Recipes

I was asked for the Pancake and Chicken Nugget recipes that I use. Here they are:

Don Baker's Pancakes (from SDSK book)

Dry Mix:

2 c. Bob's Red Mill GF Flour mix

1/2 c. Brown Rice flour

1/2 c. Tapioca flour

2 tsp xanthan gum

1/2 tsp salt

1 T baking powder

3 T sugar ( I substitute 1 T xylitol)

Wet mixture:

3 eggs (I use 4 for more protein)

1 1/4 c milk substitute

3 T oil

1/4 tsp vanilla ( I use 1/2 tsp)

I add to the wet mixture 1/2 of a container of gerber pureed green beans and 1/2 container of squash

combine dry ingredients in a large bowl. Stir well.

Combine liquid ingredients in a bowl and mix well. Add to dry mixture and stir until there are no lumps. Do not overstir. Batter should not be runny, but should plop from the spoon. If necessary, add more milk, a little at a time, to reach this consistency.

Heat an oiled frying pan and drop batter in. Smaller pancakes are easier to turn, but if you prefer you can make large ones. Cook thoroughly until bubbles form and then flip to cook the second side.

Chicken Nuggets

Cut chicken into tenders or nuggets. Soak in ice water. Drain before dipping in batter.

For batter:

1 1/3 c Bob's Red Mill GF Flour Mix

1 tsp salt

Mix above two ingredients together.

In a separate small bowl, combine 2 T vinegar with 1 tsp baking soda. Then add vinegar/soda mixture to flour mixture.

Add between 1 c and 1 1/3 cups of water to mixture. Combine until smooth.

Dip chicken in batter and fry in oil. I fry nuggets for about 2 minutes and tenders for 4-5 minutes (or until golden brown and cooked through).

To reheat, place in oven at 400 degrees for 5 minutes (nuggets) or 9 minutes (tenders). I use a toaster oven. I also freeze the nuggets and keep a small batch in the fridge.