Gluten Free Pancakes

I've been making pancakes from memory since Wil was a wee toddler and he is now 15. Accounting for Ian's gluten free diet, I've modified and experimented with it so much that I can't remember where I first saw it. I make 7x the recipe, though, because it's really handy to heat up for a quick and hearty breakfast during the week. (1x recipe measurements are in parenthesis)

7 cups gluten free flour (1 cup)
7 tablespoons sugar (1 tablespoon)
1 tablespoon xanthan gum (1/2 teaspoon)
1 tablespoon baking powder (2 teaspoons)
1 teaspoon salt (1/4 teaspoon)
7 eggs, room temperature (1 egg)
7 cups milk (1 cup)
3 tablespoons oil (2 tablespoons)

1. Set griddle on stove and preheat while preparing batter.
2. Mix dry ingredients in a large bowl. Make a well in the center and set aside.
3. In a medium bowl, slightly beat eggs. In a large liquid measuring cup, measure out 4 cups of milk and heat in microwave for 4 minutes. Stir in remaining milk into eggs and add oil. Add heated milk and mix well.
4. Add wet ingredients into dry ingredients and mix until dry ingredients are incorporated. Do not over mix.
5. Pour batter onto griddle. Flip over when you start to see bubbles forming on the surface of the pancake (about 2 minutes). Cook remaining side for about 1 and 1/2 minutes more.

Waffles!

This recipe comes from the Better Homes and Gardens 75th Anniversary Edition Cook Book. I've reworked the recipe quite nicely and have been experimenting with my waffle maker so that I can get waffles to hungry children in about 4 minutes. I've tripled the recipe so that there is enough for everyone to eat during the week, with the single recipe measurements in parenthesis. Turn on the waffle maker before making the batter so it will be ready.


Ingredients


5 1/4 cups gluten free flour (1 3/4 cups)
6 tablespoons sugar (2  tablespoons)
1  tablespoon + 1 teaspoon baking powder  (1  tablespoon)
1  tablespoon xanthan gum (1 teaspoon)
1/4 teaspoon salt
6 eggs (2 eggs)
6 cups milk (rice milk or dairy)
1/2 cup cooking oil or butter, melted
1 tablespoon vanilla (1 teaspoon)


1. Sift dry ingredients together in a large bowl. Make a well in the center and set aside.
2. In a large liquid measuring cup, measure out four cups of milk and heat in the microwave for 4 minutes on high.
3. In a medium bowl (preferably with a spout), beat eggs slightly. Add remaining 2 cups milk and stir in butter, and vanilla. Add heated milk and stir well.
4. Add liquid mixture to dry ingredients and stir until all dry ingredients are incorporated. Do not overmix.
5. Using a ladle, pour battter onto a lightly greased waffle maker (I spray mine with cooking spray) and cook according to waffle manufacturer's instructions. 
6. Transfer waffles onto a cookie rack to cool slightly, then serve.


I get about 14 huge waffles from this recipe: enough for a huge breakfast during the weekend and during the school week, the kids split a waffle each for breakfast.

Ginger Snap Cookies from Tita Emy

This delicious recipe comes from my mom's cousin who we call Tita Emy. She's an amazing person, mom, cook, and baker. The only items I've modified in the recipe are to switch to the gluten free flours, of course, and adding 1 tsp. of xanthan gum.


Ingredients


2 1/2 cups gluten free flour mix
2 tsp. baking soda
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1 tsp. xanthan gum
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp. vegetable oil
1/2 cup molasses
1 large egg
1/2 cup candied ginger, chopped
granulated sugar or decorator sugar for rolling


1. Sift first seven ingredients in a medium bowl.
2. In the bowl of a stand mixer, cream butter and sugar together until light in color, about five minutes.
3. Add oil, molasses and egg. Beat until blended.
4. Slowly add flour mixture.
5. Add chopped candied ginger.
6. Wrap dough in plastic wrap and chill until firm, about three hours.


Preheat oven to 375°


Using a small ice cream scoop (25 mm or 1.5 tsp.), scoop out dough and roll into balls. Roll balls into granulated sugar and arrange on a lightly greased cookie sheet (or use parchment paper), 2 inches apart. Bake for 9 to 10 minutes making sure not to over bake. Cool on cookie sheet for about 5 minutes.


Makes 3 dozen cookies.

White Icing

This icing is so versatile. You can color this icing
and use it to make flowers or other types of decorations.

When the kids were diagnosed with their food allergies, I realized that I would have to step up in making delectable looking desserts for them. I took a series of cake decorating classes at a specialty shop called the Little Bitts Shop in Wheaton.  It is simply the best place to get all your cake decorating and baking needs. Anyway, this is Bob Schilke's (the owner) recipe for white icing. I've also included a half recipe in case you don't need to decorate lots and lots of cakes. Mr. Bob says that you can store this icing in an air tight container in the cupboard for up to six months. I've bolded the ingredient list since I have so many notes on each of them


3 1/2 cups of white Crisco (NOT butter flavor)
1/2 cup of margarine  (Mr. Bob recommends Blue Bonnet because it has less yellow dye. I've also used butter and it comes out great. Make sure margarine or butter is nice and soft, though)
2 tsp. clear vanilla or other flavor (Using clear vanilla will keep the icing nice and white.  You can flavor the icing using several flavors such as butter, mint, or even cheesecake! I kid you not.)
2/3 cups water (this includes the 2 teaspoons of flavor. Measure out the flavor in a liquid measuring cup, then add the water to 2/3 cup level.)
4 lbs. of 10X powdered sugar (This is equivalent to 2 big bags of powdered sugar. You do need to sift the sugar if it is already open.)


Put Crisco and margarine in a 5-cup bowl of a stand mixer. Measure out the flavoring in a liquid measuring cup and add water to fill to 2/3 cup. With the mixer on the lowest speed, alternate adding the sugar and the water making sure to end up with the water. Without lifting the beaters, scrape the sides of the bowl with a spatula. Then, blend the mixture on medium speed for 4 1/2 minutes without interruption (do not stop or lift up the beaters until the 4 1/2 minutes are up).


Other notes:
For a perfectly white icing, use 4 cups of Crisco and 1 tsp. clear vanilla and 1 tsp. of butter flavor.


Half recipe:


1 3/4 cups of white Crisco
1/4 cup margarine
1 tsp. clear vanilla
1/3 cup of water
2 lbs. of 10X powdered sugar (1 2-lb. bag)