Gluten Free For Good


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I go back and forth about oats, but I’ve been giving Bob’s Red Mill Gluten Free Oats (whole grain rolled oats) a try. This is my second attempt at eating oats and these pancakes didn’t bother me at all, but the oats didn’t amount to much.

On my prior post on oats, I gave you the current thoughts on adding them into your diet if you have celiac disease. There is some controversy surrounding oats, but most experts feel gluten-free, uncontaminated oats are safe for people with celiac disease. They should be introduced slowly, in small doses, and need to be from an uncontaminated source. This recipe, which I adapted from one on the Ancient Harvest organic quinoa flour package, only has 1/3 cup of oats spread out among 7 or 8 pancakes, so in reality, I probably ate a tablespoon’s worth. Maybe less. No repercussions and it was a treat to have hearty pancakes. You could easily adjust the recipe to skip the oats.

Before I post the instructions, I’ll give you a run-down of the nutritional “oomph” of quinoa. Good, good stuff. The Incas referred to quinoa (pronounced keen-wah) as “chisaya mama” or the “mother of all grains” because of its ability to keep their armies strong. They considered it a sacred food and were on the right track. Quinoa is a power-packed, complete protein – balanced with all the essential amino acids we can’t make on our own and higher in quality protein than any other grain. It will definitely give you a boost in power yoga and is perfect for healing sore muscles after a day of hiking or skiing. Quinoa is also loaded with fiber and is high in vitamin E, iron, zinc, phosphorus, calcium, and magnesium. It has a slightly sweet and nutty taste and is botanically similar to Swiss chard and beets rather than being a true grain. Both the whole grain and the flour are nice additions to your gluten-free pantry.

quinoa oat cakes

what you need
1/3 cup quinoa flour
1/3 cup sorghum flour
1/3 cup GF rolled oats
1/2 teaspoon aluminum free baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup rice milk (or whatever variation you want)
2 tablespoons grapeseed oil
1 teaspoon vanilla
1 tablespoon agave honey
1 egg

what you do
• whisk together dry ingredients in medium sized bowl
• stir milk, slightly beaten egg, oil, and honey together
• add liquid ingredients to dry ingredients and blend
• pour about 1/2 cup batter onto prepared griddle
• flip pancakes when they are puffed and full of bubbles and the edges turn under, but before bubbles break

P.S. As soon as I make and get a picture of my quinoa tostadas, I’ll post that as well. Quinoa and amaranth are two of my favorite flours and grains to cook/bake with.

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Disclaimer: All material on this website is provided for informational and educational use only and should not be used for diagnostic purposes. Consult with your physician regarding any health or medical concerns you may have.
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