• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Pancake Recipe
0

11 posts in this topic

We bought a Gluten-free all purpose baking mix made by Arrowhead Mills. On the back are recipes for biscuits, waffles and banana bread. Is there a way to make pancakes with this? Also, is the baking mix different than gluten-free flours? Sorry if these are dumb questions, and thanks for your response! :P

Heather

0

Share this post


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


you can probably make pancakes w/ them. have you checked the brand's website? it may have a recipe to follow. if not, here's a link to eatingglutenfree.com they have great recipes. i bet you could just sub the mix for the one they suggest.

http://www.eatingglutenfree.com/recipes_breakfast/#pancakes

good luck!

0

Share this post


Link to post
Share on other sites

We just had gluten free pancakes this morning. I looked at A LOT of recipes and then just made my old recipe and used white rice flour. They were so great! My kids didn't even notice a difference and my husband said "you can make these ALL the time". I was pleased...

Here's the recipe...

1 cup white rice flour

1 Tbs sugar

2 tsp baking powder

pinch salt

1 cup milk

1 egg

2 Tbs oil

Mix well, cook on hot skillet.

They were REALLY good, we were all surprised!

I bet, also, if you went onto Arrowhead Mills website, they would have recipes using their flours/mixes.

ALSO....btw....the difference between a baking mix and a plain flour is that usually baking mixes have already added the baking powder/salt/soda (the levening agent to make them rise). Plain flours do not. SOMETIMES a baking mix already has the fat added into it too (like a bisquick - which you wouldn't use anyway b/c it's not gluten free - just using as an example).

Good luck!!!

0

Share this post


Link to post
Share on other sites
We just had gluten free pancakes this morning. I looked at A LOT of recipes and then just made my old recipe and used white rice flour. They were so great! My kids didn't even notice a difference and my husband said "you can make these ALL the time". I was pleased...

Here's the recipe...

1 cup white rice flour

1 Tbs sugar

2 tsp baking powder

pinch salt

1 cup milk

1 egg

2 Tbs oil

Mix well, cook on hot skillet.

They were REALLY good, we were all surprised!

I bet, also, if you went onto Arrowhead Mills website, they would have recipes using their flours/mixes.

ALSO....btw....the difference between a baking mix and a plain flour is that usually baking mixes have already added the baking powder/salt/soda (the levening agent to make them rise). Plain flours do not. SOMETIMES a baking mix already has the fat added into it too (like a bisquick - which you wouldn't use anyway b/c it's not gluten free - just using as an example).

Good luck!!!

So you don't need to add xanthan gum? I made some fried fish last night with a eatingglutenfree.com pancake recipe. It had xanthan gum. Ultimately, I got a crunchy, good end product, but the batter was . . . gummy(?) . . . it kept pulling back on itself. I had to add a lot more milk that the recipe called for. Should I have omitted the xanthan gum. I'm still kind of new at gluten-free baking/cooking.

0

Share this post


Link to post
Share on other sites
So you don't need to add xanthan gum? I made some fried fish last night with a eatingglutenfree.com pancake recipe. It had xanthan gum. Ultimately, I got a crunchy, good end product, but the batter was . . . gummy(?) . . . it kept pulling back on itself. I had to add a lot more milk that the recipe called for. Should I have omitted the xanthan gum. I'm still kind of new at gluten-free baking/cooking.

Pardon me for butting in here. When I make something with a breaded coating I leave out the xanthan gum. I've found that it gets thick and gummy like you discovered. I use xanthan gum in almost all my baking, but not for oven fried chicken or fish (or the fried onion rings I made).

0

Share this post


Link to post
Share on other sites
Ads by Google:


I'm REALLY new at this....but I've been reading a lot. I thought XGum was for when you wanted a bread like texture - that it replaced the elasticity that's normally created by the gluten? Maybe I'm wrong.

I did not notice ANYTHING different about the pancakes. They were light, fluffy. Maybe a LITTLE bit drier than normal BUT way good. WAY good!!!

0

Share this post


Link to post
Share on other sites

I use really great food co. or bob's red mill pancake mix both are really good.

0

Share this post


Link to post
Share on other sites
So you don't need to add xanthan gum? I made some fried fish last night with a eatingglutenfree.com pancake recipe. It had xanthan gum. Ultimately, I got a crunchy, good end product, but the batter was . . . gummy(?) . . . it kept pulling back on itself. I had to add a lot more milk that the recipe called for. Should I have omitted the xanthan gum. I'm still kind of new at gluten-free baking/cooking.

Another thing to note is that xanthan gum comes in different strengths. Sometimes I'll get a pkg. of xanthan gum that is so strong that I have to cut all my amounts in half when I make a recipe. That may be part of the problem. But if you are getting the batter will hold together without the xanthan gum, then just leave it out.

0

Share this post


Link to post
Share on other sites
Here's the recipe...

1 cup white rice flour

1 Tbs sugar

2 tsp baking powder

pinch salt

1 cup milk

1 egg

2 Tbs oil

Mix well, cook on hot skillet.

I have a few questions if you don't mind; does the oil go in the mixture or is it to grease the pan? How many pancakes should this recipe make? I've never cooked American style pancakes before and ended up with 2 enormous ones about 1cm thick, which were nice but probably meant for more than one person?

Thanks!

0

Share this post


Link to post
Share on other sites

Pamela's baking mix is great too! I add some chocolate chips while the pancakes are cooking and my kids love them!!

I think even diced apples are wonderful to add with some cinnamon...

0

Share this post


Link to post
Share on other sites

Kinnikinik makes a good pancake mix too.

OR, make crepes, kids love them.

Two eggs

1 cup milk (I use Almond milk, not dairy)

1 cup rice flour (I tried sourgum but it doesn't work as well) - or use 1 cup unlevened mix, or use corn starch

dash or so of Vanilla

1-2 TBLSP sugar

Whisk until smooth and creamy

Cook in hot pan in a little butter (I do mine first in olive oil - then the kids in butter)

Of course they are that much better if you use real butter and real milk.

Bob

gluten-free 1999

0

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
      106,433
    • Total Posts
      930,545
  • Member Statistics

    • Total Members
      63,864
    • Most Online
      3,093

    Newest Member
    Shanna
    Joined
  • Popular Now

  • Topics

  • Posts

    • I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. 

      Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way. 
    • So just to clarify  had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.
    • Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.
    • I have celiac and eosinaphalic esophagitis.  I was put on a steroid inhaler recently.  I use it like an inhaler but swallow the air instead of breathing it in.  You may want to look into EOE and it's relationship to celiac.  Just a thought. My swallowing and celiac seem to be related.
    • You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.  
  • Upcoming Events