Gluten Free Basic White Cake

Gluten Free Ratio Rally

Baking with a cause: YOU and getting you back in the kitchen too!

I’ve written this post a million times over since I decided to host this month’s Gluten Free Ratio Rally.  Way back in the beginning, I signed up for this with high hopes – and I was being completely selfish when I chose the task:  cakes.  And white/yellow cakes.  (Sorry, chocolate cake fans..although a few bloggers appealed to you, I was really on the hunt for fabulous GF white cakes.)

I say selfishly because I do have some fabulous cake recipes.  My favorites are my sponge cake recipe and the mini-vanilla filled cupcakes.  But really, I have been longing for layer cakes due to their versatility.  My favorite cakes have always been white layer cakes.  It’s true!  Even since I started making cakes in our house when I was in elementary school. (I did a fine job of both trashing the kitchen and baking a decent cake.)  My favorite white cake recipe is still being worked on to convert it to gluten free.  I needed some help.  And some inspiration.

And (I hoped)  I can’t be the only one with an aversion to chocolate cakes. (Right??)

And I say that reluctantly because I know that some very fabulous people in my life have made some incredible flourless chocolate cakes for me (birthdays at work, etc).  I’ve eaten each slice with a smile.  But I have a confession to make:  I’ve never liked chocolate cakes.  At the age of six, I completely overindulged:  chocolate cake + chocolate ice cream + first day in new state/neighborhood/house = bad news for the future of chocolate cake in my life.  I am refraining from using details here … after all, this *IS* supposed to be a food blog.

So you see, I am selfish in my quest for the *perfect* gluten free non-chocolate cake.  I’m not the only one who realizes the beauty of a white cake – the versatility, etc.  Oh yes. A white cake is where it is at, people!  And you will see from this month’s ratio posters just how fabulously versatile it is!

I fell on a sword this month taste-testing over 9 cake recipes ideas in four weeks.  Not too pointy of a sword, mind you.  If the cake tasted great, but failed?  I have crumbled them into a baggie and made some “cake pops” for my daughter(s) and I.  We share one “cake pop” after swim lessons.  But I think I’m going to have to invest in some swim time for myself after a month of cake eating.  Ay ay ay!

I’ve discovered a few things about cake baking – especially gluten free cake baking – that I’d taken for granted previously.

  1. Watch your baking time CAREFULLY and check often – especially within the last 5-6 minutes.  An over baked gluten free cake = the Sahara Desert in your mouth.
  2. Have your eggs and butter at room temperature.  But don’t do this if you live without air-conditioning and your house is 80F.  Not cool.
  3. Add your eggs one by one and beat them in for a couple of minutes before adding the next.  (No matter how hard your child pulls on your legs/hands.  Add the eggs one at a time!)
  4. Parchment lined/bottomed cake pans are just as fabulous as dusting them with gluten free flour – and easier for me.
  5. Gluten free cake batter is definitely thicker than gluten-filled cake batter.  Don’t stress when you see it.
And most importantly:  the RATIO makes a difference.  You really do have to measure the flours by weight if you are going to change up the flours you chose to use.  If you see a cake within the several that will be shared today as part of the rally, please do take the time to use the flours they chose to use.  For each of the cakes I made, I used 228g of flour.  Sometimes this was the equivalent of 1 cup of rice flour + 1/2 cup tapioca flour OR 1 cup of rice flour + 1/3 cup potato starch OR 1 cup millet flour + 1/2 cup + 2 Tablespoons sweet rice flour.  Yikes.
I wanted to make a cake that anyone could make with readily available flours that are relatively inexpensive as far as gluten free flours go.  I wanted it to be something your best friend could make for you or your mom or your colleague if they wished to.  So many times our diet is intimidating and expensive.  I just wanted to simplify it all.  (And I’m not going to tell you about my initial starts of using whole grains, less sugar, etc because <girl smacks self in head now> I was making a cake.  I gave myself permission not to think about applesauce in lieu of butter, etc.  I just wanted a cake.  And a good one at that.
I ended up with several.  From one recipe too.

GF Basic White Cake
The basic cake.  With only the primary frosting on.  I had intended to frost this further, but the Chicklet got a hold of the sprinkles and she went to town.  So, it stayed just like this:  minimal frosting and a fabulous crumb.
GF Basic White Cake with Raspberry Jam center

For these little cupcakes, we filled them with a dollop of raspberry jam – (and some with Nutella – YUM!).  No frosting was needed.

GF Basic White Cake with Strawberry Jam and Strawberry ButtercreamSimilar to the one above, filled with sliced strawberries and topped with fresh strawberry buttercream frosting.  All things pink are met with approval from the Chicklet.

The ratio for a basic cake is as follows:

1:1:1:1

Egg : Sugar : Flour : Butter

I’m not convinced that I’ve achieved the cake I dream of.  But, in looking at the titles of the cakes of my fellow GF Ratio Rally participants, I see that I have a fabulous future of cake testing ahead of me.  (Tiramisu! Confetti Cake! Lemon Tea Cake! – just to name a few!)  Maybe one of you will find a way to make it even more fabulous.  That is the beauty of being a gluten free community:  learning, sharing and growing together.

Basic Gluten Free White Cake

Ingredients:

  • 8 ounces – 1 cup (2 sticks) of butter, room temperature
  • 8 ounces – 1 cup (226 grams) sugar
  • 4 eggs + 1 yolk
  • 3/4 teaspoon almond extract
  • 1 1/2 teaspoons vanilla extract
  • 226 grams “My” gluten free flour mix, sifted (1 1/2 cups + 2 teaspoons)
  • OR 175 grams (1 scant cup) rice flour + 50 grams (1/3 cup) potato starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350F.  Line the bottom of two 8 inch cake rounds with parchment paper OR butter each and flour with rice flour (NOT the rice flour called for in the recipe – please use 1 Tablespoon or 2 in addition to that called for in the recipe).
  2. Beat butter in the mixer until light and creamy.
  3. Add sugar.  Beat again for several minutes (3-4) on medium until light and fluffy.
  4. Add one egg.  Beat for 2 minutes.  Add next egg and beat again 2 more minutes.  Repeat until all eggs have been incorporated thoroughly.
  5. Add extracts.  Mix in.
  6. Sift together flour(s), baking powder and salt.  Add to cake batter.  Mix in carefully so as not to lose the softness created from mixing in the eggs/sugar.
  7. Divide into cake rounds evenly.  Smooth the surface with a wet spatula.  (I found it helpful to have a glass of water nearby and I kept dipping the rubber spatula into the water to keep the batter from sticking.)
  8. Bake until the top is just golden brown and a toothpick (or cake tester) inserted comes out shiny but not sticky – about 18-20 minutes.  Check your cake as you approach the 15 minute mark at a minimum to avoid over-baking.
  9. Remove from pans by flipping on to cooling racks after removing from the oven.  Allow to cool completely before frosting.
If you want to, this recipe easily converts in to cupcakes.  Bake for 15 – 18 minutes for 12 cupcakes.  When making cupcakes, we loved adding dollops of goodness (homemade raspberry or strawberry jams, Nutella, etc) in to the center of each cupcake and then we topped them with more batter.  These additions also added moisture to the cakes as well and helped them last longer. (Well, as long as a cupcakes can last around kids.)

Please check out the other fabulous Gluten Free Ratio Rally participants and their cakes, I know I will be doing taste-tests frequently from their ideas.  In fact, my sister-in-law is coming this week for a visit… so we have another birthday cake to make.  (Great excuse, huh?)

Congratulations! and other tidbits

First, let me just say

Congratulations!!!

to the Safeway Gift Card Winners:  Cara and Kim.  (Names were chosen using random.org)  I will be sending both of you a $25.00 gift card for groceries (GROCERIES!  I LOVE that!) to you this week.  You can use your gift card in any of the Safeway stores for gas or groceries.  Seriously – what great timing in our economy but a little spring-love in the form of FREE gas or groceries!  Sweetness!  Thank you, Safeway, for the gift cards for the GiveAway.

————————–

And while you are out shopping gluten free this month, take a minute to help the newbie standing next to you.  Remember how it felt to be out shopping and feeling overwhelmed?  How the 40 minute grocery trip became the FOUR HOUR grocery saga?  Now’s your turn to spread the wealth of knowledge.  And what perfect timing.  After all, May *is* Celiac Awareness Month!

Honestly, I feel like everyday is Celiac Awareness/Gluten-Free Eating awareness – and that’s a GOOD THING in my world!)  Another way to kick off the month is to check out the 1 in 133 Summit.  Click on the link to get more information and dream of taking bites out of the World’s largest gluten-free cake just like I will.  I’m so excited to know there is a summit to push the gluten-free world further.

Especially in light of the articles I’m reading about HOW LONG it is taking the FDA to move on making a standard for Gluten Free labeling.  It is driving me WILD.  Really?  10 years?  Come on, people!  Let’s get it together.

(And then thinking that it takes 10 years to move ahead… makes me forever grateful that I don’t work through that obvious slog of red-tape too.  BLECH.)

Big Sis

Reason #1

Happy baby = Happy Momma
Reason #2

Also, tomorrow there will be some new Gluten Free Ratio Rally posts about scones.  I’m sad to say that with baby & toddler keeping us SO busy this month, I never got a chance to whip any scones up or play around with flavors.  Suffice it to say, I have been brewing and stewing an excellent scone recipe to share with my mom.  She’s coming soon – the Chicklet turns three in just under two weeks (THREE!).  I will make some scones with my mom.  I’m thinking cinnamon nugget scones.  She loves cinnamon chips and I think I can take that on.  🙂

What are your favorite scone recipes?

I can’t wait to see what everyone came up with tomorrow!  I shall be drooling while I’m grading papers tomorrow night!

Happy GF Adventures!
~Kate

PS.  Photos of my almost-recovered munchkins.  They might be sickly, but they are MINE! What a lucky woman am I!  I noticed the other day just how much more tired I am – (it’s unreal!) – than ever before.  But I would not change an iota of my life.  Well… I would do away with any need for antibiotics, investments in Kleenex, etc.  But after that?  Nah.  I’d be good.

Gluten Free Ratio Rally: Chocolate Chip Mocha Quick Bread

Gluten Free Ratio Rally

Baking with a cause: YOU!

It’s on again!  The Gluten Free Ratio Rally – baking gluten-free using ratios….  and it SO works!  The inaugural rally posts were focused on pancakes.

This time around we are tackling quick breads or muffins.  Both of which are basically the same recipe, just different baking times.  Personally, I’m a fan of the loaf method.  Saves time, ya know.  And, it’s easily transported to work and left in the main office for others to taste test, share and enjoy as well.  The muffins are great – when I have the time to make them, I do.  Lately, however, I’m noticing that I’m forgetting to set the timer or some other meaningful-yet-missed-due-to-sleep-deprivation task while the evening hours are upon us.

Working full-time means baking time comes in the evening and only if I’m lucky.  These last couple of weeks, I’ve fallen back on to some standards/fail-safes that are quick to whip up (lavash bread, brazilian cheese bread,, cookies (!),) and best of all:  QUICK BREADS!  Without time to have a loaf rising, it’s perfect to get a quick loaf of bread in.  Depending on your mood, you can make a million varieties.  Really.  I’ve been reading just the TITLES of the quick breads that the other GF Rally bloggers are creating and my head is spinning with ideas and my taste buds are completely craving a buffet-table of GF breads and muffins.  (OH MY – wouldn’t that be heaven??)

There were a dozen of us who blogged about pancakes – and baking GF with a ratio of ingredients.  Spin back a bit to Ruhlman’s book about “Ratio“, initial conversations about ratios with gluten free baking, and a rally was born.  That book is really much more of a reference point.  As for GF ratios, the only hurdles/variables are the starch – to – flour ratio to make up the flour called for within any given ratio.

The Gluten Free Flour : Starch Ratio

And let’s be honest:  we are SO lucky!  In reality, there are so many flours for us to choose from:  sorghum, millet, brown (or white) rice, teff, buckwheat, corn (flour not starch), almond, hazelnut, coconut, amaranth…. and THOSE are just the ones I like.  Surely I am missing some of the ones you enjoy?

As far as starches go, these are my favorites:  tapioca, potato starch (not flour), cornstarch, arrowroot, and sweet rice flour.

For most of my baking (anything non-yeast bread), I rely on a ratio of 65-70% flour to 30-35% starch.  Any greater percentage of starches and the breads/baked goods tend to be too pasty/chalky to me.  And that isn’t even talking about the lack of positive nutritional contributions to the baked good.  I choose the best, whole grain flours I can (typically millet, sorghum and finely ground brown rice) with the starch that will best impart the texture I’m looking for (tapioca = slightly sweet with a little chew; potato starch makes things more moist, but also more dense; cornstarch creates a lighter texture, but with a chalky aftertaste, etc).  I really like using tapioca starch (also called tapioca starch flour) because it’s cheap too – and easier to find in large quantities at local Asian markets.  (That’s a definite bonus!)

Baking by Weight/Ratio

While I’ve had my kitchen scale for several years, I really only used it for two reasons:  (1) complete curiosity about weights in regards to different flours and serving portions, etc and (2) to bake something from Europe, Australia, New Zealand, Spain, Italy, etc that was written in grams, rather than cups.

Since the get-go, I’ve been surprised at the wide-variance of weights.  Now, don’t get me wrong – I KNEW the flours were different densities, etc, but I was definitely surprised that the measurements were off by SIGNIFICANT grams.  It makes a difference when baking.  It is helpful to have the weights.

But since we are a cups-and-ounces crew/country, I’m posting my recipe both ways.  Sometimes, as in without a scale on hand or while baking the same way our mamas did, we reach of the measuring cups.  However, if you have the inclination, I would suggest that if you really are a GF household/baker, you should consider a kitchen scale.  You will have a whole world of recipes (literally..the rest of the world!) open up to you in grams.  And you can play around with your scale measuring out random foods just to befriend that scale and really see its value for you. (FYI: This is the one we have.)

But until you are ready to make the leap, keep baking.  And check out these other Ratio Rally Bloggers and their Gluten Free Quick Bread/Muffin recipe.  Once you see the tons of varieties that I have been eyeing lately, you will truly be considering a scale.  The variety and ratio works because of the scaling.

The Recipe

The Quick Bread/Muffin Ratio is as follows:

2 : 1 : 2 : 1 : 1
flour : sugar : liquid : eggs : butter (fat)

What does that mean?  It means simply this:

230 grams gluten free flour mix (170 grams sorghum + 60 grams tapioca starch flour)
115 grams of sugar
230 grams of liquid
2 eggs
115 grams of butter (1 stick)

GF Chocolate Chip Mocha Quick Bread 3

Gluten Free Chocolate-Chip Mocha Quick Bread
Recipe makes 1 loaf OR 18 – 24 muffins
You can find a printable copy of this recipe here.

Ingredients:
115 grams (1 stick – 1/2 cup) butter
115 grams (1/2 cup) sugar
170 grams sorghum (about 1 1/4 cup)
60 grams tapioca starch (about 1/2 scant cup)
1 teaspoon salt
2 teaspoons baking powder
2 Tablespoons instant coffee
1 teaspoon xanthan gum
115 grams – 4 ounces (1/2 cup) milk or half and half
115 grams – 4 ounces (1/2 cup) prepared (not hot) coffee
2 eggs (large)
115 grams (5 ounces / 1 cup) dark chocolate chips (OR sliced almonds OR chopped walnuts OR chopped dried cherries)

Directions:

  1. Preheat your oven to 350F.  Butter a bread-loaf pan.
  2. Cream together butter and sugar until light yellow and fluffy.
  3. While creaming (thank you, stand mixer!), whisk together sorghum flour and tapioca starch.
  4. Add eggs to creamed ingredients.  Mix together.
  5. Add remaining ingredients (sifted flours, baking powder, salt, instant coffee, xanthan gum, milk, coffee) to the mixing bowl.  Mix together for 2 minutes.
  6. Stir in add-ins (chocolate chips, nuts, dried cherries, etc) if using.
  7. Pour into your loaf pan.  Bake for 45-55 minutes until a tooth pick inserted into the center comes out clean (or at least only with melted chocolate) AND/OR your bread internal temperature reaches 200F – 205F.
  8. Remove from the oven and let cool in the loaf pan until cool enough to touch with your hands (30 + minutes).  Flip onto a cutting board.  Slice and serve.

We enjoyed this bread with sliced strawberries and homemade lattes this morning.  What will you eat yours with?

Happy GF Baking!
~Kate

PS.  Don’t forget to check out the other Ratio Rally Recipes!  You can find a list of all of our posts on our hostess’s site:  Silvana of Silvana’s Kitchen.  Here’s the page with her recipe and the links to the other THIRTY-SIX Gluten Free Ratio Rally Participants! THIRTY-SIX!  WAHOOO!

The Gluten-Free Ratio Rally: Pancakes!

Gluten Free Ratio Rally

Baking with a cause: YOU and getting you back in the kitchen too!

I’m a language teacher, so let me start this the right way:

What is a rally?

  • Noun:  a demonstration, a sequence of strokes between serving and scoring a point (as in tennis or squash).
  • Verb:  to come into orderly arrangement, to renew order, or united effort, as troops scattered or put to flight; to assemble, to unite, to collect one’s vital powers or forces; to regain health or consciousness; to recuperate.

There are so many ways to take this initiative.  So many definitions that ring true for people who are newly diagnosed with Celiac Sprue – or Gluten Intolerance.  So many different reasons why even those of us who have been diagnosed for a while still manage not to bake any more because of the initial fears of failure, or wasted ingredients (expense!), or downright disappointment with the results.  But here is the reality:

We need each other.

Those of us in the gluten-free world really need each other.  Together we have created a community where we have pushed each other to develop new recipes, answered questions (even those unfit for food blogs!), supported each other through the isolation that it feels like – and can often still be, and pushed our local markets and economies in to providing gluten-free food options in many, many places. Oh, yes.  We need each other to keep it all.

But this rally?  This one is for YOU.  That little part of you that is fearful of getting in to the kitchen and trying your hand at baking again.  It is intended to quell the little voice of doubt in your head that prevents you from just tossing what you have into a bowl and making breakfast for yourself and your loved ones without fear of failure or the sense of disappointment.

I know that feeling very well.

You see, I was diagnosed in 2000.  But I truly didn’t start cracking open my family recipes until nearly 4 years later.  Up until that point, I stuck to some Bette Hagman or Rebecca Reilly books.  Bette was an amazing pioneer and was my only resource upon diagnosis beyond the random (and at that time – hard to find!) internet source.  Rebecca Reilly’s cookbook became a beacon of hope for me.  She is a trained culinary artist who provides recipes for classic and delicious cakes, pies, tortes, etc.  All the things I needed to feel like I could make a birthday cake and actually *enjoy* it.

What I didn’t realize at the time was that these women were also giving me the courage to keep baking.  To keep trying new recipes.  My Love encouraged me to make my old favorites, but I always denied their possibilities.  I mean really.. who would have thought that I would be making batches of gluten-free goodies to share with friends and have for ready for my girls?  Potstickers?  Croissants? Thin crust, non-bready pizza crusts? Soft, pliable wrap bread?  Oh yes.  All of these and more.

Why?  Because it works.  And it is so, SO much less difficult that I imagined (or feared) that it would all be.  In fact, apart from a standard loaf of bread, I have found gluten-free food items and baking to be rather forgivable.  In fact, it was within the last two years or so (since the Chicklet’s arrival) that I have begun to cook and bake like my grandma’s recipe box:  handful, pinch, dash, etc.  And before this?  All of those measurements would drive me batty.  I mean really:  a pinch?  Come on now.  But – yes – a pinch!  It makes sense to me now.  Duh!  Everything is a ratio or percentage and it works.

Shauna and I bantered briefly a while ago about the ratio of whole grain flours to starch when we bake.  We each felt that there are far too many starches in standard gluten-free baked goods and we were working to reduce how much starch we were using.  Not surprisingly, we were close in our ratios.  Both of us were using about 70% whole grain flours and 30% starch.  With these measurements, I can make a batch of basic gluten-free flours for making cookies or muffins, etc.  (Not bread however – that’s a different story.)

Recently, she emailed a bunch of us to start a rally.  A rally to teach that ratios really are the key to taking off in the kitchen.   Michael Ruhlman published his book “Ratio” which explores all of the ratios in cooking and baking.  Many of us have read his work (it reads much more like a notebook than a cookbook – which is great for me) and have wondered about the exact ratios we have found to be successful as well.  Thus the beginnings of a rally.

And where best to begin but with breakfast?  And pancakes.  🙂

gluten free hazelnut & dried cherry pancakes
Gluten Free Hazelnut and Dried Cherry Pancakes Photo by Kate Chan

The only problem with pancakes?  Once you start recipe testing, you can’t stop.  Trust me.  Even my non-bread-eating Chicklet is now asking for mini-pancakes and “dip-dip” (maple syrup or melted peanut butter with apple “fries”) for her breakfast.  She doesn’t want the ones from a restaurant, nope.  She wants “Momma’s”.   (Oh, I love that.)  I’ve made pancakes often before, but honestly… I don’t always measure.  There is something about having grown up with pancakes that made the batter intuitive once you know the parts/pieces involved.

I suppose it is much like my sister who with her artist-trained eye can see the different layers of color in paintings and the world.  It helps her recreate what she sees or wants to see.  For me?  It’s about the texture, the mixture, the consistency and the flavor.  Those are my artist’s colors.  They are the paints I play with.  Beyond that?  The ingredients are just the components to the paints.

My friends and I were talking at work the other day about gluten-free eating.  They were sincerely curious about what kind of baking and cooking I do at home.  For teachers, we were experiencing a rare event:  lunch off campus with adults only and for more than 25 minutes.  It was a slice of heaven.  I knew lunch was going to be at a restaurant near the school we were visiting, so I had done my leg work.  I had found the restaurant with a gluten-free menu and when the question of “Where do you guys want to eat?” popped up, I was assertive enough to request we ate at “X” because they have a gluten-free menu.  Armed with my reasoning (and the fact they could eat vegetarian there too), we were off.

But once the food was served,the questions began.  I’m sure it is because my GF option looked just like the rest of their plates.  And so the conversation ran through the usual topics: what do you eat?  where do you get it?  how often do you bake/cook? etc. I mentioned how lucky I felt to be so empowered with my own food choices and experience new things.  I told them how hard it is at first and how socially isolating it can be no matter how much experience we have.  And we talked about these pancakes.

None of them had ever made pancakes from scratch.  I told them how.  One woman quickly calculated the cost of her pancake mix and the cost of the ingredients and just about kicked herself.  Yeap, I said.  And you’re not even gluten-free.  Just imagine what those prices are like.  (OH!  I wish I had a photo of her eyes when she calculated that cost out for you! LOL)

Anyway, here’s the deal.

PANCAKES ARE GOOD.

PANCAKES ARE COMFORTING.

PANCAKES ARE EASY.

Just go in your kitchen and try it.

There are a dozen of us gluten-free bloggers participating with this Gluten Free Ratio Rally about pancakes.  We have plans for more rallies in the future.  But the fun part is just how we all took a ratio (4:4:2:1) (flour, liquid, egg, fat) and what we did with it.

Since I chose to use nut flour (either hazelnut or almond), I had to bump up my liquid a bit more.  There is something about nut flours that always requires a splash or so more of milk than other flours.  Regardless, if you have ever made pancakes before, you will know the batter texture when you see it.  It should be thick enough to coat spoon generously and yet thin enough that it will ooze off the spoon and back into the rest of the batter.  And then… you can make pancakes like these:

gluten free whole grain pancakes with strawberries
Gluten Free Whole Grain Pancakes with Strawberries Photo by Kate Chan

My pancake ratio is this:

  • 200 grams gluten-free flour mix (whole grains + starch)
  • 240 grams of liquid
  • 100 grams of eggs or 2 eggs
  • 50 grams of butter

NOTES about this ratio:

  • The gluten-free flour mix is 160 grams of whole grains, 40 grams of starch – a mix of 4:1 whole grain to starch.  For the flours I chose, this meant 1 cup of whole grains + 1/4 cup of starch.
  • The liquid is increased due to nut meals being used in the flour mix. Use less if not using not meals (200 grams = 3/4 cup + 1 Tablespoon of buttermilk)
  • You can use less fat (butter) successfully, but don’t omit it completely or your pancakes will be “dry” in texture.

Gluten Free Hazelnut and Dried Cherry Pancakes
(Printable recipe can be found here.)
Makes 12-24 pancakes, depending on your preferred size

Ingredients:
130 grams (3/4 cup) millet flour
30 grams (1/4 cup) hazelnut or almond meal
40 grams (1/4 cup) sweet rice flour or tapioca starch flour
75 grams (1/3 cup) sugar
5 grams (1 teaspoon) baking powder
5 grams (1 teaspoon) baking soda
3 grams (1/2 teaspoon) salt
100 grams (2) eggs
240 grams (1 cup) low-fat buttermilk
50 grams (3 Tablespoons) butter, melted
30 grams (1/4 cup) dried cherries
30 grams (1/4 cup) chopped pecans or walnuts or sliced almonds

Directions:

  1. Mix together all wet ingredients (buttermilk, eggs, melted butter) in your blender. (Or use an immersion blenderor mini blender which is what I do.)
  2. Add your dry ingredients (feel free to just dump them in OR mix them in a separate bowl together and then dump them in).  Mix until there are no dry lumps.
  3. Preheat a griddle over medium heat.  (I used a non-stick griddle, so no additional oils were needed).
  4. Pour 2-4 Tablespoons of batter onto the griddle.  Sprinkle the tops with chopped nuts and dried cherries.
  5. Leave undisturbed until bubbles form and pop on the edges and form in the center.  The edges will turn slightly golden brown.  (See this photo.)  Then gingerly slide a spatula underneath and flip the pancakes.
  6. Cook for an additional 1-2 minutes (the second side takes less time).  Adjust the temperature (medium-low?) for the next batch as needed.
  7. Keep warm until serving in a covered dish in a preheated/warm oven.
  8. Serve with your favorite “dip-dips”.

To Make the Gluten Free Whole Grain pancakes, omit the dried cherries and the chopped nuts. Serve with chopped fruit, powdered sugar (not pictured as the Chicklet doesn’t like her pancakes with “powder”), your favorite marmalade, melted peanut butter, etc.

Happy pancake making, all!
~Kate

gluten free hazelnut & dried cherry pancakes - take 2

You can find the other Gluten Free Blogger Ratio Rally pancake recipes here:

Tara at A Baking Life :  Supper Pancakes (with bacon inside!)

Lauren at Celiac Teen : GF, Egg-free, Dairy Free pancakes

Karen at Cooking Gluten-Free : Buckwheat Pancakes

Silvana at Dishtowel Diaries : Cinnamon Swirl Pancakes

Irvin at Eat the Love : Quinoa-Cornmeal Pancakes with honey and rosemary

Britt at GF in the City : Spiced Teff Pancakes

Shauna at Gluten-Free Girl :  Pancakes with cinnamon and cardamon

Jenn at Jenn Cuisine : Hazelnut and Coconut Pancakes

Erin at The Sensitive Epicure : GF Oatmeal and Buckwheat Pancakes

Carol at Simply Gluten-Free : Maple and GF Oat Pancakes

Plus, as an added bonus, Lisa at Gluten-Free Canteen created a GF Potato Pancake

And a special note of thanks to Anile Prakash of GirlFriday.ca for creating our fabulous Gluten Free Ratio Rally logo. It’s a fabulous way to unite the effort and RALLY us all to better health together. Thank you.  (And for any of your interested in her work, please check out her site here or send her an email.)

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