Gluten Free Vegan Living

Buckwheat, which is not a grain related to the wheat family, was thought to have originated in Central Asia, China and/or Siberia.

Find out more about Buckwheat on my Squidoo Lens:  Gluten Free Grain

Buckwheat pancakes is an all time favorite way to eat buckwheat!  Following is a Gluten Free Vegan version I found on Food.com:

    Vegan, Gluten-Free Buckwheat Pancakes

1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup cornflour
2 tablespoons tapioca flour (or cornstarch or arrowroot)
1 tablespoon ground flax seeds (or flax meal)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup soymilk (or other nondairy milk)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon vanilla extract

Directions:

1. Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
2. Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
3. When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as “normal,” so don’t worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.

Read more: http://www.food.com/recipe/vegan-gluten-free-buckwheat-pancakes-430574#ixzz1rIqnVQK1

Photo and information source: http://en.wikipedia.org/wiki/Buckwheat

http://www.food.com/recipe/vegan-gluten-free-buckwheat-pancakes-430574

Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations

Buy Buckwheat grain, flour and cookbooks here:

Karina is definitely the ‘Gluten Free Goddess’ with her Gluten Free Vegan Bread Recipe below.  She starts out her post telling a bit of her story.  I love the wonderful attitude she describes …. deciding to focus on WHAT she could eat being Gluten Free rather than complaining about what she was missing.  In my case, I grieved over my loss of wheat based bread products, but rejoiced over my improved health so much more!!

Her magic ingredients are sorghum, buckwheat and millet!  Not your typical ingredients used in the store bought varieties of Gluten Free Bread.  Having experiment with Gluten Free baking, I find this recipe to be promising!!  NOTE:  Make sure to read through the entire post as she give tons of extra tips and information after the recipe.

Delicious Gluten-Free Bread Recipe – dairy-free and rice-free, too

First- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons

You’ll need sesame seeds for the top; set aside for later. Or omit.

For the Breadman bread machine:

Pour the liquid ingredients into the bread machine pan first:

1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

READ FULL RECIPE  … and story!

To read more information, tips and recipes on Gluten Free Bread, check out my Gluten Free Bread Baking Tips.

PS.  I agree with Karina about Pamela’s Baking Mixes — I refer to them on the above website!