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GlutenSecret.com© 2009
GlutenSecret.com© 2009
Breakfast
Blueberry Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
1 1/2 cups fresh blueberries
4 tablespoons softened butter
2 eggs
2 tablespoons sugar
1/2 cup tapioca flour
1/2 cup white rice flour
1/4 cup potato starch (not flour)
1/4 cup of your favorite gluten-free baking mix OR gluten-free pancake mix
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum OR guar gum
1/2 teaspoon vanilla
Pinch of salt
1 cup buttermilk OR your favorite dairy-free substitute
2 tablespoons butter OR light olive oil
Preparation:
Beat butter, eggs and sugar in a medium mixing bowl. Whisk flours, baking powder, baking soda, xanthan gum (or guar gum) and salt in a separate bowl until blended. Slowly add the dry ingredients to the butter mixture. Add buttermilk and vanilla and mix just until blended.
On medium heat, melt 1 teaspoon of butter in a 10-inch skillet. Spoon a scant 1/2 cup of pancake batter in skillet and smooth the pancake. Dot the top of the pancake with 1/4 cup of fresh blueberries. Cook until golden and carefully flip. Cook second side until golden brown.
Serve warm with maple syrup or make double blueberry pancakes by serving with blueberry syrup.
Makes 6 medium sized pancakes.
Waffles
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
2 1/4 cups milk or your favorite milk substitute
1 package dry yeast granules
1 teaspoon sugar
1 teaspoon salt
1/2 cup butter (1 stick)
2 cups Gluten Free Pantry "Favorite Sandwich Bread Mix"
2 eggs, beaten
1/4 teaspoon baking soda
2 teaspoons GF vanilla extract
Preparation:
Warm milk and butter in a medium saucepan over low heat just until the butter melts.
When milk and butter are lukewarm (105°), add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes.
Pour the liquid into a large container with a tight fitting lid. (I use a 1 gallon pitcher).
Add the salt and GF flour mix and stir with a whisk until the batter is smooth.
Cover tightly and keep at room temperature overnight (don't refrigerate).
When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla.
Pour about 1/2 cup of the batter on the griddle (or enough to cover the surface) and bake until golden.
Store unused batter in the refrigerator for up to 3 days.
Tips:
If batter runs over in the griddle add a small amount of GF flour mix to thicken the batter (1 tablespoons at a time).
This recipe can be made using a homemade gluten free flour mix. Add 1 teaspoon xanthan gum to the batter if you use a homemade mix.
Make 6-8 waffles
English Muffins
Prep Time: 40 minutes
Cook Time: 25 minutes
Ingredients:
1/3 cup warm water (105 degrees F)
1/8 teaspoon ground ginger
1 teaspoon sugar
1 tablespoon active dry yeast
1 cup warm water (105 degrees F)
3 tablespoons honey
2 1/4 cups all-purpose gluten-free flour mix (I used Jules' All-Purpose Gluten-Free Flour Mix)
1 1/4 cups light buckwheat flour
1 1/2 teaspoons salt
1/2 guar gum OR xanthan gum
6 tablespoons room temperature vegetable shortening (I used Spectrum All-Vegetable Shortening)
1/4 cup coconut milk to brush on top of muffins before baking
Preparation:
Preheat oven to 350° F / 176° C
Use vegetable shortening to grease a hamburger bun tin or large muffin tin. If you don't have one of these baking tins, you can use a regular muffin tin. You will end up with smaller- and more English Muffins.
Combine ginger, yeast and sugar in 1/3 cup warm water. Let yeast stand (proof) for about 10 minutes.
Using a food processor fitted with a metal blade, combine yeast mixture, 1 cup warm water, honey and all-purpose gluten-free flour mix and pulse several times, just until well combined.
In a small bowl whisk buckwheat flour with salt and pour into food processor bowl. Add vegetable shortening and pulse several more times, just until the batter is combined and smooth.
Use a 1/2-cup measuring cup or 1/2-cup capacity ice cream scoop to fill bun or large muffin tins. If you are using a regular size muffin tin, fill each muffin cup about 2/3 full.
Cover muffins lightly with a damp paper towel and allow to rise in a warm location for 30 minutes. Lightly brush tops of muffins with coconut milk.
Bake for about 25 minutes or until the muffins are lightly golden. Allow to cool slightly before cutting in half. Use a serrated knife to cut.
Yield - 8 whole English muffins made in a hamburger bun pan
Wild Rice Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 1/2 cups gluten-free all purpose baking mix
2 tablespoons double action gluten-free baking powder
1/4 teaspoon salt
1 teaspoon cane sugar
1/4 teaspoon guar gum
1 cup milk OR milk substitute (I used canned light coconut milk)
3 lightly beaten eggs
4 tablespoons olive oil
1 1/2 cups cooked, drained and cooled wild rice (Use canned cooked wild rice to save time)
3/4 cup finely diced onion
Preparation:
Preheat oven to 375°F
Prepare muffin pan with olive oil baking spray or butter.
Combine dry ingredients in a large mixing bowl and whisk to thoroughly mix. Break up any small clumps of baking powder with your fingers.
Add lightly beaten eggs, milk and oil and stir to combine.
Fold in cooked, drained wild rice and diced onions. Stir to combine.
Fill muffin cups about 2/3rds full.
Bake for about 18 minutes or until the muffin tops are golden brown.
Cool muffins before removing from the pan
Yield-About 18 muffins depending on how full you fill the muffin cups. If you fill them too full, the muffin tops may run together!
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