Sunday, December 4, 2011

Wheat-Free, Egg-Free, Corn-Free, Milk-Free Recipe for Sourdough Quinoa Rice Flour Pancakes

Something “bread-like” was my first need. I thought the answer might be to  pick up one of those new gluten-free breads, but imagine my moment of recognition when I realized that gluten-free breads usually have corn or potato starch, and might have milk or eggs and baking powder. All off-limit foods….
One of my new favorites is this Sourdough Quinoa pancake. This recipe is easy.  Working with non-gluten flours can be difficult. Without the “stretch” of gluten flour products gum up as you try to cook them.  I researched and found Scanpans. Scanpans are made with green technology. They are made of titanium and work wonderful as a non-stick pan.  My very favorite pans!  I had a hard time finding the right pan, so I decided to add an store link to my blog.  Thanks for shopping!

Sourdough Quinoa Starter

In a glass cup add a couple of inches of water. With a plastic or wooded spoon stir in Quinoa Flour.  Cover cup with plastic wrap. A few hours later add a bit more water and a bit more Quinoa Flour. Repeat…you will see bubbles.  After about 3 days it should be ready to use.  After that I keep the starter in the refrigerator and refresh it by using it in pancakes and saving some by adding more water and Quinoa Flour. Yeast produces carbon dioxide that causes bread to rise and yeast produces alcohol. If you wait too long in between refreshing or feeding flour to the starter, you will notice liquid on top. That is alcohol. Just stir it back in and refresh the starter more frequently, before the alcohol forms.

Sourdough Quinoa Pancakes –Ingredients: Flax Seed Meal, Coconut (optional), Rice Flour, sugar, light-tasting olive oil and cinnamon, baking soda

1. Add some (1/2 cup to 1 cup) Quinoa Starter to a large glass bowl. Add Flax Seed Meal (egg substitute)
2. Add 2 1/2 Cups Water.  Add 1/2 cup coconut flour(you can grind unsweetened coconut).
3. Add a bit more quinoa flour and rice flour until you have a consistency of pancake batter.  Add tablespoon or 2 of sugar.   Let batter sit overnight or a few hours.
4.  Add 2 tablespoons of oil. Add heaping teaspoon of cinnamon . 
5. Dissolve heaping teaspoon of baking soda in a tiny bit of water.  Add to batter. It should start bubbling.  Make pancakes -
start of pancake
Sourdough Quinoa Starter combines with baking soda to create this action. Titanium
Scanpan. No Teflon or PFOA.  I bought mine here.

Yum! An allergy-free pancake!

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