Who know it would be so difficult to find a really tasty gf pancake recipe? Tried a few and found some too dry and some too bland. It took me years to find ones I really liked. Fat, tender and flavorful. I don’t miss my old wheat-based pancakes anymore. Plus, these are super easy to make; dump and stir. Sorry, no ready-made box mix used here but I do make 2 half batches for camping trips; just need to add the wet ingredients to create scratch pancakes even camping! Soon, when I can find the time to figure out the way to do it best, then I will have a bulk dry mix and be ready to make almost instant pancakes from scratch! These beauties are from Elizabeth Hasselbeck’s GF cookbook. I am generally not a fan of celebrity cookbooks, but this recipe is worth sharing.
So, try these and you will find them to be fat and utterly yummy. I put blueberries in mine, but they are good plain and would taste fantastic with chocolate chips added on top! We sprinkled a little cinnamon in our batter too.
I think someone already took a bite out of one of these beauties!
Elizabeth’s GF Pancakes
1 cup sweet sorghum flour
½ cup sweet rice flour
¼ cup tapioca flour
2 tbsp. sugar
2 ½ tsp. baking powder
1 tsp. guar gum
¼ tsp. salt
———
1 2/3 cup 2% milk
2 eggs
½ tsp. vanilla
4 tbsp. butter; melted plus more for griddle frying
Topping: ¼ cup fresh blueberries, sprinkle of cinnamon
Directions: Whisk the dry ingredients in a large bowl. Mix the next three ingredients in a small bowl, whisk well, mix in the melted butter, whisk. Pour into the dry ingredients, mix with whisk just until no dry shows. If the batter looks too thick add 1-2 more tablespoons milk and stir up. I heat the griddle while I do the mixing so it is all ready when the batter is mixed; it doesn’t keep well; to get the fattest puffiest pancakes the secret is mix briefly and you have to bake them right away.
Heat griddle until hot, add some butter, I like to use a big kitchen spoon to measure and I do 3 or 4 pancakes on my cast iron griddle at a time. Sprinkle 3-5 berries on top of each pancake and add a sprinkle of cinnamon. Let them cook until the edges look set; about 2-3 minutes. Turn with flat spatula turner. Let cook 1-2 more minutes. Do not flip again. Serve with maple or blueberry syrup.
I happen to love eggs benedict especially with high quality home raised eggs and my homemade hollandaise sauce. plus decent Canadian bacon and good gf English Muffins. I give my mom’s easy and foolproof hollandaise sauce recipe below. It is far superior to those weird blender recipes I see out there. and is really easy. Your welcome!
Recently I found a new recipe that I really prefer for the muffins. I have posted about this meal before not not with this particular recipe for English muffins. These are gf sourdough muffins. I used Mock Better Batter flour in mine. The recipe can be found at welcometomyglutenfreejourney.blospot.com
The ingredients are:
2 cups gf flour
1 tsp. xanthan gum (I used 1/2 tsp as my blend has some xanthan gum)
1 tsp. ground chia seeds
2 tsp. sugar
1.5 tsp salt
1/2 cup gf sourdough starter, active (no substitutions will work)
1 tsp. yeast (my insurance policy for no fail muffins)
1 cup warm filtered water; divided in half
1/2 cup room temp butermilk
1 large egg room temp
1 tbsp. sunflower oil or melted butter; I used oil
yellow cornmeal for sprinkling in rings before and after a big dollop of the dough which you spread with your fingers before more cornmeal sprinkles on top.
Go to that site mentioned earlier for specific recipe directions. I added a full cup of water plus a bit more by time I got the dough to be like thick cake batter. Then I let my dough bulk rise in warmed oven for 2 hours. I used cooking spray to grease the rings and a 10 inch cast iron pan which was a bit of a tight fit. I actually had to remove the rings from most during the flipping process. I think they turned out great but mulling over a bigger pan for next time. I got 11 muffins but I think I want them slightly thicker; going for 10 next time. Definitely will be a next time as these had a superior texture and were less work.
My Mom’s Perfect Hollandaise Sauce
Makes about ¾ cup.
1 stick salted butter 2 egg yolks (from large eggs) Juice of ½ a lemon
Please, no substitutions of any kind will work for this recipe and you MUST make it in a Pyrex measuring cup placed in a pan of hot water; just below the boil and going no more than ½ the way up the sides of the glass measuring cup. The glass insulates the contents and allows for a slow measured melting of the butter and an equally slow and almost alchemical blending of these three ingredients into a smooth sauce. Unsalted butter gives a pale unbalanced sauce and not enough lemon makes the flavor insipid. Any leftover sauce can be gently reheated in a microwave or over water; stir a lot and you can add ¼ tsp. hot water if it separates. Beat it with a spoon until it comes back together.
Anyway, back to the recipe! Cut the stick of butter into 8 chunks and place in a Pyrex glass measuring cup; one cup size please. Add the yolks and the lemon juice, no pits either! Place in a sauce pan half full of hot water. Do not let the water boil or go more than half way up the measuring cup. Stir often with a long handled ice tea spoon; I leave the spoon right in the cup. It will be hard to stir at first as the butter is still solid but the stirring will get easier. Stir almost constantly until the sauce thickens to coat the spoon and then continue stirring it to an almost custard like thickness. Take the cup of sauce out of the water bath and cover it with aluminum foil while you poach the eggs.
Egg Directions:
4 eggs 2 English muffins 4 slices Canadian bacon (round thin slices)
Eggs: get the best and freshest quality eggs possible. Old eggs spread out as they poach and you will have the perfect shaped poached eggs with really fresh ones. I got mine from a friend who raises chickens; far superior in flavor and freshness to anything from a store.
Spray a sauce pan with cooking spray, for two eggs I use a 1 quart pan; use a bigger one for more eggs. Fill it with warm water. Bring the water to an active bubble, add a tbsp. white vinegar. Break each egg into a short cup and use a fork to swirl the bubbling water into a tiny whirlpool then gently tip the egg into the hot water. Do not boil the water. Poach them 3 minutes for a soft squishy egg and 4-5 for firmer eggs. Some like lots of egg yolk liquid and others like a firmer textured egg. Do not overcook them or they are just hard boiled eggs. They should not be firm when you remove them. Lift out with a slotted spoon and drain briefly on a paper towel.
While those eggs were poaching gently heat the bacon in a small frying pan with a tsp of butter. Cook on low about 2 minutes and flip, cook 1 more minutes.
Muffins; split each open with a dinner fork and toast in toaster; pale tan; not really browned.
Assembly: place two hot muffin halves on each plate. Top with a slice of Canadian bacon and then a poached egg. Pour a big dollop of sauce on top. We like them served with briefly steamed asparagus spears in the spring and either green beans or steamed broccoli spears the rest of the year. Dig in!
Camping is fun for me; I love to cook over an open fire or on the camp stove. Summer is a great time for fresh produce. If you can combine cooking and being in nature that is the best deal for me!
Now this is car camping, you know… where you drive there with a trunk full of sleeping bags, tent, tarps, comfy clothes, cook stove, lanterns, and coolers of food… So I had lots food and I also brought my cast iron waffle maker; an antique from the 1920s that was my sister Margie’s and before that my parents. It was kinda messed up when she gave it to me but Joe and I worked hard to bake off the crud and now it works fantastically… and corn on the cob, shrimp and swordfish (frozen), half frozen chicken thighs, lamb loin chops and a zillion other food items. Nothing like traveling light!
So we enjoyed some good food. For breakfast I made waffles, then pancakes, and then more waffles the third morning. The pancakes are lovely; for a year or two I just couldn’t find any pancakes that measured up to what I felt they should taste like. These are from Elizabeth Hasselbeck’s cookbook. Sometimes I add extra milk if they are too thick. I pour the batter right out of a mixing bowl with a pour spout onto the griddle.
And, again, I forgot to take pix of the waffle iron in action; so here is that recipe (my version; based on a pancake recipe in Gluten-Free Baking Classics by Annalise Roberts. This recipe is great for camping because buttermilk travels better than regular milk and it also uses oil not butter in the waffle; easier to deal with than melting butter on the camp stove…. The other week I was out of buttermilk and used kefir, a fermented milk; worked fantastically.
Cinnamon Waffles (for 2; double for 4 people)
1 cup brown rice flour mix
1 tbsp. sugar
¼ tsp. salt
1 ¾ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
1 large egg, well beaten
2 tbsp. canola oil or melted butter plus extra for greasing griddle.
2/3 cup buttermilk
½ tsp. vanilla extract
cooking spray (kind with no flour in it)
Directions: To make it portable; measure the dry ingredients into a zip-lock baggie. I like to write the other ingredients on with a black Sharpie marker and label it waffles…so you don’t use the pancake mix by mistake! Beat the egg in a large mixing bowl, add the oil, buttermilk and vanilla (optional when camping but I did bring it this summer and they were so yummy). Pour the dry mix into the bowl and whisk briefly until fairly well mixed.
While you are doing that mixing step the waffle iron should be heating. I use a round cast iron waffle iron; please do spray it with cooking spray before heating and then I melt about 1-2 tsp. of butter into the 4 quarters; I blop the chunk around with a fork so some melts into each part of the iron. Flip the iron over just before putting in the batter. I use a big spoon to glop it into the waffle iron. One big glop in each half. Close the iron and let it bake about 2 minutes. Flip it and bake 1-2 more minutes, or however long your waffle iron takes. I serve it with real maple syrup; something this good deserves the best. Before I serve the first waffle I break off a section and eat it hot and plain; you can really taste the cinnamon that way. Make sure your waffles are crisp not soft. The crisp is Everything!
We had scrambled eggs and maple flavored sausage links; both go fantastically well with waffles.
Brown Rice Flour Mix (it is the same as King Arthur’s gf flour mix) 2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
Originally posted in July 2015 and again in 2016 and 2017 with minor text revisions. Recipe the same.
I know it is the Fourth of July weekend and everyone is eating potato salad and burgers and guzzling booze. Got that in my plans but this healthy and simple lunch is just the ticket to balance against all those less than healthy meals I plan on consuming. Bonus: it is naturally gluten free and tasty.
Beet greens are underutilized; most people buy beets in a can or if fresh, the beet tops are cut off. But, if you grow your own maybe you have tried them. They are full of vitamins and minerals and are crazy healthy (lots of protein, fiber, iron, folate, magnesium and calcium!) – some consider beet greens to be in the top ten of healthy greens: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=151. I steam them a few minutes; depends on how much I put in the pan; maybe 5 minutes. As shown above I love them with butter, salt and pepper: tasty with a subtle beet flavor. And I still have the beets for use in another meal. I do love raw beets in a salad; I suggest you try that sometime! I have a new recipe for that; trying this weekend.
To butter poach eggs melt a tbsp. butter in an egg frying pan at medium heat. This is the Teflon pan I use only for making eggs. They don’t stick when you don’t share the pan with other cooking. I slide in each egg. Then I add 1-2 tbsp. water and sprinkle the eggs with green Tabasco sauce. It is far milder than the red and I love the way it goes with fried eggs. Cover the pan with a lid and steam on low for 2 minutes. Turn off heat and if you are like me; I want my eggs barely runny; so I let them stand a minute. If you want runny take them out after the two minutes. Butter poaching with a tablespoon or so of water gives you a soft egg, no hard edges and the flavor almost of a poached egg but shaped like a fried egg. Bonus is you have total control because you can see the yolk, even touch it to test for doneness and you can flavor it as soon as the eggs go in the pan or as the eggs cook. My green hot sauce is my go to topper but there are a host of sauce choices out there like sriracha sauce, Tabasco hot sauce, gf soy sauce, etc. For this posting I tried my eggs with a big sprinkle of fresh feta cheese or minus the feta cheese. I loved them either way. Feta cheese lovers rejoice!
One of these eggs is a farm egg and one is from the grocery store. Love farm eggs!
Sprinkle with good quality salt and freshly ground pepper and you have an inexpensive, tasty and healthy protein. Eggs were out of favor for a long while but I never gave up on them. My dad always said they were good for you and that the lecithin in them counteracted the rich yolks. Now experts say they are okay to eat within moderation. Go figure! Regardless, I do love them for a quick satisfying meal at a low cost and they match perfectly with the earthy flavor of beet greens. Don’t forget a touch of butter and the salt/pepper; this dish really needs it to brighten the greens. Enjoy!
Healthy breakfasts are a way to start the day off great. One of my go to breakfasts is oatmeal. I love it the way it comes out in this recipe; not sticky or goopy, no way I would eat that kind of glop! I use a lot of water and drain it before adding yummy stuff. This substantial breakfast is minimal work and I let it cook while I made my lunch or feed the animals. Less than ten minutes later I am eating a healthy tasty bowl.
A year ago I posted on making healthy breakfasts; there was an instant oatmeal I raved about as well as a bunch of other choices https://myworldwithoutwheat.wordpress.com/2014/12/02/gf-breakfast-is-doable-and-delish/. Nice, but this whole oatmeal recipe is my fav and I wanted to share my recent fruit topping discovery. It sounds so elementary but I just never seemed to try it…until now. Here goes.
This was a big juicy peach I cut up for this breakfast treat.
Angie’s Oatmeal with Fresh Peach (one serving)
½ cup old fashioned oatmeal, gluten free if you have celiac
Sprinkle of salt
1 tsp. butter
1 tbsp. brown sugar
1 peach
Sprinkle of cinnamon (optional)
Directions:
Heat a quart pot 2/3 full of water, sprinkle in some sea salt. When it comes to the boil add the oatmeal. Turn heat to medium low. Cook 8 to 9 minutes. Drain into a strainer. Pour into a bowl, add butter, sprinkle with brown sugar and a peach that you have diced into small bits. Cinnamon on top if you like that sort of flavor too. It’s that simple and that peachy good! Great use of late season peaches…could use frozen ones once the fresh ones are gone.
I also make this with sliced bananas or blueberries. So healthy and very filling. Sometimes I make it topped with dried cranberries, chunks of walnuts, a tiny bit of butter and some real maple syrup. I sprinkle that version with cinnamon and nutmeg.
Oatmeal is naturally gluten free but it is often processed on equipment that does wheat or is contaminated with wheat kernels from the farm; if you have celiac you really need to buy oatmeal that is labeled gluten free so your chances of cross contamination are nil.
I do eat instant or dry cereal but this oatmeal is so much more satisfying. And so little effort too. Enjoy!
My World Without Wheat 
