Gluten Free Pancakes Recipe

Ingredients:

• 1 cup of Gluten Free Flour
• 1 cup Milk
• 1 Egg
• 1 tsp Baking powder

Directions:

1. Place flour in a bowl, use a fork to break any large clumps (you can sift-takes a while) with tsp of baking powder
2. Add milk and egg and whisk well
3. Place in fridge for 20mins
4. Heat large fry pan and add a little butter, med-high temp.
5. Pour in mixture to desired size (about a 1/4 for small ones)
6. Cook until bubbles form over top of pancake or after 2mins, cook another minute on other side.

[Recipe Courtesy of Caths Guide to Cooking]

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Gluten Free/Dairy Free German Pancake Recipe

Ingredients:

• 1 cup rice milk
• 1 cup gluten-free rice flour mix
• 6 eggs
• 1/4 teaspoon salt
• 1/4 cup coconut oil (I used a bit less or drained excess)
• 1/2 teaspoon xanthan gum

Directions:

1. Preheat oven to 400 degrees.
2. In a 9×13 pan, melt oil in oven.
3. In a medium bowl mix milk, flour, salt and eggs.
4. When oven is at 400 degrees, take out pan and pour in mixture.
5. Cook for 20-25 minutes or until fluffy.
6. Serve with desired toppings.
7. We like syrup.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free Gingerbread Pancakes Recipe

Ingredients:

• 2 cups baking mix, Pamela’s Ultimate or other gf pancake mix
• 3 tablespoons sugar
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ginger
• 3/4 teaspoon allspice
• 1/2 cup crystallized ginger
• 2 eggs
• 1 1/2 cups milk
• 4 tablespoons butter, melted

Baking Instructions:

1. In a bowl, whisk baking mix, sugar, spices and crystallized ginger. In separate bowl, beat eggs. Add milk and butter to eggs and mix well. Pour wet ingredients into dry ingredients and gently stir until just combined.
2. Cook on griddle.

[Recipe Courtesy of Group Recipes]

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Gluten Free Crepes

Ingredients:

• 2 large egg
• 1 tablespoon oil
• 2/3 cup milk (or substitute)
• 1/2 cup sorghum flour
• 1 dash salt
• 1 tablespoon sugar

Recipe Instructions:

1. Whip the eggs in a bowl till frothy.
2. Add oil and milk and whip.
3. Add dry ingredients, mixing until lumps are gone.
4. Heat skillet on medium.
5. Add tsp of oil to coat the pan.
6. Pour in enough batter to cover pan thinly.
7. Flip when edges are dry and golden brown.
8. Remove after just a few seconds or it will burn.

Makes about 4 crepes.

[Courtesy of Recipe Zaar]

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Gluten Free Brown Rice Waffles

Ingredients:

• 2 cups brown rice flour
• 1 cup buttermilk or sour milk (milk and vinegar)
• 2 Tbsp oil
• 1 tsp. vanilla extract (or your favorite; maple, almond or walnut)
• 1 tsp salt
• 1 Tbsp. sugar

Mix the above. Add some water if too thick or too dry. Now add the following ingredients:

• 2 eggs
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Instructions:

1. Mix above ingredients well.
2. Let batter sit for 1/2 hour.
3. Preheat waffle iron.
4. Oil it well and as often as needed while making the waffles.
5. Make waffles following iron manufacturer’s instructions.

[Recipe Found via The Baking Beauties]

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Gluten Free Buckwheat Pancakes

Ingredients:

• 2 cups milk
• 2 cups water, boiling
• 1 cake yeast
• 4 cups buckwheat flour (or more, as needed)
• 1/2 teaspoon baking soda, dissolved in
• 1 cup water
• 1 tablespoon molasses
• 1 teaspoon salt

Baking Instructions:

1. Heat the milk and add boiling water.
2. Cool to lukewarm and dissolve the yeast cake in mixture.
3. Sift in enough flour to make a batter thin enough to pour.
4. Let rise overnight.
5. In the morning, add the dissolved soda, molasses and salt.
6. Heat a greased griddle until a drop of water skitters across it.
7. Cook pancakes and serve hot with the syrup of your choice.

[Courtesy of Recipe Zaar]

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Gluten Free Waffle French Toast

Ingredients:

• 4 frozen gluten-free waffle (I use Van’s Wheat Free Waffles)
• 1 tablespoon butter
• 2 egg (or 1/2 cup egg beaters)
• 1/2 teaspoon vanilla
• 1 tablespoon milk
• 1/4 teaspoon ground cinnamon

Instructions:

1. Toast waffles until browned and crisp.
2. Whisk eggs, vanilla, milk & cinnamon in a shallow bowl.
3. Heat a non-stick skillet over medium heat and melt butter.
4. Dip waffles in egg batter and place in skillet.
5. Cook until browned, turn and cook on other side.
6. Serve with butter and syrup.

[Recipe Courtesy of Recipe Zaar]

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If you’re rather save money than time, one thing you may want to do is consider making your own gluten free bagels. They aren’t easy and have a large number of required ingredients, but it can be worth it in the long run. Here is the information you need to make homemade gluten free bagels:

Wet Ingredients:

• 2/3 cup milk (or milk substitute)
• 2 Tbsp. yeast
• 2 tsp. sugar
• 2 eggs
• 2 Tbsp. agave nectar
• ½ tsp. apple cider vinegar (ONLY if using xanthan gum)

Dry Ingredients:

• ½ cup tapioca flour
• ½ cup cornstarch or arrowroot flour
• ½ cup brown rice flour
• 1 cup millet flour
• ½ tsp. baking soda
• 1 TBSP. baking powder
• 1 tsp. salt
• Binder (To be added to dry ingredients)
• 2 tsp. xanthan gum

Additional Ingredients

• Cornmeal, for dusting on baking sheets
• Sweet Rice Flour, for shaping dough
• Egg wash = 1 egg white mixed with 1 tbsp. warm water
• Toppings = poppy seeds, sesame seeds, garlic granules, dried onion, parsley, etc…

Directions

1. Prepare baking sheets with parchment paper or non-stick cooking spray.
2. Sprinkle cornmeal onto sprayed baking sheets.
3. Put hot water on to boil, add several tsp. of salt.
   Keep the water boiling while you are preparing your bagel dough.
4. Make sure all your ingredients are at room temperature. To quickly bring eggs to room
   temperature, place them in a bowl of warm water and let sit for about 5 minutes.
   Warm milk to 120 degrees (this takes about 1 minute and 10 seconds in my microwave
   on high.)
5. Make sure to measure temperature with a cooking thermometer.
6. In a small mixing bowl whisk together warmed milk, 2 tbsp. yeast, and 2 tsp. sugar. Set
   this mixture aside to proof.
7. While waiting for yeast to proof, in a medium bowl add the binder you prefer (either
   xanthan gum or chia seed meal and flax seed meal — with these bagels in particular I
   used chia seed meal and flax seed meal). To the binder, add baking soda, baking
   powder, and salt.
8. Add flours, one at a time by using a dry measuring cup.
   To properly measure the flour, overfill the measuring cup. With a butter knife, level off
   flour, until it is even with the rim of the cup.
9. With starches such as cornstarch and tapioca flour, you may have to add more flour to
   the top of the measuring cup several times and level off with the knife, before it is
   properly even with the rim of the cup. Using your knife, tap the flours out of the measuring
   cup into your mixing bowl. When you have added all flours, whisk mixture together
   thoroughly.
10. If it makes you feel better, feel free to sift all the dry ingredients together.
11. Set dry ingredients aside.
12. Now go back and check on your yeast mixture. If it has proofed, it will look puffy and have
    lots of bubbles like this! If it doesn’t look any different than when you started, you need to
    start the process over again with fresh yeast and fresh milk. But our yeast is proofed and
    ready to go, so let’s continue!
13. Whisk in eggs, one at a time, to proofed yeast. Add agave nectar. If you are using
    xanthan gum as your binder, add apple cider vinegar as a dough enhancer. (If you are
    using chia seed meal and flax seed meal as your binder LEAVE OUT the apple cider
    vinegar, as it can lesson the gelling and binding properties of both these seeds!!)
    In your kitchen mixer bowl, add the egg and yeast mixture. Start mixing with your paddle
    attachment on medium speed.
14. Continuing with the paddle on medium speed, add the flour mixture 1/3 cup at a time to
    the wet mixture, until you have added all the flour.
15. Continue to mix on medium speed for 5 minutes. A thick dough will form. If you used
    xanthan gum as your binder, this dough will be extremely sticky! The pictured dough uses
    chia seed meal and flax seed meal, it is less sticky and much easier to work with.
16. On a large flat plate or clean surface generously sprinkle sweet rice flour for shaping the
    dough.
17. Spray a wooden spoon or rubber spatula with olive oil or non-stick cooking spray.
    With the wooden spoon, scrap dough from the sides of the mixing bowl into a large ball.
18. Dust your hands with sweet rice flour and place the dough onto the floured surface.
19. Continuing to use your hands, gently shape the dough into a large ball.
20. Gently pull off a small handful of dough and shape it into a disk. Then using your finger,
    push a hole up through the middle of the disk. Continue to shape the disk until it looks
    like a bagel. Place the shaped bagel back on the floured surface. You should have
    enough dough for 8 medium sized bagels.
21. At this point, you can preheat your oven to 200 degrees. Once it has preheated, cut the
    oven OFF immediately. We will let the bagels rise in the warmed oven after we have
    boiled them.
22. Make sure your water is still at a rolling boil Work with ONE bagel at a time. Using a
    slotted spoon, gently place the bagel into the boiling water bath.
23. Boil the bagel for 20 seconds (ONLY) on each side.
24. Use the slotted spoon to flip the bagel in the water. Because these bagels do not have gluten holding them together, they can fall apart in the water if you let them boil longer than this!!)
25. Pull out the boiled bagel and place it on your prepared baking pan. When you pull the
    bagel out of the water, be extra gentle! The bagel is very fragile now that it has been
    boiled and almost looks like wrinkled hands after a long warm bath!
    Brush the boiled bagels with an egg wash (a mixture of one egg white with 1 tbsp. of
    water).
26. Add the toppings you desire. I added poppy seeds, dried onions, sesame seeds, and
    garlic granules.
27. Place the bagels in the oven to rise for 40 minutes. The bagels will
    probably not double in size during the rise, but they will puff up slightly and appear larger
    than before the rise. Take bagels out of the oven after 40 minutes of rising.
28. Heat oven to 375 degrees.
29. Place bagels back in oven and bake for 15-18 minutes. They will appear golden and crisp when finished baking.
30. Cool the bagels on a wire rack for 30 minutes before eating (if you can wait that long!)
31. Slice the bagels in half and spread with cream cheese, or use for sandwiches or minipizzas!
    At this point, you can slice all the bagels and freeze them for later use.

I’ve had this recipe for awhile and I know I found it online, so I’m attempting to locate where i found it from and give proper credit. Enjoy the recipe!

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Gluten Free Applesauce Pancakes Ingredients

1 1/2 c rice flour
3 T cornstarch
2 T potato starch flour
1 1/2 t GF baking powder
1 c milk
1/2 t salt
2 eggs
3 T margarine, melted
1 c applesauce
1 t lemon juice (optional)

Directions

Mix together flours, starches, baking powder and salt. In a separate bowl, mix the remaining ingredients. Combine both bowls. Stir to remove the lumps and cook on a griddle as usual.

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Ricotta Crepes with Blueberry Sauce

For Crepes:
2 large eggs
2 tablespoon water
Pinch salt

For filling:
1 1/3 cup ricotta cheese – part skim or full fat
2 tablespoons sour cream
Zest of 1 lemon
Pinch salt

Mix ricotta cheese, sour cream, lemon zest and salt together until well blended.

For Sauce:
1 ½ cups blueberries – frozen or fresh
3 tablespoons water
3 tablespoons Aqave Syrup (or you can use sugar – may need less)
Juice of ½ a lemon
Pinch salt

Heat blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.

Assembly:

Place 1/6th of the filling in each crepe, roll like a cigar and top with blueberry syrup.

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