I love pancakes. I am allergic to everything, litterally. No eggs, wheat, soy, dairy, corn, almonds, potatoes, barley, carob, and so many more. I have used so many different flours. The pancakes always come out quite gritty. I use egg whites, rice milk, sometimes goat milk or goat yogurt, honey, sorghum flour, millet flour, garbanzo bean flour (which is sticky) and rice flour. I try different combinations each time. I usually waste a lot! Any suggestions, anyone?
Gluten Free Forums - Elana's Pantry » ingredients
I need help with perfecting a pancake recipe
(5 posts)-
Posted 3 years ago #
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Hi Elizabeth,
I'm feeling your pancake envy/pain. I too am allergic to almost everything in the known universe!! When I found out I was allergic to gluten my "last supper" was a cheese and tomato sandwich on soy linseed bread, followed by pancakes and ice cream (followed by a week of chest pains, headaches... etc). Unfortunately, I can't eat a single thing out of that whole menu list these days.
But! All is not lost!
If you've tried rice flour, have you also tried a combo of 2 parts white rice flour and 1 part glutinous rice flour? Don't be fooled by the name, no gluten in it. The name refers to the sticky nature of the rice when cooked. (http://en.wikipedia.org/wiki/Glutinous_rice).
I find this flour combo works quite well in some of Elana's recipes. You just need to boost the moisture content by about 3 tablespoons of something like grapeseed oil (that is, something with a bit more substance than water or rice milk).
It also works well as a sub for dumpling cases, ravioli cases etc as it holds together quite well without eggs.
Also, I haven't tried it myself, but last time I cooked pancakes they didn't rise as much as I would have liked so I would recommend a dash of baking soda and cooking them very slowly.
I have also tried adding vanilla bean paste (not extract or essence - allergic to both), which gives a really buttery sweet taste. It's very strong so use with moderation!
I hope this helps.
Jen
Posted 3 years ago # -
Thanks Jen. I can't wait to try it!
Posted 3 years ago # -
can you tolerate the trader joe's mix, substituting for the eggs? i also can't have gluten, dairy or potatoes, and i can have that one. it turns out quite well (with eggs at least...) and might be worth checking out! good luck!
Posted 3 years ago # -
i was also allergic to almost everything i put in my mouth..
I have been using the blood type diet, so far the ingredients that are ok for my blood are safe to eat, no allergys,
(you do need to search for hidden ingredients in foods, like corn, Its everywhere)
by the looks of it elana has worked out on her own what she is allergic to,
I'm so glad she eats almost all the foods i eat, the only difference is the cashews and coconut,
I also had major chemical sensitivites before using the blood type program,
i don't suffer from them as much anymore.
All the info is on the net, just search for dr dadamo (natropath/sceintist)
i really feel for you as i have been there my self not knowing what you can eat,
it makes it much easier if you know what is safe to eat.
i did a allergy test once, most the foods they said i could eat i still reacted to.
It Also makes it much easier with someone like Elana sharing her recipes.
God bless you Elana you have saved me with your recipes, thanks so much for your time.Posted 3 years ago #
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