Monday, March 31, 2014

Eureka! Behold: The Simplified Formula!

It has come to the attention of The Pocky Campaign, that some of our fans might be allergic to the ingredients in our original gluten/allergy-free Pocky formula. We've gone the extra mile and created The Simplified Formula. It's easier to bake, but most important, it’s safe for those who have egg/apple/legume/yeast allergies; and sensitivities to xanthan gum and tapioca products.

[Drum Roll]...Presenting: The Simplified Formula!

1/3 cup of brown rice flour
1/3 cup arrowroot starch flour
1/3 of Teff Flour

1 teaspoon of cream of tartar
1/2 teaspoon of baking soda

1/4 teaspoon of salt
3-4 Tablespoons of maple syrup or your favorite sweetener.
approx. 1/3-2/3 of a cup of water
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon rice vinegar

1 medium Ziploc bag  
optional: 1/2 cup of Enjoy Life Chocolate Chips or your favorite brand of allergy-free chocolate chips.


1:  In a large mixing bowl, mix the dry ingredients together.

2: Slowly begin to add water to the dry ingredients mixture, until reaching a final consistence that looks like a cross between hearty oatmeal and pancake batter; not to thick and not to thin. [Note: Using all 2/3 of water isn't always necessary. Teff Flour has wonderful binding properties. It's one of the few gluten-free flours that naturally thickens without the use of eggs and xanthan gum. We noticed that different brand works differently, so adjust the water accordingly.]

3: In a small bowl mix grape-seed oil and rice vinegar, and then add to mixture, and stir.
[Note: Rice Vinegar is great for those who suffer from IC, because of it's low acid content, it also make the Pocky extra crunchy.]

4: Add 3-4 Tablespoons of Maple Syrup to the mixture (or your favorite sweetener- ex. Agave, Brown Rice Syrup, Yacon] Feel free to taste the mixture and adjust for preferred flavor.
[Trouble shooting: If mixture is still watery, add a bit more Teff flour and mix together or add ground chia seeds, mix and refrigerate for 15 mins, and then stir again]

 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 room for rising.

7: Preheat the oven to 375F.

8:Then place parchment paper on a baking sheet, and slide into the oven.

9: Bake for 10 – 20 minutes or until crispy.

10: When the Pocky are done, remove from oven let them cool.

Optional Chocolate Frosting:

1: Using a double boiler (a bowl over a pot of boiling water) or microwave; melt chocolate chips.
2: When chips are melted, take Pocky sticks and dip until their half-way covered.
3: Place chocolate covered Pocky on parchment paper. When your finished dipping place your Pocky in the fridge for about 10-15 mins; so that the chocolate will harden.

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