After a lot of
Check out their Dillon gluten less bread ... I couldn't find a link online for it, but both Ft. Collins, CO locations make it.
Because yeast frightens me, I have steered clear from attempting the cinnamon rolls and continue to pathetically drool over the pictures of The Pioneer Woman's cinnamon rolls. Instead, I have been playing around with the less daunting task of pancakes. Over the last two years, I have altered many homemade pancake recipes to make them gluten free while attempting to maintain the correct texture. I think I finally hit the jackpot this morning.
Brock and I typically go through the week eating and serving extravagant things like toast, oatmeal and cereal for breakfast. Every once in a while, we join up in effort to make one of those delicious, heavy breakfasts that are super enjoyable to eat, make the entire house reek of bacon and make you want to nap as soon as the kitchen in cleaned up. We did that today (but both of us have a TON of work to do- so NO NAPS FOR YOU!) If do say so myself, it was fabulous! Please make and share with your loved ones.... if you are serving people that you don't particularly like, just email me and I will send you all of my failed recipes. *smiley face*
Brock and Johi's Saturday "Sunday Brunch"
The Best Gluten Free Pancakes- EVAH (in my humble opinion).
1 3/4 cups of Bob's Red Mill All Purpose Flour
1 tsp Xanthan Gum
2 tsp sugar
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 large eggs
2 cups of "buttermilk" (2 cups of vanilla coconut milk with 1 T apple cider vinegar- gently stir and let sit for a few minutes)
1/4 cup of melted butter
Combine the first six ingredients in a large bowl. Whisk together eggs and buttermilk and gently stir into flour mixture. Fold in butter. Do not over mix batter.
Cook on a 350 degree griddle until bubbles form and burst in top of batter and bottom is golden brown.
Serve with real maple syrup, Wright's bacon, fried eggs, orange juice, coffee and LOVE.
Happy Saturday, mah people!
Peace and Love, Johi