Other yeast-free, wheat-free, gluten-free bread recipes:
Allergy-Free Sweet Potato Bread
Plantation Pone Bread
Quick and Easy Flat Bread
Glenda Barretto's Putu
From Madhur Jaffrey's
World-Of-The-East Vegetarian Cooking (Canada, UK), by Madhur Jaffrey.
Traditionally in the Philippines, these muffins are made out of rice that
has been soaked overnight and then ground to a
thick, satiny paste. Since I have been unable to find a
machine here that can grind out such a paste, I have
resorted to using rice powder (also called rice flour).
It is best to use a rice powder of Chinese or Filipino
In the Philippines, these muffins are steamed in
banana-leaf cups. Other than the subtle flavor the
leaves provide, muffin tins work just as well. If your
steaming apparatus is similar to mine I use a
bamboo steamer set over a wok that is half filled
with water it might be easier to steam in two
batches, using six-muffin tins. A single twelve-muffin
tin would just be too large.
In the Philippines, putu is eaten with morning
hot chocolate and with thick stews.
1-3/4 cups rice powder
1/4 tsp salt
1-1/2 tsp baking powder
1/2 cup sugar
Put the rice powder into the container of a food
processor or blender. Add 1 cup water and blend
until well mixed. Stop the machine and release any
flour sticking to the sides of the container with a
spatula, if necessary. Let the machine run for 3 to 4
minutes or until the mixture appears smooth and
satiny. Add the salt, baking powder, and sugar.
Blend to mix.
Pour this batter into two six-muffin tins
filling each mold only half full. Steam one tin at a
time, covered, over rapidly boiling water, for about 15
minutes or until a toothpick inserted inside a muffin
comes out clean. As soon as you remove a muffin
tin, put it in a shallow pan of cold water. This loosens
the muffins from the molds.
Yield: Makes 12 small muffins