Fluffy Gluten Free Pancakes

I have many recipes here for pancakes, but these are my newest favorite gluten free ones. They are fluffy like my regular recipe I make for my family and this uses one of my favorite GF flour blends! Here I've made blueberry and pecan pancakes with eggs.


Gluten-Free Pancakes 
adapted from Art of Gluten Free Baking

Note: this recipe uses the gluten-free flour mix:

Jeanne’s Gluten-Free All-Purpose Flour Mix 
(mix all together and store in fridge): 
1 1/4 C. brown rice flour 
1 1/4 C. white rice flour 
1 C. tapioca flour 
1 C. sweet rice flour (also known as Mochiko) 
2 scant tsp. xanthan gum 


Pancake Ingredients 
1 1/2 C Jeanne’s Gluten-Free All-Purpose Flour Mix (see above)
1 tsp salt
2 tsp baking powder
1 TBL sugar
2 large eggs, lighten beaten
3 TBL melted butter
1 1/4 C milk, warmed
1 tsp. vanilla

Mix together dry ingredients in medium bowl.
Mix together wet ingredients in another bowl (I actually use a large measuring cup to heat the milk and then add all wet Ing. to that).
Add wet ingredients to dry ingredients, mixing until just blended. The batter should be kind of lumpy.
Heat a griddle or pan with nonstick spray over medium heat and scoop 1/3 cup scoops of batter for each pancake. Cook on both sides (about 3 minutes each) until golden brown. You may also add fresh berries, fruits or nuts after you scoop the batter into the pan.
Makes about 9-10 pancakes.

 

Mmm, happy weekend!

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Gluten Free Churros

Churros! Gluten Free Churros, yay!! Fried food, yum! Well since I haven't had a lot of fried food lately, and I had to do a review on a fryer, I decided for the first few times to keep it a dedicated gluten free fryer and to make these churros. (they can later use it for the beloved fried french toast)

I haven't had a churro in probably 2 years so I was really excited to see how these would turn out. This was my first time ever making a pâte à choux (and has been on my forever to-list) and I was impressed with how super easy that was. This dough is super thick so you'll need a heavy duty pastry bag to pipe these out. I made mine really long, but next time will make them the suggested 4" length so the fry time is shorter. These came out DEE-licious!! I couldn't fry them quick enough, once they were out of the oil and into the cinnamon sugar, we were gobbling them up! I even doubled the recipe because I knew they'd be a hit.


Cinnamon Churros 
adapted from Adventures of a Gluten Free Mom

1 cup Water
1/3 cup Butter
2 Tbs. packed Brown Sugar
1/2 tsp. Salt
1 cup Gluten Free Flour Blend (I used my fave mix here)
1 Egg
1/2 tsp. Vanilla
Oil for Frying

Cinnamon Sugar Topping 
1/4 cup Granulated Sugar
3/4 tsp. ground Cinnamon

In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large star tip (I used my large fabric pastry bag and star tip, this dough is thick!).

Line a baking sheet waxed paper. Pipe 4×1-inch logs onto prepared baking sheet. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once (I used my little deep fryer). Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

I piped them large (doubled recipe), apples are for the weights to hold the paper down

I decided on the last batch to cut them in half for quicker fry time

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Asparagus Ham and Swiss Egg Casserole

Baked eggs are a time saver as you're rushing around in the morning. You can add in your favorite veggies or meats to make them extra special. Throw these in the oven and get ready while they bake for about 30 minutes. These were another item I made for my Eggland's Best breakfast. I loved them so much, I made them again to have during the week for a quick breakfast, just warm in the microwave. They turn out fluffy and delicious.

Asparagus Ham and Swiss Egg Casserole
inspired from The Perfect Pantry and here
Serves 5-6

1 medium onion, diced
1/2 cup chopped asparagus
1/2 cup roughly chopped mushrooms
1/2 cup cooked chopped ham
8 large eggs
2 Tbsp nonfat milk
7 oz shredded swiss
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray

Preheat the oven to 375°F.

In a medium skillet, saute asparagus in a little oil, butter or spray (or steam in a little water) until just tender. Set aside. Add mushrooms and a little spray, oil or butter and saute mushrooms until tender and golden.

Spray a 2.5 qt. glass casserole dish with cooking spray. Spread the vegetables and ham in the dish, and allow them to cool slightly while you prepare the remaining ingredients.

In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, salt and pepper.

Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.

Bake, uncovered, for 35 minutes, until the eggs are puffy. Serve hot, warm or cold.

I ran out of non stick spray this time, parchment worked fine

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Homemade Ranch Dressing

Homemade ranch dressing! My family is ever so thankful I found this recipe! They LOVE the stuff but I hate buying it all the time. Now I can mix up a bunch of the dry ingredients and make it as I need it. I am not a ranch dressing lover, BUT I like this recipe. Please click over for the larger quantity size recipe, I found a smaller quantity in the comments and I have adapted it here.


Homemade Ranch Dressing
adapted from The Crafty Blog Stalker

Ranch Dry Master Mix
1/2 TBL Black Pepper
2 1/2 TBL Parsley Flakes
3/4 tsp Kosher Salt
2 1/2 TBL Garlic Powder
1 1/2 TBL Onion Powder
3/4 tsp Dill Weed

Combine all, keep in a sealed container. Use with dressing recipe below.

Ranch Dressing
1 TBL dry master mix (see above)
1 cup light mayo
1 cup cultured low fat buttermilk
3/4 cup light sour cream
1/2 tsp lemon juice

Combine all in a bowl and stir well. Chill for a few hours for best flavor. Keep in a covered container/jar in the fridge. Makes about 3 cups.

*note, you can freeze buttermilk, just thaw and use in desired recipe, like this one when it runs out.

the jar of dry master mix, remember to use 1 TBL with the wet ingredients!

ready to eat! mmm!

great as a dip for homemade chicken strips too!

my new fave! oven fries with S&P dipped in this ranch!

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Lemon Ricotta Crepes

Funny how I've never made crepes before, and now I've made them a few times. They're really easy and you can fill them with anything. I made these for my Eggland's Best little breakfast. The lemon and ricotta were a lovely addition.

For these lemon crepes I used a gluten free recipe from a cookbook I blogged about here. I added in the lemon juice and zest. There are many GF recipes on the web if you'd like to search around otherwise I have a regular glutened recipe linked below or use the one posted with this recipe.


Lemon Ricotta Crepes
adapted from Real Simple

Crepes
1 1/2 cups whole milk
4 large eggs
1 cup all-purpose flour, spooned and leveled
3 tablespoons unsalted butter, melted, plus more for the skillet
1/4 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
2 teaspoons lemon juice

Glaze
1 thinly sliced lemon
1/2 cup plus
1 tablespoon sugar

Filling ( make ahead of time so flavors can combine)
1 cup ricotta
1 tsp lemon zest
1 tsp lemon juice
1 tablespoon honey, plus more for serving

I have a wonderful glutened Crepes recipe here, you can add the lemon juice/zest to the batter. OR use this recipe posted above:
In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.

Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes; let cool.

Wipe a (8") medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate, layer between wax paper pieces. Repeat with the remaining batter.

In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.

The crepes will keep layered between wax papers in a large baggie for a few days in the fridge. Just warm up in the microwave and add filling.

my gluten free lemon crepes, layered between wax paper

roll them or fold them

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