The adventures in Gluten Free cooking and baking began yesterday for my family. I ventured out to the health food store and bought a lot of different ingredients to start making breads and crackers, because God only knows how much of that stuff we consume in this house. It will take a little practice to break out of reaching for a bag of pretzels when the kids want a snack. I envision them happily snacking on veggies and hummus that I quickly whipped up with my June Cleaver apron on — *poof* — that vision is gone as soon as the baby throws a fit wanting his “quackers”, so I am going to be proactive today and start stocking up on homemade, crunchy goodies.
I’ve heard from a few people who tried to go GF with their families that it was just too expensive. I think that may have to do with a few different factors, but the number one factor is buying the processed and packaged GF foods from the grocery store. Of course those are expensive. You’ve gotta make the stuff yourself in order to stay within your normal budget. I’m thinking the only GF processed stuff I will buy is pasta, if I can’t figure out a way to make it myself. Other than that, I’m feeling pretty confident in the kitchen with baking, so it will just be an adjustment in how to bake.
Anyway…I started small this morning by making buckwheat pancakes. Buckwheat? Maybe you are thinking the same thing my husband thought — it has wheat in the name, so isn’t that wheat? Nope — buckwheat is actually a ground up seed that is somehow related to rhubarb. Don’t ask me how! I remember getting buckwheat pancakes from a restaruant as a kid every once in a while, and I loved them. They are hearty, nutty, and just different…yet, not too different from the normal, wheat based flour pancake to cause familial rejection.
My kids and husband all loved these and the 12 cakes that I made were gone in the blink of an eye. I’m hopeful that they will be satisfying for a while, too — regular wheat pancakes seem to burn through your system rather quickly and you are hungry as soon as the dishes are done.
They were easy to make, too.
Here is what you need to make a batch:
1 cup buckwheat flour
1/2 tsp sea salt
1 1/2 tsp baking powder
1 Tbs sugar
1 cup whole milk
3-4 Tbs melted butter
1 tsp vanilla
Mix together your dry ingredients separately from your wet ingredients, then incorporate together in a medium bowl.
Heat a skillet over medium heat and add 1 Tbs butter until it is sizzling. Add about 1/4 cup of batter pre cake to the griddle and cook until bubbles form. Flip over and cook the other side for about 30 seconds to 1 minute. Continue to add butter to the pan as needed and cook the remaining pancakes.
Serve hot with some warm syrup and fruit. Yum!