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   I have spoken to many folks lately that are suffering from Celiac Disease asking for Gluten Free recipes. Here is a twist on pancakes that will satisfy all of you that require some alternatives in your diet. Enjoy!

Gluten Free Buckwheat Pancakes
·         1 cup coconut milk
·         1 organic egg
·         3 Tbsp canola oil
·         5 Tbsp all purpose Gluten Free Flour Mix (see recipe below)
·         5 Tbsp buckwheat flour
·         2 Tbsp ground flax seed
·         1 tsp raw unprocessed sugar
·         ½ tsp salt
·         1 tsp baking soda
Whisk together milk, egg and oil. Separately mix the dry ingredients together. Add to the milk and egg mixture until just combined. At this point you can add some frozen blueberries if you like to the mixture but be sure to fold gently not to break the blueberries & end up with blue pancakes! Cook on a griddle lightly rubbed with oil. Serve with additional fruit and or syrup.
From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas
All Purpose Gluten-Free Flour Mix
·         1 cup brown rice flour (requires refrigeration)
·         1¼ cup white rice flour
·         ¼ cup potato starch flour
·         2/3 cup tapioca starch flour
·         ¾ cup sweet rice flour
·         1/3 cup arrowroot
·         2 teaspoons guar gum
Mix together & store in air tight container.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a month’s worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of guar gum per cup flour mix. Bread, pizza crust, breadsticks, etc. require specific flour combinations for best results

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas
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