Tips to make wheat free pancakes

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One of the original fast foods, pancakes have probably been around since

someone first discovered that a bit of grain paste blended with water and

laid on a hot stone by a fire developed a nice crust and was worth eating. In

ancient China, peasants made delicate pancakes with millet or wheat. During

the Middle Ages, those who didn't want to cook could buy pancakes and other

foods at markets. And in 1849 when gold was discovered in California,

pioneers crossing the Oregon-California trail in wagon trains often cooked

pancakes over campfires. Though flat breads around the world evolved from

other grains -- rice dosas in India, injera from teff in Ethiopia, oatcakes

in Scotland, and corn tortillas in Mexico -- our breads and pancakes have

traditionally been wheat-based. An easy grain to work with, the gluten in

wheat helps form the structure and texture of our baked goods. The backbone

of yeast and quick breads, we often have wheat for breakfast, lunch, and

dinner without thinking about it. Cultural conditioning goes so deep that

when faced with baking without wheat, we re not sure we can do it. Working

with other grain flours gives you an opportunity to see how each unique grain

contributes to taste and texture, and interacts with other ingredients.

Gluten-containing grains such as spelt and barley are fairly easy to

substitute, since they contain gluten and are similar to wheat. The use of

gluten-free flours poses a challenge in pancakes and baked goods unless you

use a binding ingredient like tapioca flour or arrowroot (use 1 to 1 1/2

tablespoons of either per one per cup of gluten-free flour). Since eggs are

usually added and also contribute to binding the batter, using an egg

replacer is also helpful. A ripe, mashed banana works well, adding a

lightness, sweetness, and a binding quality. Tahini (ground sesame paste),

peanut butter, or other nut butters also work well, adding to both texture

and flavor. You only need to add 1 tablespoon for 1 cup liquid and 1 cup of

flour. Ener-G Egg Replacer is a commercial product that also substitutes for

eggs.

Tips for Perfect Pancakes:

 

1- Sift or mix together dry ingredients, making sure no small lumps remain.

2- Beat liquid ingredients separately, making sure liquid is well blended.

3- Combine the two and use the batter immediately, since the leavening

process begins once the leavening ingredients are combined with a liquid. (A

double-acting baking powder means that the leavening begins when combined

with a liquid and begins again when heated.)

4- Use less salt with alternative grain flours because wheat-free pancakes

need additional leavening.

5- Baking powder and baking soda both contain sodium. Baking soda contains a

whopping 1260 mg. sodium per teaspoon and double-acting baking powder

contains about 360 mg. of sodium in a teaspoon.

6- Baking soda is used when acidic ingredients such as citrus juice, apple

juice, or fruit sweeteners and vinegar are used in the mix; 1/2 teaspoon soda

is sufficient when using 1 cup of apple juice or soy milk combined with

lemon or vinegar. Baking powder already contains acid and alkaline

ingredients and only needs a liquid to be activated. Commercial baking powder

already contains some baking soda. Adding too much baking soda in a recipe

can cause a bitter taste.

7- Measure about 1/4 cup batter per pancake.

8- Cook on a preheated nonstick or lightly oiled griddle for an even

browning.

9- When bubbles appear all over the surface and then break, cook the reverse

side. The first side takes a few minutes; cook the second side for a shorter

time.

10- Pancakes are best when eaten right from the griddle; alternatively you

can keep them warm in a 250-degree oven.

11- Follow the general proportions in recipes: about 1 cup flour to 1 cup

liquid with 2 to 2 1/2 teaspoons leavening. Experiment with the various

flours and find what works best for you.

 

Source: Vegetarian Journal

 

 

Flor

 

" Ask, and it shall be given you; seek, and ye shall find; knock, and it shall

be opened unto you; For every one that asketh receiveth; and he that seeketh

findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV