Tuesday, January 3, 2012

Eureka! Behold: Gluten/Allergy-Free Home-Made Pocky!

Pocky is a delicious Japanese snack; that is famous world-wide. It is made of gluten/wheat, corn, soy lecithin, and nuts. For those who are allergic to one or more of these ingredients, we've had to give up our favorite treat. In July, we started The Pocky Campaign in hopes that Ezaki Glico would start manufacturing Gluten/Allergy-Free Pocky. Then we had an "Aha" moment: Why not make it ourselves?


Gluten/Allergy-Free Home-Made Pocky


1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup white rice flour
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
1/2 teaspoon xantham gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar or rice vinegar
1/4-1/2 cup of Enjoy Life chocolate chips
1 medium Ziploc bag
  1. Heat water until medium hot. Add honey and yeast and mix together. Set aside, while you mix the remaining ingredients.
  2. In a medium mixing bowl, mix together all of the dry ingredients.

  3. Stir wet ingredients together (egg white, vinegar, oil) then dry ingredients and mix. (This mixture will be a bit lumpy, this is OK. Just mix well, and get rid of as many lumps as possible)
  4. Check the yeast mixture. If it has risen, then add this to the dry and mix together.
  5. Drizzle 1/2 teaspoon of oil into a medium Ziploc bag. Smooth the outside of the bag around to spread the oil around inside. (This prevents the dough from sticking to it.)

  6. Scrap the dough into the bag. Snip one of the corners slightly. [ For Regular sized Pocky, cut a small snip in the bag. For Large Pocky cut a large snip.] Squeeze the dough out the corner on to a piece of parchment paper. Squeeze you Pocky dough into long lengths and leave about 1 1/2 inches in between your Pocky sticks to allow a little room for rising.

  7. Set the Large Pocky aside to rise for 2-4 minutes.
  8. Preheat the oven to 425F.
  9. Then place parchment paper on a baking sheet, and slide into the oven.
  10. Bake for 9 – 15 minutes or until golden.
  11. When the Pocky are done, let them cool.
  12. Using a double boiler (a bowl over a pot of boiling water) or microwave; melt chocolate chips.

  13. When chips are melted, take Pocky sticks and dip until their half-way covered.
  14. Place chocolate covered Pocky on parchment paper.
  15. When your finished dipping place your Pocky in the fridge for about 10-15 mins; so that the chocolate will harden.
  16. Note: This Pocky is like fine wine, it gets better with age. For best taste results wait 1-2 days.
There you have it: Home-made Gluten/Allergy-Free Pocky ^^

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