large slotted spatula or spoon, remove the onions from the
  17. oil and drain them on paper towels.
  18. Serve immediately.

 

 

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12Apr 12

Rosemary Focaccia

Rosemary FocacciaThis delicious rosemary focaccia can be served as an accompaniment for dinner or used as an original and filling sandwich bread.  You can even eat it dipped in Moroccan hummus. Or if you’re feeling a bit adventurous (and rather hungry) you could use it as a base for pizza.  Just top it off with your favourite sauce, toppings and cheese and grill for a few minutes to melt the cheese.

You Need:

  • 1½tsps active dry yeast
  • 2tsps granulated sugar
  • 125ml  warm (45°C) water
  • White rice flour for dusting
  • 140g sorghum flour
  • 140g cornflour
  • 95g tapioca flour
  • 1½tsps xanthan gum
  • 2tsps chopped fresh rosemary or 1tsp dried, crushed with your hands
  • ½tsp onion powder
  • ½tsp salt
  • 2 large eggs, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 1tsp cider vinegar

Topping:

  • Olive oil cooking spray
  • 2tsps chopped fresh rosemary or 1tsp dried, crushed with your hands
  • ½tsp Italian seasoning
  • 1tsp coarse sea salt

Steps:

  1. Preheat the oven to 205°C.
  2. In a small bowl, dissolve yeast and sugar in warm water.
  3. Set aside to foam for 5 minutes.
  4. Generously grease a 27cm x 20cm pan. Dust the bottom and sides lightly with white rice flour.
  5. In a mixing bowl, sift together the sorghum flour, cornflour and tapioca flour
  6. Blend in the xanthan gum, rosemary, onion powder, salt, eggs, oil, vinegar, and yeast-water mixture.
  7. Beat dough with mixer on low speed until thoroughly blended.
  8. Increase mixer speed to medium and continue beating for 30 seconds or until dough starts to thicken slightly.
  9. Dough will be somewhat soft and sticky.
  10. Transfer dough to pan. Spread dough to edges of pan with a wet spatula, making sure dough is uniform in its thickness.
  11. Let dough rise in a warm place (24°C to 27°C) until dough is level with the top of the pan.
  12. Spray dough lightly with cooking spray.
  13. Sprinkle dough with rosemary, Italian seasoning, and salt.
  14. Bake on the lower-middle oven rack 25 to 30 minutes or until top is dark golden brown and firm.
  15. Remove from oven and cool focaccia 10 minutes in the pan and 10 more on a wire rack.
  16. Slice and serve.

Ready In:  60 minutes

Serves:  8

Difficulty:   4 out of 5

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