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It's been six days now since I last had gluten and in all honesty I haven't really missed it much (except when I had to freeze mom's homemade raviolis to eat at a later time). I also haven't really felt better, so I'm not really sold it's the gluten that's the problem. Anyhow, I've been trying to find naturally gluten free recipes to use, rather than jumping straight into too much of the rice flour and xanthan gum stuff.
So, this morning for breakfast I tossed together these tasty cornmeal pancakes from
http://glutenfreeonashoestring.com/cornmeal-pancakes/
Essentially they're a more pancakey version of a hoecake. I think next time I would make a few minor modifications, like using lemon juice instead of white wine vinegar (which you could taste a hint of). But even as is they were delish, especially with blueberries and covered in maple syrup!
Gluten-free cornmeal pancakes
Ingredients
1 cup + 2 tablespoons gluten-free coarsely ground yellow cornmeal
3 tablespoons high-quality all-purpose gluten-free flour
½ teaspoon baking powder
¼ teaspoon kosher salt
3 tablespoons unsalted butter, melted and cooled
1 extra-large egg at room temperature, beaten
2 tablespoons honey
1 cup milk (anything but nonfat), at room temperature
1 tablespoon white wine vinegar (or lemon juice)
Blueberries or chocolate chips (optional)
Instructions
In a large bowl, combine the cornmeal, flour, baking powder and salt. In a separate bowl, combine the melted butter, honey, egg, milk and vinegar (or lemon juice), and mix until combined. The batter should be smooth and relatively thin.
Ladle the pancake batter on the hot skillet surface, and allow to sit until bubbles begin to appear and the surface appears dry (1 to 2 minutes). Flip and continue cooking for another minute, or until the underside is lightly browned.
* If your all-purpose gluten-free flour already contains xanthan gum, it’s fine. If it does not, there is no need to add any for this recipe.
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