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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from The Vegetarian Lunchbasket, a cook book by Linda Haynes. I modified it to make it wheat and dairy free. Ingredients:
1 c oat flour |
1 c barley flour |
1/2 t salt |
1/4 rounded t baking soda |
2 t baking powder |
3/4 c rice milk |
vegetable oil for frying (i use safflower) |
Directions:
1. Mix flour together in a bowl. Add salt, baking soda and baking powder and mix well. Add rice milk and mix well.
2. Begin heating a nonstick skillet over med-low heat with safflower oil.
3. Now it gets a bit tricky because the dough is so sticky. You may need to add more flour to make it more manageable. It also doesn’t stick well together due to the lack of gluten. Flour a flat surface well and turn the dough out. Cut the dough into two pieces. Shape each into a 6 inch round. Cut like a pizza into 6-8 triangles (depending on the size you want.) Place them in the skillet. Let them brown on one side (about 5 min) and then turn for another 1-2 minutes.
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