when i first started baking gluten free i followed recipes found in gluten free cook books. that was 10 years ago, i have learned a lot since then! most of the recipes i found contained either garbanzo bean or chick pea flour, those ingredients really grossed me out. to further complicate the issue i didn't know the purpose of guar gum or the importance of it.
the first time i tried baking gluten free chocolate chip cookies, i merely substituted rice flour for regular flour in the traditional tollhouse recipe. the cookies were terrible. flat and inedible a complete disaster.
i was determined that my baby would have the pleasure of eating warm chocolate chip cookies and fudgy brownies. around this time i discovered cookie and brownie mixes from 'gluten free pantry' and 'cause you're special'. these were definitely a start. for someone who hasn't baked from scratch these were more then a start...they were really good.
after a few years of using these mixes i finally discovered gluten free flour blends and a whole new gluten free baking world opened up.
i tried using my childhood brownie recipe and my favorite chocolate cake recipe. the end result was divine in both cases. then i tried crepes, banana bread, zucchini bread, donuts and even chocolate chip cookies. with exception of the latter the common thing about all these items was the small amount of flour in relation to the other ingredients
for brownies the use of 4 eggs, 2 cups of sugar, 2 sticks butter and 6 oz chocolate overpowered the 1 cup of flour. the difference is indistinguishable. people have said my gluten free brownies are "the best thing " ever tasted!
if you have some great recipes with a lot of other ingredients, i promise that if you substitute a good gluten free flour blend you will have a successful outcome.
below is my recipe for gluten free crepes. these are the sweet variety. you can omit the sugar to make savory crepes!
in a blender combine the following:
- 3 eggs
- 1 cup whole milk
- 2 tablespoons vanilla extract (or rum)
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1/4 cup gf flour ( i use all purpose flour blend from gluten free pantry)
- 1/2 cup corn starch
- blend for 30 seconds just until combined. place mixture in refrigerator for at least 30 minutes to thicken.
- heat a non stick fry or crepe pan, rub pan with butter or oil. swirl in around 3 tablespoons crepe batter. swirl pan until batter fills up to the sides. cook on one side until bubbles, peel off with fingers or spatula and flip crepe. cook until slightly brown on both sides.
- flip crepe onto paper towel, fill it , fold in half and serve it up!
- use your favorite filling! the gluten free boy loves melted chocolate chips on the inside!