FRIJE

Instructions

• 1.   Fill one-third of the steamer tank with water and bring to a boil*.
• 2.   Meanwhile, prepare the batter by mixing, in the bowl of your stand mixer fitted with the flat beater attachment, the soy yogurt, soy milk, and whole cane sugar*.
• 3.   Mix at speed 4 until a homogeneous batter is obtained.
• 4.   Add the jars of mixed flours (whole rice flour and corn flour) with the packet of gluten-free and phosphate-free baking powder. At this stage, you can add the flavor of your choice.
• 5.   Pour in half a jar of grape seed oil.
• 6.   Mix well at speed 4 until a smooth cake batter is obtained.
• 7.   Pour the batter into a lined loaf pan*.
• 8.   Place the pan on the steamer rack.
• 9.   Cook for 40 minutes. Check for doneness*.
• 10.   Then leave the pan in the steamer for 20 minutes before removing it and letting it cool to room temperature.
• 11.   Unmold before serving.
  

  
  
  • See tips below.
  
  

Notes & Suggestions

• After emptying the yogurt jars, keep one jar to use as a measuring cup.
• To vary the flavor...
  Lemon or orange zest, vanilla or lemon extract, chocolate chips... have fun!! Add them with the flour and baking powder.
• For the choice of ingredients, you can replace...
  The yogurt: you can use the plant-based yogurt of your choice (soy, coconut, almond...) or lactose-free (goat, for example). For this recipe, I chose lemon soy yogurt.
• As for the sugar: you can use the sugar of your choice. I tested it with whole cane sugar: here (hence its brown color), I used only 1 jar. In the traditional base recipe, it is indicated 2 jars. Indeed, I did not add other sugars like chocolate chips. It's up to you to test what suits you best.
• For the flours: I mixed 1.5 jars of chickpea flour (GI 35) and 1.5 jars of whole rice flour (GI 75). The principle is to combine two flours with a high GI and a low GI. You can replace chickpea flour with buckwheat flour (GI 50), coconut flour (GI 35), or almond flour (GI 20).
  
  However, I do not recommend using corn flour alone.
  
  While corn flour is one of the most commonly used flours in gluten-free baking, especially for its neutral flavor. It also adds a slightly sweet note. Not to mention that it gives a nice golden color to your preparations.
  I draw your attention to the fact that here, it is indeed flour and not cornstarch commonly called "Maïzena".
  
  Finally, the combination of corn flour with chestnut flour (GI 65) or buckwheat flour (GI 50) will give you pastries with a beautiful brown color and a gentle rustic flavor.
  
  If you want to give a "yellow" appearance, consider using turmeric powder for "light" flours (rice flour, soy flour...).
• To facilitate unmolding...
  It is essential to line the loaf pan to facilitate unmolding. "Bibi the expert" assures you of that 😉.
  To do this, brush vegetable oil (grape seed, deodorized sunflower) with a pastry brush on the entire interior of the pan.
  Then add a little gluten-free flour to the bottom, spreading it over the entire surface of the pan.
  To remove the excess flour, turn the pan upside down and tap it firmly on the work surface.
  Bravo! The pan is perfectly lined, ready to receive the batter.
  
  Alternatively, natural parchment paper (brown color) with 100% unbleached virgin fibers will do the trick.