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A much delayed summary on the use of poha (rolled rice flakes):

Most all of the replies I got were requests on where to find poha.  I bought
mine at an Indian grocery store, but I tried to answer everyone with the
information that Miss Robens carries poha, and I am sure the worries of
cross-contamination are much less from a source like Miss Roben's.  Their
number is 800-891-0083.  I believe they also carry a packet of recipes for
using with poha.  I was asking my original question so I could try to make
some fake Nutrigrain bars.  I am still experimenting, if I ever get a decent
recipe I will let you all know.  I am close, but not close enough.  (I am NO
baker!)

Here are what I was told about actually cooking with poha:

There was a letter a few weeks ago about rice flakes, which I assume are the
same thing, and some members said they did soak them for a while first, while
others didn't.  Most said you had to experiment because they're not exactly
like oats, but you can get a similar-type result if you fool around a
while.***

I even used it in meatloaf in place of oatmeal.  We really like it.  I just
used it the way I got it.   ***

I have heard that you soak it for about 1/2 hour, but have not tried this.***

We tried rolled rice once years ago.  It is much too crunchy if you don't soak
it first.  Actually, we weren't too impressed by it.  Now if I want rolled
something, I use rolled buckwheat.  Kinnickinnick sells rolled buckwheat as
well as Bucky's, a buckwheat hot cereal.***

Ask the ANDI group at www.AutismNDI.com. They have a booklet on using it.***

"Poha" (Indian rolled rice/rice flakes) is available in different
thicknesses: thin, thick and extra thick. I have used the thick variety in an
Indian dish that is similar to stir-fried rice.  For this, the "poha" is
usually "soaked" in water very briefly before cooking it.  I just put it in a
colander and run water through it.  Let it sit for about five minutes (little
longer should be no problem, I think) for the water to drip out and then use
it.  This fluffs up the flakes. The thin type disintegrates in water too
quickly and the extra thick type is almost like rice.  I have never used
these types successfully.***

Hi, my Indian friend at work told me that, after thinking about it, she
thought it would work best if, rather than baking it, you deep-fried it
first (just a couple of seconds in hot oil, it puffs up almost like
popcorn).  I'm not sure I'd want to do that, both for health reasons and
because I've always been scared to try deep-frying; but I'm passing the tip
on. ***

 I've used it a couple of times, and have collected some information from
Indian cookbooks and from an Indian friend. First of all, it comes in two
varieties--thick and thin.  Most recipes that specify, specify you use thick.

Cookbooks also call it things like rice flakes, pressed rice, or beaten rice.

For Indian recipes, the basic treatment is some variation of this: in a
frying pan with a cover, fry up some spices such as black mustard seeds,
turmeric, cumin, coriander, etc.--maybe add some onion, potato, or
cauliflower, and cook until tender.  Wash the poha thoroughly, and drain it.

 Put the poha in the hot pan on top of the spices &/or veggies, turn off
the heat, cover, and let it steam for about 10-15 minutes.  Some recipes say
to actually cook it for about 10 minutes (i.e., keep the heat on), but my
Indian friend thinks that is unnecessary, unless you want it to become a
real mush). My friend says it's very versatile--you can make a breakfast
cereal by just adding milk or some other liquid, or cut up mango or other
fruit.  Or, you can make a snack mix with nuts, dried fruits and poha--either
deep frying it (only for a few seconds!), or baking it in the oven.  If
baked, without washing or soaking, it will be a little bit hard, but only
pleasantly so.

It's considered to be very easy to digest and nourishing--good for breakfast
or for invalids, or for summer when you don't want to cook.

As to your question about using it for bars, I have no information, but the
idea is very intriguing to me.  Hope I managed to give you some information
or clues you didn't already have.  Please let me know how your experiments
turn out, I'd like to try it myself! ***

I found both "thick" and "thin" cut poha at my Indian Grocery.  The thin is
very papery, like potato flakes, and sort of acts like instant oatmeal --
very little texture.  The thick is more like old fashioned oats.  I bought
rolled poha in Canada once and it was a little slower to cook when used as
hot cereal, but M*** loved it so much I ran out before I ever got a
chance to bake with it! I use the thick cut for baking and don't pre-soak
for my oatmeal cookies, just add a little more liquid.  Also, exchange a
part of the flour mix for a bean flour to keep moisture in, and some ground
nuts or flaxseed meal to add that nutty "oatmeal" flavor.  ***

People will probably always have to adjust "poha" a little because poha can
be cut or rolled, thick or thin, and made from several varieties of rice,
all of which will affect cooking time, texture, and amount of liquid needed.

I suppose that most of us that do this GFCF baking thing feel like "mad food
scientists" in the kitchen anyway, so we're used to experimenting with
recipes. . .  :) ***

Well, I have some rolled rice too.  I made the mistake of trying to use it
like
oats for oatmeal cookies.  The little rice disks never soften up if you
just use
them directly.  So... one gets very crunchy cookies, or perhaps gravelly is
the
better word.  My next try would be to soften them by soaking first, but I
haven't yet got around to trying again.  Good luck. ***

And finally, here is a recipe from my Gluten and Casein free list for kids
with autism ([log in to unmask]) that a mom posted today. Keep in mind that
we have to avoid all milk products, so this recipe is also casein free.

These cookies sound really good! :)

Miranda's "Oatmeal" Cookies

1/2 cup  coconut butter or cf margarine
1/2 cup brown sugar**
1 jar babyfood prunes,or pears (1st foods), or one mashed ripe banana
2 eggs (or equivalent substitute)
2 tsp. gf vanilla
1/2 cup darifree liquid, or juice (I've used carrot or pear)

1 tsp. cinnamon
1/2 tsp. salt
1-1/2 tsp. baking soda
1-1/2 tsp. white stevia powder
3/4 tsp. xanthan gum
1 cup GF Flour (BH mix)
1/2 cup chickpea Flour(aka garbanzo or besan, this helps them stay moist)
1-1/2 Cups thin cut Poha***
1-1/2 Cups thick cut Poha (or 1 cup w/1/2 cup chopped nuts for more flavor)
1/2 - 1 cup raisins or other dried fruit, or cf chocolate chips


Preheat oven to 350 deg.

In large mixing bowl, cream together shortening and sugar. Add prunes or
banana. Beat in egg, darifree and vanilla and beat till smooth. Stir in poha
and allow the mixture to sit for at least 15 minutes.

Mix together dry ingredients, then add to the shortening and sugar mixture.
Stir well, then add dried fruit, choc. chips and/or nuts.

Drop by Tbls. onto greased (or parchment covered) baking sheet, leaving 1"
between cookies when flattened.

Bake for approx. 12 minutes. Halfway through baking switch upper and lower
sheets and shift front to back. Cool for a few minutes on the sheet and then
move to wire rack to cool completely.

*What Is Poha?
Poha is rice, which has been cut or rolled into flat flakes. Available as
thin or thick flakes, poha is commonly used in Indian cooking. Because it is
made from different types of rice, and to varying thicknesses, you may find
you need a little more or less liquid than a recipe states, or with pilafs
and porridges, a little longer or shorter cooking time.

**These cookies are made with much less sugar than normal.  Remember that
sugar adds not only sweetness but texture. The cookies will spread out less,
so flatten with spatula before baking. They will not be as dark in color.

***You can make this with all thin, or all thick cut poha, but I think the
texture comes closest to oatmeal with the thin, thick, nut combo. With all
thin, the poha tends to lose get a bit mushy, and with all thick, I have
heated the darifree and soaked the poha in it first to keep it from being
too "al dente" in the finished cookie.

Climate will affect these too -- I live in the desert, so you may need less
liquid than I do.

Recipe by Marialaina Kowch