Sunday, 25 January 2015

Garlic Mushroom Wheat Free Panckes

Yesterday involved a trip to the big Tesco in the city because Aldi my usual place to shop does not have any of the gluten free flours. I decided for now to just buy the plain gluten free blend and the white gluten free bread flour. I also bought xanthan gum ( thank you Cornish chickpea ) as apparently you need this to make the flours bind properly. This is all new to me. They did have all sorts of goodies that I would be able to eat but I resisted temptation as I have been eating more variety since I stopped eating bread and cakes and buying the processed stuff would ruin that.
Today for our Sunday lunch my  husband and son had roast chicken but for my older son and myself I decided to make mushroom pancakes using my new flour.
They take a few pans but are easy to make ( husband doesn't like me using loads of pans he's on washing up duty!)
So I made two of these and they went down really well, they are full of mushrooms the ones on the plate at the side are a few that came out. Recipe is below and if you leave out the cheese and bertolli spread and use vegan substitutes  ( also for the egg, not sure what you use there) instead these would also be vegan.

Garlic Mushroom Pancakes 

2 eggs
4 desert spoons of dove farm gluten free plain flour
125ml soya milk (or just milk)
Olive oil


1 pack of large mushrooms
2 handfuls of spinach
1/2 a red onion
2 garlic cloves
tsp basil
125 soya milk (milk)
small amount of mozzarella or cheddar
tsp of margarine ( I use bertolli spread or shops on olive spread)


To make pancakes beat eggs, add milk then whisk in flour a bit at a time. Heat a little oil in the frying pan cook pancakes a few minutes each side then set aside on a plate.
Chop all ingredients, fry mushrooms in the garlic (crushed) add onions, after a few minutes add spinach, sprinkle in the basil.
Heat the spread in a saucepan then add milk as it gets hot add a little flour at a time and whisk quickly it will start to thicken (don't add too much it goes thick all of a sudden) take off heat and add a little cheese).
Place a pancake in an oven proof dish, coat one side with the mushroom mixture add a little sauce over the top. Fold over add more sauce and a little more cheese on top. Repeat with the other pancake.  Cook in a hot oven for about 10 - 15 minutes until golden on top.
I sometimes add a little chilli to the mixture to make it a bit spicy but that is up to you.

So one wheat free recipe down I will have a go at pastry later in the week ( I think that is where I will need the xanthan gum).

Also this week I am going to make a skirt with the check fabric I have had ages but I am still stuck what to do, I love the fabric and I usually just jump straight in  and cut out but I have seen lots of styles I like and I am undecided. Below is what I found on pinterest.

Right this bottom one is actually similar colours and I have some lace left, a bit longer but only problem is if I embellish it with lace I probably wont wear it for work and I like to be able to wear my clothes whenever.I may do a combination of these I will see what develops.
Here is my fabric sitting there on the sewing table waiting for me to make up my mind.

1 comment:

  1. That looks delicious! Well done on your first foray into the world of GF cooking xx


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