With the weather being so cold lately and dealing with a lot of snow, I have been craving pancakes a lot lately. Snowy weather to me is pancake weather when it comes to breakfast. I have tinkered with several pancake recipes before hitting success with this one. Until now I never was able to make decent gluten free pancakes without a gluten free pancake mix. The flours I used for these pancakes I got from an Asian store near my house for about $1 per pound. Bob’s Red Mill also makes these flours as well as xanthan gum, which I used in these pancakes and use in most of my baked goods to help hold them together. These pancakes are great smaller or larger, but I prefer them larger since my mom always made hers larger and that is what I am used to with homemade pancakes.
Buttermilk Rice Pancakes – Makes 4 large pancakes or 8 regular sized pancakes (serves 2 to 3 people)
½ cup of rice flour
½ cup of sweet rice flour
2 teaspoons of sugar or sweetener (splenda and stevia will work in place of the sugar)
2 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of xanthan gum
1 cup of buttermilk (if you don’t have buttermilk, simply add a teaspoon of vinegar or lemon juice to a cup of milk and leave it sit for a minute. Then stir milk and use as buttermilk).
2 teaspoons of canola oil
Cooking spray or canola oil for cooking pancakes
Mix rice flour, sweet rice flour, sugar, baking powder, salt, and xanthan gum together in a large bowl.
Mix in buttermilk until the pancake mixture is smooth.
Mix canola oil, and egg together in a small bowl.
Add in the mixture from the small bowl into the large bowl and mix until everything is completely mixed together.
Add a little oil or cooking spray to the griddle and cook pancakes one by one on medium heat for 3-5 minutes per pancake, turning once halfway through. Watch them carefully, they cook quickly and don’t flip them too much. They will end up flatter if you do.
I often look at recipes on various blogs as well as on recipe websites and Pinterest. One interesting and very easy recipe I kept seeing on Pinterest and found on various blogs was 7 Up biscuits. Since biscuits are usually filled with gluten, I decided to undertake making the gluten free version of them. Given that the gluten containing ingredient is Bisquick and there is a readily available gluten free Bisquick, I figured this was worth a try. Never mind the fact that I hadn’t had biscuits in nearly a year before I made these.
Both times that I have made these so far, my gluten eating husband also ate them and enjoyed them. He said he never would have guessed that they were gluten free. I made them the first time with gluten free Bisquick (definitely a good biscuit taste) and the second time with Bob’s Red Mill pancake mix (tasted more like corn muffins that time, but still great). Hope you enjoy these with chili, beef stew, and other meals as much as I have. I have also offered the option to turn these into biscuit muffins, which are great with butter and jam. These also store well in the refrigerator or freezer. Here is the recipe:
7 Up Biscuits – Makes 6 large biscuits or muffins or 9 smaller biscuits
2 cups of gluten free baking mix, biscuit mix, or pancake mix (like gluten free Bisquick)
1/2 cup of sour cream or plain Greek Yogurt
1/2 cup of lemon lime soda
1/4 cup of melted butter
Preheat the oven to 450F.
Melt butter in small saucepan on low heat until completely melted or in microwave for 20 to 30 seconds.
Add butter to the bottom of a 9 inch square pan or a muffin pan (6 muffin kind).
Add Baking mix into a large bowl.
Add sour cream and lemon lime soda into the bowl.
Mix everything together, the dough will be on the soft side.
Roll or drop into 6 to 9 dough balls (depends how big you want your biscuits) into the square pan or muffin pan.
Bake biscuits for 12 to 15 minutes or until tops begin to turn golden brown. Watch them carefully since they do cook at a high temperature.
With this being my first holiday season eating gluten free, I have had to make some adjustments to a few traditions. For many years now I have baked cookies over the holidays to bring to work and to serve to friends and family who visit. This easy to make cookie is one of the successes I had this season with baking cookies. They can be decorated with colored sugar or simply rolled in white sugar like I did with mine.
You can purchase a gluten free flour in most stores now in the baking or health food aisle to make these. Xanthan gum is also usually in those aisles. You also can visit an Asian store like I did to buy rice and tapioca flours. The Asian flours sold there are often cheaper and are finely milled (meaning your baked goods won’t come out gritty). Each 1 pound bag I bought cost me $1 to $1.25. If you have access to an Asian store like I do, I recommend visiting there and saving some money on flour as well as other items (they sell many naturally gluten free items there like rice noodles, rice paper to make rolls, nori paper for sushi, etc). Most of my gluten free flours that I have come from there these days. The rest I buy from Trader Joe’s or Wegmans.
These cookies are perfect to bring to a family gathering, a party, or to simply enjoy. Also perfect for kids to put out for Santa. Here is the recipe:
Butter Cookies – Makes 2 to 3 dozen
1 cup of slightly softened butter, approximately 2 sticks
1 1/2 cups of gluten free flour (I used 3/4 cup of white rice flour, 1/2 cup of glutinous (sweet) rice flour, and 1/4 cup of tapioca starch for my flour blend).
4 teaspoons of xanthan gum
1 cup of powdered sugar
1 teaspoon of vanilla extract
White sugar for rolling the cookies in (about 1 cup)
Cooking spray or butter for greasing the baking sheet(s)
Preheat oven to 350 degrees.
Put butter and powdered sugar into mixing bowl and blend with mixer until both are fully combined.
Add flour(s), sugar, vanilla, and xanthan gum to butter mixture.
Mix for at least 5 minutes on medium to high speed or until dough has fully come together.
Spray or butter baking sheet(s) for cookies so that they are easier to remove later.
Roll cookies using about 1 Tablespoon of dough per cookie.
Roll each cookie in sugar. To make these festive you can sprinkle the top of each one with colored sugar.
Place each cookie on the baking sheet, leaving some room in between each cookie. Do not press the cookies down unless you want them to be completely flat, they do flatten out.
Bake for 9-12 minutes or until the edges start to lightly brown.
Remove from oven and let cool for at least a few minutes before removing them from the baking sheet(s).
Serve and enjoy. These are great for the holidays or anytime.
One of the hardest parts of eating and cooking gluten free for me is dessert. Baking gluten free can be very frustrating. Especially when you are new at gluten free baking. I am still learning how to bake gluten free and I have been gluten free for almost six months. As difficult as baking gluten free can be, this recipe is very easy to make and other than the almond flour/meal, all of the ingredients are easy to find at your local supermarket. This cake is not only great for dessert with some ice cream or whipped cream, but also on its own for breakfast.
Luckily, if you own a food processor, blender, or coffee grinder, you can easily make your own almond flour, almond meal, and other nut flours at home. For almond flour, you pulse blanched almonds in your blender, coffee grinder, or food processor until ground. Almond meal uses regular almonds and will be less fine in texture than almond flour. When pulsing the nuts, be sure not to over grind the nuts or you may end up with almond butter. Then sift the almond flour into a bowl using a sifter and store for later use. For additional instructions and visuals for making almond flour and almond meal, read this: http://www.pastrypal.com/2010/12/pastry-technique-make-your-own-almond-flour/. This method can be also used to make other nut flours.
Cinnamon Almond Cake in a Mug – Serves 1 to 2 Ingredients:
2 tablespoons of unsweetened applesauce
1 large egg
1/2 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
2 teaspoons of dark brown sugar, unpacked
1/8 teaspoon of baking soda
1/3 cup plus 1 tablespoon of almond flour or almond meal (I used almond meal from Trader Joe’s)
1/8 tsp of salt
Put dark brown sugar, cinnamon, salt, baking soda, and almond flour into a small bowl.
Mix everything in the bowl together.
Add 1 large egg, vanilla extract, and unsweetened applesauce into bowl.
Stir until all ingredients are completely mixed together.
Spoon mixture into a coffee mug. Make sure you use at least a standard sized mug or a bigger mug.
Microwave for 1 minute and 15 seconds to 2 minutes, depending on the wattage of your microwave (I have a 1300 watt microwave and my cake took 1 minute and 15 seconds). After the first 30 seconds, you may have to open the door of your microwave every 15 to 20 seconds for a few seconds due to the cake rising while cooking.
Enjoy! Great on its own or with a scoop of vanilla ice cream, some vanilla or cream cheese frosting, or whipped cream.