GF Talk and Bonzo Bread Recipe

[Guest guest]

We are loving being gluten free! When I suspected this change was for us I

wrote Heidi and asked her questions. One of the things she said was

something along the lines of " even though we can make breadstuffs GF, we

just don't eat much breadstuffs anymore " . (Forgive me Heidi for butchering

that.) At the time I thought I'd be having to learn so much about cooking

GF, finding recipes, etc, but actually I found that we too just aren't

eating that many breadstuffs. We do still have our chocolate chip cookies,

just GF. : )

This morning for a change of pace from our usual (eggs) we had Bonzo Bread

with various fruit jams for spreading on top. This recipe is so versatile

it got me to thinking I should post it here. In the past we've made these

thin, cooked them crispy and eaten them with salsa, we've also used them for

wrapping up scrambled eggs, and I think the flavor would work wonderfully

for a fish taco but I haven't tried that yet. : )

The original recipe is from a book, titled something like " The Allergy Free

Cookbook. " Not sure on that as a friend brought it over and I only wrote

down the garbonzo bean bread recipe and nothing else. First up, the

original recipe - please note we don't use it this way (but I thought

someone might want to).

Original Garbanzo Bean Bread

2 T olive oil

2/3 cup water

1/2 t salt (or to taste)

1/2 cup garbanzo bean flour

Whisk that all together. Pour it all into an oiled (or well seasoned)

skillet over medium heat. Cook for 5 minutes then flip and cook the other

side for about 5 minutes. (We have not tried making it this way.)

We've been making it thinner...

Bonzo Bread

2 T olive oil

3/4 cup water

1/2 t salt

1/2 cup garbanzo bean flour

Whisk together. We use a well seasoned skillet over medium high heat. At

first it will seam as though the bread is going to stick, but when it is

ready to be turned it doesn't stick at all. Pour in small amounts for

pancake sized circles, or larger amounts for tortilla size. Just cook until

lightly brown and flip and cook the other side.

They don't fold in half well right out of the skillet (as for holding eggs)

but when stacked and allowed to sit in the oven while more were cooked they

worked fine. I've thought about adding a small amount of Xantham gum to see

if that aids the flexibility, but haven't gotten around to it.

One day I used some traditional bread crumbs when making meatloaf. I was

curious if small amounts could be tolerated by my son. (We are gluten free

because we believe it's best for our health, and also because my son's

emotions and reasoning are affected by gluten.) The next day he was fine.

Jump ahead two months and some visiting friends bring us Armenian llamajune.

(I've no idea how to spell it but it is pronounced llama june.) They are

tortillas with small amounts of finely ground lamb and spices spread over

the top. We had some for dinner that night and the next day was very hard

for my son, and for the rest of us around him. : ) So while a little bit

of gluten in lots of meat might not cause any reactions, a little bit of

meat on lots of gluten sure did. The next day I lost track of the number of

times my husband or I turned to the other and said, " Never again. " : )

Those of you who are GF with kids, what are some of your breakfast and lunch

foods? Besides leftovers. I've got that one covered. ; )

Rhea

[Guest guest]

Just in case it hasn't been mentioned before, for people on this side of the

world, garbanzo beans are chickpeas, and chickpea flour is sold as besan flour.

Cheers,

Tas'.

Original Garbanzo Bean Bread

2 T olive oil

2/3 cup water

1/2 t salt (or to taste)

1/2 cup garbanzo bean flour

Whisk that all together. Pour it all into an oiled (or well seasoned)

skillet over medium heat. Cook for 5 minutes then flip and cook the other

side for about 5 minutes. (We have not tried making it this way.)

We've been making it thinner...

Bonzo Bread

2 T olive oil

3/4 cup water

1/2 t salt

1/2 cup garbanzo bean flour

Whisk together. We use a well seasoned skillet over medium high heat. At

first it will seam as though the bread is going to stick, but when it is

ready to be turned it doesn't stick at all. Pour in small amounts for

pancake sized circles, or larger amounts for tortilla size. Just cook until

lightly brown and flip and cook the other side.

...