• 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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Andykat39

Pancakes& Waffles?

Rate this topic

Recommended Posts

Hi, i'm new to this celiac board and have been trying to make pancakes gluten free and so far they are not turning out as i hoped.

The always turn out like gooey like, but not at the same time. They are sorta like oatmeal would be if you fried it after you cooked it

on the stove for eating as a hot ceral. they seem to be fully cooked and taste good but they are very wet like, is there a way to change

this or a flour that works better for this purpouse? any recopes idea's or experince's that are like i have been having welcome. I have made

bread and it turned out great and delicous, unlike the tapioca flour bread i bought at walmart which was dry and tasteless and was like

eating bread that got lefft out and partialy dried before eating very very dry. please help!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Welcome, Andy!

 

What flour/mix are you using right now?  If you frequently shop at Walmart, check out gluten-free Bisquick.  I like the pancake recipe, very basic and good.  It is also good for making cookies and breading fried stuff.  The other two things I always keep in my pantry are King Arthur Flour(KAF) gluten-free Baking mix, and Pamelas gluten-free Baking and Pancake mix.  The pamelas makes great pancakes, but their recipe makes them very thin, so I cut out at least a quarter of the liquid (I like thicker, puffier pancakes).  The KAF mix basically can be treated as self rising flour(replaces flour, leavener, and salt) in any gluteny recipe, except bread since that needs special treatment.  It also makes good pancakes.  If you sub it in to a recipe that calls for regular gluten flour, measure it scantly as it is a little more dense.    All three of these mixes have a lot of recipes for them on the company website and I like that a lot.

 

Making your own bread is definitely going to give you the most satisfaction, especially when you just transitioned.  The tapioca loaves are horrible, and I don't know why those are even still sold!  LOL.  The Schar shelf stable breads are pretty good, and most people seem to buy frozen breads for sandwiches and such.  There are a lot of brands that are good.

Share this post


Link to post
Share on other sites

thank you for your reply, i got the bisquick mix as i already was buying it for pancakes before. I always add a little sugar, sometimes a little vannilla, a litttle oil and eggs so i followed the recipe on the box and added the sugar and eggs and a little oil they turned out REALLY good almost couldn't tell the differ3ence. I used the recipe for bread that was posted for sandwich bread another poster makes only i forgot to buy white rice flour so i used oat flour instead of the rice and added a med. hanful of coconut flours and more sugar then they had listed so it would have a little more flavor and it turned out so yummy, it was easier then regular as you don't knead it just beat and pour a little diffrent texture then gluten breads but it was so dang good. Again thank you for the advice and support.

Share this post


Link to post
Share on other sites

That is the plus side to gluten-free bread baking... just mix it and throw it in the pan!

Share this post


Link to post
Share on other sites
Ads by Google:


I agree, Bisquick makes really good gluten free pancake mix. If you want something healthier, I also like Hodgson Mills gluten-free pancake/waffle mix with flax. It's not as light and fluffy, but it has more protein and it's still yummy. 

Share this post


Link to post
Share on other sites

I haven't tried it yet but I saw Krusteaz has a gluten-free pancake/waffle mix now too.  I like their gluten formula so I'm hoping these are good as well!  I bought some yesterday.

Share this post


Link to post
Share on other sites

I make coconut flax pancakes.  They are heavy but good.

 

1/4c melted coconut oil

2 scoops protein powder (Vega)

1 tsp vanilla

dash salt

Tbsp cinnamon

1 1/2 - 2c coconut milk and /or water

1/2 tsp baking powder

1tsp bee pollen (optional)

1/4 c hemp seeds

1/2-3/4c ground flax

8 eggs

1/2 c coconut flour

 

I add ingredients in the order listed.  The coconut flour can REALLY suck up the liquid so if it gets too thick as it sits, add more water.  You'll need to spread the pancake batter a bit, it will mostly spread on its own.  I cook it in bacon grease. I freeze the extras and reheat them the next day or too.

 

The protein powder is sweetened with stevia. If I did not have that I would add stevia and cocoa, and possibly use a bit less liquid.

 

They'd be perfectly healthy if it wasn't for the syrup my boys pour on.  LOL

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,932
    • Total Posts
      943,580
  • Member Statistics

    • Total Members
      67,238
    • Most Online
      3,093

    Newest Member
    mulderink85
    Joined
  • Popular Now

  • Topics

  • Posts

    • In Austin, Wildwood Bakehouse and Wilder Wood Restaurant are totally gluten free.  I had the chicken fried steak and gravy and onion rings!!!  Awesome!!!  
    • Hi there I have this exact same thing.. however I don’t have celiac that I know of.. I found this when google searching for what the heck is wrong with my face.  I was wondering if you ever found out.. or if it just went away. Thanks
    • I have read the newbie 101 and have been careful about reading labels. I'm the only one that's gluten free in my household, so they could be contaminating me. I was eating gluten for 6 weeks after my blood test because it took that long to get an official diagnosis and my GP told me to still be eating it for the tests to be accurate. It was probably too soon to retest, but the test was accidentally ordered by the lab. I have been having an increase in joint pain over the last couple months and my rheumatologist ordered lab work. The lab saw the celiac panel had been ordered, but didn't see results so they added it on because they thought it still needed done.  My gut issues are starting to get better, but I'm thinking the joint pain might have been from the celiacs because all of the rheumatoid tests came back normal for the first time in twenty years.
    • Hi and Welcome to the Forum.  I am glad that you are here! As with a lot of things in life, try not to compare yourself to other people. You are trying to be the best version of yourself - not Jill, Annie, or Maya.  People make a lot of foolish decisions in the world and it does not mean that you should do it too.  Also, many people are gluten free for a lot of reasons that aren't celiac. One of my best friends has gluten sensitivity but not celiac.  He eats a lot of food that I won't touch due to possible cross contamination which he doesn't worry about too much.  Be true to yourself and keep your self healthy.  It is so hard, but it's better than getting sick! I hate not being able to partake in yummy food at parties, but I have learned what junk food I can eat.  I will make sure to buy some tortilla chips or Fritos for picnics.  I freeze gluten-free cupcakes to eat when we celebrate birthday parties (I can just take one out of the freezer and go).  I make sure to take a dish to share to potlucks.  I ask permission at restaurants and parties to bring my own food - no one has ever said no, and when there is a time to celebrate, I splurge on something I really like.  Fortunately, there are a lot of gluten-free foods that I really like. Do i miss pizza and really good burger? YES! And sometimes, I still feel awkward, but life is so much more than food.
    • If Small was going to get rid of anything in a takeaway meal, it would be the bread with all its dreaded gluten. However, many scientists and nutritionists argue gluten is not a problem for people who do not have celiac disease or who are not "gluten-sensitive". Massey University senior lecturer in food ... View the full article
  • Upcoming Events