Blossome Pancake Recipe

First you make a batch of this flour mix:

1 cup brown rice flour
1 cup sorghum flour
1/2 cup cornstarch
1/2 cup tapioca starch

Second, you make this pancake mix. In a mixing bowl, stir together with a whisk:

1 cup of the above flour mix
1/3 cup soy flour
1/2 tablespoon baking powder
1/2 tsp salt
1/3 cup sugar (less if you like)

Third, in a smaller bowl mix together:

2 eggs
1/4 cup melted butter
3/4 cup almond milk

Add the liquid to the dry ingredients, mix till there are no lumps. Cook on an oiled griddle or nonstick frying pan.

For the almond milk, I used an unsweetened store-bought milk, so there was vanilla in it. I substituted canola oil for the butter and used half the sugar and only 1/8 tsp of salt.

The batter tastes like edamame because of the soy flour, but don’t worry: The flavor somehow goes away when they’re cooked, which is a good thing. It does bear noting, however, that undercooked pancakes will taste bad. Like any pancake, there are a few secrets to success. Number one, test the pan beforehand with some drops of water. If they sizzle, then the temperature is right. If the drops jump around and sizzle, the surface is too hot. Number two, after putting the batter in the pan, wait for bubbles to come up to the surface and then flip. Number three, it is a scientific fact that the first pancake will not turn out well. As the chef, it is your duty to eat this pancake and thus not cause suffering to others.

I found that these brown quickly, so you’ll want to cook them a tad lower than usual. (On my stove I usually use 5 1/2 for pancakes and I turned these down to 5.) I have tried these without the soy flour, and while they’re good without it, the soy flour adds flavor and heartiness to the pancakes.

Many thanks to Gaile for sending me this recipe and also for graciously letting me post it here!

Plums Ready to Go!

Everything Else You Need

Here’s what you need: Some fruit, sugar, lemon juice, pectin, and water. And a breadmaker. The pectin we use is Pomona’s Universal Pectin. As mentioned above, this is a special pectin which lets you cut down the sugar in the recipe. It uses calcium to activate it. We did it with plums, but you can use about anything. For jams, you can use kiwi, strawberry, raspberry, gooseberry, blackberry, currant, cherry, plum, pineapple, mulberry, blueberry, pear, mango, peach, apricot, fig, or citrus fruit (for marmalades). For jelly, you could use apples, quince, blackberries, pomegranate, raspberry, currants, grapes, or peppers. We used our Zojirushi bread machine, but most other bread machines also have the ability to make jam. You can get the pectin on Amazon, but we got ours at Whole Foods.

Here’s our recipe:

Low Sugar Plum Jam – Bread Machine

• 2 cup cubed, mashed plums (about 16 small plums)
• 1/2 cup sugar
• 1/4 cup + 2 tbsp lemon juice
• 1 1/2 tsp pectin powder
• 2 tsp calcium water

(The calcium water is some regular tap water with calcium powder that comes with the Pomona’s pectin. You make that beforehand.)

1. Cut up plums in 1/8ths and microwave for a few minutes to soften. Mash plums briefly.
2. Add lemon juice and calcium water to plums.
3. Add pectin to sugar.
4. Put all ingredients in bread machine, set on Jam Setting, and press start.

Plums and Ingredients in the Bread Machine

Program up the Bread Machine

It's Jam!

Spread that Jam on some Gluten Free Bread

• Resulting Batch – 2 1/2 c
• Prep Time – 20 min
• Cooking Time – 1 1/4 hrs
• Total Time – 1 hr 35 min
• Difficulty – Semi Easy

Here is a helpful card with recipes and instructions that you can download from Pomona’s website (it’s a PDF).

How is the jam, you ask? The jam is AMAZING! Also, Sienna went through the trouble to put the jam in canning jars. She had a lot of fun.

Yes. Yes. I am saying that in the past I burned a lot of food on the grill, and for no good reason. Now let’s just put this behind us and get on to how to make these awesome chicken thighs the right way. First off, you’ll need some BBQ sauce. For this recipe I used the Trader Joe’s barbecue sauce which I reviewed here.

I’m sure there are other gluten-free barbecue sauces in the world. The problem is that a lot of BBQ sauces have smoke flavor as an ingredient and that’s an item that may or may not be gluten-free. So you should check with the manufacturer to see before assuming that they’re safe.

1 pound boneless skinless chicken thighs (or skinned & boned if you prefer)
8 tablespoons gluten-free barbecue sauce

That was simple. Now take your chicken and put it in a bowl with 6 tablespoons of the Trader Joe’s BBQ sauce. Mix them up and let the mixture “rest” for at least twenty minutes. Even better, put it in the fridge for a couple of hours. (If you’re using chicken thighs with the skins on, you’ll want to use a turkey baster to “inject” the sauce under the skins. If you don’t have a baster, the next best thing is to peel some of the skin back by hand and use a basting brush to brush some sauce in there.) Some people will tell you to rub the chicken with oil first but I don’t do that.

Now get some charcoal going. What you’ll want to do is pile the charcoal over on one end of your grill. Let the briquettes get properly hot but don’t let them go too far because we’re in for the long haul. First, put the thighs directly over the coals to sear them. Depending on how hot your coals are and how high the grill surface is, you’ll probably only want to leave them on for maybe 30 seconds. We just want to sear them so they have the nice grill marks on them. I’ll usually check one or two as they go and then flip them all when one is done. Grill both sides.

(As a side note, I don’t know if this is true exactly for chicken pieces, but for burgers you only want to flip them once on a grill. The reason is that you lose more of the juices every time you flip them. I tend to think the same is probably true with chicken so I try not to flip them too much. The problem with this is that if you leave them too long they’ll burn and that’s worse!)

Now once you have your thighs seared, move them over to the other side of the grill and close the lid. Give them at least 20 minutes over there, checking them every few minutes to make sure they aren’t burning. Since they’re far away from the coals they shouldn’t burn but it’s still good to check. If you have a meat thermometer, you’ll want to keep grilling them until the interior temperature of the thighs is 165 degrees Fahrenheit. If you don’t have a meat thermometer, you can check for doneness by selecting the thickest chunk of chicken and cutting it open. If it’s still pink in the middle you’ll need to cook them more.

Depending on the heat of the grill and the size of the chicken parts, you may need to grill them another 20 to 40 minutes. At two points during the grilling process, you’ll want to brush on the other two tablespoons of your Trader Joe’s gluten-free barbecue sauce.

One thing that’s nice about this way of cooking the thighs is that you can grill your veggies over the coals because the chicken is off to the side. Shown in the picture is squash from our garden, grilled with mushrooms and red bell pepper. To keep veggies from turning to cinders on a grill you use lots of olive oil and salt. For three cups of veggies I use 2 tablespoons of olive oil and 1/8 teaspoon of salt. I don’t know how it works but it does. The veggies turn out awesome, too!

This review was done to be part of What’s for Dinner? Wednesday, hosted by Linda at Gluten-free Homemaker.