Potato ‘Oyaki’ Rice Flour Pancakes Recipe by Hiroko Liston Cookpad from cookpad.com
Description
Potato and rice flour are gluten-free alternatives to traditional wheat flour, making them perfect for those with gluten sensitivities or celiac disease. These flours can be used in a variety of recipes, from savory to sweet, and offer a unique flavor and texture that is different from wheat flour. In this article, we will explore some delicious potato and rice flour recipes that are easy to make and will satisfy any craving. From crispy onion rings to fluffy pancakes, these recipes will show you how versatile these flours can be.
Prep Time and Cook Time
The prep time and cook time for each recipe will vary, but most of these recipes can be made in under an hour. Some recipes, such as bread and pizza crust, may require additional time for rising.
Ingredients
The ingredients for each recipe will be listed in the method section. However, here are some common ingredients that you will need for most potato and rice flour recipes: - Potato flour - Rice flour - Baking powder - Salt - Sugar - Eggs - Milk or non-dairy milk - Oil or butter
Equipment
The equipment needed for each recipe will vary, but here are some common items that you will need: - Mixing bowl - Whisk - Measuring cups and spoons - Skillet or griddle - Baking sheet - Pizza stone (for pizza crust)
Method
Onion Rings
Ingredients: - 1 large onion, sliced into rings - 1 cup rice flour - 1 tsp salt - 1 tsp baking powder - 1 egg - 1 cup milk or non-dairy milk - Oil for frying Method: 1. In a mixing bowl, whisk together the rice flour, salt, and baking powder. 2. In a separate bowl, beat the egg and milk together. 3. Dip each onion ring into the egg mixture, then coat in the rice flour mixture. 4. Heat oil in a skillet over medium-high heat. 5. Fry the onion rings until golden brown and crispy. 6. Drain on paper towels and serve hot.
Fluffy Pancakes
Ingredients: - 1 cup rice flour - 1 tsp baking powder - 1 egg - 1 cup milk or non-dairy milk - 2 tbsp sugar - 1 tsp vanilla extract - Oil or butter for cooking Method: 1. In a mixing bowl, whisk together the rice flour and baking powder. 2. In a separate bowl, beat the egg and add in the milk, sugar, and vanilla extract. 3. Add the wet ingredients to the dry ingredients and mix until smooth. 4. Heat oil or butter in a skillet over medium heat. 5. Pour 1/4 cup of the batter onto the skillet for each pancake. 6. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides. 7. Serve hot with your favorite toppings.
Bread
Ingredients: - 2 cups rice flour - 1 cup potato flour - 1 tbsp sugar - 1 tsp salt - 1 tbsp active dry yeast - 2 eggs - 1/4 cup oil - 1 1/4 cups warm water Method: 1. In a mixing bowl, whisk together the rice flour, potato flour, sugar, salt, and yeast. 2. In a separate bowl, beat the eggs and add in the oil and warm water. 3. Add the wet ingredients to the dry ingredients and mix until a dough forms. 4. Knead the dough on a floured surface for 5-10 minutes. 5. Place the dough in a greased loaf pan and let it rise for 30-45 minutes. 6. Preheat the oven to 350°F. 7. Bake the bread for 45-50 minutes or until golden brown. 8. Let the bread cool before slicing and serving.
Pizza Crust
Ingredients: - 2 cups rice flour - 1 cup potato flour - 1 tbsp sugar - 1 tsp salt - 1 tbsp active dry yeast - 2 eggs - 1/4 cup oil - 1 1/4 cups warm water Method: 1. In a mixing bowl, whisk together the rice flour, potato flour, sugar, salt, and yeast. 2. In a separate bowl, beat the eggs and add in the oil and warm water. 3. Add the wet ingredients to the dry ingredients and mix until a dough forms. 4. Knead the dough on a floured surface for 5-10 minutes. 5. Place the dough on a pizza stone and let it rise for 30-45 minutes. 6. Preheat the oven to 425°F. 7. Add your favorite pizza toppings and bake for 15-20 minutes or until the crust is golden brown. 8. Slice and serve hot.
Notes
- Potato and rice flour can be used as a 1:1 substitute for wheat flour in most recipes. - These flours tend to be lighter and more delicate than wheat flour, so be gentle when mixing and handling the dough. - Adding xanthan gum can help improve the texture and structure of baked goods made with potato and rice flour.
Nutrition Info
The nutrition information for each recipe will vary, but here are some general nutrition facts for potato and rice flour: - Potato flour: 1/4 cup (30g) contains 100 calories, 0g fat, 24g carbs, 1g fiber, and 2g protein. - Rice flour: 1/4 cup (30g) contains 110 calories, 0g fat, 25g carbs, 0g fiber, and 2g protein.
Recipes FAQ
Q: Can I use potato and rice flour in place of wheat flour in any recipe? A: Yes, in most cases you can use potato and rice flour as a 1:1 substitute for wheat flour. However, the texture and flavor may be slightly different. Q: Do I need to add xanthan gum to my recipes? A: It depends on the recipe. Xanthan gum can help improve the texture and structure of baked goods made with potato and rice flour, but it is not always necessary. Q: Can I make gluten-free bread with potato and rice flour? A: Yes, the bread recipe listed in this article uses both potato and rice flour to make a delicious gluten-free bread.
Recipe Tips
- Use a kitchen scale to measure your flour for more accurate results. - Don't overmix the dough, as this can make it tough and chewy. - Let the dough rise in a warm, draft-free place for the best results.
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