It has taken me 2 1/2 years of gluten free cooking and baking to feel brave enough to experiment with recipes in order to add my own personal stamp to them. Sometimes, the results go directly into the round file (read: trash!). But more often than not, the results are quite delicious. For example, last week I made waffles that were a product of my tinkering to find a combination of ingredients that I liked. And eureka, it worked.
This morning, I challenged myself to figure out my own recipe for gluten free, dairy free pancakes. I’ve made them before, following recipes from some of the gluten free gurus who have paved the way for all of us (Bette Hagman, of blessed memory, Carol Fenster, etc.). Today, I assembled a combination of gluten free ingredients that I can proudly call my own Gluten Free Blueberry Pancake recipe, using Bette Hagman’s gluten free mix (from The Gluten-free Gourmet cookbook).
Gluten Free Blueberry Pancakes
recipe by Ellen Allard (flour mixture by Bette Hagman)
1 cup gluten free flour mix (see below)
1 tablespoon flaxseed meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil (I used safflower)
1/2 teaspoon vanilla
1 cup plain soymilk
1 teaspoon lemon juice
1 cup blueberries
Mix the flour mixture, flaxseed meal, baking powder, baking soda, sugar, and salt together in a medium-sized bowl. Add the oil, egg, vanilla, soymilk, lemon juice and mix until just blended. Add the blueberries and blend to mix them into the batter.
Drop 2 tablespoons of batter per pancake (or more if you like them bigger) onto the griddle. When the top of the pancake looks almost completely dry, flip the pancake and cook until the other side is finished.
Top with maple syrup and dig in.
BTW, if you want to make them vegan, eliminate the eggs. I haven’t experimented much with egg substitutes, but I would recommend that you do a little investigating. There are options (someday I’ll blog about them).
Gluten Free flour mix
2 parts white rice flour
2/3 part potato starch flour (NOT potato flour)
1/3 part tapioca flour
Mix ingredients together and store until ready to use. For the pancake recipe above, use one cup of this mixture. You can buy these ingredients at Whole Foods. Sometimes you can find these ingredients at Indian or Asian grocery stores. You can also order them online. Our local Celiac support group has a yearly sale where they sell large quantities of these ingredients – that’s when I tend to stock up my pantry.