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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P is for Gingerbread Pancakes with Creme Fraiche #AtoZChallenge #recipe

This recipe is based on a family recipe from my grandfather’s sister. I adapted it to make them into Gingerbread Pancakes, a family favorite at Christmas or just because. I also made a gluten free version due to some family members being diagnosed with Celiac Disease.

Gingerbread Pancakes

  • 1 cup flour
  • 1 scant teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup brown sugar
  • 2 t. ginger
  • 1 cup buttermilk (SACO powdered buttermilk is a good option, if you don’t use buttermilk often)
  • ½ cup sour cream
  • 2 eggs, beaten
  • 1/3 c. molasses

Mix dry ingredients. Add wet ingredients and stir gently by hand until just mixed. Lumps are OK. Note that these are thin pancakes, so you won’t need much batter to make a nice-sized pancake, as the batter will spread on the griddle.

Gingerbread Pancakes Gluten Free

  • 1 cup rice flour
  • 3 tablespoons almond flour
  • 1/3 cup potato starch
  • 4 tablespoons dry buttermilk powder
  • 1/3 cup molasses
  • 2 teaspoon ginger
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 3 tablespoons canola oil
  • 1 1/2 cups water

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.

Crème fraîche

Crème fraîche is incredibly easy to make. Since all recipes are pretty much the same, I’m just going to link to this video on how to make it: http://allrecipes.com/video/721/homemade-creme-fraiche/detail.aspx