Monday, August 30, 2010

Gluten Free Pancake Mix

I have several friends and family members who have to adhere to a strictly gluten free diet. They have actually been medically diagnosed with Celiac disease - sprue (celiac disease) . I most recently spent a couple of hours today with a gal named Lisa who I mentioned in my entry about Gluten Free, Dairy Free, 100% Organic Frozen Pie Crust. Lisa and those like her share a lot of similar frustrations when it comes to adjusting to a gluten free diet. So, out of love to my darling friends and family who still crave pancakes and waffles, I thought I would share this recipe for gluten free pancake mix.

Chef Tess’ Gluten Free Pancake Mix

4 cups Chef Stephanie Petersen’s gluten free multi-grain flour*
1/2 cup organic extra virgin coconut oil (chilled for about 20 minutes until solid)
1/3 cup fructose granules, xylitol, or 4 packets stevia powder
2T baking powder
1 tsp salt
Combine well, until oil is smaller than the size of a pea. Yield 4 1/2 cups (2 mixes)

To prepare for pancakes:
2 1/4 cups mix
dash of cinnamon or nutmeg
1/2 tsp vanilla
2 eggs
3 cup water or soy milk
Add eggs and water. Mix until well combined. Cook on a hot griddle.
In case you missed the directions for the gluten free flour. Here's what I do.

*Chef Stephanie Petersen’s Gluten Free multi-grain flour:
12 oz organic buckwheat
12 oz organic brown rice
12 oz organic amaranth
12 oz organic pre-rinsed quinoa

Mix the grains in a bowl and grind on the lowest setting in your grain mill/grinder. Keep in an airtight container in the fridge or freezer until ready to use.

To use I have found that for every 3 cups of white or wheat flour I need 1/3- 1/2 cup more of multi-grain flour. This flour is good for cookies, brownies, pancakes, muffins, and waffles. You can use it in the Homemade Baking Mix and Homemade Chocolate Cake Mix , just remember to add 1/2 cup more of this flour to the mix per every 3 cups of regular flour called for. Easy stuff right? The's totally whole grain! Oh, by the way,I don't recommend it for yeast raised bread. It also makes a great thickening agent for things like Cream Soup Mix at a fraction of the cost (just use half as much since rice flour does a wonderful job thickening things up).

There you go.


Mama Peck said...

I am really excited about this one. I have a sweet daughter-in-law who was just put on this diet. I know she'll love having a flour mix she can use. Thank you so much, Tess!!

Jennifer said...

I have an electric grinder. Course, bread and pastry. What setting would I use?

Chef Tess said...

I would use pastry.

Anonymous said...

Is this shelf stable with the coconut oil in it or does it have to be kept in the fridge? I mean, could we mix up the dry stuff and put it in the pantry?

Chef Tess said...

Totally fine to keep in the pantry up to a year. Great question!