What’s on my mind today?
We have been a whole-foods-eating family for about 8 years. I have been a label-reading fanatic for 4-5 years. We eat very few processed foods, avoid refined sugar and preservatives as much as humanly possible, and buy organic the majority of the time. I cook almost all of our meals at home, and I’ve been working to cut all GMO corn and wheat out of the whole family’s diets; I and two of our children have been almost completely gluten free for over two years.
It’s very difficult to completely remove all semblance of bread from the diet of an entire family. My children don’t want oatmeal for breakfast every morning, and they’d go through yogurt and eggs like it was going out of style if I let them. (I also happen to be a dairy-allergic vegetarian, so I depend on eggs for a large portion of my protein. Can’t be letting the kids eat them all up!) And anyway, they’re kids. They like grilled cheese and peanut butter (almond butter for my two peanut-allergic munchkins) and pancakes.
After a number of failed attempts with other people’s GF pancake recipes, I decided the only way I was going to get something the kids liked was to come up with one myself. And I struggled at that for awhile; the kids wouldn’t like the taste, or the pancakes would crumble, or they wouldn’t get done in the middle no matter what I tried. Finally, this morning, I had a revelation.
Over the Christmas holiday, I baked. A LOT. And I made about half of my baked goods gluten free, so that my two youngest children wouldn’t miss out on all the treats. (Okay, and also so that I wouldn’t miss out on all the treats.) During this time of trying to find recipes that would work the first time, without me having the screw around with them, I finally ventured into the task of making my own all purpose gluten flour mix. I studied recipes, and read tips and hints, and hauled out every last GF flour that I had in my pantry. (Actually, I only hauled out 4 of them; I probably have a dozen different kinds in there.)
The mix I came up with worked so well that I used it to make sugar cookies, banana bread, and pumpkin chocolate chip cake. The sugar cookies and banana bread were recipes specifically written to be GF, but for the pumpkin cake, I took a chance and substituted the GF flour mix in my regular recipe, and it was aMAZing.
I don’t know why it took me so long, but it finally hit me this morning that I just needed to use that GF flour mix for my pancakes. And you know what? I finally had the perfect GF pancakes. The kids loved them, and I was glad that I could stop trying to figure it out.
Gluten Free All Purpose Flour Mix
1 cup sorghum flour (oat flour is the closest substitute)
1 cup tapioca flour (starch)
1-1/2 cups potato starch
1/2 cup brown rice flour
4 tsp guar gum
Measure into a plastic zip-close bag and shake until well blended.
I make a double recipe of this each time, because it keeps well in a cool dry place, and I go through it pretty quickly.
Fluffy Gluten Free Pancakes
3 eggs, beaten
1 tsp vanilla
1/3 cup organic coconut sugar or honey
2 cups GF AP Flour (above)
2 tsp baking powder
2-3 cups milk, depending on the consistency you want (I use flax milk)
Beat together the eggs, vanilla, and sugar or honey and 2 cups milk.
Blend in flour, mixing baking powder with last cup of flour before adding in.
Add more milk if desired for thinner consistency.
(Hint: Allow batter to sit for a minute or two to allow the flour to soak up the liquid. The batter will thicken slightly.)
Make pancakes in your skillet or griddle!
This made 18 pancakes for me.