Friday, February 10, 2017

Gluten Free Dutch Taai-Taai

My mom made this quite often as we were growing up.  It's quick and easy to make.  I converted it to gluten free and the funny thing is - with this gluten free recipe the texture improves after sitting in the fridge for 3 or 4 days!

Gluten Free Taai-Taai
1 cup honey
1 cup water
1 cup  brown sugar, packed
2 teaspoons anise seed -- ground
13/4 cup white rice flour
1 3/4 cup sweet rice flour
2 teaspoons baking soda
pinch of salt.

**rice flours should be the Asian kind as it is not as gritty.  Found in Asian aisle of supermarket.

In large sauce pan bring the honey, water, brown sugar and anise seed to a boil. Stirring occasionally.
Let cool to room temperature.  Stir in remaining ingredients.  Spread on greased baking sheet.
Bake at 325 for 30 - 40 minutes until golden brown.  Let cool.  Slice in squares.  Store in sealed plastic containers in fridge for 3 days or longer.  The texture is a bit "gummy" when fresh and improves a lot upon storage.

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