Re: gluten-free vs. grain-free (also, buckwheat pancakes?)

[Guest guest]

I stopped gluten foods due to digestion issues. Then I went mostly grain-free

for several months. Then I started eating corn chips and rice thins -- of good

quality, I thought. Terrible digestion problems came back from those

processed grain products. I don't know what the common denominator is in

what I can't digest, but it definitely goes beyond gluten. Convenience grain

products of various types cause the problem. Too bad because the rice thins

were a great delivery system for good stuff like liverwurst and hummus. (I

think our bodies just don't like convenience, even if it's the best quality you

can find. Ha ha.)

I would love to get a recipie for GF buckwheat pancakes; I just got some crepe

pans. [Parents are coming for extended visit when baby is born (2 weeks) and

we can't eat ONLY eggs and bacon for breakfast while they're here, as we

usually do. They will freak out -- and I'll be under enough stress without

having to argue cholesterol/sat fat theory with my scientist family.]

[Guest guest]

> I don't know what the common denominator is in

>what I can't digest, but it definitely goes beyond gluten. Convenience grain

>products of various types cause the problem. Too bad because the rice thins

>were a great delivery system for good stuff like liverwurst and hummus. (I

>think our bodies just don't like convenience, even if it's the best quality you

>can find. Ha ha.)

Most rice crackers you can buy are made on the same lines as the wheat

crackers, is one problem. There may be something else going on too ... when

I make crackers at home, they seem to be ok. The commercial crackers are

baked at something like 700 degrees ... whatever their process is, they just

don't

digest as well.

>I would love to get a recipie for GF buckwheat pancakes; I just got some crepe

>pans. [Parents are coming for extended visit when baby is born (2 weeks) and

>we can't eat ONLY eggs and bacon for breakfast while they're here, as we

>usually do. They will freak out -- and I'll be under enough stress without

>having to argue cholesterol/sat fat theory with my scientist family.]

I make pancakes a fair amount just using the regular (Joy of Cooking)

pancake recipe and any flour, and a little

xanthan gum. You could probably omit the xanthan ... the eggs hold the pancakes

together nicely.

If you make the recipe thinner you get crepes (add another egg, some kefir, or

milk). Most crepe

recipes are mainly eggs with a little bit of flour, and any flour works. You can

fill the crepes

with anything ... chopped fruit, goat cheese and roasted walnuts and basil ...

top with maple

syrup or a dusting of powdered sugar. Looks very yuppified, guaranteed not to

shock

anyone. You probably got some good recipes with your pans!

We have one of those Villaware tortilla makers ... it's the only nonstick thing

I have in the house ...

and the kids make the crepes or pancakes on it.

-- Heidi Jean

[Guest guest]

I've used the recipe in NT for pancakes and used buckwheat flower, and

they turned out fine. The waffles worked fine with buckwheat also. I

think I may have also used a bit of rice flower, perhaps half and

half.

~ Fern

> >I would love to get a recipie for GF buckwheat pancakes; I just got

some crepe

> >pans. [Parents are coming for extended visit when baby is born (2

weeks) and

> >we can't eat ONLY eggs and bacon for breakfast while they're here,

as we

> >usually do. They will freak out -- and I'll be under enough stress

without

> >having to argue cholesterol/sat fat theory with my scientist

family.]