Gravy Train

So easy and way better than anything I produced before discovering my allergies.

Gravy

Ingredients:
1/4 cup Spectrum Organic Shortening
1/4 cup gluten free flour mix
2 cups beef (my favorite) or chicken stock by Wolfgang Puck (use broth if your allergies allow)
salt and black pepper to taste

Melt the shortening in a medium saucepan, and stir in the flour to make a smooth roux. Add stock all at once to saucepan. Cook and stir over medium heat  until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with a generous amount of salt and black pepper.

GF Vegan Pumpkin Pie

This recipe is amazing. Delicious pumpkin custard to satisfy holiday cravings. But- I can take no credit at all whatsoever. So I'm sending you to another blog, written by someone who's been blogging gluten free since before I graduated high school. She knows what she's doing :)

http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html

"Buttercream" Frosting

This frosting is amazingly lovely on anything from cakes, to brownies (coffee variation, mmmm), to cookies. If you can tolerate corn, is it also super easy. If not, like my son, it can still be done with a little more time and my corn-free powdered sugar recipe. 

1/2 cup dairy-free, soy free margarine (I know of only one brand and it does contain corn, use shortening if this is a problem)
1/2 cup shortening
2+ tsp vanilla
pinch salt
3-1/2 to 4 cups powdered sugar
2-4 Tbs plain milk alternative of choice, strong coffee, or juice (whatever floats your boat)
food coloring (optional)

Ina a large mixing bowl cream margarine. Beat in vanilla and salt. Add powdered sugar one cup at a time, beating it on low speed until it is combined. Turn the mixer up to medium/ high and whip frosting for 2 minutes. Mix in milk (or other liquid) as needed to reach desired consistency. Add in 1-3 drops food coloring if desired.

Chocolate option: Add 1/2 cup cocoa powder with powdered sugar

Gluten-Free Vegan Sugar Cookies- that are actually good!!!

Just in time for Christmas- a recipe for gluten-free vegan sugar cookies that make awesome little holiday shape cookies! When setting out on this project with my son this morning I expected to find a quick recipe online or in one of my several allergy cook books. Much to my surprise I found nothing... and then nothing that sounded like it would come out well. 
I decided to turn to my Better Homes and Gardens' all encompassing cookbook of bliss, and try to resurrect a feasible allergy-recipe from the pages of this old standby. I was shocked at my own success! No child should be forced to go without sugar cookies at Christmas, and now mine (at least) doesn't have to :)

Gluten-Free Vegan Sugar Cookies (sorry, no pics- still waiting on that camera)

Ingredients
2/3 cup shortening
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1 egg or 3 Tbs gelatin mix** (1 packet of gelatin mixed with 1 cup boiling water)
1 Tbs vanilla
2 cups my "most purpose" sorghum flour blend
1 tsp guar gum or 1/2 tsp xanthan gum (pre-mix with flour)

In a large mixing bowl beat shortening on medium-high speed for 30 seconds. Add granulated sugar, baking powder, and 1/2 tsp salt. Beat until combined well, scraping the sides of the bowl. Beat in egg or gelatin mix, and vanilla. Beat in flour mix, stirring by hand if necessary. Form into two balls and chill for 2-3 hours. This give the flavors time to meld and the gums time to do their thing, binding the dough together. The chilling time is very important in this recipe.

Preheat oven to 375 degrees. Roll dough out one ball on parchment paper (no flour if possible, it toughens the dough) to 1/4 in thick. Let the other ball continue to chill until you are ready for it. Cut dough into desired shapes on parchment paper, then transfer paper to a baking sheet.

Bake 7-8 minutes or until edges are firm and bottoms are barely light brown. Let cool 5-10 minutes on baking sheet, to minimize cookies falling apart in transfer.

Make pretty with colored "Buttercream" Icing and sprinkles :)

**I do realize gelatin isn't actually vegan. Ener-G powdered egg replacer won't work on this one as the egg serves as a binding, instead of rising, agent. Flax-goo might also work, I haven't tried it yet, though. 
Flax Goo: Soak 1 tsp flaxmeal in 1/3 cup boiling water for 5 minutes. Replace 1 large egg with 1/4 cup flax mix.

to the maybe 2 people that read this blog.... :)

I'm sorry it's been awhile since I've posted. My camera is not currently in working order (little fingers saw fit to submerge said camera in a glass of water). Waiting until Christmas for a new model, and life to slow down a bit, so I can resume posting again :)

Soy-free, Gluten-free Teriyaki sauce

I love teriyaki chicken rice bowls. Losing our local Love Love Teriyaki from our normal date night venues has been a tragedy. BUT I have managed to replicate a sauce which fills the teriyaki void in my soul and is both soy and gluten free. 

Everything Free Teriyaki Sauce

Ingredients:

1 cup Sake (Japanese Wine- kind of)

1 cup Coconut Aminos Seasoning Sauce (soy sauce replacer)

1/2 cup Mirin (Japanese Sweet Wine)

1/4 cup sugar

salt to taste

Combine first ingredients in a sauce pan over medium heat for 3 minutes. Taste test. Does it needs more salt, sugar, Mirin? I rarely have to add more Sake. Add a pinch of salt. Taste again and adjust accordingly. 

Allow to simmer for around 15 minutes, until sauce is syrupy.

My husband likes this sauce over jasmine rice, grilled chicken strips from Costco (no additives), and shredded lettuce. I love it with jasmine rice, steamed fresh broccoli and fresh green beans. Yummm!

Heavenly Pumpkin Muffins

I may be obsessed with pumpkin lately, but 'tis the season :) The original recipe for these little delights came again from the Gluten Free Goddess blog with her "Pumpkin-pie Bread", but try as I might I couldn't get it to set up in "bread" form. So, in a desperate attempt to taste what  commentators raved about, I altered the recipe slightly and poured it into muffin tins. Perfecto!!! 

Heavenly Pumpkin Muffins

Ingredients:

1 cup packed brown sugar

4 tablespoons pure maple syrup

1/4 cup canola oil

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)

1 tablespoon vanilla extract

1 cup canned pumpkin 

1/4 teaspoon apple cider vinegar or lemon juice

1/2 cup buckwheat flour

1/4 cup millet flour

1/4 cup sorghum flour

1/2 cup tapioca starch or potato starch

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Preheat oven to 350. Line 18-24 muffin cups with paper liners. 

Combine all ingredients in a large bowl and mix until combined. Do not over-mix or these will be some tough muffins. 

Carefully pour into prepared muffin tin, filling each cup about 3/4 full. 

Bake 20-30 minutes, or until a toothpick comes out clean. Humidity and ovens affect baking time, so check back often in that 10 minute interval.

Cool on an iron rack to prevent soggy-bottom-syndrome. 

These muffins are definitely best the first day. If they must be kept do not cover or wrap, just leave in open air. They are incredibly light and fluffy, but turn soggy quickly if covered. 

Awesome GF Vegan Pancakes

I've done it!!!! I have finally perfected my GF vegan pancake recipe and now I can share the love with you :) In case you haven't noticed, finding a good gluten free vegan pancake recipe online is difficult. I found one on the website "Go Dairy Free" awhile back, and while it was a good start, I must say those pancakes better deserved the name "tortilla", due to poor texture and zero flavor. I am of the school of thought that believes a pancake should be enjoyable with or without syrup and these just didn't cut it. 
Until I came along.....

Gluten-Free Vegan Pancakes 
Ingredients

• 1-3/4 Cups Plain Milk Alternative of Choice (I used rice)
• 1/4 Cup Canola Oil, Plus Some for the Skillet
• 2 Tablespoons Ground Flaxseed
• 2 Tablespoons Honey (Agave Nectar if vegan)
• 2 Teaspoons Apple Cider Vinegar (lemon juice might work too)
• 2 Teaspoon Vanilla Extract
• 2 Cups Gluten-Free Flour Blend (buckwheat blend)
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 tsp sugar
• 1 1/4 tsp xanthan gum

Measure the milk alternative in a glass measuring cup. Stir In the 1/4 cup of oil, flaxseed, agave or honey, vinegar, and vanilla. Set aside for moment. In a pitcher, sift together the flour, baking powder, baking soda, xanthan gum, sugar, and salt. Add the milk alternative mixture and mix well. Heat a small amount of oil in a large skillet over medium-low heat (250 degrees). Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, and they are very golden brown (time varies). Flip and cook the other sides for about 2 to 3 minutes, or until golden brown (my photo doesn't show it, but pancakes will be a little "grayish" due to the buckwheat).

Serve with maple syrup, fresh fruit, or your favorite whipped “cream” topping.

Corn-Free Powdered Sugar

If you, or the person you cook for are allergic to corn, you know that everything containing powdered sugar is now off limits. Powdered sugar contains cornstarch as an anti-caking agent, and I have yet to find a single brand that uses an alternative.
Luckily, it's very easy to replicate.

Powdered Sugar
In an uncontaminated coffee grinder, blend 1 cup sugar (superfine is better) with 1 tablespoon tapioca or arrowroot starch until it is a very soft, fine powder.

That's it!! Enjoy!!!

Tip of the Passing Spare Moment- Baking Without Butter

When baking without butter I've found Spectrum Organic Shortening will cover most of my bases.... with the exception of flavor! SO, in baking I usually double the vanilla (pure vanilla extract only my friends- check out costco) and add a dash more salt. 
In savory dishes I add that dash of salt and, if needed, a smidge more of the spices the recipe already calls for.  

My Favorite GF/Vegan Chocolate Chip Cookies~Bars

I took photos of these delectable bars quite awhile ago, but enjoying them in their cookie form this morning has prompted me to actually write up the post :) This recipe is both gluten free and vegan as usual, but trust me, you wouldn't know it :)  
The original recipe came from http://glutenfreegoddess.blogspot.com/ and I have slightly adapted it here.  

Chocolate Chip Cookies~Bars

Ingredients:

1 cup buckwheat flour

1 cup rice or sorghum flour (I strongly recommend sorghum)

1/2 cup tapioca starch

1 1/2 tsp xanthan gum

1 1/2 tsp baking soda

1 1/4 tsp sea salt

1 cup Spectrum Organic Shortening

1 1/2 cups light brown sugar, packed

1 Tbs vanilla

1 Tbs honey or agave nectar

1 Tbs Ener-G Egg Replacer whisked with 1/4 cup warm water or 2 eggs

2-5 Tbs vanilla rice or hemp milk, as needed

1- 1 1/2 cups allergen-free semi-sweet chocolate chips (Enjoy Life brand found at health food stores, or parve choc chips from Roth's)

Whisk together the flours, tapioca starch, xanthan gum, baking soda and sea salt in a big mixing bowl.

In a separate bowl, beat the Spectrum shortening, brown sugar and vanilla extract until combined. Add in the frothy egg replacer (or beaten eggs) and beat to combine.

Add in the dry ingredients a little bit at a time and beat to combine, until a dough forms, adding a tablespoon of vanilla milk at a time to achieve a sturdy, smooth dough. Add in the chocolate chips by hand. 

For Cookies:

Cover the bowl with plastic wrap and chill the dough for an hour.

Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper. 

Using an ice cream scoop or spoon, scoop dough and form them into twenty or so balls; place them on the lined cookie sheet, about two inches apart. Press down on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat.

Bake in the center of a pre-heated oven for 10 to 15 minutes (I like to leave them fairly doughy :), until the cookies are firm to the touch. Cool on a wire rack. Makes 20 large cookies. The larger size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.

For Bars:

Line a 13x9 baking dish with foil, grease it. Spread prepared dough evenly into dish. Bake at 350 degrees for 12-20 minutes (check it often towards the end- a lot of factors seem to influence baking time with these).

Tip of the Passing Spare Moment- Prepare

Starting an allergy diet can be extremely stressful. As a wife and mom, this is never more true than when it comes to deciding whether to include your entire family on this venture, or continuing on as usual for the family at large and having (another) salad yourself.
My advice is, if you can afford it, make the switch for everyone at dinner time and with home-baked treats. This is the only way to eventually enjoy eating again. It will take awhile for you to familiarize yourself with the ins and outs of your new diet, and to establish a tried and true tasty menu, so take the time to prepare.

Purchase an assortment of quick and easy meals for your non-allergy family members, and establish a "got-to" dish for yourself. That way on nights when the casserole tastes like putty, the bread didn't rise, your husband politely declines, and your child would rather die than try a bite, you have a stress-free back up plan. There will also, in all probability, be nights you don't feel up to hitting the cookstove again; for the first few weeks you will probably suffer food-withdrawals. Ending a life-long habit of wheat and dairy intake will take it's tole for a time.

Beginning my diet again this time around I hit Costco to pad my refrigerator/freezer with sure-fire winners. Frozen burritos and pizzas, summer sausage, cheese and crackers, bagels and cream cheese, and sandwich fixings, along with a lot of fresh fruit and veggies. Your family will survive a few nights of less-than-food-pyramid-standard meals.
My "go-to" meal is oriental chicken(turkey) salad. I keep portions of chopped cooked turkey in my freezer at all times (we can't have chicken). A quick trip to the microwave while I shred lettuce and crumble corn chips (sort of like chow mien noodles), and voila. Dinner. I love the sesame dressing by Feast from the East, also found at Costco (12-18 weeks out of the year) and is safe for almost any diet.

Most importantly, keep your sense of humor about you! Everyone embarking on a whole new way of cooking/eating is going to have some fantastic flops (i.e. my risotto with beet "tomato" sauce. No food has the right to ever be that shade of hot pink!) Keep at it, be flexible, browse your cookbooks. Better Homes and Gardens and Betty Crocker are both great resources. 99% of your headache comes from pre-packaged foods chalk-full of unnecessary additives. Scratch cookbooks provide base recipes to work from and are a lifeline. As are foods from certain ethnic groups; for my garlic and tomato intolerances, discovering Asian cooking has been a God-send.

Always remember, although allergy-eating is different and sometimes difficult, but it can be tasty as too!

Maple-Cinnamon Granola Bars

Ok, I know I say that everything that makes it on this blog has passed the non-allegy "hubby" test, but these are seriously beyond good. Like, make a batch for breakfast and have no desire to eat anything else all day kind of good. Like, your husband getting slightly annoyed that your son got two of the eight kind of good :) And did I mention they are good for you? High in protein and carbs, these guys really can be a guilt-free breakfast or snack for both kids and adults!

Maple-Cinnamon Granola Bars

Ingredients:
1 cup certified gluten-free rolled oats
1/2 cup crisped brown rice cereal (I used Perky's- by Enjoy Life brand)
1/4 cup gluten-free flour blend
1/4 cup brown sugar
1/4 cup rice or soy protein powder, nonfat powdered milk, or more flour blend
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup sunflower seed butter (or nut-butter of your choice)
1/2 cup maple syrup
1 tsp real vanilla extract
2 Tbs canola oil

Preheat oven to 350 degrees fahrenheit. Lightly oil an 8-incn square baking pan. In a large bowl mix oats, crisped rice, flour, brown sugar, protein powder, cinnamon, and salt. In a small bowl whisk nut butter, maple syrup, vanilla, and canola oil until smooth. Stir wet mixture into the dry, and if needed, use your hand to combine thoroughly.

Scrape mixture into the prepared pan, and use wet hands to pat it even. Bake for 20 minutes. Using a bench knife or stiff metal spatula, cut into eight bars by dividing it into 4 one way, the cutting in half the other direction. If you like soft granola bars, you are done. For crunchy, put the pan back in the oven for 5 minutes. The bars should be golden brown. Let cool completely (if you can; I couldn't!), then carefully cut the bars apart and separate them from the sides of the pan before removing. Store in a tightly closed container up to a week, or freeze for a month. A bit of a non-issue; around here they have never made it past 24 hours :)

My "Most Purpose" Flour Blends

There is no one gluten free flour or flour blend that replaces wheat perfectly in every recipe. That said, I have found I can "get away with" using this blend to convert most normal recipes to gluten free. I keep this on hand and use it in any dinner recipe calling for a small amount of flour for thickening, with great results. The outcome may not be all that I've dreamed of and more in baked goods, but they're edible and give me an idea of what to try on my next attempt.


For 5 Cups "Most Purpose" Flour Blend:
3 cups brown rice flour or sorghum flour (I prefer sorghum)
1 1/4 cups potato starch, corn starch, or tapioca starch (if using arrowroot powder below)
3/4 cups tapioca starch (if using potato or corn above), or arrowroot powder (if using tapioca above)
2 tsp xanthan gum or 1 Tbs guar gum (If using guar gum, sub in 1 1/2 times the amount of xanthan gum)


Another flour mix I am beginning to love can also be found, along with an amazingly helpful assortment of allergy baking tips, at http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html. 


For 2 1/2 Cups Karina's Basic Gluten Free Flour Mix:
1 cup sorghum flour 

1 cup tapioca starch or potato starch

1/3 to 1/2 cup buckwheat flour or millet flour

1 teaspoon xanthan gum or 1 1/2 tsp guar gum

I really encourage you to check out this link above if you are embarking on any kind of allergy cooking/baking. Her experience is literally tenfold mine, and her tips are incredibly useful. 

Tip of the Passing Spare Moment- Dinner and a Tasty Soy Sauce Sub

My tip today is something I am just discovering myself. It is better to work with your allergies, than to attempt to replicate those foods you now must go without.
My particular set of allergies denies me my favorite ethnic food- Italian. There's not much from Italy without garlic, onions, tomatoes, and cheese. For a long time I have experimented with all sorts of unnatural "food" combinations (for those wondering: although you can safely consume it, I do not consider nutritional yeast flakes "food"), but it just isn't happening. Fake cheese will never be real cheese, and "tomato" sauce made from beets.... 'nuff said.

My body can, on the other hand, tolerate many foods indigenous to Asia. This is a whole new world of opportunity for me, as up until a few months ago "Chinese food" was synonymous with "take-out". My only real barrier was soy sauce. Although I have subbed salt water in various recipes with moderate success, I was elated the day my browsing the isles of Life Source (our local health food store) introduced me to "Coconut Aminos; Soy-Free Seasoning Sauce", stocked just below the real soy sauce.
I took it home, tried it, and we all lived happily ever after... except Westly, who is in fact allergic to coconuts.  Hmmm. Well, for now, good thing he's two and has no idea I'm slipping flavor into my food when he's not looking :) Enjoy!

Mongolian Grill Style Stir Fry

This is probably my favorite "everything-free" meal to date. It is also versatile; very easy to customize for your taste and allergy needs. The sauce/seasoning amounts given are really just to give you an idea of ratio. I go by taste as I'm cooking, and generally at least double the amounts given.

Mongolian Grill Style Stir Fry

Ingredients:
2 8oz boxes spaghetti style rice pasta
1+ cups carne asada beef, cut across grain into strips about 2 in. long
1 1/2 cups veggie of choice (I usually do broccoli)
1+ Tbs cooking oil
2 teaspoons ginger
2 cloves garlic, minced (or leave out and double the ginger)
1 medium onion (leave out if you need to)
1 red sweet pepper, cut into 1 in pieces (leave out if you need to)
1 1/2 cups veggie of choice (I usually do sugar snap peas; cut off woody ends)
1+ cups frozen peas and carrots, or just sweet peas
1+ Tbs sesame seeds
2+ Tbs soy sauce (or Raw Coconut Aminos soy sauce alternative, or salt water)
2+ Tbs cooking sherry
2+ Tbs rice vinegar
1+ Tbs packed brown sugar
1+ tsp sesame oil (toasted sesame oil if your diet allows)
sugar water to taste
salt water to taste

Cook noodles according to package directions until al dente. Rinse well with cold water, set aside.

Meanwhile, in a wok or large skillet heat oil over medium-high heat. Add ginger and garlic (if using); cook and stir 15 seconds. Add meat, cook until about half done. Add broccoli (or your choice), onion and sweet pepper (if using); cook and stir for 3 minutes. Add sugar snap peas, frozen peas and carrots, and sesame seeds; cook and stir for 3 to 4 minutes or until veggies are tender.

Add noodles, soy sauce (or alternative), rice vinegar, brown sugar, and sesame oil to mixture. Taste test. I usually double the sauce amounts given, and add in about a tablespoon each of salt and sugar water, and extra sesame seeds. Cook and stir until mixture appears glazed and taste is to your liking.

Hamburger Buns

 I ate a burger on a bun the other day for the first time in months. Don't get me wrong, "lettuce burgers" are good, but these buns were great. Like, amazingly delicious kind of great :)
And, surprisingly, not very hard to make.
Since first posting this recipe, I have felt that the buns from the original recipe were much too much bread. I made smaller, flatter buns recently, and the "bun to burger" ratio was perfect!

Hamburger Buns
Ingredients:
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (2 1/4 tsp.)
2 large eggs or egg replacer of your choice (I use Ener-G egg replacer powder)
1/4 cup oil 
warm water (per directions)
Now, on Pamela's website they give step by step instructions for how to make your own rings to shape the buns "properly" http://www.pamelasproducts.com/recipes/printrecipes/printhamburgerbun.html. I heartily disagree. I used a cookie sheet with parchment paper with GREAT results.


Use a heavy duty stand mixer with whisk attachment (not bread hooks), or start this off in your bread machine and remove once it has finished mixing.  In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with  mixer for three minutes on med/high.


Line a baking sheet with parchment paper. Plop the spoonfuls right onto your baking sheet and shape just slightly with wet fingers.  I make 10-12 large, flat buns from the regular Pamela's bread dough. Brush the tops of the buns with water (if needed) and sprinkle sesame seeds on top. Let dough rest for 1 hour.


Cover the tops with foil. Bake for 20-30 minutes at 350º. When finished baking set buns on a rack to cool. Slice down the middle and serve.

I think this recipe would make amazing crusty rolls for the holidays as well. Make 12 rolls instead of 6 and lower the temperature, as well as the baking time a bit. Maybe 20 minutes at 300º? If someone tries it let me know!!!

Taco Seasoning

Most seasoning packets contain soy or dextrose so I long ago began making my own. This recipe is delicious as is, but since I can't have garlic or onions I simply leave them out. Still great!!! I use wayfare sour cream in meals with this recipe. It is both soy and dairy free.

Taco Seasoning

Ingredients

1 Tbs red chili pepper powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp sea salt

1 tsp black pepper

1 lb ground beef or turkey

Mix seasonings in a small bowl and add in 2/3 cups water. 

Brown and crumble meat in a large skillet until thoroughly cooked. Stir seasoning mix to prevent bottom sludge and pour over browned meat, mixing well. Bring to a boil and turn heat low to simmer until water  cooked off. 

 Serve with nachos, burritos, taco salad (with corn (or potato) chips and sour cream- yum!) or in recipes calling for taco seasoning, along with your favorite toppings.

Recipe= 1 packet taco seasoning

Tip!!! If serving young children or someone who prefers very mild seasonings, you can "rinse" the finished product in warm water. The meat retains yummy mexican flavor without the zing!

Good Morning Fall ~ Pumpkin Pancakes

Based on a post from my other blog.......

Time: 6:30am

Setting: Husband- out with guys for breakfast and disc golf; child #1- waking up to Monster's Inc.; child #2- sleeping in

...she pulls back a curtain covering the large front window and takes in the beauty of a rainy October morning in Oregon... 

...and is inspired. 

"Pumpkin waffles. Today's the day." 

Fortunately, she's been obsessively pursuing her favorite foodie blog, http://glutenfreegoddess.blogspot.com, and yesterday found just such a recipe. Yum. Pulling out the dozens of necessary ingredients for successful "everything-free" baking, she fights back dark memories of foiled attempts at gluten-free waffles past. This time will be different....

Twenty minutes later she may or may not have broken another waffle maker.  

"Bother."

Not to be deterred by failure, or long distracted by the cute confusion of her son mistaking the baby's denim skirt for a pair of shorts....

...she adds a bit more water to the mix and resurrects pumpkin pancakes from the (literal) ashes of failed waffles. Ohhh- Perfection. 

Rainy morning, Peet's Coffee, pumpkin pancakes, and maple syrup. Does October get any cozier? I submit that it does not.

Good morning fall.

Pumpkin Pancakes

Whisk together your dry ingredients in a mixing bowl:

1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch
1 teaspoon baking soda
2 teaspoons baking powder (Featherlight brand is corn-free)
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:

3/4 cup pumpkin puree
4 tablespoons oil
4 to 6 tablespoons honey
2 teaspoons vanilla extract
2 eggs or Ener-G Egg Replacer
2 cups hemp, almond, rice or dairy milk, as needed- start with less

1 1/2 to 2 cups water as needed- start with less

Oil skillet slightly. Beat the wet into the dry ingredients to combine. Add 1 1/2 cups water to make a thick cakey pancake; cook these on low heat for longer. Up to 2 cups for flatter pancakes; cook these on medium heat. These bubble on top and cook up like "normal" pancakes. Keep a close eye on them and adjust time for pancakes to your preference. 

Serve with real maple syrup. Yum!!!

This recipe was adapted from a waffle recipe that failed- so it makes A LOT of pancakes. Extras keep nicely in the freezer.