I would also appreciate other meal and snack suggestions for a child.
Obviously whole foods are the easiest and best choice, but kids are kids and he's used to eating the usual chicken tenders, pizza, hot dogs, etc.
Thank you!
Posted by Lymetoo (Member # 743) on :
I don't see any way to make pancakes without eggs??
Posted by Dekrator48 (Member # 18239) on :
I found this recipe, but I would have to use a different flour combo since this contains rice flour. I would also have to use different milk...maybe goat milk:
Heat a griddle (to about 350) or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles. Mix all the dry ingredients. Add the milk, water, oil and vanilla. Mix well, but don't over stir; a few lumps are okay. Drop 1/4 cup of batter for each pancake. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast. Enjoy!
Yield: 12 pancakes
*This is the gluten free flour blend that I use regularly and have experienced the best results with. I use it to replace regular flour cup for cup in any recipe. I make up a big batch of it and keep it in the fridge to have on hand when I need it.
All Purpose GF Flour Mix
1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
2 tsp xantham gum
Recipe modified from Recipezaar.com
Posted by Dekrator48 (Member # 18239) on :
Just found this flour combo on lexieskitchen.com.
Make Your Own Bob's Red Mill All-Purpose Gluten-Free Flour
3/4 cup GARBANZO FLOUR 1/2 cup POTATO STARCH 1/4 cup TAPIOCA STARCH 1/4 cup SORGHUM FLOUR 1/4 cup FAVA BEAN FLOUR
Posted by Lymetoo (Member # 743) on :
wow.. doesn't seem like they would stick together. I bet they are hard to flip!!
Posted by Dekrator48 (Member # 18239) on :
I'll have to get these flours and make some for him to try when we get back from NYC.
Maybe the canola oil holds them together?
I hope they taste good or he won't want to eat them.
Posted by MannaMe (Member # 33330) on :
We made pancakes with buckwheat flour and egg substitute. They look funny but taste good.
Posted by Lymetoo (Member # 743) on :
That's what I was thinking about the canola oil.
MannaMe .. We want the recipe!!
Posted by MannaMe (Member # 33330) on :
okay, I'll find the recipe... my sis-in-law makes them for her hubby - he's got a lot of allergies.
Posted by Dekrator48 (Member # 18239) on :
I have made pancakes from buckwheat flour.
They do have a different taste that I would liken to molasses...for a lack of a better comparison.
What egg substitute do they use, MannaMe? All the ones I looked at were made from real eggs (like egg beaters, etc).
Posted by MannaMe (Member # 33330) on :
I use Ener-G Egg Replacer. My husband is egg free, so I had to learn to use substitutes.
Posted by Lymetoo (Member # 743) on :
Thanks!! I like buckwheat! and actually, I can use eggs.. so far that is OK for me.
Posted by Dekrator48 (Member # 18239) on :
Thanks, MannaMe!
Posted by Keebler (Member # 12673) on :
- Check out VANS or VONS GF waffles. they have various kinds.
I have NEVER been able to make a GF pancake. Either they don't stick together or they are so gluey they won't cook. Not worth the hassle.
OATMEAL, with the same maple syrup or topping is a good option. If they want the flavor, it can come in a different form. -
Posted by Keebler (Member # 12673) on :
- Sorry, I could not read your avoid list right now (my attention span is just too short). Maybe one here fits the bill?
Rather than toast (they really won't fit in a toaster. And it would have to be a dedicated GF toaster or toaster oven so that not even crumb of gluten from previous bread might contaminate).
I get these for Christmas (too good to have a box in the freezer at any other time of the year).
I put on a plate, cover with a glass or metal lid to sort of steam, put in oven to get very warm. They are nice and soft and ready for a good nut butter and little honey.
If you wanted them to crunch a bit, just put on a rack in the oven, with a plate under the rack.
For food safety, these have to get to a certain temperature for a certain number of minutes, as I recall (either 10 or 20 minutes). -
[ 11-30-2012, 05:14 PM: Message edited by: Keebler ]
Posted by Lymetoo (Member # 743) on :
Vans are good. A little pricey though. I found that if I bought them I wanted them all day long!! I would buy the blueberry and eat them right out of the toaster!
No syrup needed!
Posted by Keebler (Member # 12673) on :
- Yeah, I also wanted to eat the whole box, one right after the other. That's why I only allow them in at Christmas.
TEFF TORTILLA ?
Yesterday, a friend brought me the first "sandwich" I've had in many years: in a TEFF wrap.
From a local natural foods store's deli. These may be packaged and branded but I don't have time to look right now. Not sure what else may be in them. They could be warmed, add whatever safe topping and roll as a "crepe" of sorts.
TEFF and KAMUT are both considered "ancient" grains, forerunners of our wheat.
TEFF is gluten-free.
KAMUT contains gluten. The way I remember is that both kamut and wheat have 5 letters to them.
Both teff and kamut are frequently used in multi-grain products but only TEFF is GF. -
Posted by MannaMe (Member # 33330) on :
Buckwheat Pancakes
1 cup buckwheat flour 1 tsp baking powder 1/2 tsp soda 6 Tbsp barley flour 1/2 tsp salt 2/3 cup milk or water 1 cup sour milk, buttermilk or substitute 1/2 Tbsp oil
Mix and fry on hot griddle
Also another egg replacer I use alot is ground flax seed mixed with water. I'm not sure where my paper is with it written down.
Was it 1 Tbsp flax to two Tbsp water??
Posted by Dekrator48 (Member # 18239) on :
Thanks for the suggestions, Keebler. I wish he could eat the Vans waffles but he has to avoid rice, soy and pineapple, which they contain.
Teff tortillas sound intresting. Not sure if our Natural store has them or not, but I plan to go there.
Thanks again.
Posted by Dekrator48 (Member # 18239) on :
MannaMe,
Thanks for the buckwheat pancake recipe.
I'll see if he'll try them.
I appreciate your suggestion.
Posted by Lymetoo (Member # 743) on :
MannaMe .. thanks... it's not gluten free though. I wonder what could be substituted for the barley?
At least it's not very much barley.
Posted by MannaMe (Member # 33330) on :
Sorry, I forgot about the barley. My husband can use barley.
Bob's Red Mill has gluten free mixes and flours. I wonder if one of the gluten free flour blends would replace the barley.
Posted by Lymetoo (Member # 743) on :
Maybe the barley helps hold it together since it contains gluten?
I'll find something. Thanks!
Posted by cozynana (Member # 34270) on :
Try sorghum or milo flour. It is good.
Posted by Dekrator48 (Member # 18239) on :
Most gluten-free flours contain rice, so I think I will have to stick with mixing individual flours together.
He tried buckwheat pancakes and liked them.
I did buy some sorghum flour also...thanks cozynana.
Posted by Richard1062 (Member # 19233) on :
Dekrator,
We use ground-up flax seed in place of eggs.
You soak it in whatever liquid you are using, and then whisk it. Use about 2 heaping tablespoons of ground flax per egg in any pancake or baking recipe. It's not the same but it does help.
Posted by Richard1062 (Member # 19233) on :
PS for flour we use mostly millet, with a little certified GF oats thrown in. Our blender grinds it up, and it's pretty easy.
Posted by Dekrator48 (Member # 18239) on :
Thank you, Richard!!
Posted by LymeCFIDSMCS (Member # 13573) on :
I substitute corn starch and water for eggs in pancake and waffles and it works really well. I kind of guess at proportions but I think most people do 1 T of corn starch and a little water for each egg. Doing that and using gluten free flour makes it pretty easy.
I also substitute goats milk for cow's milk and that works well but you can also use seltzer in pancake recipes instead of the milk sometimes and it adds volume!
Posted by Dekrator48 (Member # 18239) on :
Thank you for the info, LymeCFIDSMCS!!
Posted by AuntyLynn (Member # 35938) on :
Mmm mmm! LOVE Buckwheat pancakes! But it is a very heavy flour, so you might want to "lighten" it up with some other acceptable gluten free flour.
I made brownies once with Brown Rice flour for my sister who is avoiding gluten - I thought it made the recipe "crunchy" and would not use that again. (But she was really happy!)
Don't forget the 100% REAL Maple Syrup!
Hope your son is feeling better by now.
Posted by Dekrator48 (Member # 18239) on :
Thanks AuntyLynn!
Here is the recipe that I am using:
Allergen Free Pancakes:
1 cup buckwheat flour
3 TBSP quinoa flour
1/3 cup arrowroot
4 TBSP goat's milk
1 1/2 tsp GF baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
2 tsp flaxseed, milled or ground
3 TBSP extra virgin olive oil
3/4-1 cup water (make them not too watery, not too thick...I used about 3/4 cup water)
Mix flour, arrowroot, baking powder, baking soda, salt and xanthan gum.
Stir in flaxseed, goat's milk and oil.
Add water a little at a time until batter reaches good consistency (like other pancake batters).
Make on a griddle or in a pan like any pancakes.
You can freeze them if you like.
We use pure maple syrup on top.
Our 6 year old family member says they are not just "good"...they are "REALLY GOOD"!
Posted by Dekrator48 (Member # 18239) on :
The restaurant that we usually eat breakfast at every Sunday morning after church had no problem at all with us bringing along our special pancakes, maple syrup and strawberries for our special little guy.
I was able to keep them warm until we got there and he ate them.
Posted by Lymetoo (Member # 743) on :
Wow... I didn't think ANY restaurant would allow someone to bring food in. Good job!
Posted by WPinVA (Member # 33581) on :
Check out Cherrybrook Kitchen. We use several of their mixes for my daughter, who is allergic to six foods, including eggs. She CAN have wheat, but I know I've seen that they have gluten free mixes as well.
Posted by Dekrator48 (Member # 18239) on :
![[Smile]](smile.gif)