Subject: | |
From: | |
Date: | Sun, 25 Jun 1995 08:40:17 -0400 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gluten Free Pancakes
Categories: Gluten-free, Breakfast, Breads, Easy
Yield: 12 pancakes
1 c AM Rice or Millet Flour
1/2 c AM Soy Flour
1/2 c AM Corn Meal
1 tb Non-alum baking powder
1/4 ts Sea salt (optional)
1 Egg; beaten
1 1/2 c Water
2 tb AM Unrefined Vegetable Oil
Combine all dry ingredients. Stir together all liquids; add to dry
ingredients. Bake on pre-heated griddle (350 F. to 375 F.). Turn
only once.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Banana Nut Pancakes
Categories: Breads, Gluten-free, Breakfast, Milk-free
Yield: 16 4"pancakes
1 1/2 c Rice flour
2 ts Baking powder
1 ts Salt
1/2 ts Xanthan gum
1 1/4 c Water
3 tb Vegetable oil
2 tb Honey
2 Egg yolks; beaten
2 lg Bananas; mashed
1/2 c Chopped walnuts
2 Egg whites
Vegetable oil; for frying
Combine flour, baking powder, salt and xanthan gum in medium bowl.
Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg
whites in medium bowl until stiff peaks form. Fold into batter. Pour
batter onto hot oiled griddle or skillet; cook on both sides until
golden brown.
Each serving (2 pancakes) provides: * 283 calories * 6 g. protein *
12 g. fat * 40 g. carbohydrate * 2 g. dietary fiber * 55 mg.
cholesterol * 399 mg. sodium
Source: Basic Rice Recipes for those with allergies Reprinted with
permission from USA Rice Council Electronic format courtesy of Karen
Mintzias
MMMMM
|
|
|