Gluten-free Gourmand

I thought I'd compile a helpful list of gluten-free pancake recipes for your Sunday enjoyment.  Here are two of my recipes: Gluten-free Quinoa Pancakes Gluten-free Buckwheat Pancakes For a vegan recipe, check out I Am Gluten Free's Perfect Gluten-free Pancakes .  Linda at The Gluten-free Homemaker has a Gluten-free Pancakes Recipe that looks pretty good too. Have you tried any new gluten-free pancake recipes?  What is your favorite?  Feel free to post a link or a recipe in the comments!

When I created my Gluten-free Quinoa Pancake Recipe , I promised to give you a variation on it soon. That was six months ago. Since then I have been diligently trying to come up with a new twist on the recipe. Well, here is my variation: Substitute 1/2 cup of buckwheat flour for the 1/2 cup of quinoa flour. Why did that take me six months to figure out, when I was pretty sure that it would work from the beginning? Buckwheat is a fairly complicated foodstuff. It can be processed and milled in a variety of ways before it hits the shelf. I was trying to manipulate this recipe using a buckwheat flour that I wasn't familiar with, and which had a completely different consistency and grind than what I was used to. The flour kept absorbing too much of the liquid, producing a gummy, thick batter that was nearly impossible to cook. I ended up switching to Bob's Red Mill Organic Buckwheat Flour , even though it is not one of their specially processed "certified gluten...

  I have been struggling to fine-tune these pancakes for several weeks now. I had never used quinoa flour before, and wanted to feature it in a new recipe creation. I also wanted to give people who read my blog a taste of how I mix flours together for general-purpose mixes. These pancakes come out pretty thick and fluffy with a moist and tender yet resilient texture. The quinoa flour lived up to its reputation of having a slightly bitter flavor. I used Ancient Harvest brand. Does anyone have any tips for another brand to try? I thought the best way to work with this flavor was to use buttermilk instead of or in addition to milk. The sourness of buttermilk counteracts the bitterness of the quinoa. Update: I've made these pancakes several times since I posted this recipe and they have never failed.  I serve them to people who normally eat wheat with good results.   I have my flour arranged in my cupboard now so it's easy to mix everything together. ...

This weekend I'll be working on a few projects for the good of the gluten-free. I'll be making another attempt at my new gluten-free pancakes recipe. I have so far made several attempts , only some of which have been successful. (As you can see from the photo, I probably won't be recommending that you use this as a waffle recipe.) I am also working on a gluten-free vegan scone recipe which I have high hopes for. Does it sound impossible? Reserve judgment until you hear my idea! I'm relying very heavily on coconut cream for this one. What do you use? What other kinds of baked goods would you like to see a new recipe for? Do you have a favorite recipe of your own for gluten-free scones or pancakes? Do you cook with coconut cream, or have another favorite dairy-free substitute? I want to hear about it! Update: See my successful new gluten-free vegan scone recipe here .

On weekends, I like to have some kind of hearty egg dish for brunch. As my loyal readers may have gathered by now, I love Mexican food. Combine brunch and Mexican food, and what you get is chilaquiles. Similar to migas, chilaquiles is a traditional Mexican dish served in the morning using the leftovers from last night's cooking. It is pretty simple, and usually involves corn tortillas, enchilada sauce, cheese, and egg. I make it with tortilla chips instead of corn tortillas when that's all that I have around. If you do make it with tortillas, let them fry a bit in with the chorizo or in oil before adding the other ingredients. I don't really measure anything when I cook this, so all quantities are approximate. I tried to get a good photo of each step this time to give you a visual of the quantities. This "recipe" is one serving. The timing is more crucial than the quantities on this one, as you don't want the tortilla chips to be too cruchy or too so...

These savory and sweet cornmeal waffles are one of my favorite breakfast foods. I am not bragging when I say that these are the best waffles I've ever tasted. I'm simply telling the truth. This recipe is essentially the Joy of Cooking Cornmeal Waffles recipe that has been modified to be gluten-free. If you are on a no-dairy diet try almond milk instead of cow's milk and a mild-flavored oil (not olive) instead of butter. I'm afraid there's no helping the eggs - they are essential for making the waffles fluffy. If anyone has an egg-free version I'd love to hear it! Corn Waffle Recipe Mix together in a large bowl: 1 cup  Deluxe Pastry Flour (something with a lot of potato flour is excellent) 1/2 cup corn flour 1/2 cup corn meal 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon xanthan gum (if your flour mix doesn't have it already included) 1/4 cup sugar Separate: 2 eggs Beat until stiff in a separ...