We’re here for you too GFers! My kids absolutely love this recipe. None of us are officially resistant to gluten, but based on how strongly it affects so many others in a negative way, I decided to use other grains whenever possible. Save yourself valuable time by using it for pancakes, *waffles or muffins.
Ingredients:
6 cup(s) brown rice flour
2 cup(s) ground flax meal
2 cup(s) potato starch
2 cup(s) tapioca flour
3 1/2 tsp salt
6 tbsp baking powder
1 1/2 cup(s) turbinado sugar -- or sucanat for carmel flavor
Directions
1. Combine all ingredietns in an airtight container.
2. Most recipes call for 1 1/2 c. dry ingredients, so this will last for 9 such recipes.
Basic Recipe:
Mix together : 3 eggs
5 Tbsp. apple sauce or olive oil (or combination of both)
1 c. liquid (milk, coconut milk, rice milk, buttermilk, etc.)Add: 1 1/2 c. pancake mix
*WAFFLES: Separate the egg white from egg yolk. Put yolk in batter, but whip egg white in separate bowl until stiff peaks form. Fold in to batter right before putting batter on waffle iron.
*Experiment with 1 Tbsp. xanthan gum added for a springier texture.*Replace rice flour with garbanzo bean flour. Garbanzo flour has 5x as much fiber as white flour and approx. 30% more protein and iron.
“Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.”
http://www.mayoclinic.com/health/legumes/NU00260