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The Wheat-Free Cook
Gluten-Free Recipes for Everyone

Yogurt–Rice Flour Pancakes

Makes 16 three-inch pancakes

A gluten-free batter makes exceptionally tender pancakes, and cooking them on an ungreased nonstick griddle ensures a fine surface texture. It also prevents the aroma of burned butter from permeating your kitchen. The recipe can be doubled easily.

Ingredients:

½ cup brown rice flour
1 teaspoon sugar
Pinch of fine sea salt
½ teaspoon baking soda
1 large egg
1 tablespoon canola oil
½ cup plain whole milk yogurt

Instructions:

Combine the rice flour, sugar, salt, and baking soda. In a separate bowl, mix the egg, canola oil, and yogurt. Add to the dry ingredients and stir until smooth. The batter will look thick and puffy. Heat a heavy nonstick skillet or griddle over medium-low heat, but do not grease it. Add the batter by the heaped tablespoonful, spacing the pancakes 1 inch apart and flattening the batter a little with the back of the spoon. Cook until golden on both sides, 2 minutes or less. Stack on heated plates or keep warm in a low oven.

Toasted Quinoa Muesli

Serves 2

Muesli was originally created in Switzerland about a century ago by Dr. Max Bircher-Benner, who served soaked raw oat flakes, nuts, and grated apple to patients at his natural health clinic in Zurich. A dear German friend, Inge Roberts, introduced me to her more luxurious version. She uses oats (see page 13 for more information on their gluten-free status); toasted quinoa flakes taste equally good. The recipe can bemultiplied ad infinitum.

Ingredients:

¼ cup chopped pecans or sliced, toasted almonds
1 apple, unpeeled, cored and chopped
2 tablespoons raisins
½ cup quinoa flakes, lightly toasted in a dry skillet
1 banana, sliced
1 cup plain whole milk yogurt
2 tablespoons berry sauce or honey

Instructions:

Combine the pecans, apple, and raisins in a food processor and pulse to make a chunky sauce. Add the quinoa flakes, and pulse briefly to mix. Divide between 2 bowls, and top with the sliced banana and yogurt. Drizzle with berry sauce or honey.

The Wheat-Free Cook
Gluten-Free Recipes for Everyone. Copyright (c) by Jacqueline Mallorca . Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.