Archive for the ‘Gluten Free’ Category

My “Are you sure these are gluten free, Mom?” Pancake Recipe

Cooking gluten free is a challenge. One of the first things I did when we needed to go gluten free again several months ago was make a list of foods we eat regularly and enjoy. I was determined to find or create yummy gluten-free recipes for these. Among the yummy, formally gluteny things on my list was: pancakes . Now that my family agrees that I have perfected my recipe, I thought I would post it and share it with you. One of the things I love about gluten free pancakes is that it is one of the few gf recipes where you do not have to use xanthan gum 🙂

Beth’s “Are You Sure These Are Gluten Free, Mom?” Pancakes

My flour blend was inspired by the flour blend at Gluten Free Cooking School, but I have made some modifications. The flour blend is, I believe, the key to this recipe. I use this flour blend in most of my baking now. I do add in some nutritious flours sometimes,such as teff, or flax seed meal, but this is the basic blend) It is:

3 parts rice flour (half white rice, half brown rice)
3 parts potato starch
2 parts soy flour (or sorghum)
1 part almond meal

Recipe:

2 cups GF flour blend
2 Tbsp. Sugar or sucanat
3 tsp. Baking powder
1 tsp. Baking soda
3/4 tsp. Salt

Mix together. Add:

2 cups buttermilk (or 1 1/2 cups non-dairy sub plus 1/2 tbsp vinegar to sour)
2 eggs
1/4 cup oil

Pour wet ingredients into dry. Mix until just blended. Fry on a hot skillet. Yummy!

Happy to participate in Like a Bubbling Brook’s Biblical Womanhood Link-up


-Beth

Easy Gluten Free (really!) Chicken Pot Pie

Okay, “Easy Gluten Free” is kind of an oxymoron :), but this recipe really is simple. Plus, I almost always have these ingredients in my kitchen, so this is an easy dish to make on those days that I have forgotten to thaw one of my Once-a-Month freezer meals (more on that in a future post ;))


Easy Gluten Free Chicken Pot Pie

1 can cream of Chicken Soup (I use Pacific since they now make a gf one)
1 can Veg-All (or any mixed vegetables)
1 can chicken
1 cup Gluten Free Bisquick
1/2 cup milk
1 egg

Mix soup, veggies, and chicken. Put in a pie dish. Mix Bisquick, milk, and egg, then plop onto the soup, veggie, chicken mix. Bake 30 min. at 400 degrees.

Note: this freezes well, but let thaw at least halfway, and allow for extra baking time. Also, I have been known to one-and-a-half the dough ingredients, to make more of the yummy “biscuit” topping. (the kids love it when I do that!)

-Beth

Gluten Free Millet Oatmeal Bread

I love homemade bread. I used to mill my own wheat, but now that we are on a gluten free diet (more about that in another post), I have searched and searched for gluten free bread recipes that taste good!

Here is a great one!

Gluten Free Millet Oatmeal Bread

1 cup brown rice flour
1/2 cup gf oat flour ( I just pulverize the oats in my little food processor)
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot or cornstarch
1/3 cup sorghum flour
1/4 cup flax seed meal ( I prefer golden)
1 Tbsp xanthan gum
3 eggs
1 tsp apple cider vinegar
2 1/4 tsp yeast
1/4 cup honey
1 1/2 tsp salt
4 Tbsp butter or butter sub, melted
1 1/4 cup warm water

Mix liquid ingredients in your mixer. Gradually add dry ingrediets, finishing with the xanthan gum and then yeast. Mix for 6 to 8 minutes. Put into two greased loaf pans. Let rise until almost to top of pan, about 40 minutes. Bake in preheated oven 350 degrees for about 50 minutes. Let cool for 5 and turn out. Cool and slice. Smear butter on and enjoy!

For more bread recipes, check out
4 moms bread making http://raisingolives.com/2011/03/whole-wheat-bread-baking/