Recently I’ve became more interested in making gluten free “all purpose” flours and recalled a blog post on how to make your own. I bought a scale months ago so in July I decided it was time I started making my own also.
This post by gluten-free-girl and the chef is my go to when making a new gluten free flour. I’ll be the first to admit that baking is one of the most applicable and often most difficult uses of algebra, but my 7th grade algebra skills usually prevail!
I was making pancakes for a friend and she requested gluten free, so I decided to make vegan pancakes because I haven’t been buying eggs lately. I bought a bunch of gluten free flours recently, so I decided to do buckwheat with sweet rice flour.
I found these vegan pancakes on Pinterest from One Ingredient Chef and they looked delicious so I decided to go ahead and try a buckwheat version. To my surprise and delight, they were delicious! Now, be warned that they taste completely different than whole wheat pancakes or even all purpose gluten free flour. The taste is very difficult to describe, but the texture is a bit chewy.
Follow the recipe exactly (sugar optional) but for the flour substitute 1 cup buckwheat/sweet rice flour, recipe following.
Gluten Free Buckwheat, Sweet Rice Flour Mixture
- 100 grams Sweet Rice Flour
- 66 grams Buckwheat Flour
- With an electric scale, measure out separately the sweet rice flour and buckwheat flour.
- Mix well until combined.