Look what my pal Robyn from Go Indie scored me for Christmas?! Isn't she sweet? It was one of those moments when I wasn't expecting a gift at all. Robyn said, "Oh, it's a dummies book." But I've found the Dummies books to be written by legit heads who know a shitload of great information.
Take my fave, the brilliant and inspirational Alexandra Jamieson, who penned...
The Order of Bards, Ovates and Druids lists Paganism for Dummies as a great first step in learning about Druidism and Witchcraft.
Don't laugh! It's cool, I swear!
And for the past 3 years, I've gone back to my IBS for Dummies whenever I need support for some tip or nutritional fact that I've posted on this blog!
SO - As soon as I got home with Gluten Free Baking for Dummies, I curled up into bed with it and read it cover to cover.
Not to make myself sound too awesome - BUT I'd already come up with my glorious new pancake recipe BEFORE I got this book. The neat thing is, a lot of what they talk about in this book is what I discovered about gluten free baking by gluten free baking.
I started with Sarena's recipe... (the original post I'm unable to find - Sorry Sarena!)
- 1 cup gluten free flour
- 1 cup water
- 1/2 teaspoon baking powder
- pinch of salt
Then I added a couple tricks...
FartyGirl's Allergy-Free Pancakes
Ingredients1/3 cup white rice flour
1/3 cup millet flour
1/3 cup buckwheat fl0ur
1 Tablespoon NuNaturals More Fiber Stevia Baking Blend
2 Tablespoons flax seed meal
2 Tablespoons tahini or nut butter
1 cup water
1 teaspoon baking powder
1 teaspoon vanilla
1/8 teaspoon sea salt
10 drops stevia (optional)
Whisk flours, flax seed meal, baking blend, baking powder, and salt
Add water, tahini, vanilla, and stevia
Stir until not clumpy
Stir and taste test for goodness!
Add more stevia or salt, if you want...
Drop onto skillet
Watch bubbles form
... still working on the berry syrup recipe...
Here's what I learned - over the past four years - about making vegan gluten free pancakes.
- Don't bother with eggs. Eggs DO NOT make pancakes any fluffier. They actually make them MORE dense. I don't know why.
- Different flours yield different results. This is because flours weigh different weights! Corn and millet is one of my favorite combinations - making a very bready bubbly pancake. Although, it's not really allergy free.
- More liquid is NECESSARY when baking gluten free. When I first saw Sarena's recipe, I was like: Equal cups water and flour? Really? YES, REALLY. Gluten-free flours soak up water very quickly.
NOW - your turn!
What do you know about going gluten free?