ingredients:
¾ C sorghum flour
¼ C tapioca starch
1 T sugar
1 t gluten-free baking powder
½ t fine sea salt
¼ C milk of your choosing (we use rice milk)
⅛ t vanilla extract
1 T safflower oil
1 T apple sauce
2 T Tapioca Egg (see recipe below)
1 T+ Enjoy Life Semi-Sweet Chocolate Mini Chips
Tapioca Egg ingredients:
1 T tapioca starch
1 C cold water
directions:
Tapioca Egg directions
In a small saucepan combine the tapioca and the cold water. Turn on the heat to medium and whisk the mixture even though no change is visible. Continue whisking as the mixture starts to gel and turn translucent. Whisk up until the point the mixture just begins to simmer and remove from the heat. Pour into a container and allow to cool. Once
cool the mixture may be refrigerated. Makes approximately 16 T of Tapioca Egg. May be stored for 1 day.
Pancake directions
Combine sorghum, tapioca, sugar, baking powder and salt. Mix until uniform.
Add rice milk, vanilla and oil to dry ingredients, and beat until combined. Repeat with apple sauce. Mix in tapioca egg until uniform. Allow to sit for 5 minutes. Stir in chocolate chips.
Meanwhile, heat up a skillet or fry pan, nonstick if possible. Spray a small amount of oil on pan. Pour on approximately 2 T to ¼ C of batter, depending on how big you want your pancakes. Allow to cook on one side until the top of the pancake is bubbly. Flip with a spatula and allow to cook another minute or so, until cooked through.
Serve immediately with the fruit or syrup of your choosing.
approximately how many pancakes does this recipe make?
thankyou so much for continuing to post, dtseipe the new limitations on your diet. right now i’m down to tofu and 5 vegetables, so i can’t actually eat any of the wonderful looking things you post, but just knowing that there are other people out there going through something similar makes a big difference — without it i think i would feel much more alone, and very very frightened.i do like to cook for other people, though, so i’m really looking forward to trying out some of your recipes on family and friends. interesting recipes that are both vegan and gluten-free are few and far between, so they’re very much appreciated.a bit more on-topic, have you tried ‘flax eggs’ as a binder for baking? they’re quite effective, don’t really interfere with the taste or texture, and add valuable omega-3.1 tablespoon of flax meal + 2 tablespoons of hot water (beaten lightly with a fork and then left to sit for about 5 minutes) is equivalent to 1 egg. makes a big difference to the disintegrating-baking.
Hi Colette! I started out with Bob’s Red Mill All Pupose. It works for ptrtey much anything. Some people don’t like the “beany” taste, but we got used to it over time.My general all purpose flour now is a blend of sorghum and a couple of starches I mix up myself. I like it and it gives enough added stability to the finished product that I don’t use xanthan gum and it works fine. My bread blend is a multi grain with lots of different flours, most of the protein flours such as amaramth, buckwheat, quinoa, teff, millet, etc. It requires quite an initial investment to buy all the flours, but I think it’s worth it. I also use it for pie crust and made gingerbread cookies with it at Christmas. I was whole grain baker before I went gluten free so I don’t mind the heaviness of these grains. I don’t use xanthan gum with it either.I’m still experiementing with flours. That’s my recipes tend to call for different flours and blends. — Rogene
Anonymous, I was amazed as well. This reicpe actually suggests you let it rise … and it does. No yeast, but it does contain some raising agents. It may not be quite as large as a regular bread, but definitely larger than the breads you need to keep in the freezer. Right — no tapioca and no eggs. It definitely has a wholegrain taste to it.
Hi Patty,Thanks! My husband atalcluy bought them for me a while back, and I want to say he got them at a cake decorating store but I have no idea which one :\They are made by Wilton, so I’m sure you can find them online too!
>Kim- thanks! I added some pobissle replacements; of course, when I read no sugar, I was thinking plain ol’ white sugar I still have a lot to learn when it comes to sweeteners and sugar alternatives! Yes, family approval is needed and nothing beats my three-year old telling me “yum, mom, you made a really good recipe!” Thanks for doing the challenge, it’s great inspiration and I look forward to participating in more!K- it’s always great when a grocery store trip is not needed! I hate when I want to make something, but don’t have the ingredients. Talk about a burst in the food-baking bubble
Depending on how large or small you make them, it can make anywhere from 3-10 pancakes.
>These sound fabulous! I love that the sugar level is so low and you rely on the acspelaupe (mostly) for sweetness. And if they’re dad-approved, how can you go wrong? Thanks so much for submitting your recipe to the SOS Kitchen Challenge!
WHoo-oo! The guy at Vita-Health can’t understand why I alayws buy them out of sorghum flour when I get to the city I LOVE your bread recipe that uses a similiar blend of flours so I am excited to try these.Can you put your considerable talents to finding/developing a sugar cookie recipe that :1. you can use cookie cutters with2. doesn’t have tapioca flour (which I hate the taste of!!!!) in it.Land o Lakes has a recipe that is wonderful to work with but has that icky tapioca aftertaste – even if you use butter.Last year I substitued your GF flour blend in my old recipe and added xanthum gum but they spread out all over the place when baked. We love stars and Christmas trees at Christmas. Because of the chronic illnesses I have I really don’t have the strength to do more than one baking session a year! Looking for something to use my sprinkle collection on,Heidi
WHoo-oo! The guy at Vita-Health can’t understand why I always buy them out of sorghum flour when I get to the city I LOVE your bread recipe that uses a similiar blend of flours so I am excited to try these.Can you put your considerable talents to finding/developing a sugar cookie recipe that :1. you can use cookie cutters with2. doesn’t have tapioca flour (which I hate the taste of!!!!) in it.Land o Lakes has a recipe that is wonderful to work with but has that icky tapioca aftertaste even if you use butter.Last year I substitued your GF flour blend in my old recipe and added xanthum gum but they spread out all over the place when baked. We love stars and Christmas trees at Christmas. Because of the chronic illnesses I have I really don’t have the strength to do more than one baking session a year! Looking for something to use my sprinkle collection on,Heidi
VANDY, I haven’t tried this recipe but I have made gluten free chocolate chip cookies. I’ve used arrowroot instead of tapioca flour. Just a suggestion.
WOW! These pancakes were delicious! I had to use soy flour instead of Sorghum Flour because I couldn’t find any at the store. I also had to make my own baking powder because I am allergic to corn and couldn’t find any brand that was corn-free (baking powder substitute was made with one part baking soda & two parts Cream of Tartar). I also didn’t add the chocolate chips just because I had eaten a whole bag of them the day before and was kinda in a chocolate comma ; ) Anyways, I added a little cinnamon and these were absolutely wonderful. I have just been diagnosed with an egg and wheat allergy so this type of recipe was totally new territory for me. I have been severely allergic to milk since I was born so I’m used to using milk & butter substitutes but these new allergies have been a challenge for me. Now that I have discovered Enjoy Life products I can see that following my special diet will be that much easier for me! Thanks Enjoy Life!! Can’t wait to try more recipes!
my 8 yr old daughter was just diagnosed with Celiac and it’s been a little tough having to eliminate some of the “goodies” she loves. I also have an 11 yr old and decided not to go completely Gluten-Free. My youngest needs to live in a world that doesn’t cater to her … these recipes will make it much easier!!! Buying some of this stuff already made can send you into the poorhouse, too … We are about to embark on an interesting journey !
Thanks for all the delicious recipes !!! I am looking forward to making the piecrust you have listed here, too … we have a mix for plain pie crust but that doesn’t work for pudding cream pies and cheesecakes … so now i can use that recipe and substitute the cookies if needed with choc chip or ginger snaps … gonna do this later today !