Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 Okay, I've really been trying to give this gluten-free thing the best attitude possible, and have been experimenting with different recipes (the carrot cake turned out heavenly!!!). But it seems like, with the exception of 2 baked goods (carrot cake and a blueberry muffin recipe) EVERY single one of them has failed miserably. I am so ......fed up! And tired of having ruined food. And wasted ingredients (because they certainly aren't cheap!). I'm starting to really hate the whole idea of gluten-free which is bad because we have no other choice. I'm so disgutsted and discouraged with this whole stupid baking business. Everything is gluey and inedible.! Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all the work, they stuck to the pan like super glue and I don't think I'm ever gonna get that junk out of my pan. I made a few batches of normal pancakes (for a friend who just had a baby a few days ago) so I know it's not my pan, or method of frying. It's just this nasty gluten free gluey stuff! Like, does rice flour have to be something that you could use in the industrial cement business? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 I found this to be a good variation for GF pancakes. Banana Pancakes 1 c white rice flour 2 t baking powder 1/2 t salt 1 T sugar a pinch of nutmeg and a bigger pinch of cinnamon a pinch of ground flax meal 1 T canola oil 1 c soymilk 1 overripe banana Mix all the dry ingredients. Puree the banana with the milk, flax and oil in blender, then add to flour mix. Stir well to combine, and let sit about 5 minutes while you heat up your griddle, I love to use cast iron. Cook as you would pancakes, dropping about 1/4 c at a time Cook on each side, and eat hot. You may need to add more milk to the batter as it thickens in the bowl while other cakes are cooking. These also freeze well. Good luck! In , " kmmiclaus " <kmmiclaus wrote: > > Okay, I've really been trying to give this gluten-free thing the best > attitude possible, and have been experimenting with different recipes > (the carrot cake turned out heavenly!!!). > But it seems like, with the exception of 2 baked goods (carrot cake > and a blueberry muffin recipe) EVERY single one of them has failed > miserably. I am so ......fed up! And tired of having ruined food. And > wasted ingredients (because they certainly aren't cheap!). I'm > starting to really hate the whole idea of gluten-free which is bad > because we have no other choice. I'm so disgutsted and discouraged > with this whole stupid baking business. Everything is gluey and inedible.! > Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all > the work, they stuck to the pan like super glue and I don't think I'm > ever gonna get that junk out of my pan. I made a few batches of normal > pancakes (for a friend who just had a baby a few days ago) so I know > it's not my pan, or method of frying. It's just this nasty gluten free > gluey stuff! Like, does rice flour have to be something that you could > use in the industrial cement business? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 TRY BOB " S RE MILL Wheat free/gluten free pancake mix/biscuit mix. It works like bisquit and it is better good. I use it alot. I use all the old fashion bisquit recipes and use the bobsmill in place of the bisquit. and it works great. Just my idea. GOD LOVES YOU & IS ALWAYS WITH YOU, CAROLYN MALONE TUPPERWARE CONSULTANT www.my.tupperware.com/carolynmalone --- On Tue, 10/14/08, kmmiclaus <kmmiclaus wrote: kmmiclaus <kmmiclaus Is there such thing as a good pancake? Tuesday, October 14, 2008, 6:44 PM Okay, I've really been trying to give this gluten-free thing the best attitude possible, and have been experimenting with different recipes (the carrot cake turned out heavenly!!!) . But it seems like, with the exception of 2 baked goods (carrot cake and a blueberry muffin recipe) EVERY single one of them has failed miserably. I am so ......fed up! And tired of having ruined food. And wasted ingredients (because they certainly aren't cheap!). I'm starting to really hate the whole idea of gluten-free which is bad because we have no other choice. I'm so disgutsted and discouraged with this whole stupid baking business. Everything is gluey and inedible.! Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all the work, they stuck to the pan like super glue and I don't think I'm ever gonna get that junk out of my pan. I made a few batches of normal pancakes (for a friend who just had a baby a few days ago) so I know it's not my pan, or method of frying. It's just this nasty gluten free gluey stuff! Like, does rice flour have to be something that you could use in the industrial cement business? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 Ditto- I use this also with great results. I also use a recipe from the Bette Hagman (The Gluten Free Gourmet). Susan Haggerty --- On Tue, 10/14/08, Carolyn Malone <honeycomb44 wrote: Carolyn Malone <honeycomb44 Re: Is there such thing as a good pancake? Tuesday, October 14, 2008, 10:24 PM TRY BOB " S RE MILL Wheat free/gluten free pancake mix/biscuit mix. It works like bisquit and it is better good. I use it alot. I use all the old fashion bisquit recipes and use the bobsmill in place of the bisquit. and it works great. Just my idea. GOD LOVES YOU & IS ALWAYS WITH YOU, CAROLYN MALONE TUPPERWARE CONSULTANT www.my.tupperware. com/carolynmalon e --- On Tue, 10/14/08, kmmiclaus <kmmiclaus > wrote: kmmiclaus <kmmiclaus > [Vegan-and-Gluten- Free] Is there such thing as a good pancake? Vegan-and-Gluten- Free@ .com Tuesday, October 14, 2008, 6:44 PM Okay, I've really been trying to give this gluten-free thing the best attitude possible, and have been experimenting with different recipes (the carrot cake turned out heavenly!!!) . But it seems like, with the exception of 2 baked goods (carrot cake and a blueberry muffin recipe) EVERY single one of them has failed miserably. I am so ......fed up! And tired of having ruined food. And wasted ingredients (because they certainly aren't cheap!). I'm starting to really hate the whole idea of gluten-free which is bad because we have no other choice. I'm so disgutsted and discouraged with this whole stupid baking business. Everything is gluey and inedible.! Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all the work, they stuck to the pan like super glue and I don't think I'm ever gonna get that junk out of my pan. I made a few batches of normal pancakes (for a friend who just had a baby a few days ago) so I know it's not my pan, or method of frying. It's just this nasty gluten free gluey stuff! Like, does rice flour have to be something that you could use in the industrial cement business? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 I make my pancakes like flapjacks... ie., they are leavened with yeast rather than baking powder or soda. I put the flours, fruit (banana, blueberries, chopped apple, raisins, nuts, etc) in a bowl with enough warm water to make a batter, and sprinkle on a tablespoon of yeast. I let it raise for an hour, then start cooking them on a frying pan as normal. I find they hold their shape better than quick bread style pancakes, have better flavour, texture, etc. In other words, I find this way of doing them vastly superior. I got started with this method years ago when making overnight sourdough buckwheat pancakes. I find I don't need to let them rise overnight, just an hour is fine. Deborah Okay, I've really been trying to give this gluten-free thing the best attitude possible, and have been experimenting with different recipes (the carrot cake turned out heavenly!!!). But it seems like, with the exception of 2 baked goods (carrot cake and a blueberry muffin recipe) EVERY single one of them has failed miserably. I am so ......fed up! And tired of having ruined food. And wasted ingredients (because they certainly aren't cheap!). I'm starting to really hate the whole idea of gluten-free which is bad because we have no other choice. I'm so disgutsted and discouraged with this whole stupid baking business. Everything is gluey and inedible.! Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all the work, they stuck to the pan like super glue and I don't think I'm ever gonna get that junk out of my pan. I made a few batches of normal pancakes (for a friend who just had a baby a few days ago) so I know it's not my pan, or method of frying. It's just this nasty gluten free gluey stuff! Like, does rice flour have to be something that you could use in the industrial cement business? . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 I use the following recipe from www.glutenfreecookingschool.com. I have never had a problem with them sticking and my kids gobble them up. Honestly, I usually cook double of everything--gluten-free for the youngest kids, wheat for everyone else--so I haven't eaten them much, but I do recall them tasting good. Oh, and I substitute oil for all butter in the recipe and flax mixture for eggs. (We like the flax mixture so well that we've stopped buying eggs and use the flax stuff in everyone's baked goods now.) I also add more water as necessary to get it the right consistency for pancake batter. --Shawn Gluten Free Pancakes from www.glutenfreecookingschool.com (Yield: one dozen) 2 1/3 c. " Gluten Free All Purpose Flour Mix Recipe " 2 Tbsp. sugar 2 tsp. baking powder 1/2 tsp. salt 1 1/2 c. soy milk (or cow's milk) 3 Tbsp butter, melted (or canola oil) 2 eggs, beaten (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1/2 tsp. vanilla Instructions: Combine the first four ingredients in a large mixing bowl and give it a few whisks. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the soy milk, butter, and vanilla to the eggs and whisk again. Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined. (I usually abandon the whisk at this point and grab a wooden spoon.) Stir the batter until all of the flour is mixed in. This should just take a few seconds - there will still be lumps in the batter and that is okay. Put the batter aside while you heat up the griddle. Put a teaspoon of butter on your griddle or non-stick skillet and heat on medium. Once the butter has melted, use your spatula to spread the butter over the entire surface of the skillet. This is going to keep the pancakes from sticking. Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. I can generally fit three pancakes on my skillet at once. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this: Now, flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatuala to peek and see if they are as brown as you want them. Once they are, take them off the griddle and slip them into a plate that is warming in a 200 degree oven. Put some more butter on your skillet and do it again. Tips: Adding the melted butter to the other ingredients can be a bit tricky. If the butter is too hot, then it may cook the eggs. If the milk and eggs are super cold, then the butter may resolidify once you add it in. The solution is to have all of your ingredients at room temperature. However, this is not always convenient, so I sometimes substitute canola oil for the butter just to make my life a little easier. If the pancakes are turning out darker than you like, or if the butter in the skillet is turning brown, turn the heat down. I usually have to turn my skillet down to medium low after the first batch. You may even need to take the skillet off of the heating element for a few minutes to let the skillet cool down. Don't worry, you'll soon get a feel for it. On the other hand, if you're not sure that the pancakes are done, just use the corner of your spatula to make a small slice in the middle of the pancake. Press down on the pancake and if you see oozing batter keep cooking. If you're having trouble with the pancakes sticking to the skillet add more butter or try another skillet. I use a Lodge Logic Cast Iron Griddle to cook pancakes. I have used non-stick surfaces and cast-iron surfaces and my pancakes always turn out better on a well-seasoned cast-iron skillet. This may just be a personal preference, but if you're not having any luck with non-stick, try a cast-iron griddle. If the pancakes fall apart when you flip them, then you're either flipping them too soon, or you need a bigger spatula. Ideally, the spatula should be wider than the pancakes. Here is a list of pancake spatulas from Amazon to give you an idea of what I'm talking about. I haven't tried any of these, and therefore cannot recommend one, but it should give you a general idea. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 I have had an extremely difficult time with all kinds of baked goods. ( I've probably thrown out $1000 worth of food in disastrous attempts!) I have found that making smaller cakes helps the end product. Applesauce is a wonderful thing to throw in as it helps compensate for no eggs and if improves the moisture content greatly, especially if your eating leftovers the next day or two. Actually getting things to cook and bake correctly is extremely difficult. I've pretty much given up on bread myself as I can't afford to keep throwing money away. There is a bakery near me (they do ship their products) that has flax rolls that are out of this world! http://www.gluuteny.com/ Most of their stuff contains eggs, but the last time I was there I was talking to the girl working because nobody else was in the store and she said they where working on incorporating more egg free products and that I could call and talk with the owner/baker and see if I could put in a custom order. (I haven't done that yet as I am broke from throwing away all my money last month.lol) As for pancakes, I have never been able to get them to turn out right. I friend of mine recently told me she tried making some with buckwheat and pumpkin and she said they turned out fabulous. I've yet to try them. For breakfast we usually make home fries with lots of veggies. My bf's invention! He uses white or red potatoes and sweet potatoes, apples, red, yellow or orange bell pepper, red onion, parsley, some sea salt and pepper, all fried up together in some olive oil. Delicious and filling! I don't even miss the pancakes, french toast, etc! You can throw some mushrooms or whatever else you like into the mix as well. Some scrambled tofu, apple cider, and a flax roll and your in heaven! lol My best advice is to just walk away from trying to create something for a while. When your upset and frustrated it just keeps getting worse. Just like when the compute keeps freezing up and you can't get it to do what you want and your ready to trow it out the window. GF cooking in the same way! Sometimes you just need to walk away from it and doing so allows you to find more creative things things to do with food or find your way back to something you may have forgotten about. I'll give you a recipe for some corn cakes, which are not really like pancakes as they are thicker, different texture, but excellent with maple syrup! *Corn cakes 1 large ear of fresh corn (or canned/frozen if off season) 3/4 cup GF all purpose flour (I use Bob's red mill) 1 egg equivalent (I use Ener-g egg replacer) a little milk (I use rice) salt and pepper to taste (I use sea salt) parsley (optional) a little olive oil for frying If using fresh corn, cut from cob and cook kernels in boiling water for 3 minutes and drain/rinse under cold water. In a bowl put the flour and make a well in the middle. Put your " egg " in the well and start working it into the flour with a fork, adding milk to make a soft dropping consistency. Stir in corn and season with salt, pepper and parsley (if using). Heat some oil in a wide frying pan. Drop tablespoonfuls of batter into the oil and cook over low heat, flipping once when the top is set. Drain on paper towels and serve warm. Makes about 8 cakes. Serving size 2 cakes (or more if your like me! Hope this is some help to you! Enjoy and good luck! * On Tue, Oct 14, 2008 at 7:44 PM, kmmiclaus <kmmiclaus wrote: > Okay, I've really been trying to give this gluten-free thing the best > attitude possible, and have been experimenting with different recipes > (the carrot cake turned out heavenly!!!). > But it seems like, with the exception of 2 baked goods (carrot cake > and a blueberry muffin recipe) EVERY single one of them has failed > miserably. I am so ......fed up! And tired of having ruined food. And > wasted ingredients (because they certainly aren't cheap!). I'm > starting to really hate the whole idea of gluten-free which is bad > because we have no other choice. I'm so disgutsted and discouraged > with this whole stupid baking business. Everything is gluey and inedible.! > Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all > the work, they stuck to the pan like super glue and I don't think I'm > ever gonna get that junk out of my pan. I made a few batches of normal > pancakes (for a friend who just had a baby a few days ago) so I know > it's not my pan, or method of frying. It's just this nasty gluten free > gluey stuff! Like, does rice flour have to be something that you could > use in the industrial cement business? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 I've had a successful time making buckwheat pancakes, substituting buckwheat 100% for any grain called for in a recipe. I serve them to both gluten and non-gluten family and friends. They are delicious! Hang in there! LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 Just wanted to update some info. The Gluuteny bakery is not shipping out their rolls any longer. I guess they had some problems with the quality deteriorating too much. They are starting to franchise though, if anybody is interested. On Wed, Oct 15, 2008 at 11:50 AM, Jae Jones <recyclednew wrote: > I have had an extremely difficult time with all kinds of baked goods. ( > I've probably thrown out $1000 worth of food in disastrous attempts!) I have > found that making smaller cakes helps the end product. Applesauce is a > wonderful thing to throw in as it helps compensate for no eggs and if > improves the moisture content greatly, especially if your eating leftovers > the next day or two. Actually getting things to cook and bake correctly is > extremely difficult. I've pretty much given up on bread myself as I can't > afford to keep throwing money away. There is a bakery near me (they do ship > their products) that has flax rolls that are out of this world! > http://www.gluuteny.com/ Most of their stuff contains eggs, but the last > time I was there I was talking to the girl working because nobody else was > in the store and she said they where working on incorporating more egg free > products and that I could call and talk with the owner/baker and see if I > could put in a custom order. (I haven't done that yet as I am broke from > throwing away all my money last month.lol) > As for pancakes, I have never been able to get them to turn out right. I > friend of mine recently told me she tried making some with buckwheat and > pumpkin and she said they turned out fabulous. I've yet to try them. For > breakfast we usually make home fries with lots of veggies. My bf's > invention! He uses white or red potatoes and sweet potatoes, apples, red, > yellow or orange bell pepper, red onion, parsley, some sea salt and pepper, > all fried up together in some olive oil. Delicious and filling! I don't even > miss the pancakes, french toast, etc! You can throw some mushrooms or > whatever else you like into the mix as well. Some scrambled tofu, apple > cider, and a flax roll and your in heaven! lol > My best advice is to just walk away from trying to create something for a > while. When your upset and frustrated it just keeps getting worse. Just like > when the compute keeps freezing up and you can't get it to do what you want > and your ready to trow it out the window. GF cooking in the same way! > Sometimes you just need to walk away from it and doing so allows you to find > more creative things things to do with food or find your way back to > something you may have forgotten about. > > I'll give you a recipe for some corn cakes, which are not really like > pancakes as they are thicker, different texture, but excellent with maple > syrup! > > *Corn cakes > > 1 large ear of fresh corn (or canned/frozen if off season) > 3/4 cup GF all purpose flour (I use Bob's red mill) > 1 egg equivalent (I use Ener-g egg replacer) > a little milk (I use rice) > salt and pepper to taste (I use sea salt) > parsley (optional) > a little olive oil for frying > > If using fresh corn, cut from cob and cook kernels in boiling water for 3 > minutes and drain/rinse under cold water. > In a bowl put the flour and make a well in the middle. Put your " egg " in > the well and start working it into the flour with a fork, adding milk to > make a soft dropping consistency. Stir in corn and season with salt, pepper > and parsley (if using). > Heat some oil in a wide frying pan. Drop tablespoonfuls of batter into the > oil and cook over low heat, flipping once when the top is set. Drain on > paper towels and serve warm. > Makes about 8 cakes. Serving size 2 cakes (or more if your like me! > > Hope this is some help to you! Enjoy and good luck! > * > > > > On Tue, Oct 14, 2008 at 7:44 PM, kmmiclaus <kmmiclaus wrote: > >> Okay, I've really been trying to give this gluten-free thing the best >> attitude possible, and have been experimenting with different recipes >> (the carrot cake turned out heavenly!!!). >> But it seems like, with the exception of 2 baked goods (carrot cake >> and a blueberry muffin recipe) EVERY single one of them has failed >> miserably. I am so ......fed up! And tired of having ruined food. And >> wasted ingredients (because they certainly aren't cheap!). I'm >> starting to really hate the whole idea of gluten-free which is bad >> because we have no other choice. I'm so disgutsted and discouraged >> with this whole stupid baking business. Everything is gluey and inedible.! >> Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all >> the work, they stuck to the pan like super glue and I don't think I'm >> ever gonna get that junk out of my pan. I made a few batches of normal >> pancakes (for a friend who just had a baby a few days ago) so I know >> it's not my pan, or method of frying. It's just this nasty gluten free >> gluey stuff! Like, does rice flour have to be something that you could >> use in the industrial cement business? >> >> >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 Cherrybrook Kitchen makes a great GF pancake mix. Try it, you won't be disappointed. Someone here suggested it to me, and I tried it after posting nearly the same post you just made. It's really good stuff. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2008 Report Share Posted October 16, 2008 Thank you for everyone who responded to my meltdown/rant over pancakes. I was at the point of hitting my head against the wall in frustration. I will try out some of the recipes after I give it a little break. I think I will be eating a lot of potatoes for the next few days because I can't really mess THEM up that bad. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2008 Report Share Posted November 3, 2008 Do you have a Trader Joe's near you? They have a really good gluten free pancake mix that we all like. Janet , " Jae Jones " <recyclednew wrote: > > I have had an extremely difficult time with all kinds of baked goods. ( I've > probably thrown out $1000 worth of food in disastrous attempts!) I have > found that making smaller cakes helps the end product. Applesauce is a > wonderful thing to throw in as it helps compensate for no eggs and if > improves the moisture content greatly, especially if your eating leftovers > the next day or two. Actually getting things to cook and bake correctly is > extremely difficult. I've pretty much given up on bread myself as I can't > afford to keep throwing money away. There is a bakery near me (they do ship > their products) that has flax rolls that are out of this world! > http://www.gluuteny.com/ Most of their stuff contains eggs, but the last > time I was there I was talking to the girl working because nobody else was > in the store and she said they where working on incorporating more egg free > products and that I could call and talk with the owner/baker and see if I > could put in a custom order. (I haven't done that yet as I am broke from > throwing away all my money last month.lol) > As for pancakes, I have never been able to get them to turn out right. I > friend of mine recently told me she tried making some with buckwheat and > pumpkin and she said they turned out fabulous. I've yet to try them. For > breakfast we usually make home fries with lots of veggies. My bf's > invention! He uses white or red potatoes and sweet potatoes, apples, red, > yellow or orange bell pepper, red onion, parsley, some sea salt and pepper, > all fried up together in some olive oil. Delicious and filling! I don't even > miss the pancakes, french toast, etc! You can throw some mushrooms or > whatever else you like into the mix as well. Some scrambled tofu, apple > cider, and a flax roll and your in heaven! lol > My best advice is to just walk away from trying to create something for a > while. When your upset and frustrated it just keeps getting worse. Just like > when the compute keeps freezing up and you can't get it to do what you want > and your ready to trow it out the window. GF cooking in the same way! > Sometimes you just need to walk away from it and doing so allows you to find > more creative things things to do with food or find your way back to > something you may have forgotten about. > > I'll give you a recipe for some corn cakes, which are not really like > pancakes as they are thicker, different texture, but excellent with maple > syrup! > > *Corn cakes > > 1 large ear of fresh corn (or canned/frozen if off season) > 3/4 cup GF all purpose flour (I use Bob's red mill) > 1 egg equivalent (I use Ener-g egg replacer) > a little milk (I use rice) > salt and pepper to taste (I use sea salt) > parsley (optional) > a little olive oil for frying > > If using fresh corn, cut from cob and cook kernels in boiling water for 3 > minutes and drain/rinse under cold water. > In a bowl put the flour and make a well in the middle. Put your " egg " in the > well and start working it into the flour with a fork, adding milk to make a > soft dropping consistency. Stir in corn and season with salt, pepper and > parsley (if using). > Heat some oil in a wide frying pan. Drop tablespoonfuls of batter into the > oil and cook over low heat, flipping once when the top is set. Drain on > paper towels and serve warm. > Makes about 8 cakes. Serving size 2 cakes (or more if your like me! > > Hope this is some help to you! Enjoy and good luck! > * > > > On Tue, Oct 14, 2008 at 7:44 PM, kmmiclaus <kmmiclaus wrote: > > > Okay, I've really been trying to give this gluten-free thing the best > > attitude possible, and have been experimenting with different recipes > > (the carrot cake turned out heavenly!!!). > > But it seems like, with the exception of 2 baked goods (carrot cake > > and a blueberry muffin recipe) EVERY single one of them has failed > > miserably. I am so ......fed up! And tired of having ruined food. And > > wasted ingredients (because they certainly aren't cheap!). I'm > > starting to really hate the whole idea of gluten-free which is bad > > because we have no other choice. I'm so disgutsted and discouraged > > with this whole stupid baking business. Everything is gluey and inedible.! > > Tonight I tried pancakes (AGAIN!!!) - 2 different recipes! After all > > the work, they stuck to the pan like super glue and I don't think I'm > > ever gonna get that junk out of my pan. I made a few batches of normal > > pancakes (for a friend who just had a baby a few days ago) so I know > > it's not my pan, or method of frying. It's just this nasty gluten free > > gluey stuff! Like, does rice flour have to be something that you could > > use in the industrial cement business? > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Bob's Red Mill Gluten free pancakes are better than regular pancakes. --- On Mon, 11/3/08, Janet Abreu <janetabreu wrote: > Janet Abreu <janetabreu > Re: Is there such thing as a good pancake? > > Monday, November 3, 2008, 5:00 AM > Do you have a Trader Joe's near you? They have a really > good gluten > free pancake mix that we all like. > > Janet > > > , " Jae > Jones " > <recyclednew wrote: > > > > I have had an extremely difficult time with all kinds > of baked > goods. ( I've > > probably thrown out $1000 worth of food in disastrous > attempts!) I have > > found that making smaller cakes helps the end product. > Applesauce is a > > wonderful thing to throw in as it helps compensate for > no eggs and if > > improves the moisture content greatly, especially if > your eating > leftovers > > the next day or two. Actually getting things to cook > and bake > correctly is > > extremely difficult. I've pretty much given up on > bread myself as I > can't > > afford to keep throwing money away. There is a bakery > near me (they > do ship > > their products) that has flax rolls that are out of > this world! > > http://www.gluuteny.com/ Most of their stuff contains > eggs, but the last > > time I was there I was talking to the girl working > because nobody > else was > > in the store and she said they where working on > incorporating more > egg free > > products and that I could call and talk with the > owner/baker and see > if I > > could put in a custom order. (I haven't done that > yet as I am broke from > > throwing away all my money last month.lol) > > As for pancakes, I have never been able to get them to > turn out right. I > > friend of mine recently told me she tried making some > with buckwheat and > > pumpkin and she said they turned out fabulous. > I've yet to try them. For > > breakfast we usually make home fries with lots of > veggies. My bf's > > invention! He uses white or red potatoes and sweet > potatoes, apples, > red, > > yellow or orange bell pepper, red onion, parsley, > some sea salt and > pepper, > > all fried up together in some olive oil. Delicious and > filling! I > don't even > > miss the pancakes, french toast, etc! You can throw > some mushrooms or > > whatever else you like into the mix as well. Some > scrambled tofu, apple > > cider, and a flax roll and your in heaven! lol > > My best advice is to just walk away from trying to > create something > for a > > while. When your upset and frustrated it just keeps > getting worse. > Just like > > when the compute keeps freezing up and you can't > get it to do what > you want > > and your ready to trow it out the window. GF cooking > in the same way! > > Sometimes you just need to walk away from it and doing > so allows you > to find > > more creative things things to do with food or find > your way back to > > something you may have forgotten about. > > > > I'll give you a recipe for some corn cakes, which > are not really like > > pancakes as they are thicker, different texture, but > excellent with > maple > > syrup! > > > > *Corn cakes > > > > 1 large ear of fresh corn (or canned/frozen if off > season) > > 3/4 cup GF all purpose flour (I use Bob's red > mill) > > 1 egg equivalent (I use Ener-g egg replacer) > > a little milk (I use rice) > > salt and pepper to taste (I use sea salt) > > parsley (optional) > > a little olive oil for frying > > > > If using fresh corn, cut from cob and cook kernels in > boiling water > for 3 > > minutes and drain/rinse under cold water. > > In a bowl put the flour and make a well in the middle. > Put your > " egg " in the > > well and start working it into the flour with a fork, > adding milk to > make a > > soft dropping consistency. Stir in corn and season > with salt, pepper and > > parsley (if using). > > Heat some oil in a wide frying pan. Drop > tablespoonfuls of batter > into the > > oil and cook over low heat, flipping once when the top > is set. Drain on > > paper towels and serve warm. > > Makes about 8 cakes. Serving size 2 cakes (or more if > your like me! > > > > Hope this is some help to you! Enjoy and good luck! > > * > > > > > > On Tue, Oct 14, 2008 at 7:44 PM, kmmiclaus > <kmmiclaus wrote: > > > > > Okay, I've really been trying to give this > gluten-free thing the > best > > > attitude possible, and have been experimenting > with different recipes > > > (the carrot cake turned out heavenly!!!). > > > But it seems like, with the exception of 2 baked > goods (carrot cake > > > and a blueberry muffin recipe) EVERY single one > of them has failed > > > miserably. I am so ......fed up! And tired of > having ruined food. And > > > wasted ingredients (because they certainly > aren't cheap!). I'm > > > starting to really hate the whole idea of > gluten-free which is bad > > > because we have no other choice. I'm so > disgutsted and discouraged > > > with this whole stupid baking business. > Everything is gluey and > inedible.! > > > Tonight I tried pancakes (AGAIN!!!) - 2 different > recipes! After all > > > the work, they stuck to the pan like super glue > and I don't think I'm > > > ever gonna get that junk out of my pan. I made a > few batches of normal > > > pancakes (for a friend who just had a baby a few > days ago) so I know > > > it's not my pan, or method of frying. > It's just this nasty gluten free > > > gluey stuff! Like, does rice flour have to be > something that you could > > > use in the industrial cement business? > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2008 Report Share Posted November 7, 2008 A good thing I've found with the Bob's Red Mill packaged pancake mix is to substitute 1/2 cup of their mix for a 1/2 cup of Buckwheat AND add berries. Their blend is super " white " and in my opinion needs some nutritional oomph! I'm a corncake/pancake snob so I spent months working up the perfect recipes... I must warn you that is it NOT vegan, sorry. Breakfast Corn Cakes GF/CF Makes 8 puffy, yum cakes! 1/2 C corn meal 1/2 C brown rice flour 1/2 tsp baking soda 1/4 tsp xantham gum 1/4 tsp salt 1 tbsp brown sugar 1 Egg 1 C soy milk or rice milk or coconut milk (whichever you prefer) 1 tbsp canola oil + 1 tbsp 1/2 C corn [canned, off the cob, it doesn't matter(I prefer to heat this up in the microwave first)] Pure Maple syrup Extras: You can add in any of these to give it extra oomph. 1/2 C walnut halves 1/2 C raisins 1/2 C chopped up pear (Bartlett are my favorite) 1. Heat 1 tbsp oil in skillet over medium heat. 2.In a medium sized bowl, mix all dry ingredients together. Add soy, egg and oil. Mix well. Add in corn or any extras that you may like. Mix well. 3. Pour small amounts of batter into skillet. Watch closely. They don't take long to cook, nor do they bubble up like traditional pancake batter does. My fall back pancake recipe is sorta boring but I concocted it while attempting the 'anti-inflammatory' diet and it works... 1/2 C buckwheat flour 1/2 C brown rice flour 1 tsp baking soda 1 tsp salt 1 egg 1 C liquid mix (could be soy, rice, hemp, coconut, water-- i use whatever i have on hand) 1 tbsp oil (i prefer coconut oil) 1 C blueberries 1. mix dry ingredients 2. add wet ingredients 3. spray or oil skillet 4. enjoy pancakes Good luck! On Tue, Nov 4, 2008 at 7:15 PM, Jamie Baker <jamierubs wrote: > Bob's Red Mill Gluten free pancakes are better than regular pancakes. > > --- On Mon, 11/3/08, Janet Abreu <janetabreu<janetabreu%40>> > wrote: > > > Janet Abreu <janetabreu <janetabreu%40>> > > Re: Is there such thing as a good > pancake? > > To: <%40> > > Monday, November 3, 2008, 5:00 AM > > Do you have a Trader Joe's near you? They have a really > > good gluten > > free pancake mix that we all like. > > > > Janet > > > > > > --- In <%40>, > " Jae > > Jones " > > <recyclednew wrote: > > > > > > I have had an extremely difficult time with all kinds > > of baked > > goods. ( I've > > > probably thrown out $1000 worth of food in disastrous > > attempts!) I have > > > found that making smaller cakes helps the end product. > > Applesauce is a > > > wonderful thing to throw in as it helps compensate for > > no eggs and if > > > improves the moisture content greatly, especially if > > your eating > > leftovers > > > the next day or two. Actually getting things to cook > > and bake > > correctly is > > > extremely difficult. I've pretty much given up on > > bread myself as I > > can't > > > afford to keep throwing money away. There is a bakery > > near me (they > > do ship > > > their products) that has flax rolls that are out of > > this world! > > > http://www.gluuteny.com/ Most of their stuff contains > > eggs, but the last > > > time I was there I was talking to the girl working > > because nobody > > else was > > > in the store and she said they where working on > > incorporating more > > egg free > > > products and that I could call and talk with the > > owner/baker and see > > if I > > > could put in a custom order. (I haven't done that > > yet as I am broke from > > > throwing away all my money last month.lol) > > > As for pancakes, I have never been able to get them to > > turn out right. I > > > friend of mine recently told me she tried making some > > with buckwheat and > > > pumpkin and she said they turned out fabulous. > > I've yet to try them. For > > > breakfast we usually make home fries with lots of > > veggies. My bf's > > > invention! He uses white or red potatoes and sweet > > potatoes, apples, > > red, > > > yellow or orange bell pepper, red onion, parsley, > > some sea salt and > > pepper, > > > all fried up together in some olive oil. Delicious and > > filling! I > > don't even > > > miss the pancakes, french toast, etc! You can throw > > some mushrooms or > > > whatever else you like into the mix as well. Some > > scrambled tofu, apple > > > cider, and a flax roll and your in heaven! lol > > > My best advice is to just walk away from trying to > > create something > > for a > > > while. When your upset and frustrated it just keeps > > getting worse. > > Just like > > > when the compute keeps freezing up and you can't > > get it to do what > > you want > > > and your ready to trow it out the window. GF cooking > > in the same way! > > > Sometimes you just need to walk away from it and doing > > so allows you > > to find > > > more creative things things to do with food or find > > your way back to > > > something you may have forgotten about. > > > > > > I'll give you a recipe for some corn cakes, which > > are not really like > > > pancakes as they are thicker, different texture, but > > excellent with > > maple > > > syrup! > > > > > > *Corn cakes > > > > > > 1 large ear of fresh corn (or canned/frozen if off > > season) > > > 3/4 cup GF all purpose flour (I use Bob's red > > mill) > > > 1 egg equivalent (I use Ener-g egg replacer) > > > a little milk (I use rice) > > > salt and pepper to taste (I use sea salt) > > > parsley (optional) > > > a little olive oil for frying > > > > > > If using fresh corn, cut from cob and cook kernels in > > boiling water > > for 3 > > > minutes and drain/rinse under cold water. > > > In a bowl put the flour and make a well in the middle. > > Put your > > " egg " in the > > > well and start working it into the flour with a fork, > > adding milk to > > make a > > > soft dropping consistency. Stir in corn and season > > with salt, pepper and > > > parsley (if using). > > > Heat some oil in a wide frying pan. Drop > > tablespoonfuls of batter > > into the > > > oil and cook over low heat, flipping once when the top > > is set. Drain on > > > paper towels and serve warm. > > > Makes about 8 cakes. Serving size 2 cakes (or more if > > your like me! > > > > > > Hope this is some help to you! Enjoy and good luck! > > > * > > > > > > > > > On Tue, Oct 14, 2008 at 7:44 PM, kmmiclaus > > <kmmiclaus wrote: > > > > > > > Okay, I've really been trying to give this > > gluten-free thing the > > best > > > > attitude possible, and have been experimenting > > with different recipes > > > > (the carrot cake turned out heavenly!!!). > > > > But it seems like, with the exception of 2 baked > > goods (carrot cake > > > > and a blueberry muffin recipe) EVERY single one > > of them has failed > > > > miserably. I am so ......fed up! And tired of > > having ruined food. And > > > > wasted ingredients (because they certainly > > aren't cheap!). I'm > > > > starting to really hate the whole idea of > > gluten-free which is bad > > > > because we have no other choice. I'm so > > disgutsted and discouraged > > > > with this whole stupid baking business. > > Everything is gluey and > > inedible.! > > > > Tonight I tried pancakes (AGAIN!!!) - 2 different > > recipes! After all > > > > the work, they stuck to the pan like super glue > > and I don't think I'm > > > > ever gonna get that junk out of my pan. I made a > > few batches of normal > > > > pancakes (for a friend who just had a baby a few > > days ago) so I know > > > > it's not my pan, or method of frying. > > It's just this nasty gluten free > > > > gluey stuff! Like, does rice flour have to be > > something that you could > > > > use in the industrial cement business? > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2008 Report Share Posted November 8, 2008 To make this vegan you can use Soya powder instead of eggs 1 Tablespoon to 2 tablespoons water Works great --- On Fri, 11/7/08, Marie Nelson <marie.nelson wrote: Marie Nelson <marie.nelson Re: Re: Is there such thing as a good pancake? Friday, November 7, 2008, 3:14 AM A good thing I've found with the Bob's Red Mill packaged pancake mix is to substitute 1/2 cup of their mix for a 1/2 cup of Buckwheat AND add berries. Their blend is super " white " and in my opinion needs some nutritional oomph! I'm a corncake/pancake snob so I spent months working up the perfect recipes... I must warn you that is it NOT vegan, sorry. Breakfast Corn Cakes GF/CF Makes 8 puffy, yum cakes! 1/2 C corn meal 1/2 C brown rice flour 1/2 tsp baking soda 1/4 tsp xantham gum 1/4 tsp salt 1 tbsp brown sugar 1 Egg 1 C soy milk or rice milk or coconut milk (whichever you prefer) 1 tbsp canola oil + 1 tbsp 1/2 C corn [canned, off the cob, it doesn't matter(I prefer to heat this up in the microwave first)] Pure Maple syrup Extras: You can add in any of these to give it extra oomph. 1/2 C walnut halves 1/2 C raisins 1/2 C chopped up pear (Bartlett are my favorite) 1. Heat 1 tbsp oil in skillet over medium heat. 2.In a medium sized bowl, mix all dry ingredients together. Add soy, egg and oil. Mix well. Add in corn or any extras that you may like. Mix well. 3. Pour small amounts of batter into skillet. Watch closely. They don't take long to cook, nor do they bubble up like traditional pancake batter does. My fall back pancake recipe is sorta boring but I concocted it while attempting the 'anti-inflammatory' diet and it works... 1/2 C buckwheat flour 1/2 C brown rice flour 1 tsp baking soda 1 tsp salt 1 egg 1 C liquid mix (could be soy, rice, hemp, coconut, water-- i use whatever i have on hand) 1 tbsp oil (i prefer coconut oil) 1 C blueberries 1. mix dry ingredients 2. add wet ingredients 3. spray or oil skillet 4. enjoy pancakes Good luck! On Tue, Nov 4, 2008 at 7:15 PM, Jamie Baker <jamierubs > wrote: > Bob's Red Mill Gluten free pancakes are better than regular pancakes. > > --- On Mon, 11/3/08, Janet Abreu <janetabreu <janetabreu% 40> > > wrote: > > > Janet Abreu <janetabreu <janetabreu% 40> > > > [Vegan-and-Gluten- Free] Re: Is there such thing as a good > pancake? > > Vegan-and-Gluten- Free@ .com<Vegan-and-Gluten- Free%40grou ps.com> > > Monday, November 3, 2008, 5:00 AM > > Do you have a Trader Joe's near you? They have a really > > good gluten > > free pancake mix that we all like. > > > > Janet > > > > > > Vegan-and-Gluten- Free@ .com<Vegan-and-Gluten- Free%40grou ps.com>, > " Jae > > Jones " > > <recyclednew@ ...> wrote: > > > > > > I have had an extremely difficult time with all kinds > > of baked > > goods. ( I've > > > probably thrown out $1000 worth of food in disastrous > > attempts!) I have > > > found that making smaller cakes helps the end product. > > Applesauce is a > > > wonderful thing to throw in as it helps compensate for > > no eggs and if > > > improves the moisture content greatly, especially if > > your eating > > leftovers > > > the next day or two. Actually getting things to cook > > and bake > > correctly is > > > extremely difficult. I've pretty much given up on > > bread myself as I > > can't > > > afford to keep throwing money away. There is a bakery > > near me (they > > do ship > > > their products) that has flax rolls that are out of > > this world! > > > http://www.gluuteny .com/ Most of their stuff contains > > eggs, but the last > > > time I was there I was talking to the girl working > > because nobody > > else was > > > in the store and she said they where working on > > incorporating more > > egg free > > > products and that I could call and talk with the > > owner/baker and see > > if I > > > could put in a custom order. (I haven't done that > > yet as I am broke from > > > throwing away all my money last month.lol) > > > As for pancakes, I have never been able to get them to > > turn out right. I > > > friend of mine recently told me she tried making some > > with buckwheat and > > > pumpkin and she said they turned out fabulous. > > I've yet to try them. For > > > breakfast we usually make home fries with lots of > > veggies. My bf's > > > invention! He uses white or red potatoes and sweet > > potatoes, apples, > > red, > > > yellow or orange bell pepper, red onion, parsley, > > some sea salt and > > pepper, > > > all fried up together in some olive oil. Delicious and > > filling! I > > don't even > > > miss the pancakes, french toast, etc! You can throw > > some mushrooms or > > > whatever else you like into the mix as well. Some > > scrambled tofu, apple > > > cider, and a flax roll and your in heaven! lol > > > My best advice is to just walk away from trying to > > create something > > for a > > > while. When your upset and frustrated it just keeps > > getting worse. > > Just like > > > when the compute keeps freezing up and you can't > > get it to do what > > you want > > > and your ready to trow it out the window. GF cooking > > in the same way! > > > Sometimes you just need to walk away from it and doing > > so allows you > > to find > > > more creative things things to do with food or find > > your way back to > > > something you may have forgotten about. > > > > > > I'll give you a recipe for some corn cakes, which > > are not really like > > > pancakes as they are thicker, different texture, but > > excellent with > > maple > > > syrup! > > > > > > *Corn cakes > > > > > > 1 large ear of fresh corn (or canned/frozen if off > > season) > > > 3/4 cup GF all purpose flour (I use Bob's red > > mill) > > > 1 egg equivalent (I use Ener-g egg replacer) > > > a little milk (I use rice) > > > salt and pepper to taste (I use sea salt) > > > parsley (optional) > > > a little olive oil for frying > > > > > > If using fresh corn, cut from cob and cook kernels in > > boiling water > > for 3 > > > minutes and drain/rinse under cold water. > > > In a bowl put the flour and make a well in the middle. > > Put your > > " egg " in the > > > well and start working it into the flour with a fork, > > adding milk to > > make a > > > soft dropping consistency. Stir in corn and season > > with salt, pepper and > > > parsley (if using). > > > Heat some oil in a wide frying pan. Drop > > tablespoonfuls of batter > > into the > > > oil and cook over low heat, flipping once when the top > > is set. Drain on > > > paper towels and serve warm. > > > Makes about 8 cakes. Serving size 2 cakes (or more if > > your like me! > > > > > > Hope this is some help to you! Enjoy and good luck! > > > * > > > > > > > > > On Tue, Oct 14, 2008 at 7:44 PM, kmmiclaus > > <kmmiclaus@. ..> wrote: > > > > > > > Okay, I've really been trying to give this > > gluten-free thing the > > best > > > > attitude possible, and have been experimenting > > with different recipes > > > > (the carrot cake turned out heavenly!!!) . > > > > But it seems like, with the exception of 2 baked > > goods (carrot cake > > > > and a blueberry muffin recipe) EVERY single one > > of them has failed > > > > miserably. I am so ......fed up! And tired of > > having ruined food. And > > > > wasted ingredients (because they certainly > > aren't cheap!). I'm > > > > starting to really hate the whole idea of > > gluten-free which is bad > > > > because we have no other choice. I'm so > > disgutsted and discouraged > > > > with this whole stupid baking business. > > Everything is gluey and > > inedible.! > > > > Tonight I tried pancakes (AGAIN!!!) - 2 different > > recipes! After all > > > > the work, they stuck to the pan like super glue > > and I don't think I'm > > > > ever gonna get that junk out of my pan. I made a > > few batches of normal > > > > pancakes (for a friend who just had a baby a few > > days ago) so I know > > > > it's not my pan, or method of frying. > > It's just this nasty gluten free > > > > gluey stuff! Like, does rice flour have to be > > something that you could > > > > use in the industrial cement business? > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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