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Pancakes Falling Apart


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23 replies to this topic

#16 RiceGuy

 
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Posted 12 July 2012 - 08:34 AM

Having experimented with xanthan gum, guar gum, oil, and other things in pancakes, I can tell you that they'll turn out better without the gums. Any more than a VERY small amount of gum will produce a gooey pancake. Just leave that out, would be my suggestion. As for oil, that's a "no" as well, no matter the type. Fat may increase the viscosity of some batters, but it defeats the binding properties of the flour(s) and other ingredients. This is why leaving out the coconut milk helped.

I do use a little phyllium husk powder when making pancakes, though the effect is actually small, and they turn out fine without it too.

A thicker batter works better than a thinner one, but there probably isn't one perfect thickness for every gluten-free pancake recipe.

I haven't needed eggs to make good pancakes, but then I've never tried using almond flour. Almond and other nut flours generally do contain more oil than other types of gluten-free flours, so it stands to reason that something more may be required to keep them together. With the number of eggs you're using, it may be possible to use some coconut milk or coconut flour, but I think probably not much. Again, the oil works against the desired outcome.

Allowing time for the batter to fully thicken is what I do, so I'd suggest doing that as well. The granularity of the flour will determine how long it'll take.

And I second the suggestion of buckwheat pancakes, as long as you can find a buckwheat flour which is safe for you. I've found only one. All others are contaminated with gluten-containing grain. Your individual sensitivity may be more (or less) forgiving. Using some buckwheat or other flour along with your almond flour may help too. I find that the starchier flours do not produce as good a pancake, though a relatively small percentage can increase the fat tolerance of the batter.

I agree with you that the flavor of coconut is a plus. What I like is using coconut oil as part of the topping. That way it doesn't interfere with the batter.
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#17 freeatlast

 
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Posted 12 July 2012 - 10:56 AM

^ Sure Free...I would take that recipe. Good to have some options. Thanks.

Ok, Ghosty. Here's the recipe I use. My comments, additions are in brackets.

Amazingly Easy Hodgson Mill Gluten-Free Buckwheat Pancake Recipe

This recipe is on the back of Hodgson Mill Buckwheat Flour boxes, and the people at Hodgson Mill were happy to let me (GlutenFreeManna)reprint it here for you.
Get yourself a box of their buckwheat flour and try this recipe! You'll be wanting to have pancakes for breakfast every day. Extra batter can be refrigerated for a week.

Ingredients:
• 1 cup buckwheat flour
• 1 tsp baking powder
• [¼ tsp baking soda]
• 1/2 tsp salt
• 2 Tbsp sugar [I use dark brown sugar]
• 1 egg, beaten
• 1 cup milk [I use water]
• 2 Tbsp melted butter or margarine [or light tasting olive oil]
Preparation:
Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown.

Some User Reviews (from this board)
5 out of 5
I used: + 1/2 unsweetened applesauce (if you were going to use sweetened I would omit the sugar) + 1 cup rice milk instead of milk + 1/2 tsp of cinnamon They turned out so fluffy, it was amazing.

Takala: I just use water in pancakes. With the buckwheat flavor, other seasonings and the toppings, expecting milk to add any extra flavoring that you'd notice doesn't happen.

I have put water, olive oil, garlic and a splash of vinegar in potatoes. (I am not dairy free now, but sometimes I do stuff that way anyway, because I don't do lactose in regular milk). You can try Vance's Dairy free powder if the other things don't appeal to you or you cannot eat them. It is potato starch based.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#18 Ghosty

 
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Posted 12 July 2012 - 04:18 PM

Thanks for the recipe Free. I avoid dairy and sugar as well, and it looks like there are some alternative suggestions in there.

Thanks for the tips RiceG. Good stuff there. I shoulda asked this a while ago.
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#19 freeatlast

 
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Posted 13 July 2012 - 05:16 AM

Thanks for the recipe Free. I avoid dairy and sugar as well, and it looks like there are some alternative suggestions in there.

Thanks for the tips RiceG. Good stuff there. I shoulda asked this a while ago.

You're welcome. I use Arrowhead Mills buckwheat flour and have never had a reaction.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#20 RiceGuy

 
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Posted 13 July 2012 - 05:54 AM

I use Arrowhead Mills buckwheat flour and have never had a reaction.

Then I guess you're less sensitive than I am, because I've gotten glutened several times by their buckwheat flour, as well as their millet flour. Took some time to figure out what was responsible, as there were some bags that didn't cause a problem.
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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

#21 freeatlast

 
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Posted 13 July 2012 - 06:13 AM

Then I guess you're less sensitive than I am, because I've gotten glutened several times by their buckwheat flour, as well as their millet flour. Took some time to figure out what was responsible, as there were some bags that didn't cause a problem.

So, it was YOU! :) I'd remembered someone had said they had a reaction to their buckwheat. I never have. But, I HAVE had a reaction to their millet flour. That poor little bag is still sitting in the refrigerator all by itself. Will probably never use it again.

Wouldn't it be nice if we all reacted to the same things and then we could create a formula that worked everytime for everyone? :) Guess THAT'S never going to happen, huh? ;)
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#22 lynxigirl

 
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Posted 23 July 2012 - 10:40 PM

[quote name='freeatlast' timestamp='1342119402' post='810587']
Ok, Ghosty. Here's the recipe I use. My comments, additions are in brackets.

Amazingly Easy Hodgson Mill Gluten-Free Buckwheat Pancake Recipe

This may be a REALLY stupid question but I've never had buckwheat. Does it have a "different" taste? I'm used to pancakes that were a cup of flour, a cup of sugar, a cup of milk, a tsp of baking powder, a tsp of baking soda and a tsp of vanilla. I MISS my pancakes! :( Is the buckwheat a strong flavor? I've been tempted to try just the gluten-free bisquik, but I just CAN'T bring myself to do that! :) These SOUND good, I just don't know buckwheat.....
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#23 RiceGuy

 
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Posted 24 July 2012 - 02:04 AM

This may be a REALLY stupid question but I've never had buckwheat. Does it have a "different" taste? I'm used to pancakes that were a cup of flour, a cup of sugar, a cup of milk, a tsp of baking powder, a tsp of baking soda and a tsp of vanilla. I MISS my pancakes! :( Is the buckwheat a strong flavor? I've been tempted to try just the gluten-free bisquik, but I just CAN'T bring myself to do that! :) These SOUND good, I just don't know buckwheat.....

Well, I'm still trying to figure out how to respond to the entire cup of sugar! With that 1:1 ratio of flour to sugar, I'm not sure you'd taste anything else. Never have seen any pancake recipe that sugary.

As for the taste of buckwheat, it does depend somewhat on the type. There's a darker buckwheat, which is milled from buckwheat groats with the hulls intact. However, most of the buckwheat on the market that I'm aware of is fairly light in color, because the hulls have been removed. Last I saw it, the one from Arrowhead Mills was the darker type. But again, the Arrowhead Mills buckwheat is not gluten-free.

The lighter buckwheat has a less distinguishable taste. Personally, I prefer the darker one, but I've not found a safe source. The only safe buckwheat I've found is a very light one, milled from a particular variety of buckwheat called French Acadian. It is grown, milled, and packaged with dedicated equipment and facilities, and the farm doesn't grow anything else. It's from the Bouchard Family Farms.

Buckwheat pancakes have been popular for generations, enjoyed by many gluten-eating folks. It's not something only for the gluten intolerant.

Starch-based mixes like the gluten-free Bisquick generally don't have much flavor to speak of. For the picky eater, bland things can be considered as just as "icky" as flavorful things. Especially for those who are afraid of anything they view as "different".

A common recommendation to those new to a gluten-free diet, is to stick with whole, natural, unprocessed foods, and skip the gluten-free alternatives while the body has a chance to heal. This also helps the brain recover from the addictive effects of gluten. After this, the gluten-free versions of various foods won't seem so objectionable.

I guess the recipe used would have a greater impact on the flavor than the flour itself. If you're going to actually want a 1:1 ratio of flour to sugar, that IMO would be the overriding factor. Sorry, I just can't imagine doing that, and I'd also have to think they'd tend to burn very easily. But I'm not aware of any reason why you couldn't use the recipe you mentioned, using buckwheat for the flour. Although they probably won't rise like they would using wheat flour.

HTH
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A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

#24 freeatlast

 
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Posted 24 July 2012 - 07:41 AM

lynxgirl, I think these pancakes are delicious! If I'd had this recipe back then, I would have made them pre-glutenfree. Buckwheat tastes sort of like wheat to me, but better. I don't get that lead balloon feeling in my stomach after ingesting them the way I did with wheat.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James




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