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Recipes I've Shared:
Like the Pannekoeken restaurants used to make. This version uses less butter for lower fat, but still tastes terrific. Of course, it can be made with regular flour for those who don't need to eat gluten-free food.
Thin crepes to put toppings in and roll up. Serve with sugar & cinnamon, jam or other crepe-type fillings. Nutrition is only for pancakes, not including toppings. Regular flour may be substituted for four flour bean mix (gluten-free flour).
Layered enchillada dish, cooks well in crock pot or oven. I've taken this to a couple of potlucks and have gotten quite a few complements and requests for the recipe. My family loves it, too.
To be cooked and served with chicken breasts, but entered separately for nutritional information purposes.
My mom made this for years, and I loved it as a kid. It comes out brownish because of the spices, is always super moist, and is DELICIOUS! This version calls for gluten-free flour, but regular flour may easily be substituted.
Similar to the Pannakoeken restaurant's puffy pancakes. My family loves this for breakfast, brunch or supper. May be made with regular flour (omit the xanthan gum).
Based on More with Less Apple Walnut pancakes, minus the apples and walnuts, and gluten free. This is a heavy pancake made from thick batter.
This is a combination of recipes and whatever I have on hand. We love it with gluten-free springy corn bread. Makes enough to eat now and freeze for later.
I wanted to add some whole grain variety to Gluten-Free Pantry's Sandwich Bread mix. This version adds body, flavor and oat and flax nutrition. It didn't fall flat as some gf breads do.