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Gluten-free cooking

Donne Dulfer’s first column for Smoke Signals in April 2015 explained the benefits and myths of gluten-free cooking.

GLUTEN-FREE PANCAKES

Servings: 8 to 12

  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 cup water
  • 2 tablespoons coconut oil (melted)
  • 1/2 teaspoon sea salt
  • 1/4 cup ground flaxseed meal
  • 1 1/4 cups almond flour or almond meal
  • 1/2 teaspoon baking powder
  • 1 tablespoon arrowroot powder
  • Coconut oil to brush the pan

Combine eggs, maple syrup, vanilla extract, water, liquefied coconut oil and sea salt; mix until incorporated.

In a separate bowl, mix flaxseed meal, almond flour or meal, baking powder and arrowroot powder until combined.

Add liquid ingredients to dry and stir to combine.

Heat a skillet over medium-low heat, and brush with coconut oil.

Make smaller pancakes that will be easier to turn. (I use a 2-tablespoon measuring spoon.)

Let pancakes brown on one side and turn.

(Recipe modified from “The Paleo Effect” by Meghan Little and Angel Ayala Torres.)

These pancakes are already sweet from the maple syrup in the batter. All you need to do is top them with fresh fruit.

For readers who are interested in learning more about gluten and its impact on your health, two informative books are “Grain Brain” by David Perlmutter, MD and “Wheat Belly” by William Davis, MD.

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