We carry a huge selection of gluten-free flour, which is fantastic news for our customers who follow a gluten-free diet. Gluten-free flour makes gluten-free baking and cooking so much easier, and once you get the hang of it, it’s as easy to work with as wheat-based flour.
Some of our most popular varieties of gluten-free flour include almond flour and coconut flour. However, we also love potato flour. Potato flour, which is made from dehydrated whole potatoes, is most often used as a thickener in soups, gravies and stews. However, it also works quite nicely in batter-based baked goods, such as waffles and pancakes. In fact, we love our gluten-free pancake recipe so much that we even make it for people who aren’t on a gluten-free diet! These pancakes are light and fluffy, with just a hint of sweetness. They’re perfect with maple syrup, honey, jam or even nut butter.
To start, mix 4 large eggs and 1 cup of plain yogurt in a large mixing bowl. Add 1 cup of organic brown rice flour, 1/4 cup of potato flour, and 1/4 cup of tapioca flour. Stir in 2 tbsp. of oil or unsweetened applesauce; 2 tsp. of baking powder; 1 tsp. baking soda; 2 tsp. of honey; 1 tsp. of salt; and 2 tsp. of vanilla extract or ground cinnamon.
Grease a large nonstick skillet or griddle and heat it over medium heat for several minutes. Pour the batter several tablespoonfuls at a time onto the hot surface of the pan or griddle. Flip the pancakes when bubbles begin to form. Allow the flipped pancakes to cook for an additional three minutes, then remove them to a plate and cover them to keep them warm. Repeat the process until you’ve used up all of the batter (the recipe should make eight to 10 pancakes).
Have you experimented with potato flour? What are some of your favorite recipes? We’d love to hear all about them!