Tuesday, February 23, 2010

Basic Gluten Free Pancakes for National Pancake Day

One of my fondest memories growing up was eating my Dad's pancakes on Saturday mornings. He learned how to make pancakes when he was 8 years old. My grandmother taught him so he could make his own breakfast because he enjoyed sleeping late. (So that's where I get that from!) Dad's still making these pancakes and they have always been my favorite.

I've made a lot of gluten free pancakes since August 2007. I've enjoyed nearly every recipe I've made. But it's been a long time since I had my Dad's pancakes.

Most of the gluten free pancakes I've made have been from a mix. My favorites have been from this homemade gluten free master baking mix, and from Bob's Red Mill.

But I wanted to make my Dad's pancakes. His pancakes were slightly thin, but fluffy, soft, and completely mouth watering!

Somehow in the past three years I never thought to simply take my Dad's recipe and adapt it to be gluten free. This week I decided to do just that.

Michael's first comments after biting into my Dad's recipe for (now gluten free) pancakes: "Honey, these are the best pancakes you've made yet. Who's recipe is this? This is EXACTLY what pancakes are supposed to taste like. These are fluffy, buttery, moist, and they make me smile."

Not sure where the buttery part came in since we don't use butter... but I really love my husband!

If you want a very simple and basic gluten free pancake recipe, this is it. It uses 2 gluten free flours that are most likely in your pantry right now. No xanthan gum. No mix needed. Make these for your family this saturday morning and start a delicious tradition... or have them for dinner like we did tonight! :-)

Dad's Best Pancakes (Made Gluten Free)
-Or- Basic Gluten Free Pancakes
Adapted by Carrie Forbes @ Gingerlemongirl.com
(Free of gluten, casien, and soy)

Dry Ingredients
3/4 cup brown rice flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt

Wet Ingredients
1 teaspoon vanilla
1 egg
1 cup non-dairy milk (I used almond milk)
1 tablespoon canola or grapeseed oil

In a medium sized bowl add all dry ingredients and whisk together thoroughly. Make a well in the center of the dry ingredients and add the vanilla, an egg, 1 cup of non-dairy milk, and the oil. Whisk wet ingredients together with dry ingredients until thoroughly mixed. You will have a very wet, but slightly thick batter that will cling to the whisk. Brush skillet or non-stick pan with olive oil or non-stick spray. Heat pan on medium high heat until it's hot enough to make a drop of water sizzle. Pour a few tablespoons - 1/4 cup of batter per pancake. Cook until bubbles form on the top and pop and the edges are slightly dry. Flip and cook the opposite side for 1-2 minutes. Serve piping hot with casein free margarine or ghee and real maple syrup!


(Printer-friendly recipe)
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Monday, February 1, 2010

Perfect Gluten Free Popovers Recipe

I remember the first time I had popovers as a little girl. I was reading the Winnie the Pooh cookbook and I begged my mom to make them. I don't remember how they turned out, but I definitely remember reading the book and being in awe over Piglet's popovers.

I made popovers several times before I went gluten free and I remember them being "okay", but nothing spectacular.

But these gluten free popovers? Oh my goodness they are SO delicious. Light, airy, and crispy to the touch on the outside with a lucious warm custard on the inside. They are similar in taste to pancakes, but have such a wonderful crisp texture and flavor. We like them best right out of the oven hot and steaming... but they are also delicious with casein free margarine and jam.

Either way, I think if you make these once... you'll be hooked.

You can certainly buy a popover pan which would yield much higher rising popovers... but it isn't necessary. They are just as delicious short in a muffin pan! There are several things you can do to make your popovers rise higher:
  • Get your muffin or popover pan HOT before you add the batter. I actually just add my muffin pan to the oven as it's heating, so it gets REALLY hot before I add the batter.
  • Use eggs that are at room temperature. The colder the eggs the less rise you'll have on the popovers. I'll pull my eggs out of the fridge about an hour before I plan on making them.
  • If possible use a blender to mix your batter. Blend it by pulsing it just for about 30 seconds. Do not overbeat your batter. You don't want the structure of the eggs to break down. If you use a blender for about 20-30 seconds, you'll get just enough air added into the eggs to create a great rise on your popovers!
  • Do not open the oven for a full 25 minutes while baking!
  • Pierce your popovers with a knife as soon as they come out of the oven to release the steam. This will help the popovers to keep their height.
But no matter how your popovers come out, whether they are short and stocky or highly risen... they are incredibly tasty either way. These have become our favorite breakfast bread. Enjoy these easy popovers for breakfast, with your dinner, or just because!

Perfect Gluten Free Popovers
By: Carrie Forbes @ Gingerlemongirl.com
Gluten Free, Casein Free, Soy Free

4 eggs at room temperature
1 cup casein free milk (I use vanilla hemp milk)
1 tablespoon honey
1 cup all purpose gluten free flour mix (see below)
1/4 teaspoon salt

Preheat your oven to 425 degrees. Place your muffin tin or popover pan in the oven to get very hot. In your blender add eggs, milk, and honey. Blend for about 10 seconds just to break the eggs and mix together. Add the flour and salt and blend another 20-30 seconds just until batter is incorporated and bubbly. When oven has preheated, remove hot pan with oven mitt. Spritz muffin cups or popover cups with non-stick cooking spray or brush with olive oil. Pour batter in hot muffin cups 2/3 full. Place pan immediately in hot oven and cook for 25 minutes and DO NOT OPEN the oven during that time. You want a completely draft free baking period! Remove the popovers from the oven after 25 minutes. Prick them with a fork or a knife to release the steam. Eat immediately plain or with casein free margarine and fruit jam!

All purpose gluten free flour mix:
2 cups white rice flour
2/3 cup potato starch
1/3 cup arrowroot starch (or cornstarch)

Mix together and store in an airtight container. Makes 3 cups of all purpose gluten free flour. This is a very starchy, low fiber gluten free flour mix, that is not necessarily healthy. But it does work well in recipes like this that need less dense flours for a light and airy end product!

Printer-friendly recipe.

This was the bottom of one of Michael's popovers this morning.
He said he felt guilty eating it because it had personality! :-P
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