Gluten-Free Blueberry Pancakes

Serves: 
About 14-16 (3-in.) pancakes

Chef Beth Hilson, author of Gluten-Free Makeover, developed a light, self-rising flour blend using sorghum and amaranth flours—both of which contain protein to help add structure to gluten-free items—blended with rice flour, tapioca starch and cornstarch. The result is a gluten-free pancake, chock full of blueberries, that looks and tastes very close to the original.

Ingredients

2 cups gluten-free self-rising flour blend (recipe follows)
1 tsp. baking powder
1/3 cup sugar
3 large eggs, separated
1½ cups milk
¾ tsp. vanilla extract
6 tbsp. unsalted butter, melted (or non-dairy buttery spread)
1 cup fresh blueberries or bananas, sliced

Gluten-Free Self-Rising Flour Blend
Yield: About 4 cups

1¼ cups white rice flour
1 cup sweet white sorghum flour
¾ cup amaranth flour
¾ cup cornstarch (3.5 ounces) or potato starch
¼ cup tapioca starch or flour
2 tbsp. baking powder
2 tsp. xanthan gum
1½ teaspoons salt 

Steps

1. Combine flour blend, baking powder and sugar in large bowl.

2. In another bowl, whisk egg yolks, milk, vanilla and butter until blended. Add mixture to dry ingredients in large bowl; whisk to blend.

3. In a separate bowl, beat egg whites until soft peaks form; do not overbeat. Fold half the whites into batter and blend. Gently fold in remaining whites; do not blend completely. (Bits of white foam should still be visible.)

4. Preheat griddle or flattop to 350°F-375°F. Lightly oil surface. With ¼ cup scoop, drop batter onto preheated griddle.

5. After batter has begun to set, sprinkle blueberries or banana pieces over surface. When underside is golden brown, flip pancake and cook an additional 3-5 min. or until browned on the second side. Serve with real maple syrup or blueberry compote.1. Combine all ingredients. Refrigerate until ready to use. 

Recipe by Chef Beth Hilson, author, Gluten-Free Makeovers, Glastonbury, Conn.

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources