Above: Gluten-Free Pancakes
When it comes to food trends, I consider myself a moderate. I grew up with a food radical, my mother, who, god bless her, was in eternal search for dietary nirvana, willing to abandon one way of eating for another if she read of some health benefits in the change. This was unpleasant as a child when one month I was told to drink 6 glasses of orange juice a day and the next month we only ate fruit that was native to our region (no oranges in Massachusetts). So the buzz about gluten-free eating has been around for sometime and I have not jumped on the bandwagon per se, but I do see the benefits and have found ways it make my diet more gluten-free than not.
For me, my gluten temptation is mostly in the morning. I am not a big fan of pasta, I can easily give up sandwiches, but the morning conjures images of toast, pancakes, muffins, waffles and such. I have already posted a great recipe for pancakes which I have used often. Now I have adapted this recipe to be gluten free and the result is a lighter, yet still very tasty version.
- 2.5 c rolled oats (not quick oats)
- 2 tsp baking powder
- .25 tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp sugar
- 1 tsp vanilla
- 2 eggs (or equivalent amount of egg whites or vegan egg substitute)
- 1 c apple sauce or 2 mashed ripe bananas
- .25 c lowfat buttermilk or powered buttermilk and use more milk
- 1.5-2 c low-fat milk or milk substitute like almond or coconut milk
- In food processor, grind the oats with the baking powder and spices into a coarse flour
- In a bowl, beat two eggs and mash with the bananas or applesauce
- Mix in dry
- Add rest of wet ingredients, stir and wait a few minutes. The oats will absorb the liquid and thicken. Add more milk if you want thinner pancakes.
- On a low heat, place a lightly greased griddle. Spoon a small amount of mixture and cook for a couple of minutes each side.
- Serve with your favorite topping.
Powdered buttermilk which is great to have on hand if you don't use buttermilk often enough to keep fresh on hand.Unlike regular pancakes, these pancakes will not bubble easily so look for the edges to be cooked and test cook time by lifting the pancake up slightly.
Nearly the same ingredients can make these delicious muffins. This recipe was found by a good friend of mine who makes it all the time for her 3 girls.
- 2.5 c rolled oats (not quick oats)
- 1.5 tsp baking powder
- 1 tsp baking soda
- .25 tsp salt
- 1 tsp vanilla
- .5 tsp cinnamon
- .5 tsp nutmeg
- 2 eggs (or equivalent amount of egg whites or vegan egg substitute)
- 2 mashed ripe bananas
- 1 c greek yogurt
- 1 cup semi-sweet chocolate chips (optional)
- In food processor, grind the oats with the baking powder and spices into a coarse flour
- In a bowl, beat two eggss and mash with the bananas
- Mix in dry
- Fold in the chocolate chips (this is the way i can get my kids to eat them)
- Preheat oven to 400ª
- Grease muffin tins well or use liners.
- Spoon in mixture and bake for 15-20 minutes
This recipe is adapted from Sparkpeople.
- 2 c rolled oats (not quick oats)
- 2 tsp baking powder
- .25 tsp salt
- 1 tsp vanilla
- .5 tsp cinnamon
- .5 tsp nutmeg
- 3 mashed ripe bananas
- .5 c coconut milk or more to create a thick by playable dough.
- .25 cup semi-sweet chocolate chips (optional)
- Peel and cut up 2 banana and freeze for several hours
- In food processor, grind the oats with the baking powder and spices into a coarse flour
- Pour oat flour into a bowl and mash with the second banana and coconut milk until a dough forms
- Make 8 cookies and place them on an oiled pan in the oven for 15 min at 350 degrees
- Allow cookies to cool completely
- Place frozen banana pieces in the food processor and blend for 1-2 min until it forms a cream
- Scoop cream onto cookie, sprinkle with chocolate chips, form sandwich
So if you are considering a gluten-free diet, or just want to reduce the amount of gluten you eat, here are three indulgent ways you can do it.
