Since my youngest became allergic to wheat and other gluten-containing grains, I have been on the look-out for healthy gluten-free flours, whether in the store or in catalogs. So, when I flipped through the King Arthur Flour catalog that came in the mail recently and saw that King Arthur Flour now makes gluten-free whole grain flour blends, I was ecstatic!
King Arthur Flour is known for its high quality flours, and sells to both the retail and commercial markets. The company is the oldest flour company in America, founded in 1790, and is an employee owned company – amazing in this day and age for such a well-established company.
King Arthur Flour offers baking classes four different ways: at their facility in Norwich, Vermont, through traveling baking demos, and through self-guided online classes. In addition, the company sponsors a Life Skills Bread Baking Program for children in 4th-7th grade, where instructors teach children how to bake bread. Not only do the children learn how to bake bread, but they take home materials (including whole-grain flour) so they can bake at home. In addition, each child bakes two loaves, one to enjoy for themselves, and the other to donate to a local community organization chosen by the school. All this is done free of charge!
While many people might be familiar with King Arthur Flour’s high quality white flour, King Arthur Flour also offers a whole host of whole grain flours, including whole wheat pastry flour, white whole wheat flour, oat flour, spelt flour, barley flour, rye flour, pumpernickel flour, as well as whole grain blends (including two gluten-free blends). Although some of these flours are only available through mail order, I’m hoping that they will start selling them in the local markets in the near future.
|I used a combination of King Arthur Flour Gluten-Free Flour Blends.|
There are lots of recipes on King Arthur Flour’s site, including a blog where MaryJane Robbins posts recipes using King Arthur Flours. I noticed there were not too many gluten-free whole grain recipes, so this past week, when I received samples of King Arthur Flour’s gluten-free flour blends, I couldn’t wait to try making some gluten-free goodies.
First up, I was eager to try making some gluten/dairy/egg-free pancakes from scratch as I have yet to come up with any allergy-free pancakes that have really tasted good. I pulled out The Fannie Farmer Cookbook, a wonderful reference cookbook that I have had in my library forever, and used the griddlecake recipe as a guideline.
I decided to use a mix of three gluten-free flours: King Arthur Flour’s Multi-Purpose Flour, Whole Grain Flour Blend, and Ancient Grains Flour Blend. King Arthur Flour’s Multi-Purpose Flour contains rice flour, tapioca starch, potato starch and brown rice flour. Their Whole Grain Flour Blend contains 71 % whole grains: sorghum, brown rice, amaranth, quinoa, millet, and teff, and their Ancient Grains Flour Blend contains millet, sorghum, amaranth and quinoa.
King Arthur Flour suggests replacing 20%-50% of the total gluten-free flour called for in recipes with their Whole Grain Flour Blend, and up to 25% of the total gluten-free flour in recipes with their Ancient Grains Flour Blend. The Ancient Grains Flour Blend absorbs much more water than other gluten-free flours, so a bit more liquid might be needed when using this blend. According to one of King Arthur Flour’s test bakers, the Ancient Grains Flour Blend has an “earthy flavor that we’ve found is complimented by corn, cinnamon, and maple.” The ratio I ended up trying was 50% Multi-Purpose Flour, 25% Whole Grain Flour Blend, and 25% Ancient Grains Flour Blend.
To make these homemade pancakes dairy-free and egg-free, my milk substitute of choice was almond milk, although any non-dairy milk would work perfectly (rice, hemp, coconut, soy). I also used coconut oil in place of butter, which gave these pancakes a tropical scent. As an egg substitute, I used a mixture of ground flaxseed and water (1 egg = 1 tablespoon ground flax seed + 3 tablespoons water). Since these pancakes are gluten/dairy/egg-free, they are also vegan.
The results…fluffy, light pancakes, not grainy tasting like some I’ve tried – definitely a keeper!
Homemade Gluten/Dairy/Egg-Free (Vegan) Pancakes
- 3/4 cup almond milk or other non-dairy milk
- 2 tablespoons coconut oil, melted
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour Blend
- 1/4 cup King Arthur Ancient Grains Flour Blend
- 1/4 cup King Arthur Gluten-Free Whole Grain Flour Blend
- 2 teaspoons gluten-free baking powder
- 2 tablespoons ground jaggery sugar
- 1/2 teaspoon sea salt
- fresh blueberries, strawberries or other fruit
- maple syrup or honey
- Mix together almond milk, coconut oil, ground flaxseed, and water in a small mixing bowl.
- In another bowl, whisk together the three flours, baking powder, sugar and salt.
- Add wet ingredients to dry ingredients and stir until just blended.
- Lightly grease a cast iron pan with some coconut oil.
- Spoon pancake batter into pan and cook until bottoms are lightly browned. Flip pancakes and continue to cook until the other side is brown and pancakes are cooked through.
- Serve with fresh fruit and maple syrup or honey.