arrowroot cookies

Oh, remember those arrowroot cookies? As a a parent, it's one of the first cookies I gave to my children, this recipe below uses brown rice flour to make these teething biscuit cookies.



ARROWROOT COOKIES



1/2 c. butter

1/2 c. brown rice flour

1/2 c. dextrose

3 T. arrowroot powder

6 eggs



Cream butter.



Whisk eggs to a strong froth



Add eggs to butter and then stir in flour a little at a time, beating well after each addition.



Mix together the arrowroot and dextrose and add to other mixture. Blend together well.



Drop by teaspoonful onto greased cookie sheet.



Bake at 300ºF for about 15 minutes.



Makes 3-4 dozen biscuits.



A little about Brown rice flour. Brown rice flour contains the whole bran where 60% of the nutrients of rice is contained. Brown rice is also naturally gluten free and usually does not present an allergen problem. Some brown rice flour is produced in mills that also produce glutinous grains. So if you are extremely sensitive, be sure to look for the "Gluten free" version that is produced in mills that are dedicated to that purpose.



Note: Brown rice flour does NOT behave exactly like wheat, so cooks should be prepared to experiment with proportions and grain mixtures.



Also Brown rice flour has a strong, nutty flavor to food which may not always be desired. If you are concerned about this, you can use regular rice flour, made from grains which have been hulled as they tend to have a milder flavor.

Barly Bread

This barly flour, Ground from whole barley, can be used as a flavorful addition to any bread recipe.

In yeast breads, the nutty flavor of barley flour can replace up to ¼ of the regular flour, and in quick breads and other baked goods, it can be used to replace up to ½ of the flour called for by the recipe. Barley flour can also be used in other cooking applications, such as acting as a thickener in soups and sauces. Barley flour has less gluten than wheat and may not rise as well as a recipe made with wheat.

Barley flour is just what it sounds like: a non-wheat flour made from grinding whole barley. It’s a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. This obviously doesn’t make it a good choice for those with Celiac’s, who cannot tolerate gluten, but it does mean that it is an excellent option for more conventional bakers looking to expand their skills by working with alternative flours.

When compared to regular all-purpose flour, there are some nutritional benefits to barley. It has slightly fewer calories and more than 4 times the fiber of all-purpose. It also has slightly more fiber than whole wheat flour.

Visit the Quaker Store for some barly flour and some other Natural products.
http://quakershop.yolasite.com/flour-and-grains.php

Below is a little recipe for your bread machine that uses this flour.

BARLEY BREAD

1 1/2 c. water
1 T. olive oil
3 c. whole wheat bread flour
1 c barley flour
1 1/2 t. Saf-Instant yeast
2 t. light brown sugar
1 t. sea salt
1/4 c. raw sunflower seeds, shelled

Place all ingredients except the sunflower seeds into your bread machine in the sequence recommended by your manufacturer.

Select the cycle on your machine for dough. When the machine beeps add the sunflower seeds.

When the dough cycle is complete, remove the bread to a floured surface and punch it down. Shape it to fit into an oiled loaf pan.

Let it rise for 45 minutes. Slit the crust and dust with flour.

Let it rest 10 minutes while you preheat the oven to 425ºF.

Bake for 15 minutes then reduce the temperature to 400ºF and bake for an additional 20 minutes.

The bread should sound hollow when tapped. Let cool slightly, then turn out onto a wire rack to finish cooling and enjoy.