X: Xanthan gum in gluten-free pancakes #recipe #AtoZChallenge

Xanthan gum is a great ingredient to use in gluten-free food, with a few caveats. First, you only want to use a small amount or you’ll be subject to it’s laxative qualities. The good news is that you only need small amounts to use as a thickening agent. Second, it is sometimes derived using wheat. In most cases, the amount of residual gluten is so small as to be negligible. However, if you are very gluten sensitive, make sure you know the source of your xanthan gum.

While I don’t eat exclusively gluten free, we generally limit consumption in our household. I’ve found I actually prefer this pancake recipe to the gluten-filled variety I used to make.

Gluten-Free Pancakes

  • 1 cup rice flour
  • 3 Tbsp. almond flour
  • 1/3 cup potato starch
  • 1 tsp. sugar (or a bit more if you want a sweeter pancake)
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking poweder
  • 1/2 tsp. salt
  • 1/2 tsp. xanthan gum
  • 2 eggs
  • 3 Tbsp. oil
  • 2 cups water

Sift together dry ingredients. Add wet ingredients and stir until few lumps remain. Cook like any other pancake.

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