Gluten Free Pancakes

Gluten Free Pancakes

I found all of these flours at Wegmans grocery store (just in case you were wondering.)  I made fresh butter this morning (which is super simple!),  and I used the leftover buttermilk in my pancakes.  I have used milk substitutes as well with mostly success--soy and almond.  I haven't tried rice milk.

3/4 cups buckwheat flour
1/4 cup millet flour
1/4 cup amaranth flour
1/4 cup sorghum flour
1 tsp xantham gum
1 1/2 t baking powder
1/2 t baking soda
1 cup of fresh buttermilk
3/4 cup of milk
1 heaping T brown sugar
2 farm fresh eggs, beaten
2 T fresh butter, melted

Preheat the pan/skillet with oil on your stove over less than medium heat (you'll have to get a feel for your cooktop.)  Mix all ingredients together lightly (you don't want to overmix pancakes!)  I've found gluten free batters tend to "puff up" as they sit, so in between batches I will use equal parts oil/butter and milk to "water it down" as needed.  Place a scoop on the pan and spread it out some.  Let it cook until you see some bubbles or looks cooked around the edges (or smells burnt....haha.)  Flip it over until it is done!  You can serve it with fresh fruit, real maple syrup, or cinnamon and sugar.  You can also add those things to the batter right in the pan or in the bowl.  Enjoy!

Maple Twists

 I found this recipe on my favorite foodie blog, Mennonite Girls Can Cook.  It looked delicious.  And it turned out to be just that-DELICIOUS.

MAPLE TWISTS

Heat 

3/4 cup milk and

1/4 cup butter until very warm.

Blend with 1 cup flour,

3 tablespoons sugar

1/2 teaspoon salt

1 tablespoon instant dry yeast

1 teaspoon maple extract

1 egg

Beat this with an electric beater on low for 2 minutes.

Add remaining 1 3/4 cups to 2 cups of flour and knead to a soft dough.

It will become smooth and elastic in about 5 minutes.

Let rise for about 45 minutes in a bowl covered in plastic wrap. In the meantime, make…    

Maple Struesel

1/4 cup melted butter

1/2 cup sugar

1/3 cup chopped nuts

1 teaspoon cinnamon

1 teaspoon maple extract

Combine this together and let sit

Divide the dough into 3 balls.

Take out a pizza pan, and butter it.(I used parchment paper but I still buttered it)

Roll out the 3 balls of dough to about 12 inches.

Put 1/3 of the streusel on the first layer of dough, put another layer of dough on top of this and put the second amount of streusel on.

Finish with the third layer of dough and again the 1/3 amount of streusel.

Put a 2 inch cup on the center of the dough and cut 16 wedges with scissors. (use the glass as a guide as to how far to cut. They'll stay even all around . .in the picture below you can see the faint outline of the glass rim in the center)

Twist each wedge 5 times. Remove the glass.

Cover with a light Tea Towel and let rise for 30 - 45 minutes.

Preheat the oven to 375 degrees. I used a convection oven at 350 degrees.

Bake the twists until golden brown about 18 - 22 minutes

Cool for about 5 minutes on the pan and remove to a cooling rack.

  Make a glaze of

1 cup icing sugar

2 tablespoons of melted butter

1 -2 tablespoons of milk

1/2 teaspoon of maple extract

  

Coffee Cake

I got this tasty recipe from a cookbook put together by my oncologist's office.  Hey, one never knows where a good recipe will turn up. I love a good coffee cake that doesn't require a bucket of coffee to wash it down.  




Coffee Cake
Batter:
1/2 cup soft butter
2 eggs
1 tsp baking soda
2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp salt
1/2 pint of sour cream


Combine butter, sugar and eggs.  Beat well.  In sifter, combine salt, baking powder, baking soda, and flour.  Mix to the above mixture along with the sour cream.  


Crumbs: (the best part!)
3/4 cup sugar
3/4 cup chopped 
1 1/2 tsp cinnamon


Combine sugar, cinnamon and nuts.  Put 1/2 batter in a greased tube pan and put 1/2 of the crumb mixture on top.  Then the remaining batter and top with the remaining crumbs.  Bake at 350 degrees for 35 minutes.  Allow to cool for 10 min and flip onto cake plate.
ENJOY!

I was honored to share this cake with my friends at the YMCA who participate in my water aerobics class.  On this particular day we were celebrating the 80th birthday of one of the participants.