I know that there are many of you out there wanting a 'gluten-free' pancake recipe that tastes good. How do I know? You've asked and I haven't had one! A gluten-free Mama I am not.
However, I have friends who are! Below you will find a recipe sent to me from one of my allergy colleagues, Julie Alverson, with Utah Food Allergy Network, UFAN. This is her family's favorite gluten-free recipe from http://www.allrecipes.com/. She is also able to make it milk, soy, egg, peanut and tree-nut free.
Delicious Gluten-Free Pancakes
"A delicious gluten-free pancake with a consistency and taste comparable to those made with wheat flour."
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch or cornstarch
4 tablespoons dry buttermilk powder (Dari Free, to make milk-free)
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs or (a substitute)
3 tablespoons canola oil
2 cups water
1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 3/25/2009
Can be adapted to be egg and milk free also:
Use 2 T flax seed meal mixed with warm water (let set for 10 minutes before using) or any other egg substitute you like equivalent for 2 eggs.
Use Dari Free instead of buttermilk powder.
For those who haven't had a chance to visit the UFAN website, be sure to do so. You will find lots of great information, resources and more recipes like the one Julie has shared with us! http://www.utahfoodallergy.org/
Thanks a million, Julie! You were my life-saver this time!!