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I am having a hard time with this wheat/gluten free diet.  Not that the flavor is bad, it’s not, it the texture of the replacements that just doesn’t quite make it.  Take waffles and pancakes they need to be light and fluffy to be good.  I took the basic pancake recipe from the Betty Crocker’s Cookbook (1974) and made just a couple of changes.  Ohhhhhh, so light and fluffy.  Here is how to do it.

Step 1:

Ingredients:
1 cup gluten free all-purpose flour
1 Tbs. sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. Xanthan Gum
1 cup milk (+/-)
2 eggs (separated)
2 Tbs. Oil (I used canola)
Nonstick cooking spray

Step 2:

Supplies:
Bowl
Measuring spoons
Liquid measuring cups (1 quart size and 1 cup size)
Dry measuring cups
Hand mixer
Waffle iron or griddle/fry pan
Rubber scraper
Mixing spoons

Step 3:

In a bowl, mix all the dry ingredients:  GF flour, sugar, baking powder, soda, salt and Xanthan gum.  Mix them well.

Step 4:

Into the two liquid measuring cups divide the two eggs, whites into the large one and yolks into the small one. 

Step 5:

Pour milk into the eggs until it measures 1 cup.  Add the 2 Tbs. of oil and stir together well. 

Step 6:

Using the hand mixer, beat the egg white until they make stiff peaks. 

Step 7:

Pour the milk mixture into the flour mixture and stir well. 

Step 8:

Fold in the egg whites.  This will about double the volume of the batter.

Step 9:

Now to cook your batter:   Heat up your waffle iron, spray both sides with nonstick cooking spray,

Step 10:

and put an over-full ½ cup of the batter on to the iron, close it and cook until the done light comes one. 

Step 11:

Remove the waffle, and serve with whatever you like best on waffles.

Step 12:

Or, heat a griddle or fry pan that has been, spray it with cooking spray

Step 13:

and put a ½ cup of batter in the middle of the pan.  Spread the batter out a little so that it won’t be too thick, and then wait until the most of the bubbles around the edge of the pancake burst and stay open. 

Step 14:

Now turn the pancake and cook the other side. 

Step 15:

Done!  See how thick and light they are

Step 16:

 ohhhhhh how great they both taste.  YUMMMMY!  Enjoy!
I have made most of my flours from scratch and found tapioca flour for cheap at my local chinese market, but I haven't found a place to locally source xanthan gum or any other gluten replacements. It has been holding me back in my baking since going gluten free. Hmmmmm.
Have you tried Health food stores? Seems to me California would have more there than I have here in Utah. It is pricey, $12 for a one pound package, but you only use 1/2 to 1 tsp per recipe, so I keep it in the fridge, to help it keep longer. I bought mine at the gluten free section of Walmart.

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Bio: In a valiant attempt to keep myself from dying of boredom, I create.
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