Best Tdg Whole Corn Bread Or Pancakes Gluten Free Recipes

Gluten Free, Dairy Free, Corn Free Pancakes image

Provided by theunpavedroad

Categories Breakfast

Time 15m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 10

1/3 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
1/3 cup brown rice flour
1/3 cup coconut flour
1/8 cup ground flax seeds
1/4 teaspoon baking powder
1 cup almond milk
1 egg
1 tablespoon sugar
1 dash salt
berries (not dairy free) (optional) or chocolate chips (not dairy free) (optional)

Steps:

Mix the dry and wet ingredients separately.
Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
Heat your pan over medium heat and add butter.
Pour out the size pancakes you want to make.
When the pancake starts to be done around the edges and is bubbling on top flip over.
Serve hot with butter and your favorite syrup.

TDG WHOLE CORN BREAD OR PANCAKES image

Number Of Ingredients 8

1 c TdG stoneground blue or white fine cornmeal,
1 c all-purpose flour,
1½ tsp baking powder,
½ tsp baking soda,
½ tsp salt, 2-3 tbs sugar,
1 egg beaten,
¼ c oil,
1 c milk

Steps:

Set the oven to 400 F. Mix the dry ingredients and toss with a fork to combine. Beat the egg and whisk in the oil and milk. For pancakes, add a little more water until you hve a flowing batter. Heat a skillet or metal pie dish in the oven. Take it out, oil it with ½ tbs canola oil, and return to the oven briefly while mixing the batter. Add the wet to the dry ingredients and mix just to combine. Pour into hot skillet and bake about 15 minutes, until top is brown and sides shrink from pan.

TDG WHOLE CORN BREAD OR PANCAKES-GLUTEN FREE image

Number Of Ingredients 11

1 c TdG stoneground blue or white cornmeal,
1 c rice flour blend,
1 tbsp ground flax,
1½ tsp baking powder,
1 tsp xantham gum,
½ tsp baking soda,
½ tsp salt,
1-2 tbs sugar,
1 egg room temperature, beaten,
¼ c oil,
1 1/2 c milk or water

Steps:

Set the oven to 375 F. Mix the dry ingredients and toss with a fork to combine. Beat the egg in a 2 cup measuring jug, and whisk in the oil until smooth, then whisk in water or milk to the 2 cup mark. For pancakes, add a little more water. Heat a skillet or metal pie dish in the oven. Take it out, oil it with ½ tbs canola oil, and return to the oven briefly while mixing the batter. Add the wet to the dry ingredients and mix well. Pour into hot skillet and bake about 25 minutes, until top is set and sides shrink from pan. For pancakes add more water to give a flowing batter. Cook on a hot lightly greased griddle, flipping once.