Gluten-Free Cookbook Review: The Wheat-Free Cook
The Wheat-Free Cook, Jacqueline Mallorca (William Morrow, 2009)Review by Bageshree Blasius
Influenced by European and Californian cuisine, Mallorca’s book includes healthy breakfast dishes, quick suppers and even elegant dinner fare. Mallorca uses unusual flours like teff, wild rice and montina to spice up the myriad healthy recipes offered. Tips on what foods to avoid and potential contaminants, such as wheat in soy sauce or malt on seemingly “safe” cereals, are helpful. We tested her Yogurt–Rice Flour Pancakes and thought they were absolutely delicious and comparable to any traditional pancake. The rice flour gives the pancakes a tender, light texture. Try them topped with fresh fruit, preserves or syrup. Recipe Excerpt
Yogurt–Rice Flour Pancakes
A gluten-free batter makes exceptionally tender pancakes, and cooking them on an ungreased nonstick griddle ensures a fine surface texture. It also prevents the aroma of burned butter from permeating your kitchen. The recipe can be doubled easily. (Recipe excerpted with permission from The Wheat-Free Cook: Gluten-Free Recipes for Everyone by Jacqueline Mallorca; William Morrow Cookbooks, 2009.)
1/2 cup brown rice flour 1 teaspoon sugar Pinch of fine sea salt 1/2 teaspoon baking soda 1 large egg 1 tablespoon canola oil 1/2 cup plain whole milk yogurt
Combine the rice flour, sugar, salt, and baking soda. In a separate bowl, mix the egg, canola oil, and yogurt. Add to the dry ingredients and stir until smooth. The batter will look thick and puffy. Heat a heavy nonstick skillet or griddle over medium-low heat, but do not grease it. Add the batter by the heaped tablespoonful, spacing the pancakes 1 inch apart and flattening the batter a little with the back of the spoon. Cook until golden on both sides, 2 minutes or less. Stack on heated plates or keep warm in a low oven.
Makes 16 three-inch pancakes