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wheatless pancakes

2006-12-04 18:12:58.978799+00 by Dan Lyke 5 comments

This one's for Warkitty, 'cause she's mentioned gluten intolerance: Charlene wanted pancakes this weekend, and I've been playing with commercial wheat-free biscuit mix that's been giving me bad textures when I use their suggested recipes, so I decided to go off-map and see what I could do combining a biscuit with a soufflé in my quest for better pancakes: Wheatless Pancakes had a nice texture, and the texture nicely masked the "this tastes like falafel" experience.

[ related topics: Food ]

comments in ascending chronological order (reverse):

#Comment Re: made: 2006-12-04 19:44:32.664375+00 by: warkitty

I'm fond of the Bob's Red Mill pancake mix myself.

Also, buckwheat doesn't have gluten, so I've been known to make buckwheat pancakes on occasion. I just don't cut the buckwheat with white flour.

Every now and then though, that pancake mix lets me feel like normal people.

#Comment Re: made: 2006-12-04 22:27:52.877836+00 by: ebradway

I've had great luck with Namaste Foods gluten-free mixes. I've tried the brownies, the cookies and the spice-cake. Both the cookies and the spice-cake are a little sweeter than either Asha or I like. The brownies are absolutely amazing especially if you break up a bar of high-quality chocolate in it (I recommend the Endangered Species Tiger Bar with espresso beans from Thanksgiving Coffee Company.

A couple notes about the Namaste brownies:

  1. They do have a slightly grainy texture but this is made up for buy the wonderful crisp top-crust.
  2. They are very filling. I usually can't eat more than one at a time. They don't have that addictive "eat the entire batch in one sitting" edge that you might expect - despite how wonderful they taste!

I haven't tried their pancake mix because we are trying to get through the bags of different other mixes.

#Comment Re: made: 2006-12-04 22:43:50.847976+00 by: warkitty

Hmm, I've not yet gone for the Namaste. Based on what you say here, I think I will.

#Comment Re: made: 2006-12-04 22:44:54.08373+00 by: Dan Lyke

In general I'm trending towards just buying the flours straight rather than buying the mixes. In my playing with starches that don't have the glutenoids in 'em, my main realizations are that they're much better if I don't treat them like standard baking processes, that it's much more reasonable to use those starches in something like a soufflé than a regular muffin.

Next toy, based on some reading I've been doing recently, is going to be a soda siphon, which I think might be a good way to aerate batters before I toss 'em in a hot oven.

#Comment Re: made: 2006-12-05 14:44:02.817743+00 by: ebradway

I played with the flours alot before trying Namaste. I could never get anything to come out even half-way right. Everything was hard, flat, and tended to taste a little too "healthy".

The first time I made the Namaste brownies, I was blown away. After exactly the specified amount of time in the oven (going gluten-free always seems to screw with bake times), the brownies came out cooked through AND encrusted with a beautiful, thin veneer. I've made the brownies twice now, and each time they've come out the same.

I'm not sure what they are doing - but it's definitely right!