Healthy Pancakes

[Guest guest]

I have a technical question: I know that in making cakes, muffins, etc. with

" regular " wheat flour, you don't stir because you don't want to develop the

gluten. So in these non-gluten recipes, I have wondered why the directions say

no to stir too much? I know it sounds pickey, I don't mean to be difficult.

Marlene

-

Tea Cozy

Christian Vegan Cooking

Cc: Vegan and Gluten Free

Wednesday, January 15, 2003 5:44 PM

Healthy Pancakes

 

 

HEALTHY PANCAKES

Makes: 12 Pancakes

 

1 cup rice flour

1/2 cup soy flour

1/2 cup cornmeal

1 Tbsp baking powder

1/4 tsp salt

1 egg replacer

1 1/2 cup Water

2 Tbsp olive oil, extra virgin, cold-pressed

 

Mix wet ingredients well in a mixing bowl. In another bowl, mix the dry

ingredients. Add wet to dry gently. Do not overmix. Bake on pre-heated

griddle skillet, turning once. These will be tender.

 

Variations: Try millet flour instead of rice

 

Try soy milk or juice instead of water.

 

Try using flax seed egg replacer instead of the egg

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes

 

 

[Guest guest]

Sometimes when one over processes non-gluten flours they react by becoming

tough. It really depends on the recipe. For example, with Noah's Bread if it

is stirred or beaten it will not rise because the processing has stirred out the

fizz from the tonic water and hence no bubbles in the batter.

 

In others the exact opposite is recommended and you will find recipes which tell

you to use the best mixer you can find and whip it to add the air.

 

I think it's a process of trial and error most times.

 

BL

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

What does Yhwh Elohim require of you?

To act justly

and to love mercy

and To walk humbly with your Elohim.

 

Baruch haba b'shem Adonai

 

hahcim (Micah) 6:8

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

[Guest guest]

Healthy Pancakes

 

Makes: 12

 

1 cup rice flour

1/2 cup soy flour

1/2 cup cornmeal

1 Tbsp. baking powder

1/4 tsp. salt

1 egg replacer equal to one egg

1 1/2 cups water

2 Tbsp. olive oil

 

Mix liquid ingredients in a mixing bowl. In another bowl, make a well in

the dry ingredients. Add liquid ingredients to the dry ingredients and stir

gently. Do not overmix. Bake on a pre-heated griddle or skillet. Turn

once.

 

Variation: use millet flour instead of rice. Soy milk or fruit juice may

replace water in recipe.