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Archive for March 31st, 2010

Easy No-Wheat/GF Breakfast

Wednesday, March 31st, 2010

I know that my readers pay attention to my recipes here. This week I got news that one more friend is living totally gluten free now, and she needed advice on what to eat.

She found several recipes for baked goods and other treats, in my “Recipes” archive (scroll down, link in right-hand side column down a ways with other categories). I had taken photos for this post about a month ago and never wrote the text to go with it. Today is the day, thanks to my friend’s push.

So many foods one can buy pre-made in a store, do not work for me. I can not have corn, and I go very easy on potato and wheat.

I’m not totally gluten-free, but I bake as if I am. Many gluten-free products in the store have corn and often potato, plus xanthan gum for texture. Those do not work for me. I am pretty stuck, unless I bake from scratch.

However, one product I can buy ready to go, is brown rice Mochi. I can turn on the oven to preheat while I assemble clothing to wear for the day, pop it in the oven while I start to get ready, and it is ready before I’m fully prepared to go out. No muss, little fuss, and the chewy/crunchy texture really satisfies me.

(I crave chewy foods often. I can not have most candies, dried fruit, mozzarella cheese or bread. Thank goodness for mochi and huge “bubble tea” tapioca, which both satisfy that texture craving for me.)

In the morning, I love this with Lingonberry preserves from Sweden. For lunch or dinner, we sometimes eat this as someone else might eat rolls or crackers, often with soup.

The full package contains 16 grams of whole-grain protein. Breakfast for me is a half package. I plan to eat 45 grams of protein a day, so this is a decent start, with no fuss. Consider adding peanut butter, a boiled egg or a glass of milk, and you have much more fuel than many, with which to start your day.

How to Bake Mochi Squares a la LynnH

(For the record, the word “Mochi” is used for many things. It is essentially a sticky rice, used in many ways in several Asian traditions. This sort freezes well. I’ve been known to buy a case of 12.)

  • Buy Grainassance Mochi. Plain brown rice is “my” flavor. There is also a cinnamon/raisin one which is wonderful for breakfast.
    The only place in Greater Lansing to get plain brown rice Mochi in a cooler, is the East Lansing Food Co-Op/ELFCO. Try to buy it locally when possible, many healthy-food stores will allow you to special order if you get a full box (12 packets).

mochiscored450(For the record, there is a white rice version I have found in the freezer section of large Asian markets. That is their standard; I’m talking about organic gluten-free heaven rather than tradition.)

  • Preheat your oven to 450F. Really, truly preheat until it is fully hot. The texture is not as good without it.
  • Score the plastic pouch inside the package, and divide in half. Half a package is a filling breakfast for me, or good to share between two with soup for lunch.

mochibroken450

  • Cut that half packet into 12 approximately-equal pieces. It is hard to cut, be careful not to slip with your knife. You can just score the top surface of the block of rice, and then break pieces apart with your hands.
  • (If you cut the whole thing into 24 pieces, you can cram them on a large sheet cake pan/jelly roll pan with no room to spare.)

mochipanbefore450

  • Put the squares in nonstick muffin tins or on a baking sheet.
  • (Do NOT use oil or baking spray, if you want to avoid setting off a smoke detector. You could use baking parchment, but it would be overkill.)

mochipanafter450

  • Bake for about 9-10 minutes. Typically, the outside crisps up first, then the insides get hot and steamy and pop out of the side. It reminds me of a popover, a bit. I like mochi better.
  • Remove from oven, remove from baking pan as quickly as you can (it sticks when it cools).
  • Cool enough that you do not burn yourself on boiling rice.

mochionplate450

  • Eat: plain, with butter, honey or jam as you prefer.
  • Make yummy noises.