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.

Gluten Free Walnut Stuffing (Dressing) Recipe

This is really why I love Thanksgiving.

It isn't the turkey...

It's the stuffing.

This is what I looked forward to all year long as a kid. My family only made stuffing on Thanksgiving, so I had one chance the entire year to have some! We made Pepperidge Farms stuffing and I thought it was the best food on the planet. Until I realized I was sensitive to wheat. It wasn't until I became gluten free in 2007 that I learned how to make real stuffing from scratch.

Michael loves stuffing too. And since we could both stand to lose a few pounds, it's a good thing we continue to only make this wonderful dish around the holidays!

I made a test run of a gluten free vegetarian dressing/stuffing recipe earlier this week. We had it with dinner and absolutely loved it! Especially with a savory mushroom gravy, which I'll be posting later this week!

To make GOOD gluten free stuffing, you need a bread that tends to be a bit dry -- but doesn't become MUSHY when wet. Food for Life Brown Rice Bread is what I often keep in the freezer. It's vegan (no eggs), gluten free, and made from whole grains. It's also available locally and the texture is perfect for stuffing. I used vegetable broth as my liquid, although you could equally use water, chicken broth, or turkey stock.

I decided to add nuts to this vegetarian stuffing both for crunch, flavor, and protein. I believe you will truly enjoy this vegetarian stuffing. We certainly did and I will make a large batch to take to our family Thanksgiving dinner next week.


Gluten Free Walnut Stuffing/Dressing
Created by Carrie @ www.gingerlemongirl.com
(Gluten Free, Soy Free, Vegan)

6-8 cups gluten free bread, cubed (I usually do half cubed/ half "crumbed" -- see notes!)
1-2 tablespoons poultry seasoning (this is very important, especially in a vegetarian stuffing!)
1 cup celery, finely chopped
1 cup sweet onion, finely chopped
1/2 cup walnuts, coarsely chopped
1/4 cup toasted sunflower seeds
1 1/2 - 2 cups vegetable broth
1/4 - 1/2 cup coconut oil or vegan margarine (I used a combination of both)
Salt & pepper to taste

Directions:
Place cubed gluten free bread in a LARGE bowl and set aside. Melt 1-2 teaspoons of coconut oil or vegan margarine in a large skillet on the stove top. When sizzling, add chopped onions, celery, walnuts, and sunflower seeds. Saute until onions are translucent. Add salt, pepper, and poultry seasoning. Cook until onions and celery are translucent and softened. Add cooked vegetables and nuts to bread cubes in large bowl. Mix thoroughly. Slowly add 1 cup of vegetable broth or desired liquid to bread cubes. If you like a moist dressing add additional chicken broth until desired consistency is reached. Pour dressing into an oven safe casserole dish or large 9 x 13" baking pan. Drizzle remaining melted coconut oil or vegan margarine evenly over the dressing. Bake in preheated 350 degree oven for 20-30 minutes until crispy and brown on top. Serve immediately!

Printer-friendly version.

Carrie's Cooking Notes:

• Gluten Free Bread: You can use any type of gluten free bread for this stuffing, you can even use a combination of cornbread & your favorite gluten free yeast bread. If your bread is especially moist, you will need to toast it before cubing it for stuffing. Be aware though, that some types of GF bread can make a very soggy dressing, especially if you are not careful with the liquid. I always opt for less liquid if there is any doubt, but I like a very crisp dressing. ALSO... I take half of my bread cubes and grind them into crumbs in my blender. I think this makes for a better dressing and is more like the "Pepperidge Farms" stuffing I ate as a child! Here are several homemade gluten free bread recipes you can use for your stuffing if you choose to make your bread:

1. Gluten Free Sandwich Bread
2. Gluten Free Cornbread
3. Gluten Free Whole Grain Bread
4. Gluten Free 5 Flour Bread
   

• Vegetable Broth: Feel free to use whatever liquid you prefer. Traditionally of course, chicken broth or turkey broth is often used. But water also works just as well, though it does lack in flavor. Use what you have available though, I don't think it will change the overall taste of this dish!

• Walnuts & Sunflower Seeds: I added these for crunch, texture, and of course flavor. Feel free to use the nuts and/or seeds that you prefer and have on hand. Pecans or cashews would also be very tasty and crunchy!

My Favorite Gluten Free Thanksgiving Recipes

Over the next week and a half I'll be sharing some of my best Thanksgiving recipes. I have some new vegetarian versions of my old favorites coming along... as well as some new holiday menus... I look forward to hearing your comments and questions as we approach Thanksgiving and Christmas this year!

I challenge you to make your recipes healthier this holiday season. While it is a special season with lots of wonderful foods to choose from, I don't think the season has to be unhealthy.

I've followed a mostly vegan diet the past 3 months and I feel so much better. While I haven't lost the weight I was hoping for, my body just feels healthy and happy. I'd like to keep it that way, especially over the holidays!

The holidays are definitely not the time to feel lousy! So let's eat well and enjoy it!

• Almond Joy Impossible Pie -- Clara's favorite... you just can't go wrong with coconut and chocolate all wrapped up in an easy pie!

• Apple Quince Pie --Who doesn't love apple pie?
  

• Pecan Pumpkin Pie Bars -- A healthy, really yummy alternative to pumpkin pie!
  

• Sweet Potato Pie -- A true southern classic, made gluten free and delicious!
  

• Thanksgiving Cranberry Cobbler -- My mom's best Thanksgiving recipe!
  

• Crunchy Chicken Poppyseed Casserole -- A wonderful recipe for leftover turkey!

• The Best Chocolate Chip Cookies -- My family's fav food to snack on during Thanksgiving!

• Sweet Potato Apple Casserole -- a healthy and delicious sweet potato side dish!

• John's Pumpkin Lasagna -- an excellent vegetarian main dish!

• Sweet Tomato and Feta Tart -- not the healthiest dish, but a lovely appetizer!

• Red Velvet Cake -- a festive and beautiful cake for Thanksgiving!

• Creamy Clam Chowder -- a delicious starter meal for the holidays!

• Sweet Corn Pudding -- an old family favorite!

• Warm Tuscan Bean Salad -- A lifesaver for a quick meal!

• Cheddar Baked Hominy -- A incredibly delicious naturally GF alternative to mac and cheese!

• Gluten Free Yeast Bread -- For really good gluten free stuffing

• Vegan Gluten Free Cornbread -- Another great option for gluten free stuffing

• Easy Gluten Free Cream Soup -- THE recipe for perfect gravy, cream soup, base for casseroles such as green bean casserole, etc... need cream soup, gravy, or a base for mac & cheese... this is it!

What's your best gluten free Thanksgiving Recipe?

Want to post it here?

Leave me a comment before or send me an email at: gingerlemongirl@gmail.com with your favorite recipes, a picture if you have one, and the story behind your recipe. I will have a community gluten free Thanksgiving post, and I need to hear from you!

Gluten Free Homemade Vegetable Broth Recipe and a WINNER!

Credits:
Photo reprinted with persmission and courtesy of Noob Cook

It was one of those "Oh... I didn't even think about that" vegan moments. A recipe called for chicken broth. What do you use in place of chicken broth? Water didn't sound that appealing and tomato juice was too tomato-ey...

So... after another "duh" moment, I decided to make vegetable broth. Why didn't I think of this before? This is SO easy and so delicious and works so well in recipes... who needs chicken broth!

What I love about making broth is that you can create the flavor that you want. If you like more onions, add more onions, if you like more carrots, add more carrots! If you want tomatoes, add tomatoes! It's completely up to you and you can change it every time. Another great thing about homemade vegetable broth is that it is an excellent way to use vegetables that aren't quite as fresh as they used to be. Are they starting to shrivel? Look a little tired? It's okay, they won't mind at all. Just throw them in the pot!

So today's recipe is simply a suggestion. Try this out. Make your own vegetable broth. Feel domestic... and enjoy the fact that you created this wonderfully healthy broth to use in your home cooking.

Some uses for homemade vegetable broth:

• Use it as your "liquid" in making mashed potatoes and/or homemade stuffing, it adds a truly delicious flavor!
• Make your own homemade soups and stews with the vegetable broth as the base liquid.
• Use the broth to cook rice & pasta, and to boil potatoes in... you will LOVE the flavor it adds!
  
• Vegetable broth is fat free and can be a great tool to use in low fat cooking such as sauteing and steaming.
  
• If you have someone who is sick: give them plain warmed vegetable broth. It is very healthy and can soothe sore throats and is gentle on upset stomachs.
• Bring leftover casseroles back to life by adding a few tablespoons of homemade vegetable broth over the entire dish and heating it in the oven. It will rehydrate the dish and make it taste like it was just made!
• It will make the best base for a vegetable and dumpling soup that you have ever tasted!
  

Basic Homemade Vegetable Broth
Written by: Carrie @ http://www.gingerlemongirl.com
The ingredients for this very basic broth will make about 10 cups of broth.
You can use more or less ingredients + water to create the amount that you will use.

2 whole carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, roughly sliced
2-4 whole peeled cloves of garlic
1/2 of a large green pepper, seeded and roughly chopped
10 mushrooms (any type will work!), rinsed
4-5 small red potatoes, quartered
*** Any vegetables will really work for this broth, use what you have on hand!***

Optional seasonings:
1-2 teaspoons poultry seasoning
Salt-free seasonings such as Mrs. Dash
Salt & Pepper
1 teaspoon thyme
1 teaspoon summer savory
1 teaspoon rosemary
1-2 bay leaves
1/2 teaspoon whole peppercorns
Fresh parsley

Directions:

1. Coarsely chop all vegetables and add to a large stock pot. Also add any optional seasonings that you desire.
2. Add 10-12 cups of water to the stock pot.
   
3. Bring stock to a rolling boil and then turn heat down to just simmering.
   
4. Simmer over low heat for 2-4 hours.
5. Taste the stock as it cooks to adjust seasonings until you get the flavor that you desire.
   
6. Once stock has cooked, let it cool for several hours on the stove top.
7. When cool, strain stock through a very fine sieve to remove all vegetables. You will be left with a very fine tan - brown stock that is absolutely delicious.
   
8. Some people choose to puree the vegetables that were used in the stock and add then add them back to broth for a creamier texture. You can do this if you choose too. If you want a clear stock, simply use the discarded vegetables for another dish, or add them to your compost.
   
9. Store cooled broth in glass jars or airtight containers in the refrigerator or the freezer. Will keep for about 2 weeks in the refrigerator and for 6 months in the freezer.
   

(Printer-friendly recipe.)

****************

The winner of Stephanie O'Dea's Make it Fast, Cook it Slow Cookbook was chosen randomly with the help of Random.org...

The winner is:
GUDRUN45

Her entry stated:
"My favorite slow cooker recipe is an extremely simple pinto bean soup. I'd sure like to expand my gluten-free crockpot horizons and would love to win this book.

Gudrun45 -- Please email me at gingerlemongirl@gmail.com with your contact information and I will ship the book to you immediately!

Congratulations to Gudrun45 and THANK YOU to everyone who entered the contest!