Pancake Flour Help

[blumpkin]

Hello all,

I've been making pancakes using a combo of buckwheat-brown rice-garbanzo flour and wanted to substitute a flour(s) for the buckwheat as it's the only one I don't really like the taste of. Could I use another bean flour (fava, pinto) in place of it or would that give the pancakes too much body? I was also thinking of 1/2 coconut flour + 1/2 quinoa or teff. Basically I'd like to not use another grain flour (quinoa is fine though).

Thanks.

[love2travel]

Hello all,

I've been making pancakes using a combo of buckwheat-brown rice-garbanzo flour and wanted to substitute a flour(s) for the buckwheat as it's the only one I don't really like the taste of. Could I use another bean flour (fava, pinto) in place of it or would that give the pancakes too much body? I was also thinking of 1/2 coconut flour + 1/2 quinoa or teff. Basically I'd like to not use another grain flour (quinoa is fine though).

Thanks.

The other day I made quite delicious pancakes using brown rice, garfava, almond and teff. They looked real and tasted real.

[zimmer]

The other day I made quite delicious pancakes using brown rice, garfava, almond and teff. They looked real and tasted real.

Can you share with us.... what is garfava? Teff? I know what brown rice is, duh, but how did you make such pancakes???? Pancakes are a family weekend ritual at my house, and I would love to come up with a good recipe! Tried gluten-free Bisquick last weekend. It was pretty good, actually, and passed the gluten-eaters' taste test. But your post got me interested.... thanks!

[love2travel]

Can you share with us.... what is garfava? Teff? I know what brown rice is, duh, but how did you make such pancakes???? Pancakes are a family weekend ritual at my house, and I would love to come up with a good recipe! Tried gluten-free Bisquick last weekend. It was pretty good, actually, and passed the gluten-eaters' taste test. But your post got me interested.... thanks!

Happy to! I LOVE baking and cooking. I have the following flours/starches:

whole bean flour

amaranth flour

yellow corn flour

sweet rice flour

potato flour

brown rice flour

white rice flour

sorghum flour

quinoa flour

tapioca flour/starch

coconut flour

millet flour

almond flour

millet flour

ivory teff flour

garfava (garbanzo and fava bean)

potato starch

And I use them all regularly. Will post the pancake recipe...

We don't have gluten-free Bisquick here in Canada (that I've heard, anyway) but love making everything from scratch.

[Takala]

Are you using toasted buckwheat or the other kind ?

I take kasha, toasted buckwheat, and grind it. Tastes much better than regular.

Then using it with potato starch and garbanzo (chickpea) flour, and no eggs are needed.

Seems that the buckwheat, when mixed with the others, makes its own sort of stickiness, body enough that no xanthan gum is needed.

Use apple cider vinegar, olive oil, salt, baking soda, cream of tartar, and a bit of molasses, agave. Also, I usually use a bit of spice such as a cinnamon,clove, cumin or a Chinese five spice type blend. Some anise seed or caraway seed. You can also make these chocolate with cocoa powder and extra sweetener.

garfava is a mixture of garbanzo bean (chickpea) and fava beans. A few people react to fava beans so I don't use that stuff, just the chickpea.

teff is this little seed grain from Africa, very high protein, they use it for flatbreads there, it is a bit earthy, like amaranth.

The other way I do pancakes is with almond meal ground in a blender, either by itself or mixed with half sorghum and amaranth, that kind does take egg, but no xanthan gum. The almond ones are very 'gourmet' tasting, especially if you add a dash of vanilla and top with fresh fruit.

I actually like the gluten free pancakes a LOT better than conventional ones.

The Pamela's mix makes very good pancakes if you are wanting something that tastes similar to regular ones.

[zimmer]

I actually like the gluten free pancakes a LOT better than conventional ones.

The Pamela's mix makes very good pancakes if you are wanting something that tastes similar to regular ones.

I'm not necessarily interested in trying to re-create traditional wheat flour pancakes. I want something satisfying and flavorful. I'm excited to learn about all these new ingredients and recipes / methods - I love to cook, and this celiac business is opening my eyes and taste buds (and those of my family!) to new things that otherwise we would not try. Thanks in advance for all the help in the kitchen!