Ok, maybe it’s not really bread– but it’s sure stands in for it nicely. If your GF you’ll know how time-consuming it can be to make a decent gluten-free sandwich bread. You can’t just open the bread drawer and pull out your meal ticket. Or if you buy GF bread you know how expensive it gets! Not to mention lame flavors. 🙂
I have gone ahead and at least partly fixed that problem. It’s not bread, but it quick and gets the job done. Meet pancake bread!
This be la best combo eva. Coconut-butter (a recent addiction), peanut butter (another addiction), and stevia sweetened homemade jam all layered between my pancakes. With pancake bread, you don’t have to plan ahead for when you want a sandwich, since it only take 5 minutes to make!
Tomato paste, balsamic vinegar, and freshly ground black pepper with steamed collard greens, plain tofu (my favorite way to eat it!), fresh tomato, and fresh basil. This was part of yesterdays lunch (which also feature my CB-PB-J concoction, carrot sticks, and homemade pasta sauce eaten as a soup. Hey, never said I was normal!)
I shall include the view from behind for you too.
You can use any unsweetened pancake as your bread, or a sweetened one if that is what flavor you want. I’ve used Simple Quinoa Pancakes, but now that we are all out of quinoa flour, I’ll include my latest pancake bread recipe I’ve been using. It is not chewy, dry, nor anything like some other GF breads. instead, it is almost “melt-in-your-mouth” and is easily chewed and swallowed. And it doesn’t get stuck in you teeth!
Gluten-free, wheat-free, vegan, fat-free, sugar-free, yeast-free, corn-free, and oil-free (if using non-stick pan)
1/4 cup brown rice flour
1/4 cup garbanzo flour
1 tablespoon potato flour (NOT potato starch!)
1/8 teaspoon baking soda
dash salt or seaweed powder
1/2 teaspoon vinegar
Heat a pan that will desist sticking over medium heat. Meanwhile, in a small bowl, mix the dry ingredients (sifting is helpful here– the garbanzo flour clumps). Add the vinegar and enough water to reach your desired batter consistency. The thicker that batter, the denser the pancake and the thinner the batter the more “melty” it will be.
Once your batter is whisked smooth and the pan is hot, pour approximately a 1/4 cup of batter into the pan in a circular motion (or whatever shape you want to make it– you could go square, too!). Allow it cook, and flip when the edges of the pancake begin to dry out– bubbles aren’t a great indication here. You’ll get the hang of it, as it’s hard to flip without having the pancake go splat if the underside isn’t fully cooked. Once flipped, allow the other side to cook through. Repeat with the remaining batter.
Question: do you make homemade bread often, whether your GF or not?