Tag Archives: gluten-free

Coconut Flour Pancakes

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My personal favorite. Thick, heavy and soft—just like an old-fashioned stack!

INGREDIENTS:

  • 2 t coconut flour
  • 2 t quinoa flour
  • 2 t oat flour
  • 1 T flax meal
  • 1 t baking powder
  • 1 egg
  • 3 T milk of your choice
  • Pinch of salt

Mix dry ingredients, then add wet, adding the milk a bit at a time to
ensure a nice thick batter. Make sure the pan is hot before adding butter
or oil to it; then spoon batter onto it. I like to use iron pans. Don’t
turn pancakes until they’re good and ready!

Note: Add 2 tbsp rolled oats for a crunchier texture.

Gluten-Free Deep Chocolate Cake

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Katie, Maddie, and I made this 3/13/05 for Maddie’s 11th birthday. She was wheat-free
at the time. We liked it.

  • 1 C gluten-free flour mix
  • ½ C buckwheat flour
  • ½ C + 1 T unsweetened cocoa powder
  • ½ t baking soda
  • ½ t salt
  • ¾ C sucanat
  • ½ C canola oil
  • ½ C soy or rice milk
  • 1 egg
  • 1 C cold water or 1 C cooled brewed coffee
  • 2 t vanilla extract
  • 2 T apple cider vinegar (or other light vinegar)

Combine the dry ingredients in a bowl.  In another bowl combine the canola oil, milk, egg, vanilla extract and water or coffee.  Add the vinegar last and stir briefly.  Combine the wet and dry ingredients, stir, and pour into a cake pan. Cook at 375 degrees for 25-30 minutes.

Adapted from a recipe posted on In the Kitchen with Suzanne Martinson

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