BEST, MOST VERSATILE BASIC BREAD/MUFFIN/PANCAKE RECIPE I'VE EVER FOUND!.....Yes, even pancakes can be made with this recipe, and they are divine! In fact, I find this recipe absolutely indispensible, and use it at least weekly.
This is the only recipe I use for making pancakes anymore. I have a household of Celiac sufferers (we cannot have anything containing gluten, which is a protein found in all wheat, barley, rye and most anything derived from them) and cooking for us is tough! We have to make all baked goods, pastas, etc. from scratch using mixtures of odd flours to replace basic white flour. It's very difficult to find recipes which are seemingly "foolproof" for Celiac sufferers, but this is one of them! My changes (posted for fellow Celiacs) are as follows:...........replace 2 cups flour with either two cups Betty Hagman's gluten-free featherlight flour (rice/tapioca/cornstarch mix. Google if needed). You can also use 1 1/2 cups featherlight flour + 1/2 cup buckwheat or sorghum. Both taste great, although the sorghum will require a binder like Xantham gum to keep it from being too crumbly). Also, I replace the regular milk with soy milk, and add a bit more (like 1 1/2) for pancakes. Also add in some vanilla or lemon extract for flavor. You can reduce the sugar to 1/4-1/2 for pancakes, as well. It turns out terrific every time, whether making muffins, bread or pancakes. Add in two extra eggs and thin the batter for crepes!~~~~~~Thanks a million for sharing thi
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