Kate's Garden Kitchen

I’m going to take you on a journey with me. Out of medical necessity, my house is going on a gluten-free diet. I’ve always shied away from gluten-free products because they just weren’t necessary and I assumed they weren’t as good as those made with wheat. Happily, I’ve been redirected.

I’ve spent a lot of years cooking with flour – from making a roux for creamy pasta to my grandmother’s traditional holiday cookies to soy sauce in stir-fries (yep, soy sauce has wheat in it) to good old bread baking and even making a sandwich.

I do so many things by rote and from scratch, that I now have to stop and think through any recipe and figure out substitutes. I asked a gluten-free friend which commercial breads taste best and her response was, “I don’t know. They’re all pretty bad.” However, until I can figure out how to make my own substitutions, I’m reliant on commercial breads and baking mixes. And they are pretty expensive.

But they certainly don’t deserve the bad reputation that so many have. I can’t say they’re homemade good yet, but at least there’s hope. Gluten-free products have come a very long way in the past 20 years. I made waffles from a gluten-free baking mix recently and they were actually as good as our usual homemade ones. Buttermilk and baking powder seem to work equally well with any type of flour. Most restaurants offer gluten-free bread and bun options so it’s also possible to eat intelligently when out without having to bring your own bread.

So, as I bounce along this road, I’ll share what I find as far as different flours to use, how to make leavening work without gluten, and which commercial products are the best. Keep in mind that if I mention a brand, I’m not selling or getting any compensation. It’s simply something I’ve tried that is readily on the market.

Here goes!

Gluten-free waffles and pancakes for two

I purchased an all-purpose baking mix (King Arthur) that already has baking powder and xanthum gum in it. Certainly not intended for bread baking, but the waffles were delicious. I’d really like more of a whole grain mix so I’ll next try just the plain alternative flours to make my own waffle and pancake mix.

The recipe using the baking mix:

2 T. vegetable oil or melted butter
1 large egg
1 T. sugar (optional)
½ t. vanilla extract
1 c. baking mix
½ t. baking powder (the mix already has some in it but they suggested more)
dash salt
1 ½ c. milk

Mix and let stand 10 minutes. Pour onto hot waffle iron or pancake griddle.