Saturday, August 14, 2010

0 Gluten Free Pancakes

The right blend of flours and other dry ingredients is the key to making gluten free pancakes that have similar taste and texture to wheat flour pancakes. This recipe has a lot of ingredients, but the actual steps of making the pancakes is fairly easy and straightforward. This recipe makes 1 dozen pancakes.

Dry Ingredients:
1/2 cup rice flour
1 1/2 tsp tapioca flour
1/6 cup potato starch
1 tbsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum

Wet Ingredients:
1 egg
1 1/2 tbsp canola oil
1 cup milk
1 tsp vanilla

1. In a large bowl, mix together all of the dry ingredients until they are well blended.
2. Add the wet ingredients to the bowl, and mix until well blended.
3. Heat a griddle pan to 375F or a flat pan to medium heat. The pan is ready if drops of water evaporate when dropped onto the pan. Spray with cooking spray or butter the pan.
4. Using a 1/4 cup spoon the batter onto the pan. Wait until the side have solidified and bubbles form in the pancake to flip.
5. Wait a few minutes for the other side to cook, and remove from pan.
6. Repeat steps 4 and 5 until all batter is cooked.

Enjoy the pancakes, and happy Saturday!

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