Your pancakes coming out flatter than a pancake?
Did they look good before you flipped them?
Gluten free pancakes cannot be treated like normal pancakes, you can put all the baking powder in that you want and if you treat them like normal pancakes they will still come out like crepes.
Imagine if you will, you are cooking normal pancakes, they start to rise, you see bubbles start to form, the edges start to set, you flip, you hear the sizzle and then the pancakes rise more, puff up and then set.
Ah the joys of gluten, without the gluten the batter can only raise x amount then it gives up the ghost entirely, so after the flip above it stays flat and doesn't rise again, or if it does it is minimal.
Well here is the simple fix, break the rules, put a lid on it for one, yes -gasp- I said a lid, second cook it a little lower and do not flip until the entire pancake has set, then flip and then leave the lid off after the flip to keep the crispiness on the top. (or leave it on to soften it)
That is the trick, that's it, that's all there is to it, but if your mother saw you do that she would yell out you that you cooked it wrong, but it's not wrong, it is how you cook GF.
You can also use a waffle iron, when it raises and hits the top of the iron the heat sets it and it stays risen, lol I have put in too much baking powder before so it raised to much (trying to get around the raising thing above) and I came out with hollow brown waffle shaped shells.
Enjoy and be gluten free and eat your pancakes too.
BTW, in my testing you will find that for GF stuff like pancakes, cakes, quick breads, it is pretty much all the same, the eggs, the water, salt, flour, oil/butter are pretty much all the same the variation is the sugar/sweetener, and the water, more water more light fluffy cake like, less water more quick bread style.
Sunday, September 15, 2013
Monday, September 2, 2013
Basic GF white flour mixture
First off I am still working on this recipe to determine which starch is better for what, whey and milk or just one or the other etc. but right now it is really good and works for bread and quick breads.
Not the best for you but neither is bleached white wheat flour so.... ;-)
30 g Tapioca starch
38 g Potato starch
24 g Corn starch or Arrowroot (I haven't decided which I like best.)
42 g Sweet Dairy Whey powder *
24 g Milk powder *
180 g White Rice flour **
180 g Brown Rice flour **
Put everything in a bag or large container with a lid and shake it baby.... or use a flour sifter if you want to sit there for hours. When I buy white and brown rice flour I just mix the two packages together so the amounts up above is what I use cut in half.
This makes roughly three cups of flour as I am keeping it small to use in testing but that's the joy of using weight measure, just times the #s by whatever, not hard to grow it.
If you do not have a kitchen scale I recommend you get one if you want to make the same product again and again instead of a dry one one day and pudding the next.
Don't put any gums or ground psyllium husks in it, cakes, muffins, pancakes, quick breads do not need them or gluten, that is why all the above normal wheat recipes say to mix just until brought together, you do not want to trigger the gluten so leave it out and just put them in when you make normal bread.
The ratio I am trying to stick with is two parts flours to one part starch, that seems to be the best ration I have found, right now I am working out the effects that the different starches bring to the baked goods. My wife laughs at me when I tell her that I want to turn the spare room into a test kitchen, I have some ideas on some gadgets to test tenderness, how rubbery, moisture etc. but she just thinks I am cracking a joke, I am very meticulous about things and will spend loads of time just deciding if 1 tsp makes a difference or not.
* Still deciding if one or the other makes a better product but I tend to put in both.
** if you don't use both milk and whey then use 160 g of each rice flour.
Not the best for you but neither is bleached white wheat flour so.... ;-)
30 g Tapioca starch
38 g Potato starch
24 g Corn starch or Arrowroot (I haven't decided which I like best.)
42 g Sweet Dairy Whey powder *
24 g Milk powder *
180 g White Rice flour **
180 g Brown Rice flour **
Put everything in a bag or large container with a lid and shake it baby.... or use a flour sifter if you want to sit there for hours. When I buy white and brown rice flour I just mix the two packages together so the amounts up above is what I use cut in half.
This makes roughly three cups of flour as I am keeping it small to use in testing but that's the joy of using weight measure, just times the #s by whatever, not hard to grow it.
If you do not have a kitchen scale I recommend you get one if you want to make the same product again and again instead of a dry one one day and pudding the next.
Don't put any gums or ground psyllium husks in it, cakes, muffins, pancakes, quick breads do not need them or gluten, that is why all the above normal wheat recipes say to mix just until brought together, you do not want to trigger the gluten so leave it out and just put them in when you make normal bread.
The ratio I am trying to stick with is two parts flours to one part starch, that seems to be the best ration I have found, right now I am working out the effects that the different starches bring to the baked goods. My wife laughs at me when I tell her that I want to turn the spare room into a test kitchen, I have some ideas on some gadgets to test tenderness, how rubbery, moisture etc. but she just thinks I am cracking a joke, I am very meticulous about things and will spend loads of time just deciding if 1 tsp makes a difference or not.
* Still deciding if one or the other makes a better product but I tend to put in both.
** if you don't use both milk and whey then use 160 g of each rice flour.
GF Basic Bread Recipe (revisited)
Right now I only have the recipe in U.S. measurements as I have been testing it and it is easier when you grow up with those measurement methods to stick with it but as the flours absorb moisture they can react different so measuring by weight is the only way to get the same loaf of bread every time.
I will be converting it to weight shortly (would do it now but ran out of rice flour. ;-) )
4 cups GF flour *
1 pkg Yeast *** 1 1/3 C water **
2 eggs
1 tbsp honey (2 if you like)
2 tbsp butter or oil (I like the flavor of butter)
1/4 - 1/2 tsp Salt (to taste)
4 tsp Psyllium Husk powder used instead of Xantham and Guar gums, IMHO it works better has more health benefits and does not give me a stomach ache.
* New version coming that is so much better than the old one.
** May need more, may need less.
*** Bulk Yeast package says 2 1/4 tsp = 1 pkg.
A note about my flours I use.
A note about the flours I use
I have tried many brands of flours, the ones
in bulk that I have tried from the health food stores around my house
all have way to course of a grain, all their rice flours are very
gritty, their almond flour is so course that if you don't want to eat
chopped almonds I have to run it forever in a food processor with the
other flours (so it doesn't turn to almond butter to use it.) so they
don't turn out well.
Bob Red Mill flours are the best I have tried to date hands down, they are incredible.
The only ones I have not tried from Bob are the Millet flour, and Golden Flax seed (I have the brown Flax meal from bob though) I will be trying them payday. (broke at the moment)
They are extremely fine ground, most are whole grain and I have not found a broader variety from one place yet.
From what I read he grinds all his GF flours in a separate GF mill and have dedicated farms to be GF.
No I don't work for them but he is my absolute hero, I am sure the money matters as he is a business man but I really wonder how it makes him feel to know that he helps so many people eat "normally" every day.
My current "White" flour is Bobs white rice, brown rice flours, potato*, tapioca, arrowroot starches, and sweet whey powder.
I am going 2 part "flour" to 1 part starch and it seems to be working very well, I am very picky though so I am working out which starch alters what. i.e. crumb, stiffness, moisture, etc.
My "Whole Wheat" flavored flour so far (OMG it really tastes like whole wheat) is a kitchen sink flour, it has every type of GF flour/starch I have quinoa, white rice, brown rice, flak seed meal, sorghum, amaranth, and coconut flours, potato*, tapioca, arrowroot, and cornstarch for the startches.
I will be posting the weights and measures of it when I get it weighed out, I am waiting to get some millet flour and golden flax meal to throw in it.
I threw it together to see what would happen and oh man, I think I hit it on the head the first try, the test bread I made from it tasted just like my mothers honey whole wheat bread that I grew up on except mine is not as dense as hers and does not dry out so bad. (hers at times could anchor boats but had the most awesome flavor.
So all in all I must say Bob, my wife and I thank you for giving us the baked goods that we craved after for years after I was diagnosed gluten intolerant.
What I have not tried from Bob is his mixes (I need GF and sugar free and they have sugar in them).
Soy flour (I like it but for whatever reason Soy everything hates me)
Millet flour, Hazelnut meal, Corn flour (Tried someone elses and it was so bad I am weary about trying it from anyone), black bean, fava bean, and oat flour (can't have oats orders from the DR. it stinks, I love oatmeal more than I do bread), I am planning on picking up the millet flour and golden flax seed on payday, unfortunately the stores around me do not have the Hazelnut and the bean flours so I will have to get them online.
I have had the Creamy Buckwheat, and creamy brown rice farina it was really good, especially with some butter and a touch of molasses (it only takes a drop to give things that brown sugar flavor)
Again, no I do not work for Bobs Red Mill, or am any way associated with them but I am extremely grateful to him for making my food taste so much better.
* Remember there is a difference between potato starch and potato flour, the starch is the white film on your cutting board from grating potatoes and the flour is ground dried potatoes. huge difference.
BUT!!!!
Bob Red Mill flours are the best I have tried to date hands down, they are incredible.
The only ones I have not tried from Bob are the Millet flour, and Golden Flax seed (I have the brown Flax meal from bob though) I will be trying them payday. (broke at the moment)
They are extremely fine ground, most are whole grain and I have not found a broader variety from one place yet.
From what I read he grinds all his GF flours in a separate GF mill and have dedicated farms to be GF.
No I don't work for them but he is my absolute hero, I am sure the money matters as he is a business man but I really wonder how it makes him feel to know that he helps so many people eat "normally" every day.
My current "White" flour is Bobs white rice, brown rice flours, potato*, tapioca, arrowroot starches, and sweet whey powder.
I am going 2 part "flour" to 1 part starch and it seems to be working very well, I am very picky though so I am working out which starch alters what. i.e. crumb, stiffness, moisture, etc.
My "Whole Wheat" flavored flour so far (OMG it really tastes like whole wheat) is a kitchen sink flour, it has every type of GF flour/starch I have quinoa, white rice, brown rice, flak seed meal, sorghum, amaranth, and coconut flours, potato*, tapioca, arrowroot, and cornstarch for the startches.
I will be posting the weights and measures of it when I get it weighed out, I am waiting to get some millet flour and golden flax meal to throw in it.
I threw it together to see what would happen and oh man, I think I hit it on the head the first try, the test bread I made from it tasted just like my mothers honey whole wheat bread that I grew up on except mine is not as dense as hers and does not dry out so bad. (hers at times could anchor boats but had the most awesome flavor.
So all in all I must say Bob, my wife and I thank you for giving us the baked goods that we craved after for years after I was diagnosed gluten intolerant.
What I have not tried from Bob is his mixes (I need GF and sugar free and they have sugar in them).
Soy flour (I like it but for whatever reason Soy everything hates me)
Millet flour, Hazelnut meal, Corn flour (Tried someone elses and it was so bad I am weary about trying it from anyone), black bean, fava bean, and oat flour (can't have oats orders from the DR. it stinks, I love oatmeal more than I do bread), I am planning on picking up the millet flour and golden flax seed on payday, unfortunately the stores around me do not have the Hazelnut and the bean flours so I will have to get them online.
I have had the Creamy Buckwheat, and creamy brown rice farina it was really good, especially with some butter and a touch of molasses (it only takes a drop to give things that brown sugar flavor)
Again, no I do not work for Bobs Red Mill, or am any way associated with them but I am extremely grateful to him for making my food taste so much better.
* Remember there is a difference between potato starch and potato flour, the starch is the white film on your cutting board from grating potatoes and the flour is ground dried potatoes. huge difference.
GF Taco Seasoning
1 tbsp starch (Corn, Tapioca, Arrowroot, Potato)*
1 tsp Chili powder
1 tsp Paprika
3/4 tsp Salt
1 tbsp Minced Onion or 3/4 tsp Onion Powder
1/8 tsp Ground Mexican Oregano **
1/4 tsp Garlic
1/2 tsp Cumin
1/4 tsp Sucralose (Splenda)
Mix well, sprinkle over a pound of ground beef and 1/4 c of water, some cook the meat first but I tend to add it and the water to the raw meat and it flavors the meat more and the water helps break the hamburger into finer pieces.
This what I use for all my taco flavored dishes, Mexican Meat Loaf, Taco Chicken etc.
* I use a combination of starches since they have different properties.
** I use regular oregano all the time, tastes fine to me
1 tsp Chili powder
1 tsp Paprika
3/4 tsp Salt
1 tbsp Minced Onion or 3/4 tsp Onion Powder
1/8 tsp Ground Mexican Oregano **
1/4 tsp Garlic
1/2 tsp Cumin
1/4 tsp Sucralose (Splenda)
Mix well, sprinkle over a pound of ground beef and 1/4 c of water, some cook the meat first but I tend to add it and the water to the raw meat and it flavors the meat more and the water helps break the hamburger into finer pieces.
This what I use for all my taco flavored dishes, Mexican Meat Loaf, Taco Chicken etc.
* I use a combination of starches since they have different properties.
** I use regular oregano all the time, tastes fine to me
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