© 2017 Sue's Gluten Free Baking

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Sue's Pancakes & Waffles

                                           

3/4 cup                    brown rice flour                                           

¼ cup                      oat flour (ensure its gluten free)

                                           

1/3 cup                    tapioca starch

                                           

¼ cup                       powdered buttermilk

                                           

1 tbsp                      sugar 

                                           

2 tsp                         baking powder

                                           

1 tsp                         baking soda

                                           

½ tsp                        guar gum

                                           

pinch                        salt

 

                                           

2                               eggs

                                           

3/4 cup                    water

                                           

2 tbsp                      oil

 

                                           

¼ cup                       ground almonds (for pancakes only)

To make the mix in bulk, double or triple recipe and ensure you have properly mixed all the ingredients as some will clump if not mixed well.  To make pancakes or waffles, measure 1 ¾ cup of bulk mix and use as per instructions below.

 

Pancakes (makes approximately 16, 4” pancakes)

 

Mix dry ingredients together in a medium mixing bowl or large measuring cup.  Add ¼ cup ground almonds if desired.  Using a measuring cup makes it easier to pour out the batter. 

 

Add eggs, water and oil to dry ingredients and blend well with whisk or handheld mixer.

 

Ensure the griddle or pan is hot, spray or coat with oil and pour approximately 1/4 cup of batter.  Let cook until bubbles burst and do not fill in, flip and cook until the second side is a similar colour.

 

Waffles (makes 8 – 10 depending on size)

 

Mix dry ingredients together in a medium mixing bowl.

Separate eggs, adding yolks to dry ingredients while reserving whites in small bowl.  Beat egg whites until full and glossy (soft peak).

Add water and oil to dry ingredients and blend well with whisk or handheld mixer.  Add whipped egg whites and fold in by hand with a spatula.

 

Measure about 1/3 cup of batter onto hot waffle iron following manufacturer’s instructions.  Waffles normally cook for 3 ½ to 5 minutes, following manufacturer’s instructions.

 

Both waffles and pancakes can be prepared, cooled on a rack, wrapped and frozen.  Re-heat pancakes in a microwave.  To re-heat waffles, first thaw and warm in a microwave, then transfer to a toaster to crisp up.  Make sure it’s a toaster dedicated for gluten free. 

Sue's Stuffed French Toast

          9 x 13 pan                                                                       8 x 8 pan

 

        8 – 10 slices                 bread                                      6 – 7 slices

        1 ½ packages              cream cheese                        1 package

        12                                  eggs                                        8

        2 cups                           milk                                         1 1/3 cups

        1/3 cup                         maple syrup                           ¼ cup

 

Optional - Cinnamon, Nutmeg, Raisins

You may choose to remove the crusts on the bread, or leave them on for a more rustic look.

 

Cube bread and cream cheese.  Place half of the bread in the bottom of the pan.  Place cubed cream cheese on top of bottom layer of bread, cover with the remainder of the cubed bread.

 

Mix eggs, and maple syrup and milk.  Pour over bread mixture.  Refrigerate overnight.

Bake at 375° for 45 minutes for small pan and 60 minutes for larger pan.

 

Sprinkle cinnamon sugar over French Toast before serving.

 

Variations:

Add 1 tsp cinnamon and ½ tsp nutmeg to the egg mixture.

Sprinkle ¼ cup of raisins over the French toast before baking.