13th May, 2010 - Posted by Kimberly Guthrie - No Comments
We have recently gone wheat free!! I have known for a long time that we needed to make this change. Recently we were counseled that my dear husband Steve really needed to go wheat free too! Well, not only wheat/gluten free but also corn free, and sugar free. Wow! Not even corn tortillas. My husband is a southerner who thinks a meal isn’t complete without bread. He loves his biscuits and cornbread! YIKES!! It’s one thing to change our diet for our daughter but quite another to do it for Daddy!
Well, I am happy and proud to say that he has been awesome about all of this! He has a good attitude and has embraced this new way of eating! I can’t tell you how proud I am of him. He is also reaping the benefits of his self control and good attitude. He is feeling better and has become more aware of how the food he puts into his body affects him.
I have been busy in the kitchen trying out new recipes and remaking the old ones. Stay tuned for my newest book……..you guessed it, it is a cook book! Steve came up with a great Buckwheat pancake recipe that we used as a bread for sandwiches not just pancakes! This was our emergency bread replacement until I was able to figure out some other recipes! I thought you might enjoy the recipe. If you want to use them for a bread substitute just pop them in the toaster and have a sandwich!
Steve’s Buckwheat Pancakes
1 Cup Buckwheat flour*
1 Cup Rice flour (brown or white)*
2 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
2 1/4 Cups of Organic Milk, Rice, Soy, or Goat
Mix all dry ingredients together. Make well in center of flour mixture. Add milk. Add beaten egg last. Mix all ingredients well.
Coat bottom of skillet lightly with olive oil over medium heat. I like to use my iron skillet for these. To test your skillet temp. use a fork to drizzle a small amount of batter into skillet. If it burns it’s too hot. You want it to puff up and be evenly brown on the back when you flip it. Pour 1/4 of batter into skillet. Gently lift side of pancake looking for it to be evenly browned. When brown flip pancake over and brown on other side.
Serve with butter and maple syrup or honey. If you are avoiding sugar try spreading it with applesauce, peanut butter or even try maple flavored yogurt (Brown Cow makes a good one). You can also top them with the fruit of your choice.
*You can find these flours at your local natural food store. Also check the health food section of your local grocery store, I know Kroger carries these flours. Better yet, get a grinder and grind your own rice flour. Please read the label carefully as many “Buckwheat” flours have wheat added into them. Buckwheat is in no way related to wheat in spite of it’s name.