Sunday, November 20, 2005

Blitnz Wrappers

Well, my wife and I are still working on a gluten-free bread for small loaf pans. But we have made other progress! Now, besides the easy scones, pizza crusts, and apple/zucchini loaf breads, we have...

Gluten Free Blintz Wrappers

In a blender mix 4 eggs. Then add:
  • 1/2 cup rice flour
  • 2 tbsp potato starch
  • 1 tbsp tapioca flour
  • 1 cup nonfat milk
(The first three ingredients in the list can be replaced by 3/4 cup of any gluten-free flour mix. We also add some of red amaranth flour just for the neat colored speckles.)

Blend for about 30 seconds, then let the batter sit for a few minutes to thicken.

(This is a good time to put together your filling. A no-prep sweet filling is cranberry sauce and cottage cheese. For a quick and easy savory filling we currently use a little cream cheese with sauteed garlic, mushrooms, and spinach.)

Heat a small frying pan (six to eight inches diameter) on mediun heat. Use either butter or oil to coat the bottom of the pan -- half a tablespoon is usually plenty.

With a spatula, stir the batter and then pour some into the pan. For our eight-inch pan we use two tablespoons (measured as 2/3 of a quarter cup measure) but we're not experts and thinner blintz wrappers are quite possible.

Shake and swirl the batter in an attempt to evenly coat the bottom of the pan. Then return the pan to the stove.

When the edges of the blintz wrapper start separating from the pan the bottom will be browned -- flip it, and fry the other side for a few seconds before adding it to the pile of cooked blintz wrappers. Each cooked blintz wrapper will need a paper towel atop it to separate it from the next one.

If you cook more blintzes than you eat, the pile of cooked blintz wrappers, paper towels and all, can be put in a gallon size bag for refridgeration.

(For those who are curious, it seems that a Swedish Pancake is not cooked after the filling is added, a blintz is fried afterward, and a crepe is baked.)