Over the weekend my family and I went on a trip with our Sunday School class to eat lunch at The Farmer’s Daughter Restaurant in Chuckey, TN. It’s an amazing family-style restaurant in the middle of farming country. There’s an Amish-style store next door called Mountain View Bulk Foods where you can get a huge variety of goods for baking and cooking at unbeatable prices. Whenever I’m in this store, I must say that it’s very tempting to go totally crazy and buy way too many things! This time, I picked up something that I have never worked with before – brown rice flour.
Now, let me say that I’m not going on a gluten-free diet or anything at the moment because I don’t seem to have any gluten sensitivities. Boy, do I LOVE some baked goods! However, I do like the idea that baking gluten-free, even part of the time, can certainly be healthier than always using wheat.
I would now like to share with you the recipe for my first gluten-free experiment! I love pancakes and they are also a big hit with my 1-year-old son. I tried this recipe out for breakfast this morning and I was very pleased! They tasted almost just like regular pancakes to me, except with a bit more density. They were very filling! If you make these, be warned that you won’t need to stack your plate as high as you normally do. 🙂
So here’s the recipe! Let me know if you try it! Enjoy!
Gluten-free Brown Rice Flour Pancakes
- 1 cup brown rice flour
- 1/2 teaspoon salt
- 1 tablespoon white or brown sugar
- 1/4 teaspoon xanthan gum (optional)
- 3 eggs
- 1/2 cup milk
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
Combine dry ingredients. In a separate bowl, mix together the eggs, milk, vegetable oil, and vanilla extract. Whisk in dry ingredients until no lumps remain. Cover bowl and let stand at room temperature for a few minutes.
Heat a lightly-oiled or buttered griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.