Gluten Free Pancakes and GF Strawberry Shortcake for Father’s Day
A Gluten Free Father’s Day meal with Slow Cooked Barbecue Baby Back Ribs
I am looking forward to Sunday because my husband will be cooking up his famous Slow Cooked Barbecue Baby Back Ribs….the ones he barely ever makes…once we are seated at the table the whole room will go into a quiet hush with the barely audible moans of gastronomic delight from all around the table. They are really that good.
He uses a charcoal grill and depending on what he is cooking he will throw on wood chips of mesquite, apple, cherry, or alder. It’s always amazing whether it is fish, pork, beef, or lamb. And he tells you how to do it in Cooking Gluten-Free! and even though he isn’t one of my contributing celebrity chefs his grilling skills are tough to compete with–the only thing he could do to make it even more interesting would be to wear speedos like his dad at the grill!!
I don’t think I have a bottle of Zinfandel in the house but will have to pick up a bottle just for this meal. And maybe a Sauv Blanc for those who like white, that will go well with the French potato salad.
French New Potato Salad with Summer Herb Coulis
(all recipes are in the book Cooking Gluten-Free!, the pancake and strawberry shortcake recipes are shown below…..)
Pancakes are always the best way to start a weekend morning and though I don’t have a gorgeous stack of pancakes to show you right now (my strength is in the recipe, not photography) here is a sample of the last bite so you can see the lift these have. You can substitute in any healthy flour for one cup of flour: buckwheat, teff, sorghum, millet are favorites. It’s hard to find the pure gluten free buckwheat unless you want to do mail order to the Birkett Mills.
Gluten Free Pancake and Waffle Recipe
makes: about 9-10 pancakes
if you prefer to weigh your flours here is the link to another recipe by weight
2 cups Multi Blend GF flour mix (see below)
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon guar gum
1 1/2 cups milk
1/4 cup canola oil
With a fork, mix together dry ingredients in a medium bowl, stir in the oil and eggs. Add the milk a little at a time and mix well –adding more milk as needed until a thin stream of batter runs from the fork as you lift it up. (note: often I reserve about 3/4 cup milk to add later on because the batter thickens as it sits on the counter if you use double acting baking powder.) Pour batter onto hot griddle (about 3/4 of a ladle). When pancakes have set and begin to form bubbles on top flip and cook other side.
Gluten Free Strawberry Shortcake
There are a variety of definitions for strawberry shortcake:
- a dessert consisting of a biscuit or cake served with fruit and topped with cream.
- a cake made with a relatively large amount of butter or other shortening.
- a dessert made of short, sometimes sweetened, biscuit dough baked or split in layers,
Gluten Free Pound Cake
Known affectionately in the Robertson family as a Sandtorte, this cake has gone through much testing to get the gluten-free version right. It is not a biscuit but a cake made with a large amount of butter, sugar and flour and it means strawberry shortcake to me. The key to its’ success is converting the wheat-full recipe to GF flour and doubling the amount of baking powder to accomodate the GF flour difference. recipe available in the book Cooking Gluten-Free!