RITIKA NARULA

Ragi Quick Bread

 

I always dreamt of baking a bread which is-
 
Gluten free,
Vegan,
Oil/ butter free,
Refined sugar free,
Yeast free and quick, 
And Egg free,
Starch free 
 
I do have a gluten free bread recipe using jowar or sorghum flour from before but it uses Gulkand or rose petal jam for its moisture. This time I wanted to develop the recipe without sugar so I thought of adding dates. 
 
 
Dates are excellent in baking as they are naturally sweet and provide great moisture which is quite needed in a gluten free bread. Although i wanted to make this without any other sweetener I could succeed only partially as I had to add a quarter cup of jaggery powder in it to make it palatable.
 
Further not adding any fat also required a bit of work. I wanted to replace fat with a fruit or vegetable puree. Since i didn't have much veggies at hand , I used boiled sweet potato , mashed it and used it in the bread.  But i feel any other vegetable puree like pumpkin can also be used in place of sweet potatoes. 
 
For leavening, baking powder and soda  is added in the batter which makes quick rise , non yeasty bread.
When it came to the choice of flour, i was inclined to try 100 percent finger millet flour or ragi in it as it is full of calcium and iron. This would make it nutritionally dense. However , the challenge was the flavour and texture with 100 percent millet based flour. the texture came out fine but i was not fully satisfied. However, i felt a need to share the recipe so people with health conditions could benefit from it.
 
In the meantime, i will keep on experimenting with the recipe for an improved outcome.

AuthorRitika NarulaCategory, , , , , DifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Ingredients
 1 plus 3/4 cupsFinger millet flour or ragi
 ½ tsp Baking Powder
 1 tsp Baking Soda
 130 grams / ½ dates paste (see notes how to make a paste )
 ¼ c jaggery powder (make it fine in a blender )
 168 grams ¾ c boiled and mashed sweet potatoes (see notes )
 A pinch of salt
 ¼ tsp vanilla extract
 ¾ cup plus 2 tbsp water
 Chopped nuts - 2 tbsp

Directions
1

Preheat oven at 170 degree Celsius for 15 minutes with both rod on or convention mode

2

Dry roast finger millet /ragi on a low flame for 5 minutes. Keep stirring continuously to prevent burning.

3

In a bowl, mix dates paste and mashed sweet potatoes. Mix it very well.

4

Add in vanilla and water whisk everything well.

5

Sieve ragi /finger millet flour, baking powder, baking soda ,salt and jaggery powder in the wet ingredients.

6

Mix everything well.

7

Pour in oil greased baking tin. Top with chopped nuts.

8

Place in middle rack with both rods on in oven at 170 degree C for 50 to 60 minutes till the toothpick comes out clean when inserted in the centre of the Bread.

9

Take the tin out of oven and cover with foil paper, Let it cool in the tin for 40 minutes

10

Invest after 40 minutes on a wire rack.(See notes )

11

Let cool fully, slice and enjoy the bread.

Notes-
12

1. To make dates paste – Take 120 grams dates and pour ½ cup hot water on it. Let sit for 20 minutes till dates are soft and make a paste in mixer.
2. To make sweet potato paste – Boil sweet potatoes (about 3 in number), mash well using fork or make a puree in mixer.
3. Pumpkin puree can also be used in place of sweet potatoes.
4. The bread is mildly sweet( like a banana bread) You can increase the quantity of jaggery powder by ¼ C for more sweetness.
5. If after demoulding bread, you feel it is still not baked properly then place again in the middle rack on wire tray at 180 degree C for 6 to 10 minutes.

13

Ingredients

Ingredients
 1 plus 3/4 cupsFinger millet flour or ragi
 ½ tsp Baking Powder
 1 tsp Baking Soda
 130 grams / ½ dates paste (see notes how to make a paste )
 ¼ c jaggery powder (make it fine in a blender )
 168 grams ¾ c boiled and mashed sweet potatoes (see notes )
 A pinch of salt
 ¼ tsp vanilla extract
 ¾ cup plus 2 tbsp water
 Chopped nuts - 2 tbsp

Directions

Directions
1

Preheat oven at 170 degree Celsius for 15 minutes with both rod on or convention mode

2

Dry roast finger millet /ragi on a low flame for 5 minutes. Keep stirring continuously to prevent burning.

3

In a bowl, mix dates paste and mashed sweet potatoes. Mix it very well.

4

Add in vanilla and water whisk everything well.

5

Sieve ragi /finger millet flour, baking powder, baking soda ,salt and jaggery powder in the wet ingredients.

6

Mix everything well.

7

Pour in oil greased baking tin. Top with chopped nuts.

8

Place in middle rack with both rods on in oven at 170 degree C for 50 to 60 minutes till the toothpick comes out clean when inserted in the centre of the Bread.

9

Take the tin out of oven and cover with foil paper, Let it cool in the tin for 40 minutes

10

Invest after 40 minutes on a wire rack.(See notes )

11

Let cool fully, slice and enjoy the bread.

Notes-
12

1. To make dates paste – Take 120 grams dates and pour ½ cup hot water on it. Let sit for 20 minutes till dates are soft and make a paste in mixer.
2. To make sweet potato paste – Boil sweet potatoes (about 3 in number), mash well using fork or make a puree in mixer.
3. Pumpkin puree can also be used in place of sweet potatoes.
4. The bread is mildly sweet( like a banana bread) You can increase the quantity of jaggery powder by ¼ C for more sweetness.
5. If after demoulding bread, you feel it is still not baked properly then place again in the middle rack on wire tray at 180 degree C for 6 to 10 minutes.

13

Ragi Quick Bread

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