A friend who has moved near to us cannot digest gluten. I’ve tried several times to make for her some gluten-free pizza crust, but that has not turned out so well. So, I decided to turn my sights to something a bit less challenging: pancakes.
Years ago we discovered what we think is the best pancake recipe, since perfected with home ground, whole wheat flour, but perfectly good with regular flour. I’ll share that here in a moment.
When I went to the internet looking for a gluten-free alternative, the best rated (at my go-to site) all had particularly weird ingredients (translation: not in my pantry) and an over dependence upon xanthan gum. So I decided to experiment with my preferred recipe, replacing the wheat flour with whatever else I could drum up without a trip to the store.
The result received high marks from members of our church community group. So… if any of you need some gluten free pancakes, I’d love to know what you think of this alternative.
[Note: Since I’m a huge fan of the kitchen scale, I list the ingredients here in grams first to encourage you to make the leap. But in deference to those who have not yet done so, I’ll convert them to more standard measures. The conversions are approximate. Please – go buy yourself a scale!]
(Based on a recipe from The Book of Bread by Judith and Evan Jones)
Flour 135g (1 rounded cup)
Baking Soda 7g (1 tsp)
Sugar 29g (2 TBS)
Salt 2g (1/4 tsp)
Oil (or butter) 28g (2 TBS)
Buttermilk 240g (1 cup – adjust for desired thickness)
Mix liquid ingredients in one container and dry in another. Then, mix the dry into the liquid. Do not over mix.
The original recipe called for melted butter, but we have found that vegetable oil is so much easier than melting the butter. This recipe will make about 8 medium sized pancakes.
For the gluten free alternative, I replaced the flour with the following:
Rice flour 60g (3/8 cup)
Corn flour 60g (1/2 cup)
Corn starch 15g (2 TBS)
I tell you – this is so much easier with a scale.
Let me know what you think!