Gluten-Free and Kid-Friendly Breakfast Idea: Idlis
Looking for a gluten-free, kid-friendly breakfast option? Maybe something you can send your kids off to school with (or even take yourself)? How do idlis (aka fluffy clouds) sound?
In our latest video recipe from Grokker (our affiliate partner — woot!), Maya Adam makes idlis, also known as Indian steamed coconut rice, also known, in her house at least, as “fluffy clouds,” and I don’t know about you, but I kind of love that. Fluffy clouds.
Idlis, steamed rice, fluffy clouds — whatever you call ’em, these little cakes sound like a bit of a dream (and not just for kiddos). One note before you hit the supermarket, though — although the recipe says that using an egg poacher is optional, according to feedback in the comments, it’s fairly necessary in order to get this recipe just right.
- 1 cup all-purpose gluten free flour (usually a blend of rice flours, like King Arthur's brand)
- ⅔ cup sweetened desiccated coconut (can also use unsweetened and then add more sugar to the recipe)
- ¼ - ⅓ cup sugar (depending on your sweet tooth)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 pinches of ground cardamom (crushed from dried pods or 2-3 shakes from a pre-ground cardamom spice jar)
- ¾ cup plain Russian style yogurt (Editor's note: I'm thinking that Greek yogurt would likely work, too)
- Butter
- Heat up your egg poacher on your stove.
- Mix your rice flour, desiccated/dried shredded coconut, sugar, baking powder, baking soda, and cardamom that is crushed and grounded. Then mix the ingredients well.
- Add in the yogurt to the dry mix and lift and fold over to mix all the ingredients together.
- Once your poacher is boiling add in a tiny bit of butter in each cup in the poacher. Now add in the batter into all the cups about ¾ of the way. Let them cook for 5-10 minutes.
- Using some tongs lift the cups and tip them out till the cakes pop out. Slice them in half and add a little bit of butter with a little bit of sugar on top and serve to your kids!
Are there any foods that others might consider exotic, but you just call breakfast? —Kristen