Adventures in gluten-free, dairy-free baking... all part of the fun and future of FLOURS & HUNNY Bakery

Wednesday, December 7, 2011

Pancakes, Pancakes, Pancakes

Ah yes, it's been awhile again.  But, the wait pays off this time too... with another recipe.  I've been having fun experimenting with various combinations of gluten-free flours, all the while dreaming of the day I will serve lots of delicious, healthy breakfasts in my someday bakery.  As it turns out, the pancake recipe is extremely versatile, forgiving and easy.  I am positive it will make some of you very happy.  And you will start your day out right... which is exactly what we need more of in this world because well fed, healthy and happy people have the ability to pass on that happiness.  Consider this my little gift toward a better world.

1 cup total gluten free flours, recommended combinations below
1 Tb + 1 tsp flaxseed meal
1 Tb sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, well beaten
1/2 - 1 tsp vanilla extract
1/2 - 1 cup milk or milk substitute (we use almond or rice milk)
1 1/2 tsp oil

Mix dry ingredients together.  In a separate bowl, mix together the egg, vanilla, 1/2 cup of milk and oil.  Stir the wet mixture into the dry, just until blended.  If batter is too thick, add more milk until desired consistency.

Flour combinations:
 - 1/3 c potato starch, 1/3 c sorghum flour, 1/3 c tapioca starch
 - 1/4 c brown rice flour, 1/2 c sorghum flour, 1/4 c tapioca starch
 - 1/3 c sweet rice flour, 1/3 c tapioca starch, 1/3 c millet flour

Other options to add in:
1/4 tsp - 1 tsp cinnamon
1/2 c fresh berries
1/4 c chopped nuts
1/4 c chocolate chips
1 mashed banana
1 chopped apple, peeled
(one of our personal favorite combinations to add is banana, nuts and chocolate chips!)

Happy Baking!  May all your days start out this good...

Sunday, October 2, 2011

Non Dairy, Gluten Free Ice Cream

After such a long hiatus, it seems only fitting that I should do something I never do... share a recipe!  Yes, you read that right.  And I know, I know, I'm such a jerk for not sharing recipes.  I get asked all the time and my response is always the same... someday I plan to open a bakery and I'd like my recipes to be my secrets until then.  I work so hard on getting them right, always with the end goal of creating something that even gluten-eaters will love.  And I have to admit that I'm often successful.  It's these victories that make it into my sacred notebook, which I hold (literally) near and dear to my heart.

Fortunately for you, dear readers, every now and again I create something that isn't really in the plans for the bakery.  Like ice cream.  I imagine cakes, cookies, breads and perhaps breakfast foods someday.  Maybe even my delicious vegan Potato Leek soup or (cow) Dairy-free Lasagna.  But probably not ice cream.  So here it is... a super yummy Chocolate Ice Cream recipe using coconut milk.  I make mine in an automatic ice cream maker but I would guess you could try freezing it in a bowl too.  Feel free to ask any questions, if needed.  Otherwise, enjoy!

Chocolate Banana Ice Cream
3 cups unsweetened coconut milk (not lite)
2/3 cup unsweetened cocoa powder
1/4 cup brown sugar
1 tablespoon arrowroot starch
1 teaspoon vanilla extract (alcohol-free, if you can find it - Trader Joe's has one)
1 ripe banana
3/4 cup chopped nuts (optional)

Put all ingredients, except nuts, into a blender and mix until smooth.  Pour out into a running ice cream maker and let freeze for 20-25 minutes.  Add in nuts and let freeze and blend for an additional 5-10 minutes.
The texture should be perfect after the above, but will get quite solid after putting any leftovers into the freezer.  Simply leave it out at room temperature for awhile before eating and it should thaw just fine.  (I sometimes microwave it too, if I'm impatient.)


Oh, and for those of you wondering where I've been... I had a baby.  :)  A sweet little boy who is keeping me busier than I've ever been in my life.  Amidst one of our more hectic days, I needed a break... and here is where I ended up.  Cheers!