Glutenfreecrepespancakemix Recipes

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GLUTEN-FREE PANCAKES



Gluten-Free Pancakes image

This is a conversion of my mother's pancake recipe. They brown up nicely. Leftovers freeze well, and reheat quickly in the microwave for a fast, hot breakfast. Get the maple syrup ready!

Provided by Queen Bead

Categories     Breakfast

Time 30m

Yield 12-14 pancakes

Number Of Ingredients 8

3/4 cup gluten-free flour (I use Gluten-Free Flour Blend)
1/2 teaspoon xanthan gum or 1/2 teaspoon guar gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
2/3 cup milk
2 eggs
2 tablespoons cooking oil

Steps:

  • Combine all dry ingredients in a bowl.
  • In a separate bowl, whisk together milk, eggs, and cooking oil.
  • Add milk mixture to the dry ingredients, and whisk until well blended.
  • Let stand for about 10 minutes.
  • Preheat ungreased, non-stick frying pan to medium heat.
  • Pour batter by spoonfuls onto the hot pan.
  • Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.

Nutrition Facts : Calories 42.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 160.8, Carbohydrate 1.2, Sugar 0.4, Protein 1.5

GLUTEN FREE CREPES ( PANCAKE) MIX



Gluten Free Crepes ( Pancake) Mix image

Our family likes thin pancakes. When two members were diagnosed with Celiac disease, I experimented with different combinations to come up with a good replacement. With this recipe, remember that the batter will be thinner than what you are used to with wheat flour. It will seem to be too thin. But it works!

Provided by All about pies in W

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

3 cups powdered milk
5 cups chickpea flour
2 1/2 cups potato starch
2 1/2 cups cornstarch
1 1/2 cups glutinous-rice flour
1/2 cup baking powder
2 eggs
1 cup water

Steps:

  • Mix all the dry ingredients together.
  • To use mix: Add 2 beaten eggs and 1 cup of water to 1 cup of the mix.
  • Mix well.
  • Heat crepe pan with butter and fry.
  • "batter will be thin".

GLUTEN-FREE CREPES



Gluten-Free Crepes image

Great tasting gluten-free crepe recipe. Works well every time.

Provided by William C McIntee (wcmcintee)

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h11m

Yield 6

Number Of Ingredients 7

1 cup rice flour
3 large eggs
½ cup almond milk
3 tablespoons white sugar
1 pinch salt
1 cup warm water
3 ½ tablespoons coconut oil, divided

Steps:

  • Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
  • Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
  • Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

Nutrition Facts : Calories 230 calories, Carbohydrate 28.3 g, Cholesterol 93 mg, Fat 11 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 75.3 mg, Sugar 7.1 g

PERFECT GLUTEN-FREE CREPES



Perfect Gluten-Free Crepes image

Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 15

Number Of Ingredients 6

2 cups gluten-free all-purpose flour
½ teaspoon salt
½ teaspoon xanthan gum
4 eggs
1 ½ cups milk
¼ cup butter, melted

Steps:

  • Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
  • Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g

GLUTEN-FREE CREPES



Gluten-Free Crepes image

As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h10m

Yield Makes about 16

Number Of Ingredients 6

4 large eggs
2 cups whole milk, plus more, as needed
1 cup gluten-free flour blend, such as Cup4Cup
4 tablespoons unsalted butter, melted, plus more for brushing
2 tablespoons granulated sugar
1/2 teaspoon coarse salt

Steps:

  • Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
  • Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
  • Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

GLUTEN-FREE PANCAKES



Gluten-free pancakes image

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Provided by Caroline Hire - Food writer

Categories     Main course

Time 30m

Yield Makes 6 small pancakes

Number Of Ingredients 4

125g gluten-free plain flour (we used Doves Farm)
1 egg
250ml milk
butter, for frying

Steps:

  • Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
  • Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
  • Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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