Pain de riz sans gluten ( gluten free rice bread)

1 tablespoon of brown sugar (I like cane or Muscovado sugar best)

1 teaspoon dry yeast

15 oz. of warm water (adjust water based on elevation and humidity level you might use 15- 25oz for this recipe)

250 grams of rice flour

1table teaspoon baking powder

1/2 teaspoon salt

1 teaspoon guar gum or xanthan gum

1 teaspoon of honey

2 eggs (organic preferably)

3 table spoon of virgin oil

1 ½ teaspoon of rice wine vinegar (or lime juice)

1 table spoons of ground flaxseed

1/4 cup tapioca flour (optional)

In a bowl, add yeast, sugar, honey, rice wine vinegar and 5 ounces of warm water mix it all together then let it rise. After a few minutes the mixture will begin to foam and increase in volume.

In a mixing bowl, pour the flour, guar gum, salt, eggs, virgin oil, flaxseed, backing powder and then add the foamed yeast. Gradually add the 10 ounces of warm water, mix well. When done, the dough should have the consistency of cake batter. 

Line bread pan with parchment paper (or just grease it) then pour in the batter, let it rise near a light source natural or otherwise for 1 hour (I placed my dough in my kitchen window where the sunlight hits.)

Finally place the pan on the center oven rack and bake for 45 minutes at 410°F

I will add picture later this week.

Haitian Hot Chocolate

Haitian Hot Chocolate

A month ago I went to Haiti and I brought back with me some raw Haitian chocolate. I set about making the real deal this morning, hot chocolate Haitian style. No hot water or little packets of cocoa powder were involved in the making of my hot chocolate.  Roasted and stoned ground Haitian Criollo cocoa beans were the stars of my hot chocolate which I sweeten with unrefined organic brown sugar.

1. I poured water in a heavy-based saucepan and boil it over medium heat for five minutes.  Then I added cinnamon sticks, pure cocoa balls or to the boiling water. I boiled the mixture for 15 minutes or until the cocoa balls are completely dissolved. I  removed the mixture from heat then strained it.

2. I later returner the pot of strained chocolate to low medium heat; add almond extract,  milk, and sugar then stir. When it reached the desired sweetness, I mixed some flour with water and slowly added it the simmering chocolate to add  consistency. 

When ready, I serve the  hot chocolate with buttered toast. Sipping on a cup of Haitian hot chocolate with toast really reminds me of home!

Ingredients

1/2 cup grated Haitian cocoa sticks or balls

2 cups water

1 cup milk(I like it best with carnation evaporate milk)

Sugar to sweeten

Vanilla

Cinnamon sticks, or anise

Tablespoon of flour