Gluten-free Bread

This was my first attempt to gluten-free bread. The result was pretty satisfying.
I think one could add cooked quinoa or brown rice to this recipe or substitute a part of the flour with these ingredients. Adding nuts or gluten-free oats would be an option as well, I guess.

2 tablespoons olive oil
1 egg
0.5 cup buttermilk
1.25 cups flour mix (I used 2 tablespoons corn starch, 0.5 cup teff, 0.3 cup chickpea and brown rice flour)
0.5 teaspoon salt
0.5 teaspoon baking soda

Preheat the oven to 375°F (180°C) and prepare a small baking pan (I used a 8x15x5 cm pan). Mix the wet ingredients and then add the dry ones (premix them in a separate bowl). Be sure to just mix everything and not overdo the dough.
Transfer in a baking pan and bake for approximately 20 min.

Update May 8, 2009:
I added half a cup of cooked red rice and only used 1 cup of flour (half teff, half chickpea). It turned out very nicely.

Schokoladenkuchen

Dieser Schokokuchen ist sehr reichhaltig und nicht sehr süss, da 100%ige Schokolade und relativ wenig Ahornsirup verwendet werden.

1.5 cup geriebene Mandeln
3/4 cup ungesüsstes dunkles Schockoladenpulver
1 Teelöffel Backpulver
3/4 Teelöffel Salz
1/2 cup (=ca. 100g) Butter oder Kokosfett, Raumtemperatur
3/4 cup Ahornsirup (ev. 1 cup wenn etwas süsser gewünscht)
3 Eier
2 Teelöffel Vanilleextrakt (nicht Vanillezucker, ist eine alkoholische Lösung, frische Vanille geht auch)
1/2 cup Kokosnussmilch
200g dunkle Schokolade (ich hab 100% verwendet), gerieben
1 cup Hirse- und Vollreismehl 1:1 gemischt

Eier, Ahornsirup, Kokosmilch, Vanille und Butter mischen, Schokolade und Mandeln zugeben, am Schluss Mehl drunter ziehen. Bei 180°C ca. 35 Min. backen. Hält sich gut ein paar Tage im Kühlschrank.

Wie immer: 1 cup = 240ml

Lili's Coconut Teff Pudding

This pudding does not contain added sugar but the coconut milk gives it a slightly sweet taste and makes it a special treat. Teff is a non-glutinous grain.

1 can (14 fl.oz.) organic coconut milk (unsweetened, stay away from light coconut milk)
1/3 cup teff

add-ons (optional, use one only or any combination)
1 teaspoon cinnamon
3 tablespoons carob powder
1-3 tablespoons brown rice protein powder

In a pan mix the coconut milk and teff and simmer until teff is cooked (about 20 min). Take away from heat and let sit for 15-20 minutes. Optionally mix in cinnamon or powders (the pudding should be still warm but not hot anymore, especially for the protein powder). Transfer to a bowl or individual containers and let cool. Makes 4 servings.

Nutritional value per serving with 3 tablespoons carob powder:
287 cal, 22.5g fat, 5.3g protein, 23.5g carbohydrates