• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    80,767
    Total Members
    3,093
    Most Online
    Shenanigans1027
    Newest Member
    Shenanigans1027
    Joined
  • 0

    Amazing Pancakes (Gluten-Free)


    Scott Adams

    This recipe comes to us from Alice DeLuca.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Mix in bowl:
    1 cup brown rice flour
    ½ cup potato starch flour
    ¼ cup tapioca flour
    ¼ cup cornstarch
    1 tablespoon gluten-free baking powder
    1 tablespoon sugar
    ½ teaspoon salt

    Mix in a second bowl:
    1 ½ cups almond milk
    3 eggs
    4 tablespoons vegetable oil

    Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to plate and serve with real maple syrup.

    To use this recipe for waffles, use only 2 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.

    0


    User Feedback

    Recommended Comments

    Guest B. Hodges

    Posted

    If you're looking for a gluten-free alternative to classic pancakes, you're likely to be disappointed. They are, however, delicious for what they are. The batter is thin and the pancakes cook up with a light, springy texture, very similar to crepes. They're good as 'pancakes' w/ syrup, but I could definitely see making a few large ones in the future and filling them as I would a crepe. Interesting texture, good taste, but definitely not a fair substitute for true pancakes.

    Share this comment


    Link to comment
    Share on other sites
    Guest Michal Berman

    Posted

    I'd have to agree with B. Hodges - this is more of a great crepe recipe

    Share this comment


    Link to comment
    Share on other sites
    Guest W Middendorff

    Posted

    There are plenty of good gluten-free pancake recipes out there, this is not one of them. I tried it after running out of some key ingredients for the recipe I usually make. The dough (cause it certainly wasn't batter) produces a dense inedible lump. After attempting to thin it out a bit, I got a sticky lump in my pan which I still can't scrape from the bottom....

     

    Steer clear of this one.

    Share this comment


    Link to comment
    Share on other sites

    I was surprised by the low ratings of this recipe. Worked great for us! I had to substitute things (of course) based on what was in the pantry. Used soy milk in lieu of almond, a touch of garbanzo flour added to rice flour b/c I ran out, and coconut flour instead of tapioca starch.

    Share this comment


    Link to comment
    Share on other sites
    Guest Jennifer M

    Posted

    I enjoyed these! I did not have tapioca flour, so I substituted with sorghum instead. My kids are not gluten-free and about half-way they realized, "Hey Mom, you aren't supposed to eat pancakes, they're not gluten-free!!!" This recipe passed my kids approval and they couldn't stop eating them.

    Share this comment


    Link to comment
    Share on other sites
    Guest Julie F

    Posted

    First run they were like crepes, but they had a strong baking powder taste. Second run, I decreased the milk and and baking soda. They were OK, but not great.

    Share this comment


    Link to comment
    Share on other sites

    I have a pre-made gluten-free flour mix so I skipped down to the cornstarch and went from there. I also had to sub butter instead of vegetable oil. It was very thick, unpourable, but then I added about a half a cup of water and it was perfect! Fluffy, golden brown pancakes.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    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 founded 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.

  • Popular Contributors

  • Who's Online   22 Members, 0 Anonymous, 532 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Mireille Cote.
    2 ½ cups rice flour (could be white, brown or half & half)
    1 2/3 cup potato starch
    3 teaspoons baking powder
    2 ½ teaspoon salt
    2 tablespoons sugar
    ½ cup dry buttermilk powder
    3 tablespoons egg replacement powder
    1 cup less 1 tablespoon gluten-free shortening
    In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.
     

    Scott Adams
    This recipe comes to us from Sue DeVries.
    Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups.
    Roll dough in 1 balls. Place in mini muffin pans. Bake at 375 for 6-7 minutes or until they are a light golden color. While the tarts are baking unwrap the candies. Press candies into the tarts as soon as they are removed from the oven. Let the finished tarts cool in the pans about 15 minutes before removing. The candy gets very soft and the tarts may fall apart if you try to take them out too soon. Slide a
    knife in beside the tarts to remove from the pan.
    Note: When I bake these I usually make both kinds at the same time since each recipe needs time for cooling. I make the dough and alternate
    between the tarts and cookies. If you do it this way, only buy half of each kind of candy.

    Scott Adams
    This recipe comes to us from Dawn Dutton.
    Recipe makes 1 pancake, takes about 10 minutes to cook.
    1 banana
    2 tablespoons Bette Hagmans Light Bean Flour Mix
    1 egg
    Pinch salt - approx. 1/16 teaspoon
    Dash baking powder - approx. 1/8 teaspoon (optional)
    Pinch baking soda - approx. 1/16 teaspoon (optional)
    Pam
    Heat small non-stick skillet on med-high heat. Mash banana in a small bowl. Add all other ingredients; mix well. Spray skillet with Pam and add pancake mixture. Turn heat down to medium.
    Cook pancake until bubbles form in pancake, and then burst. The bottom of the pancake will be dark brown. Flip pancake and cook until that side browns. Serve with maple syrup or gluten-free jam.
    The Light Bean Flour Mix is on Page 32 from Bette Hagman's The Gluten-Free Gourmet Cooks Fast and Healthy According to my calculations the pancake has about 240 calories.

    Destiny Stone
    I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated!  Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that this recipe does not call for egg replacer like so many other vegan pancake recipes.  I accidentally added 2 tablespoons apple cider vinegar instead of 3 teaspoons, but my pancakes still turned out delicious. I saved some batter and used it to make biscuits which also turned out fabulous!

    Allergen-Free Whole-Grain Pancakes (Gluten-Free)

    1¾ Cups Rice milk
    ⅓ Cup Grapeseed oil 1 Teaspoon Vanilla Extract 2 Tablespoons Ground Flax seed 2 Tablespoons Agave Nectar 3 Teaspoons Apple Cider Vinegar 1 Tablespoon Gluten-Free Baking Powder ½ Teaspoon Aluminum/ Gluten-Free Baking Soda 2 Cups Gluten-Free  All Purpose Flour Blend Dash Himalayan Salt- or salt of your choice
    To Make:
     Add rice milk to a medium glass bowl, stir in  ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
    In a large glass bowl, sift the flour, baking soda, baking powder and salt. Add liquid ingredients and mix well. Heat your pan over medium heat and oil the pan.
    Pour  about ⅓ cup the batter into the pan. Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes. Flip and cook the other sides for another 5 minutes, or until  thoroughly cooked.
    Enjoy!

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.

    Jefferson Adams
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.
    Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. 
    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 
    Gently stir mixture into the bowl of chopped tomatoes.
    Add cooked spaghetti, basil and parsley to a large bowl.
    Toss in tomato mixture, adding some reserved pasta water, if needed. 
    Spoon pasta into bowls and top with Romano cheese, as desired.

    Jean Duane
    Celiac.com 07/13/2018 - I went to a friend’s home for dinner.  A few days before, she called and asked me what I could eat.  I asked her what she was planning to make, and she said she was grilling meats with side dishes.  I said, “Great.  Please just grill a piece of chicken for me with salt and pepper, and I’ll be happy to bring a side.” She said, “No need to bring a side.  I’ve got this.” When I arrived, she greeted me and said, “I spent all day cooking tonight’s dinner so you can eat it. Hey would you just check this salad dressing to see if it is OK for you?” I looked at the ingredients and it contained gluten and dairy, both of which I cannot eat.  Then I glanced around the kitchen and saw evidence of wheat cross-contamination, including buns being toasted on the grill, and gluten-containing barbeque sauce spilling on the grill where my “clean” chicken was cooking. She had other guests to tend to, and I couldn’t offer instruction or read the ingredients of everything she used in the meal. 
    At social gatherings, I’ve been challenged too by those who ask if I am really “allergic,” or just eating gluten free as a “fad.” I’ve been told many times by hosts and hostesses that, “a little won’t hurt you,” or “everything in moderation,” or “if it is made with loving hands, it is good for you to eat.”  Of course, all of this is bunk for those with food allergies or celiac disease.  A little bit may kill us, and whether made with loving hands or not, it will certainly make us sick. 
    Those of us with food allergies and/or celiac disease walk a tightrope with friends and relatives. The old rules of etiquette just don’t work anymore.  We don’t want to insult anybody, we don’t want to be isolated, and we also don’t want to risk our health by eating foods that may contain ingredients we cannot tolerate.  So what do we do? 
    Etiquette books advise us to eat what is put in front of us when we are guests in someone’s home. They caution us at all costs not to insult our hostess. Rather, we are instructed to compliment the hostess on her good cooking, flavor combinations, and food choices.  But when foods are prepared in a cross-contaminated environment with ingredients we are allergic to, we cannot follow the old social constructs that do not serve us.  We need to work together to rewrite the rules, so that we can be included in social gatherings without fear of cross-contamination, and without offending anyone.
    Let’s figure out how to surmount these social situations together.  
    Each edition of this column will present a scenario, and together, we’ll determine appropriate, polite, and most importantly, safe ways to navigate this tricky gluten-free/food allergies lifestyle in a graceful way.  If someone disagrees with our new behavior patterns, we can refer them to this column and say, “Here are the new rules for those of us with food allergies or celiac disease.”  When we are guests in someone’s home, we can give them links to this column so they understand the plight we are faced with, bite after bite. Perhaps this will help those of us living with us to understand, be more compassionate, and accepting of our adaptations to keep ourselves safe. 
    This column will present a scenario such as the one above, and ask that you comment on how you would navigate it. Let’s talk about it. Let’s share ideas.  Using the example above, here’s the scenario for this issue:
    What would you do?
    Your kind-hearted friend invites you to dinner and insists on cooking for you.  You arrive and the first thing she says is, “I’ve spent all day making this for you. Oh, I bought this salad dressing for you, but you might want to read the ingredients first.”  You do, and it contains malt vinegar.  You look around the kitchen and notice evidence of cross-contamination in the rest of the meal.  What do you do? 
    Please comment below and feel free to share the tricky scenarios that you’ve encountered too.  Let’s discuss how to surmount these social situations.  What would you do?

    Jefferson Adams
    Celiac.com 07/12/2018 - Previous research has shown that the oral administration of Bifidobacterium infantis Natren Life Start super strain (NLS-SS) reduces of gastro-intestinal symptoms in untreated celiac disease patients. The reduction of symptoms was not connected with changes in intestinal permeability or serum levels of cytokines, chemokines, or growth factors. Therefore, researchers suspected that the reduction of symptoms might be related to the modulation of innate immunity.
    To test that hypothesis, a team of researchers set out to assess the potential mechanisms of a probiotic B.infantis Natren Life Start super strain on the mucosal expression of innate immune markers in adult patients with active untreated celiac disease compared with those treated with B. infantis 6 weeks and after 1 year of gluten-free diet.
    The research team included Maria I. Pinto-Sanchez, MD, Edgardo C. Smecuol, MD, Maria P. Temprano,RD, Emilia Sugai, BSBC, Andrea Gonzalez, RD, PhD, Maria L. Moreno,MD, Xianxi Huang, MD, PhD, Premysl Bercik, MD, Ana Cabanne, MD, Horacio Vazquez, MD, Sonia Niveloni, MD, Roberto Mazure, MD, Eduardo Mauriño, MD, Elena F. Verdú, MD, PhD, and Julio C. Bai, MD. They are affiliated with the Medicine Department, Farcombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada; the Small Intestinal Section, Department of Medicine and the Department of Alimentation at Dr. C. Bonorino Udaondo, Gastroenterology Hospital and Research Institute at the Universidad del Salvador in Buenos Aires, Argentina.
    The team determined the numbers of macrophages and Paneth cells, along with the expression of a-defensin-5 expression via immunohistochemistry in duodenal biopsies.
    Their results showed that a gluten-free diet lowers duodenal macrophage counts in celiac disease patients more effectively than B. infantis, while B. infantis lowers Paneth cell counts and reduces expression of a-defensin-5.
    This study documents the differential innate immune effects of treatment with B. infantis compared with 1 year of gluten-free diet. The team calls for further study to better understand the synergistic effects of gluten-free diet and B. infantis supplementation in celiac disease.
    Source:
    J Clin Gastroenterol