I am going to try to post one specifically gluten free recipe each week, but for all of you gluten-avores still enjoying the pleasures of all purpose wheat flour, I will add an option for you. It’s a lot easier to convert back to gluten than to go the other way, let me tell you!
There was a bar of Scharffen Berger dark chocolate in the swag bag I received at the Food Blog Forum. My family, gastronomical cretins that they can sometimes be, was not offered any. I chose to break it into fourths and spread it out over four lovely breakfasts for gluten free me. I had some leftover Valentine’s chocolates for any passersby that mentioned that I was eating chocolate and they weren’t.
My husband keeps looking at my pancake photos and telling me that I need a circular ring so my pancakes come out in perfect circles. I haven’t been able to convince him that it isn’t the pouring that is the problem. It’s the flipping of the dang pancakes. I cannot tell you how many times I have elongated my cute circles when turning them over. You folks understand, right? We are going for taste here, not geometry.
- 2 Tbsp Tapioca flour
- 3 Tbsp Potato starch
- 3 Tbsp Sorghum flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp xanthan gum
- 1 egg
- 1 Tbsp oil
- ⅓ cup milk
- ½ tsp vanilla
- .75 ounces great quality dark chocolate, roughly chopped
- In a medium sized mixing bowl, whisk together the dry ingredients.
- In a smaller bowl, combine the wet ingredients.
- Stir the wet ingredients into the dry until smooth.
- Fold in the chocolate and cook on a hot, greased griddle or pan.