The Bread Winner

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!

Pancake Bread
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
water

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.

Printable Recipe

Question: do you make homemade bread often, whether your GF or not?

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This entry was posted in bread, corn-free, fat-free, oil-free, suggested uses and tagged . Bookmark the permalink.

8 Responses to The Bread Winner

  1. All the sandwiches look great!

  2. I love the idea of pancake bread! And I’ve never heard of coconut butter; it sounds delicious, though.

    As for making homemade bread, I make it as often as I can. It is just so much better than any store bough bread I’ve had.

  3. Namaste Gurl says:

    Sounds easy and nutritious for a quick unprocessed “bread” recipe. Can you use Apple Cider vinager– or does it have to be plain jane vinegar?

    Now i need to get my hands on some garbonzo and brown rice flour, which I don’t have… i suppose i could just use buckwheat and whole wheat flour since i’m not GF?

    • VEGirl says:

      Namaste gurl,

      Thanks for your comment!
      To answer your questions, you can use ANY vinegar– I actually use apple cider vinegar! The point of it is to react with the baking soda make the batter rise a bit. As for the flours, Bob’s Red Mill sells both brown rice and garbanzo, but I don’t know about potato flour (probably does, though! Poke around on the mill’s website a bit- bobsredmill.com). I can’t guarantee results with wheat flour, since the recipe was created to work with the GF ones, but feel free to experiment! In fact, buckwheat isn’t actually wheat or gluten! I use it all the time! I really love it. They REALLY shouldn’t have named it that, huh!?

      VEGirl

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