Friday, October 7, 2011

Thinner buckwheat pancakes!

I added three cups of water to my two cups of buckwheat flour this time and used melted coconut oil instead of olive oil, arrowroot starch instead of potato starch, and I added vanilla and cinnamon to the batter...delicious! Thinner pancakes, more traditional than the thicker ones two blogs earlier...YEAH!

Thursday, October 6, 2011

Udi's onion garlic pizza

I love Udi's pizza skins for making a quick personal pan pizza lunch. I start with the Udi's pizza skin, spread olive oil on the top and bottom, place on pizza stone and then add Ricemilk shredded cheese, mozzarella and cheddar cheese flavored, then sliced onions and pressed fresh garlic...a little shake of Italian seasonings (I used Pampered Chef's) and bake for 10-15 min. at 375 deg. Delicious!

Sunday, October 2, 2011

Buckwheat potato starch pancakes

Good morning! I was told by someone who read my blog that tapioca is not good for Hashimoto people. I decided I would now replace tapioca starch with potato starch when cooking and baking. I had not had my beloved buckwheat in a long time so I set out to make buckwheat pancakes...I also decided to use water and not try to use a nondairy product. Call me crazy, I like to experiment, sometimes it turns out good and other times, not so good. LOL

Guess what? This time...GREAT!

I mixed 2 cups of buckwheat flour with one -two tablespoons of potato starch, salt, four teaspoons of baking powder, 2-2 1/2 cups water, 1-2 tab. olive oil, some agave syrup, and that's it! i let it set for awhile before ladling portions on a medium heated lightly oiled griddle...this made a dozen puffy pancakes. I served mine with coconut oil, cinnamon, and real maple syrup.