SUGAR FREE Almond flour pancakes

This recipe is different from the regular gluten free pancakes that I posted earlier.  These pancakes are made using honey and almond flour in place of the sugar and other gluten-free flours.   We started playing with almond flour after going on the GAPS (Gut And Psychology Syndrome) diet to heal our intestinal systems (here is a link:  http://www.gutandpsychologysyndrome.com/gaps-diet/ -  it really helped my husband who has more insensitivities than just gluten.)  It is basically a no carb, no sugar, no starch diet, but almonds and almond byproducts are allowed.
My cousin who hates all pancakes including my own gluten-free ones, loves these pancakes.  She ate a serving here at my house and took some more on her way out of the door!  They are stickier than my regular gluten-free pancakes and  have a nice sweet flavor with a small hint of nuttiness.  They are sugar free, but still sweet as the applesauce is sugar free and the recipe calls for honey and vanilla.  These are the only pancakes my husband will eat without syrup. 


Almond Pancakes


1 individual applesauce

1/2 cup honey
1 Tablespoon vanilla
1/2 cup water

1 1/2 cups almond flour 

1/2  teaspoon finely ground sea salt

1/2  teaspoon baking soda

Mix all together in a bullet mixer for 5 minutes or until smooth

250 on griddle for 15-20 mins  (depends on the griddle). Make sure you oil griddle first as they WILL stick.

This is how smooth it should look.

It is time to flip it over when you see that the edges look rubbery.

Nice and golden brown.  I oiled the griddle beforehand with canola oil.

Delicious sweet and sticky almond pancakes.

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Gluten Free Fried Chicken

The first thing my husband thought of when he went gluten free was no fried chicken :(  He could eat fried chicken every day!  He no longer "cheats" and goes to KFC.  Several family members have eaten this chicken recipe and couldn't tell the difference.  The taste similarity between this chicken and fried chicken that is not gluten free is one of the things that finally prompted my father-in-law to get tested for celiac himself.  If he could eat this well, then having celiac would not be as bad as he thought. The 30 minutes of refrigeration AFTER the coating, and a good cast iron skillet is the secret to the crispiness.  The beautiful golden color comes from my seasoning mix.

Yum!!!!!

1 cup tapioca starch
1 cup of canola oil
12 wingettes
Seasoning Mix - coming soon in another post

1) Rinse chicken with cold water.
2) Season the wingettes to taste.
3) Pour on the tapioca starch.
4) Coat them well with the tapioca starch.
5) Sit in the fridge for at least 30 minutes.

After 30 minutes pour about a cup of oil in an iron skillet and preheat on medium high.  You don't want to cover the chicken pieces fully in oil, only half way.  As the oil is preheating take the chicken out of the fridge and shake a few times.  When the oil is ready,  place the chicken in the oil and turn every 4 minutes until they are done.  Don't forget to shake off extra flour.  Takes about 20 minutes.  The small pieces will start to float when done.

                                                      

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

"Mama, I just want to be like everybody else" those are the words that set me into action and here I am now...blogging.  I have been cooking without wheat, oats, barley, rye, corn, rice, milk, eggs, soy and beef for 4 years now.  Most celiacs and those with wheat allergies can eat rice, but that's not true in my family.  In preschool Play-Doo is a big thing so I had to create one that was safe for my child.  It is so easy to do.  Give it a try!

1. In a medium sauce pan put 3/4 cup of water and 1 Tablespoon of canola oil.
2.  Bring it to a simmer.
3.  Turn off heat and add dye (India Tree).
4.  Put in 2 Tablespoons of cream of tarter.
5.  Put in 1 cup of sorghum flour (Bob Red Mills).
6.  Put in 1/2 cup of finely ground sea salt (Hain non-iodized).
7.  Stir until completely mixed.  I like to put on gloves and use my hands after the color dissolves.  It will be HOT!

8.  I form it into a ball and then let it cool for 45 minutes.  

9.  It's sorghum dough time!  Below are my child's creations.  When she is done creating, I put the dough in a zip lock bag and push all the air out.  The dough usually lasts 3 or 4 months or more before hardening.  This recipe also doubles well if you need more dough!

(All Rights Reserved)

Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).