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Alice’s Excellent Gluten Free Pancakes or Waffles with Wild Blueberries

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Alice's Excellent Pancakes and Waffles gfzing dot com 2012
Pancakes and Waffles - gluten free from gfzing dot com

In October of 2005 I shared excellent pancake and waffle recipe with you all. Buy some frozen blueberries and real dark maple syrup before you read any further.  In 2012 it is updated to include information about our favorite waffle iron – we have no commercial affiliation with Nordic Ware by the way, we just like their stove-top waffle iron better than any of the electric models we have tried over the years..

This recipe works with buttermilk as well – for the pancakes.  It makes the best waffles if you stick with almond milk as the liquid.

Mix in bowl:
1 cup brown rice flour
1/2 cup potato starch flour
1/4 cup tapioca flour
1/4 cup cornstarch
1 Tablespoon GF baking powder
1 Tablespoon sugar
1/2 teaspoon salt

In another bowl:
1 1/2 cups almond milk
3 eggs
4 Tablespoons vegetable oil

Stir the two mixtures together. Heat a non-stick pan on medium, add
butter or margarine. When pan is hot, pour batter to form pancakes (1/2
cup makes a beautiful big pancake), sprinkle with frozen blueberries.
Wait until the bubbles that form in the pancake start turning into holes
(if you don’t wait long enough the pancake will be hard to turn) but not
so long that the pancake burns, then flip. When other side is cooked,
transfer to plate and serve with real maple syrup – use the Grade B syrup which has the most flavor…

To use this recipe for waffles, use only 2 eggs and add another
tablespoon of oil. Omit the blueberries. Waffles take 4-6 minutes to cook.

Update in 2012 For best waffle results, try a Nordic Ware stovetop waffle iron – the belgian waffle type – and brush it lightly with vegetable oil before heating.  You have to practice with these waffle irons a few times to get it right. On our stove you heat it on medium high for three minutes, then flip it and heat the other side for 3 minutes. Then, you open it, pour in one and a half cups of batter, close it and cook for 1 minute, then flip and cook for 2 minutes.  That makes the perfect waffle in the photograph.

If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.

 

Maple Pumpkin Pie, no dairy, from fresh pumpkin

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small pumpkin pie
Non Dairy, Gluten-Free Pumpkin Pie

This interesting recipe from gfzing.com has no milk, cream, rice milk or any other type of milk, is gluten free and uses fresh rather than canned pumpkin. The type of pumpkin used is the small “pie” or “sugar” pumpkin – they are sold at farm stands for the purpose of making pies. The natural liquid in the freshly cooked pumpkin is sufficient liquid and no added milk products are needed.  Do not use canned pumpkin for this recipe.

The pie is quite light, and since the only sweeteners are maple syrup and molasses the pie is not too sweet.

Ingredients:

  • 1 “pie” or “sugar” pumpkin
  • 1/2 cup dark maple syrup
  • 1/4 cup molasses
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 3/4 teaspoon freshly grated nutmeg
  • 1 unbaked Whole Foods gluten free (gf) pie shell, thawed and cracks repaired

Preheat the oven to 450 degrees F.

Defrost the gluten free pie shell and repair any cracks.  Sometimes frozen pie crusts get broken, but you can smush the crust back together along the breaks to make a whole crust.

Next, remove the stem (just break it off) from the pumpkin and stab the pumpkin through the shell to the center in 4 or 5 places with a pairing knife – to let out steam.  You don’t need to cut the pumpkin up or remove the seeds before cooking.  Set the prepared pumpkin in the microwave oven and cook it as for baked potato (use the setting on the microwave).

Remove the very hot pumpkin from the oven using potholders and let cool completely.   Now cut the cooked pumpkin in half, use a large spoon to scoop out and discard the seeds. Then, scoop out the cooked flesh, set it aside for use and finally discard the peel.  You should have about 24 ounces cooked pumpkin (weigh the cooked flesh.)  You do not need to mash or strain the pumpkin flesh.

In a food processor, combine about 24 ounces ( one and a half pounds) of cooked fresh pumpkin (not canned) with all the rest ingredients except the pie shell.  Process until the mixture is completely smooth. Pour most of the pumpkin mixture in to the uncooked pie shell until the pie shell is filled almost to the top.  Depending on the size of the pumpkin, there may be a cup or so of extra filling.  If so, grease a small oven-proof dish and pour the excess in there.

Put the pie in to a 450 degree oven for 10 minutes, then reduce the heat to 350 and cook for another 45 minutes.  Check the pie – if the filling is set, the pie is done.  Cool and serve with your favorite pie topping.

For the extra filling, bake that along with the pie but it will be done and ready to take out of  the oven well before the pie. You can use this cooked pumpkin pie filling to make a nice pumpkin parfait, layering the cooked chilled filling with your favorite gluten free pie topping (whipped cream if you use it).