Gluten Free Home Brewing Blog

Eckert Malting & Brewing Co offers an Amber Rice Malt Cereal (Hot Cereal), Malted Sweet Rice Flour, and Amber Rice Malt Flour. There is a good chance you received a sample of the hot cereal in your recent purchase. In January, we posted 'Cooking and Baking with Rice Malt and Beer' on our blog that included a recipe for Gluten Free Muffins and information on cooking with gluten free beer. Below are a few recipes we received earlier today from Eckert Malting & Brewing Co.

Malt Rice Bread

Ingredients:
1 cup Amber rice malt cereal
½ cup Amber malted rice flour
½ cup Malted sweet rice flour
½ cup brown sugar
1 tsp salt
3 ½ tsp baking powder
1 egg
1 cup milk or half and half
¼ cup canola oil

Preparation:
Mix all dry ingredients, add wet ingredients and mix well, pour into glass baking pan, bake at 400o F for 20-25 minutes.

Malt Rice Polenta

Ingredients:
1 cup Amber rice malt cereal
2¼ cup water
Dash of salt

Preparation:
Bring water to boil in medium saucepan. Slowly add malted rice cereal while stirring. Turn down heat to slow rolling boil and cook until very thick. Pour into glass baking dish to cool and firm up. Cut into pieces.

The above picture depicts the rice malt polenta layered with Fontina and cheddar cheese and topped with a homemade tomato sauce. Garnished with fresh herbs.

Herbs can also be added during the preparation of the polenta.

Malt Rice Chocolate Wafers

Ingredients:
½ cup Malted sweet rice flour
½ cup Amber malted rice flour
1 cup unsweetened cocoa powder
¼ tsp baking soda
¼ tsp salt
6 Tbs unsalted butter (room temperature)
1 cup brown sugar
¼ cup granulated white sugar
1 tsp vanilla extract
1 large egg white

Directions:
In a bowl whisk together the flours, coco powder, baking soda, salt and sugars.

Mix in butter, egg white and vanilla extract until consistent. Dough should be able to be formed into a log shape about 9” long and about 2” wide. Wrap in wax paper or parchment paper and place in the refrigerator until firm. This will take several hours.

Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Use a sharp knife to cut the log into ¼ inch thick wafers. Place wafers on non-stick baking sheet with about 1 inch spacing. Bake for approximately 10-12 minutes or until the cookies puff and the tops begin to ripple. Remove from the oven and cool prior to removing with spatula. They will keep for a few days at room temperature, but can be refrigerated or frozen to extend use.

Cheers!