Gluten-Free Tuesday: Pancakes

My pancake recipe doesn't use buttermilk. For some pancake lovers this might be blasphemous. I get that. Let me assure you that these pancakes are light and fluffy even without the slight tang of the buttermilk. And since they're gluten-free, they are nicely tender but, I'm happy to report, they don't fall apart under a heavy drizzle of syrup and a pat of butter.

Gluten-Free Sweet Potato and Corn Waffles

Quick and easy gluten-free waffles flavored with sweet potato and corn flour.

Waffles

My waffles recipe. Super easy - same ingredients as pancakes, just different ratios so they're crispy outside, soft and fluffy inside!

Gluten-Free Tuesday: Mini-Coffee Cakes

Those little cellophane-wrapped Drake's cakes were always my favorite before going gluten-free. Unlike most coffee cakes, which have a dense, heavy crumb, Drake's is light; the texture similar to a moist sponge cake. And that delicate texture proved the hardest part of creating this gluten-free version. But eventually, they came out just right.

Gluten-Free Banana Pancakes

Quick and easy gluten-free banana pancakes.

Gluten-Free Tuesday: One Bowl Chocolate Cake

Not only do I prefer the texture of boxed cake, I also love the ease. Open a box, dump in a few ingredients and in two minutes you have batter. Would it be possible, I wondered, to create a homemade, gluten-free, one bowl cake recipe? Turns out, the answer is yes. This cake, which was inspired by the classic gluten-filled Hershey's "Perfectly Chocolate" recipe, comes together quickly. White rice flour, cornstarch, and just a little sweet rice flour combine to create a cake that has a texture tha...

Gluten Free Tuesday: Brown Butter Cornbread

My original recipe made a classic skillet cornbread, gluten-free, of course. After taking a look at it, I decided to swap out a couple of ingredients: brown butter replaced flavorless vegetable oil, and brown rice flour replaced white rice flour. I thought the brown butter's nutty-caramel flavor called for just a touch of sweetness, so I added a little maple syrup.

Gluten-Free Tuesday: Maple Blondies

I used "Grade B" maple syrup in the blondies. This dark grade of maple syrup has a more robust flavor than the more common Grade A. If you can't find Grade B in your area, don't fret. Grade A works well, lending the bars a more delicate maple flavor. Just don't use imitation maple syrup. For these bars, you want the real thing.

Gluten-Free Cream Cheese Pancakes

Light, crisp, fluffy gluten-free pancakes dotted with rich tangy cream cheese.

Gluten-Free Multigrain Pancakes

Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries make for a rich and satisfying breakfast.