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Celiac.com 02/16/2019 - Despite having the word 'wheat' in its name, pure buckwheat is gluten-free and safe for people with celiac disease. These light, fluffy, delicious buckwheat pancakes are a celebration of really good gluten-free cooking. They are sure to disappear at breakfast and leave lots of happy eaters in their wake. Ingredients: ¾ cup buckwheat flour ¾ cup almond flour (in a pinch, use all-purpose gluten-free flour, or just use all buckwheat flour) 3 tablespoons sugar ½ teaspoon salt 1 teaspoon baking soda 3 tablespoons butter, melted 1 egg 1-2 cups buttermilk* ½ cup pecans, chopped, optional 1 tablespoon maple syrup, more to serve the pancakes Instructions: In a large bowl, whisk together flours, sugar, salt, baking soda. Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients. Slowly add in the rest of the buttermilk,* maple syrup and vanilla, and mix until the batter is desired thickness. Try to err on the thick side, and thin with buttermilk as needed. *Note: If you don’t have any buttermilk on hand, you can make 1 cup of buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. You’ll need up to 2 cups for these pancakes. Make batter to desired thickness. Ladle about ¼ cup batter at a time onto an oiled, medium-hot griddle. Cook about 1-2 minutes until bubbles are well-formed around edges of pancakes, and bottom is desired brownness. Turn and cook other side, about 1-2 minutes until done. Serve with butter, and warm maple syrup. Note: Pecans make a delightful addition to these pancakes. Either add them to the batter, or serve them warm with finished pancakes.
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Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve pancakes them warm with butter for a delicious twist on lunch or dinner. Ingredients: 3 large eggs 1 cup cottage cheese ½ stick salted butter, melted ¼ cup all-purpose gluten-free flour 2 tablespoons vegetable oil plus more for skillet 1 cup shelled fresh or frozen peas, thawed 4 scallions, thinly sliced, plus more for serving 1 teaspoon kosher salt plus more, as desired Directions: If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well. In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth. Transfer batter to a medium bowl and stir in peas and scallions. Batter should be thick but pourable; stir in water by tablespoonfuls if too thick. Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by ¼-cupfuls to form 3-inch-4-inch rounds. Cook pancakes about 3 minutes, until bubbles form on top. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer. Serve pancakes drizzled with butter and topped with scallions. Inspired by bonappetit.com.
Now is the season for pumpkin bread and I want to share with you a product that I think you will love: Whole Note All Natural & Gluten-Free Pumpkin Bread and Muffin Mix. Whole Note Food Co. does not make your typical unhealthy gluten-free mixes—they go way out of their way to use healthy, whole grain flours that include brown rice, buckwheat, teff, flaxseed, millet, oats and sorghum. Their mixes are also a cinch to make, and for this mix I only had to add eggs, oil, and pumpkin. I opted for the pumpkin loaf over the muffins, and was very happy with my choice because it turned out great! The flavor and texture were excellent, and I really loved the balance of spices which reminded me of eating one of my favorites: pumpkin pie. I liked the pumpkin bread mix so much that I also decided to try their Whole Note All Natural & Gluten-Free Buttermilk Pancake Mix. I've been searching for healthier versions of gluten-free pancakes that also taste good, and I am happy to report that these pancakes succeed very well at both. I highly recommend both mixes for anyone on a gluten-free diet, and especially for those who are also trying to eat healthier gluten-free versions of their favorite foods. For more info visit: www.wholenotegf.com