Gluten-free Scones

Hey everyone! I took a little break from blogging as life got a little too busy. But I wanted to take a moment to let you know about a product I tried that was fabulous!

I had a hankering for some scones so I bought Sticky Fingers Wild Blueberry Scone Mix at my local health food store.

They are gluten-free but not dairy-free so be mindful of that if you are also removing casein from your diet.  They were quick and easy to make and delicious! Light and fluffy, not hard and dense as are most traditional scones.

Now I’m curious to make other Sticky Fingers products to see if they are just as good! Have any of you tried any of their other products? Or maybe you have a favorite product you’d like to share? Please leave me a comment. Happy baking!

Breakfast Idea: Quick Gluten-free Pancakes from the Box

Gluten-free Pancake Mix

I get many email from my readers asking for ways to ease into the gluten-free process so, while I am a big proponent of making “real food”, I recognize that there are many of you who don’t like cooking period, let alone anything from scratch! So I am going to start highlighting certain products that I come across that either 1) aid you in the transition to going gluten-free, 2) will help those of you who are not fans of cooking and 3) are great quick meals for those days when a home-cooked meal just isn’t going to happen.

Today, I want to tell you about Bisquick’s Gluten-free Pancake mix.

My father in-law brought this to me one day because he found it at his local market. While I prefer to make my simple buckwheat pancakes from scratch, in a pinch, I have made this boxed version and have to admit, they are quite good!  The ingredients do require that you add an egg and since we are trying to be egg-free whenever possible, I modified this by adding 1 Tablespoon flaxseed meal and 3 Tablespoons of water. This is an egg substitute sometimes known as “flax eggs” and works well for most baked goods. I also used grapeseed oil instead of canola or vegetable oil and it worked great!

You should be able to find this at your local supermarket but if you don’t, here is the link to Amazon where you can purchase it in a 3 pack:

Have you found any gluten-free “processed” items that you’d like to let us know about? Tell me in the comments and I’ll check them out. I just may include them in an upcoming “round up” post highlighting those products!

 

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Gluten-Free Breakfast Idea: Simple Buckwheat Pancakes

Gluten-free Buckwheat Pancakes

I give you this recipe knowing that you won’t believe me when I say that my boys loved these and asked for seconds.  I find it hard to believe myself because while I ate them, I didn’t particularly LOVE them. Old habits die hard and I would much rather have the delicious glutinous banana pancakes that my husband makes expertly.

What I have noticed lately though is that when I do cheat on the diet and have a wheaty treat (I’m naughty that way) – I do not feel great afterwards.  Though I never had stomach or headache problems before, I now notice gastric distress when I indulge in my favorite (insert refined carb of choice here).  And the headaches are something else too! I guess it is negative reinforcement to stick with the gluten-free stuff.

Anyway, I consider this recipe a triumph in that I now have something else to put into the gluten-free and dairy-free breakfast rotation. And admittedly, the buckwheat version of pancakes is growing on me.

Don’t let the main ingredient confuse you. Buckwheat is NOT wheat at all.  Click below to learn more about this gluten-free powerhouse grain. Enjoy!

Oh, and I would love to hear what YOU think of these pancakes!

Gluten-free Buckwheat Pancakes

 

Simple Buckwheat Pancakes

Ingredients

1 cup buckwheat flour

1 tsp baking powder

2 tsp stevia

1 Tbsp ground flaxseed meal

1/2 tsp salt

1 cup almond milk

3 Tbsp water

2 Tbsp grapeseed oil

Directions

Mix dry ingredients together in a medium sized bowl. In a separate bowl mix wet ingredients together well. When well combined, add wet ingredients to the dry ingredients and mix until most of the lumps are out (but don’t over mix or the pancakes will be heavy).

Heat a skillet and spray lightly with a non-stick cooking spray.  Pour 1/4 cup of the batter in  per pancake. Use the back of a spoon to flatten out the batter lightly if it doesn’t spread well.

This batter cooks more quickly than wheat pancakes so monitor them closely. Flip when pancake has reached your desired brown-ness.

Serve with pure maple syrup.

Makes about 8-10 silver dollar sized pancakes.