Gluten-free Gourmand

When I was growing up, my dad loved cooking sourdough bread.  Every Sunday he'd make sourdough pancakes with some of the cast-off starter.  They were amazing - kind of tart, but still kid-friendly because I loved them.  My dad had gotten the sourdough recipes from some neighbors growing up in the country.  Here's the original recipe he got typed up from the List family: I had to change a few things for the gluten-free version, but they are just as light and fluffy and tangy as I remember from the old days back home.

Making pancakes dairy free is not too difficult and just calls for some tasty substitutions for the milk and butter normally found in pancake recipes.  I like the flavor of coconut milk, and it's easy to cook with.  That's what I've chosen to use for this recipe but it's certainly not the only substitute available.  Coconut milk has a nice sweet flavor and gives the pancakes a fluffy texture.  For butter I find that coconut oil is a very close cousin to butter in the texture it lends to the pancakes.  Steer clear of other vegetable oils like canola oil because they can make the pancakes rubbery. Dairy-free Pancake Recipe Makes about 12 5-inch pancakes. Heat your griddle to medium-low.  Mix in a large bowl: 2 1/4 cups (300g) Pancake Flour 6 Tbsp (72g) sugar 1 1/4 tsp baking soda 1/2 tsp salt In a medium bowl, whisk together: 2 eggs 4 Tbsp coconut oil 1 tsp apple cider vinegar  Add the wet ingredients to t...

I had plenty of failures before I got gluten-free pancakes to work for me.  My goals: to make the pancakes look, feel and taste just like I remember from childhood.  Everybody's dream. Sunday was pancakes and scrambled eggs day.  We did brunch because my sister and I went to church with my mom Sunday mornings.  My dad cooked brunch.  He proved himself a versatile chef in other areas, but where he excelled was in the realm of pancakes and sourdough bread.  My childhood memories are infused with the smells of pancakes and baking. I haven't nailed the sourdough bread yet.  In fact, I haven't even tried.  There's time for that.  For now, I will conquer the pancakes.  Every individual has a certain way that they like pancakes to be, and the origin of their pancake desires rest in the way they had pancakes presented to them as a child.  For me, the perfect pancake is about five inches across and a quarter inch high.  It bubb...

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. ...