That’s right, I’m tackling a traditional breakfast staple: pancakes. And it’s pretty easy. Well, relatively easy for any kind of gluten-free bread recipe. There are only seven ingredients! If that doesn’t thrill and amaze you, I’ll be posting a sandwich bread recipe soon, then you’ll understand (fear the bread!).
½ cup rice flour
¼ cup sorghum flour
2 tbs tapioca starch (you can use corn, if you can’t come up with tapioca)
2 tbs potato starch
2 tsp baking powder
1 cup milk (I prefer almond)
See? Couldn’t be simpler. Just whisk together your dry ingredients in a bowl (alternately you could use one cup of our gluten-free flour blend as substitution for all the flours and starches), pour in your wet, and combine well. Pour about a third to a half cup of the batter into a preheated (medium/low) and oiled pan. When you see bubbles start to appear near the center of your cake, flip it and cook for three more minutes or so. Top it with absolutely anything that sounds good.