Who Needs Gluten?

These pancakes will totally satisfy your craving for light, fluffy, buttermilk pancakes!  They’re not quite as filling as a regular gluten filled version, but I actually prefer that, because that means I can eat more!  Yum!  Serve with butter and real maple syrup.  Makes enough pancakes for three or four people.  Leftover pancakes can be frozen and reheated in a toaster for a quick breakfast.  They keep for about a month if you freeze them in an airtight container, separated by parchment paper.

Gluten Free Buttermilk Pancakes

1 egg, lightly beaten
1 cup buttermilk
1 TBS butter, softened
3/4 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
1 TBS sugar
1/4 cup potato starch
1/2 cup rice flour
1/4 cup sorghum flour

In a small bowl, whisk dry ingredients together.  In a medium bowl, beat the eggs, then add buttermilk and butter, mixing until frothy.  Add dry ingredients slowly, avoiding lumps if possible.  Try not to over-mix, as it will result in denser pancakes.  Allow batter to rest a few minutes before cooking.

Heat a griddle or frying pan over medium heat for a few minutes before pouring the first pancake.  I always do a small ‘test’ pancake first to make sure the pan is hot (this way I get a taste before anyone else!)  I usually make small pancakes, about 2-3 inches in diameter.  Allow to cook until the edges set and the batter bubbles in the middle then flip them and cook for another minute or so, until just browned on the other side.

I usually serve them as they’re finished - with a little butter and maple syrup, but my Mom used to torture me by keeping them on a plate in the oven until they were all done so we could all eat them together.  You can do whatever you think is best.  Enjoy, and if you try them, let me know how it goes!

I had a can of pumpkin hanging around that was just begging to be made into something delicious, and what is better for breakfast than a slice of pumpkin bread?  My mom has an amazing recipe that I’ve made a million times before - I hardly need to look at the ingredient list to make it.  Of course, this time I would have to figure out how to make it without wheat.

I’ll confess, the first batch was terrible, but I wasn’t about to give up so easily.  So off to the store I went, and returned with a bigger can this time - enough for two test batches.  The second batch was well, okay.  It had a texture that wasn’t quite right.  Batch number three?  Oh, it was perfect.  You’d hardly know it was gluten free!  Here’s what I did:

Gluten Free Pumpkin Loaf

1/4 cup almond flour
1/2 cup potato starch
1/2 cup sorghum flour
3/4 cup soy flour
3/4 cup rice flour
1 1/4 tsp xantham gum
2 cups pumpkin
2 1/4 cups sugar
3/4 cup plain yogurt
3 eggs, lightly beaten
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg (fresh is best)
1/2 tsp ground cloves
1/2 tsp vanilla extract

Whisk together all dry ingredients except sugar in a medium bowl and set aside.  In stand mixer, combine pumpkin, sugar, yogurt and eggs, beating until well mixed.  Slowly add dry ingredients, mixing until combined.  Pour into greased loaf pans and let batter rest for at least ten minutes before baking.  Preheat oven to 350 degrees, and bake loaves for 60-70 minutes, or until a toothpick inserted in the center comes out clean.  Remove from pan and place on a wire rack to cool.  As tough as it is to wait, you should wait until it’s completely cool to cut and eat.  For an extra touch, sprinkle the tops with powdered sugar.