Grama Farmers Cooks Gluten Free
With so many in my family going Gluten-Free (including myself) my desire is to create HEALTHY gluten-free foods. What I have found is that so much of the gluten-free breads have gone the way of the American SAD diets and the flour mixed suggested for use are sadly lacking in nutrients. Everyone knows today that we should be using whole grains in our diets and I'm determined to find success in using WHOLE GRAIN gluten free flours.
Today I used a recipe exactly as I found it off the Internet. It made wonderful thin pancakes that were also tasty. I found them to be way to sweet for my liking and since I am diabetic (something that may change now that I'm gluten-free) I need to watch the carbs and sweetness often used to make gluten-free products palatable.
My current Flour Mix is: 3 parts organic brown rice flour (ground fresh), 3 parts corn or tapioca starch, 2 parts organic sorghum flour (can also be ground fresh), and 1 part GramMasala. Be sure all your flours are gluten free.
Here's the recipe after I tweeked it.
Spiced Apple Pancakes (yield one dozen)
2 2/3 cup Flour mix (spooned into the cup to avoid packing)
2 tsp baking powder (gluten and aluminum free)
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon (Ceylon has more of the ingredients to curb blood sugar spikes)
1/4 tsp nutmeg
1 small apple grated and mixed into the flour
COMBINE IN BOWL AND RESERVE
2 large, farm fresh, free-range, organic Eggs
1 1/2 cup fresh raw goats milk (or cows milk)
1/4 cup unsweetened applesauce
WHISK INGREDIENTS TOGETHER FOR ABOUT 1 MINUTE
Combine the wet and dry ingredients. Cook 1/4 cup at a time in a cast iron skillet to which you have added a teaspoon of butter or coconut oil. When bubbles appear flip the pancake and cook the other side.
Top with butter, pure maple syrup, fresh whipped vanilla whipped cream, apple sauce, apple butter or caramelized apple chunks (as pictured)
We don't need a dozen pancakes, or so I thought. The left over pancakes can be used as wraps for sandwiches. Freeze with wax paper between or store in the refrigerator. Children would love sausage dogs for breakfast. Simply cook sausage links on low until fully cooked. DON'T BROWN THEM. Insert a stick, dip in the batter and deep fry like a corn dog. These would freeze well for a quick breakfast during the week.
ATTENTION:
Buckwheat flour is amazing! It's gluten-free and helps to level blood sugars. That's why I LOVE, LOVE, LOVE Buckwheat pancakes. Next time I will use 1 2/3 cup flour mix and 1 cup freshly ground buckwheat flour in place of the 2 2/3 cups flour mix. Additionally, I will use 1/2 cup yogurt and 1 cup raw milk in place of the 1 1/2 cup milk.
Today I used a recipe exactly as I found it off the Internet. It made wonderful thin pancakes that were also tasty. I found them to be way to sweet for my liking and since I am diabetic (something that may change now that I'm gluten-free) I need to watch the carbs and sweetness often used to make gluten-free products palatable.
My current Flour Mix is: 3 parts organic brown rice flour (ground fresh), 3 parts corn or tapioca starch, 2 parts organic sorghum flour (can also be ground fresh), and 1 part GramMasala. Be sure all your flours are gluten free.
Here's the recipe after I tweeked it.
Spiced Apple Pancakes (yield one dozen)
2 2/3 cup Flour mix (spooned into the cup to avoid packing)
2 tsp baking powder (gluten and aluminum free)
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon (Ceylon has more of the ingredients to curb blood sugar spikes)
1/4 tsp nutmeg
1 small apple grated and mixed into the flour
COMBINE IN BOWL AND RESERVE
2 large, farm fresh, free-range, organic Eggs
1 1/2 cup fresh raw goats milk (or cows milk)
1/4 cup unsweetened applesauce
WHISK INGREDIENTS TOGETHER FOR ABOUT 1 MINUTE
Combine the wet and dry ingredients. Cook 1/4 cup at a time in a cast iron skillet to which you have added a teaspoon of butter or coconut oil. When bubbles appear flip the pancake and cook the other side.
Top with butter, pure maple syrup, fresh whipped vanilla whipped cream, apple sauce, apple butter or caramelized apple chunks (as pictured)
We don't need a dozen pancakes, or so I thought. The left over pancakes can be used as wraps for sandwiches. Freeze with wax paper between or store in the refrigerator. Children would love sausage dogs for breakfast. Simply cook sausage links on low until fully cooked. DON'T BROWN THEM. Insert a stick, dip in the batter and deep fry like a corn dog. These would freeze well for a quick breakfast during the week.
ATTENTION:
Buckwheat flour is amazing! It's gluten-free and helps to level blood sugars. That's why I LOVE, LOVE, LOVE Buckwheat pancakes. Next time I will use 1 2/3 cup flour mix and 1 cup freshly ground buckwheat flour in place of the 2 2/3 cups flour mix. Additionally, I will use 1/2 cup yogurt and 1 cup raw milk in place of the 1 1/2 cup milk.
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