Rice Pancakes (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
Make Betty Hagmans gluten-free flour mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
Use 1 cup of G/F flour from above and add:
¼ teaspoon baking soda
½ teaspoon baking powder
1/6 teaspoon salt
1 teaspoon sugar
Mix together and set aside.
Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk.
Melt 2 tablespoons butter and add separated egg yolk and mix.
Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.
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