How to Make Gluten Free Stroganoff Sauce

Quinoa Pancakes (Gluten Free)

Pour coconut milk mixture into the pan with the mushroom mixture and bring to a boil;

Recipe Summary Quinoa Pancakes (Gluten Free)

I created this recipe after developing food allergies to almost everything including rice which is the main ingredient in a lot of gluten-free baking. These pancakes are not only fluffy and delicious but have all the amazing nutrients found in quinoa!

Ingredients | Gluten Free Stroganoff Sauce

1 ½ cups quinoa flour

1 ½ cups tapioca flour

3 tablespoons ground flax seeds

3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)

1 ½ tablespoons baking powder

1 tablespoon potato flour

1 tablespoon potato starch

½ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon xanthan gum

1 ½ cups water

1 egg

3 tablespoons grapeseed oil

1 teaspoon grapeseed oil

Directions

Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.

Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.

Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Substitute another oil for the grapeseed if desired.

Info | Gluten Free Stroganoff Sauce

prep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 8 pancakes

TAG : Quinoa Pancakes (Gluten Free)

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