Whole Grain Gluten Free Yeasted Pancakes Recipe (Soy Free, Vegan)

In 2008, I toyed around with the idea of making fresh sourdough starter for a gluten free version of sour dough bread.

I was deadset on the idea I could do it without adding yeast to the starter. Traditionally "real" sourdough starters are created using the wild yeast that is naturally in the air. These starters ferment and grow over time as you add more ingredients to feed the wild yeast and it creates that traditional, unique sourdough flavor.

I tried creating sourdough starter using this method with several different gluten free flours. In the end though, I never had much luck with a good tasting gluten free sourdough bread. I know it can be done...

But until then, I thought I'd give sourdough starter another try using a tiny bit of store bought yeast instead of relying on wild yeast.

So far the results have been fantastic! The idea to try a "yeasted" pancake came to me after reading through my great-great grandmother's old county cookbook from the 1930's. One of the recipes was for "soured" buckwheat cakes, which basically created a sponge/ yeasted starter from buckwheat flour, water, and a little added yeast from a yeast cake. You let the sponge ferment over night and then in the morning, you would made the pancakes with 1 cup of the sponge/yeasted starter, additional flour, milk, and baking soda. No eggs...

Hmm...

I've made several versions of vegan pancakes in the past 3 months. All were okay. But not anything to brag about.

These pancakes though... pancakes made in a very old-fashioned and traditional method without any eggs... oh my... but they were good.

Thick, fluffy, evenly browned. They are stackable, flexible, have lots and lots of wonderful air bubbles to create a beautiful, thick, crisp on the outside, but fluffy on the inside pancake.

Served with Earth Balance Soy Free margarine and pure maple syrup... they were the highlight of our weekend. Michael had two servings and declared them more than blogworthy...

And I am excited about the future possibilities of using this gluten free sourdough starter/ sponge. I need to bake a loaf of bread this week... guess what I'll be experimenting with...

Millet Gluten Free Sourdough Starter
Created by Carrie @ www.gingerlemongirl.com

1 (2-3) quart glass jar
2 cups millet flour
2 cups warm, filtered water
1/4 teaspoon granulated bread yeast
2 tablespoons sugar


Follow this method to create the starter, or follow these simple instructions:
In a large glass jar add millet flour, warm water, yeast, and sugar. Mix together with a wooden or plastic spoon. Place a peice of thin cloth over the top of the glass jar (a coffee filter works fine too) and secure it in place with a rubber band. Leave the jar overnight in a relatively warm place or at least a dark cabinet. In the morning, mix the fermented starter (it may look dry on top and bubbly throughout the mixture, that's good!) with a wooden spoon (do not use metal, as it can react with the yeast) before using it.

To continue feeding the starter, every time you use it simply replinish it by adding 1/2 cup of millet flour (or more) with an equal amount of warm water and a tiny bit of sugar. Mix with a wooden spoon, cover with cloth & secure with rubber band and store in a dark cabinet, or warm area.



Whole Grain Yeasted Gluten Free Pancakes
(Also soy free, vegan)
Created by Carrie @ www.gingerlemongirl.com

1 1/2 cups sourdough starter
1/2 cup brown rice flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon **xanthan gum
1/2 - 3/4 cup non-dairy milk -or- water
1 teaspoon **vanilla
2 tablespoons olive oil
2 tablespoons ground flax seeds + 5 tablespoons HOT/BOILING water

** = optional ingredients, the pancakes will work fine without them if you choose to leave them out!

In a small bowl mix ground flax seeds and 5 tablespoons HOT water. Set aside to "gel." In a large bowl whisk together brown rice flour, baking powder, sugar, and xanthan gum. Add sourdough starter, milk, vanilla, olive oil, and gelled ground flax seed mixture. Heat griddle or large pan for pancakes. Use a 1/4 cup measure to measure out pancakes onto hot griddle or pan. When bubbles begin to form on top of pancakes, flip to cook on the opposite side. Serve hot with dairy free margarine and pure maple syrup. Makes 10-12 pancakes.

Sundried Tomato Alfredo Sauce Recipe (Gluten Free, Soy Free, Vegan)

I have to admit even 4 months into a mostly vegan diet, I REALLY miss cheese.

I went casein free last January because my nose and sinuses completely stop up whenever I eat or drink any type of dairy. I also wanted to change my eating habits and become more healthy in my diet. So it worked well transitioning to a vegan lifestyle. Yet, despite not eating cheese on a regular basis in the past year, I still miss it a lot. And there are times when it accidentally sneaks onto my plate.

I've learned how to make several cheddar-tasting "cheese" sauces that are vegan in the past year, but sometimes I just want a very light tasting sauce for a quick pasta meal.

Earlier this week I made a very simple white sauce and added fresh herbs and spices. I wanted an easy pasta dish like macaroni and cheese, but with a more adult twist.

I also decided to use a combination of a homemade cashew milk and hemp milk to create the base of the sauce. I love using raw cashews in vegan sauces because they tend to create a velvety smooth and creamy texture. Perfect for a sauce to accompany brown rice pasta.

I also decided to use simple brown rice flour as my thickening agent to create the white sauce. In doing so, I felt like the sauce had more of a traditional "mac and cheese" texture. I don't know why exactly, but it created a more smooth-tasting sauce than the cornstarch I've used in the past for thickening.

To add a bold punch of flavor at the end of the sauce, I threw in about 1/4 cup of diced sundried tomatoes. It was perfect. A smooth, creamy sauce with a hint of garlic & lemon, followed by the sweet-tart taste that only sundried tomatoes can lend.

My husband had 2 servings of this lovely sauce ladled over brown rice pasta and smiled as he ate. I'll take that as a sign this is one delicious vegan "cheese" sauce.

Enjoy!

Sundried Tomato Alfredo Sauce
(Gluten Free, Soy Free, Vegan)
Created by Carrie @ www.gingerlemongirl.com

Alfredo Sauce:
1 1/2 cups Hemp Milk (or other unsweetened non-dairy milk)
1 cup water
2/3 cup raw cashews
1 teaspoon sea salt
1/2 teaspoon ground white pepper
2 tablespoons lemon juice
1 clove garlic, finely minced (or 1 teaspoon garlic granules)
1-2 teaspoons freshly grated nutmeg
2 tablespoons olive oil

Roux Ingredients:
1/4 cup brown rice flour
2 tablespoons olive oil

Add In:
1/2 cup roughly chopped sun-dried tomatoes

Optional Ingredients:
1-2 tablespoons nutritional yeast

Directions:
In a large blender add first all Alfredo sauce ingredients. Pulse on high speed (or liquefy) until mixture is very smooth and creamy. Set aside. In a large saucepan heat 2 tablespoons of olive oil. Whisk in brown rice flour and cook for 1-2 minutes, whisking consistently. Turn down to medium heat and slowly whisk in Alfredo sauce. Heat, stirring/whisking constantly for 5-8 minutes until mixture becomes thick and smooth. If mixture becomes too thick, add water a tablespoon at a time until sauce is the consistency you desire. Stir in chopped sun-dried tomatoes. Serve hot immediately over freshly cooked pasta, brown rice, potatoes, broccoli, asparagus, etc...

Printer-friendly directions.