Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 8
Recipe Created By: Lina
Ingredients
2 1/2 cups barley flour
1/2 cup tapioca flour
1 Tbsp potato flour
2 Tbsp baking powder
3/4 tsp salt
1/3 cup oil
1 Tbsp sugar
2 cups water
Directions
Mix dry ingredients, then add oil. Whisk in about 2 cups of water – just enough to make a thick batter.
Grease a frying pan or griddle lightly. Cook like thick pancakes on medium-low heat, allowing each side to turn light brown.
If this is the right consistency, the muffins will stay about 1/2-3/4″ thick on the pan instead of spreading out thinner.
Serve warm.
Notes
Here’s my favorite bread substitute. I use it for sandwiches and recently came up with a flour combo that gives it quite a good texture and taste. It’s quick and easy to make.
Substitutions
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
0
Add to Favorites
