Gluten Free Pancakes

Gluten Free Pancakes …

I don’t know anything about cooking with gluten free ingredients. But I want to learn. I want to learn because it’s healthy, it’s fascinating, and because a billion of my clients (I’ve counted) have asked me about cooking gluten-free.

Well, it turns out there’s lots of gluten-free genius out there, and my friend Linda Simon was one of those geniuses. First, Linda was one of my One Roast Vegetable subscribers, and then she became a friend. If you’ve seen me filming videos wearing a red, white and blue apron, well Linda is the one who made it for me, and mailed it to me here in France.

Linda died in June, and her lovely husband says it’s OK if I share some of her gluten-free brilliance with you. (Everyone say hi and thanks to husband Vince, and also join me in saying thanks to Linda, too – I think she can hear you.)

So today I’m going to start a series of guest posts, using text and photos originally written and compiled by Linda. She had a blog that is soon going to expire, and so I want to do my small part in sharing her ideas more widely with y’all.

Here’s Guest Post #1, by Linda Simon from blog.kitchentherapy.us. [As noted, this blog will be retiring, so this link will not work forever]. I have edited the content slightly from how it originally appeared on her site.

OK, here’s Linda:

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GLUTEN FREE PANCAKES

Introductions

When I meet a new flour, I start by making pancakes. Just the one flour in a basic recipe so I can see how it behaves, note the taste and texture. Pancakes are popular, quick, easy, and not a huge investment of time, effort, or ingredients. It is a good place to start.

Basic recipe

This recipe is adapted from Best Buckwheat Pancakes on Allrecipes.com. The gluten is gone and a bunch of fat. It is xanthan and other gum free. It works with or without dairy.

Dairy free if need be

I am not a fan of commercial dairy substitutes. They are often thin, tasteless, or taste awful, and are expensive. I use fruit juice instead. Apple, apricot juice, or pineapple work well. The natural sugars in the juice may make the pancake brown quicker. Just watch them and turn down the griddle if it burns too fast.

Fruity Toppings

We serve our pancakes with loads of fruit sauce. Most often pureed raspberries from our garden because we have so many. I like to add walnuts and whipped cream to make these a filling meal for breakfast, lunch or dinner. A hit of dark chocolate chips doesn’t hurt either. You won’t be hungry in an hour.

Blueberries and real maple syrup are lovely too. Or cooked sliced apples and brown sugar. Cranberries and pears during the holidays are nice.

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100% Whole-grain Gluten Free Pancakes

Serves 2

2/3 cup whole-grain gluten free flour, see notes below (approximately 90-100 grams)
1 teaspoon baking soda (5 g)
1 teaspoon sugar, optional (5 g)
½ tsp salt, optional (2 g)
1 cup buttermilk, soured milk, or juice (250 mL, about 220 g)
1 egg (50 g)
2 tablespoons oil (30 mL, about 30 g)

In a medium bowl, whisk together flour and soda. Add sugar and salt if desired.

In a small bowl whisk together buttermilk (or other liquid), egg, and oil.

Add liquid mixture to flour mixture, whisk until smooth.

Preheat and oil griddle. Ladle enough batter onto the griddle to make a 3-4” pancake (8-10 cm). Cook until bubbles form on the surface. Flip and cook a few minutes more.

I put a cookie sheet in the oven and preheat my oven to about 200F/100C. The finished pancakes keep warm while I finish cooking the rest of the batter. Everyone can warmly eat at the same time.

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Here is what I found about each different gluten-free flour that I tried.

NOTE: I caution you to use only certified gluten free flours. Trisha Thompson did a study of naturally gluten free flours that were contaminated during processing. You will pay more, but can be assured of gluten freeness if the product is certified.

Amaranth is mild flavored and moist, unpleasantly gummy. I don’t use this for pancakes anymore. It works well as part of a crisp topping though.

Buckwheat gives a dark thin pancake. It is best with sugar and salt added. This is our go-to pancake flour.

Masa harina is made from corn treated in a solution of mineral lime water. This loosens the hulls from the kernels and softens the corn, making the nutrient niacin more digestible. It comes in several grinds. Use finely ground masa harina for pancakes. It is beautifully yellow and has pleasant corn flavor. You will get a thick batter, but thinnish pancake.

Mesquite does not work. The flour has amazing flavor of cocoa and spice. But it thins out so much you cannot flip it. And it is so naturally sweet it burns. You do need to mix this one with another flour to be successful. Mixed 50-50 with brown rice flour works well. There is no need to add salt or sugar to batter.

Millet makes a light gold batter and a really tender and fluffy pancake. Adding 3 tablespoons whole millet gives a nice crunch.

Montina has pretty, thin brown flecks. This is one of my favorite flours too. I use 100% Montana flour, not the packaged blend. You can make bigger pancakes because Montina is very high in soluble fiber and that helps it hold together. There is a shortage of Montina this year due to a small crop. Hopefully, next year will be better.

Oat flour is often heavy. I don’t use it for pancakes. Instead I reserve it for fruit crisps and the finest gluten free chocolate cake ever. See Beautiful, Gorgeous, Awesome, Gluten-Free, 100% Oat flour Chocolate Cake.

Quinoa flour can have a strong soapy flavor. I love quinoa grains, but not the flour. I don’t use it for pancakes.

Sorghum is lighter in color and mild in flavor, a good choice for those who don’t like dark pancakes. It is easily available and reasonably priced.

Teff is dark and delicious. I love this flour too, but it is pricy. It has a natural affinity with chocolate. I do too.

Timtana tastes grassy and needs lots of sweet and spice to hide the flavor. I don’t use it for pancakes, but did enjoy pumpkin muffins made with it.

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END GUEST POST

Hi, this is Shelley again.  Have you ever experimented with any of these flours? If so, what are your favourites?  I think I could be brave enough to make pancakes with a new kind of flour this weekend, how about you?

More gluten-free ideas to come, stay tuned

All best,
Shelley

Tagged as: buckwheat, gluten free, millet, pancakes, recipe, sorghum, vegables