Pancakes, Waffles, and Syrup

You can get a mix if you'd like from the store. I really like using my bisquick mix substitute that is found here to make them. I have to admit I'm a waffle girl and don't really like pancakes that much so I haven't made them. I got these recipes off the Bisquick site. I love the waffles and my whole family eats them right up. Non-stick surfaces can absorb gluten, so I keep mine strictly gluten-free. I'd like a second waffle iron so I wouldn't have to share my gluten-free ones. It's not that I don't want to share so much as that the mix takes work to put together and is much more expensive.

Biscuit Mix Pancakes

2 cup biscuit mix
1 cup milk
2 eggs
2 teaspoon xanthan gum

Mix ingredients together and cook however you like to make pancakes. I usually place about 1/4 cup of batter on a frying pan and flip them once the bubbles start to pop open on the top surface.

Biscuit Mix Waffles

2 cup biscuit mix
1 1/3 cup milk
1 egg
2 Tbsp oil
2 tsp xantham gum

Mix ingredients together and bake according to your waffle iron's instructions.


I have a confession to make. I don't ever add maple flavoring to my syrup. I just use brown sugar. That's how I like it, so my recipe says optional on the maple flavoring.

Syrup

1 cup water
2 1/3 cup brown sugar
1/2 tsp maple flavor (optional)

1. Place water and brown sugar in a small saucepan. Heat over low, mixing occasionally, until sugar is dissolved.
2. Add in maple flavor if using.

Gluten-Free Condensed Cream Soup Substitute

I actually have some people following my blog and trying out some of the recipes!! As a result, I'm motivated to add a few more. I can't believe I didn't think of posting this one before. There are lots of recipes, like casseroles, that call for condensed cream soup (i.e. chicken, mushroom, broccoli, onion, potato, etc.) as an ingredient. And, of course, they use wheat flour to thicken the soup. Here's a recipe for a gluten-free substitute for that can of soup. Now you can have that casserole or other dish.


Condensed Cream Soup

1 cup cold milk
3 Tbsp sweet rice flour
2 Tbsp butter
1 tsp chicken bouillon (gluten-free)
1/2 tsp salt
dash pepper

Use this recipe in place of one can of soup.

1. In a small saucepan over low heat, whisk milk and flour till well blended.
2. Stir in butter, bouillon, salt, and pepper until butter is melted.
3. Mix in additional ingredients (mushrooms, chicken, etc.)--see below.
4. Heat to a boil, stirring frequently. Simmer until thickened.
5. This is now read to be used in your recipe, though you may want to allow it to cool before adding if it will affect any of the other ingredients.

To reconstitute soup, follow directions above except add 1 cup water in step 2. Simmer until ready to serve.

Cream of Mushroom Soup--Stir in a drained 4 oz can of mushroom pieces.
Cream of Chicken Soup--Stir in 1/2 cup cooked chicken pieces.
Cream of Celery--Stir in 1/2 cup sauteed chopped celery.

You get the idea -- stir in 1/2 cup of your cooked additional ingredient (onion, broccoli, etc.)