Tag Archives: pancakes

A Busy Day of GF Cooking

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Pancakes, GF Millet & Oat Bread, AND Meatloaf!

[NOTE: This post from yesterday never got published, because in the midst of writing it I discovered a bunch of my other sites had been hacked.  Spent the past 24 hours fixing that mess.  Even more exhausted now than when I wrote this post about how busy yesterday had been—little did I know it had only just begun!]

Not sure what got into me today, but it’s been a busy day of cooking and blogging (with some napping and Twins Baseball thrown in for good measure 🙂

I started the day making GF pancakes (using sorghum flour, millet flour, potato starch, and almond meal).

Later I baked a loaf of GF Millet & Oatmeal Bread and wrote it up in the Bread Diary.

I also researched stand mixers (after mine broke trying to mix the Millet & Oatmeal Bread).  I’m leaning toward the Kitchen Aid Artisan, but I’m open to suggestions . . . I’ll need to save my pennies for a while before I invest in one.

Kitchen Aid Artisan Mixer

Finally, I’ve now got My Favorite Meatloaf in the oven . . . which is my mother’s recipe, but using GF Breadcrumbs and soymilk.  Looking at it in the oven, I’m not sure the GF Breadcrumbs work quite the same way (as binder with the egg) as the traditional breadcrumbs, but we’ll see.

GF Meatloaf

Mix together:

  • 1 lb ground beef
  • 1/2 c. seasoned GF breadcrumbs (if your breadcrumbs are unseasoned, add 1/2 tsp Italian Herb Seasoning Mix—oregano, basil, marjoram, thyme and rosemary)
  • 1 egg
  • 1/4 – 1/2 c. soymilk (or other “milk”)
  • salt & pepper
  • dash celery salt
  • 1/2 T. Worcestershire sauce
  • finely chopped onion (trace amt up to 1/2 c.)
  • dash garlic powder
  • 1/4 c. tomato sauce

Form into loaf and place in 9″x13″ pan (DO NOT use loaf pan). Combine an additional 1/4 c. tomato sauce with 1/4 c. water and pour over loaf.

Bake at 350° for 1 to 1-1/4 hour. [I usually cover it for the first 45 minutes and then uncover for the last half hour.]

NOTE:  I haven’t had much luck finding corn-free tomato sauce, so I often mix a couple of Tbls tomato paste (the concentrate that comes in a tube is usually JUST tomatoes) with an equal amount of water to make the tomato sauce for this recipe.  I mixed about 4 Tbls tomato paste and 4 Tbls water and put HALF of this mixture in the meatloaf and then diluted the remaining half as indicated above to pour over the loaf.  Because I wasn’t certain how this loaf would respond to/absorb the moisture, I only added half the tomato/water mixture before putting it in the oven, then checked it and added the rest after 30 minutes.  I think it would be okay to add it all before baking.

I served the meatloaf with baked sweet potato and steamed broccoli.  Other than needing a bit more salt, it tasted great!!

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GF Pancake Redux

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GF Pancakes

After my Shrove Tuesday Pancake debacle, I really wanted to try GF pancakes again . . . with a more successful recipe!  I ended up combining two recipes I found online:

http://glutenfreehomemakerrecipes.blogspot.com/2010/06/gluten-free-pancakes.html
and
http://www.tasteofhome.com/Recipes/Gluten-Free-Pancakes

Here’s what I came up with this morning.  They were pretty good!

Gluten-Free Pancakes

  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 1/2 cup potato starch
  • 1/2 cup almond meal
  • 1 Tbls sugar
  • 1/2 tsp salt
  • 1 Tbls baking powder
  • 2 eggs
  • 2 Tbls oil
  • 1 cup soymilk (or whatever “milk” you prefer)
  • butter/oil/shortening for greasing pan (I use Spectrum Organics Palm Shortening)

Combine dry ingredients in a large mixing bowl (I actually use an old tupperware plastic pitcher to make pouring easier).  Whisk until everything is evenly combined.  Add eggs, oil, and milk.  Stir and scrape bowl until everything is combined.  Check consistency of batter—it should be relatively thick, but pourable.  (I had to add a couple of tablespoons of rice flour to get the thickness I wanted, so starting with a bit less milk would have been a good idea.)

Heat griddle or frying pan over medium heat.  Grease pan lightly.  For each pancake, ladle 1/4 cup batter onto the hot skillet.  Cook until the top is almost dry and small bubbles have formed.  Flip.  Cook for a couple more minutes or until done.

Makes 10 pancakes about 4-5″ in diameter.

Notes

  • I use relatively low heat and longer cooking time, 2-3 minutes for the first side and 2 minutes for the second, because in the past I’ve ended up with burnt-on-the-outside/raw-in-the-middle pancakes.  Your own cooking times will depend on your pan, your stove, and your patience.
  • You’ll also notice that I cook one pancake at a time.  Also due to past experience where I couldn’t get even cooking.  Do whatever works for you.

 

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