Those who follow this blog will know you can find a whole lot of gluten-free recipes here, so much so, I recently discovered that my site is in fact, a Google authority on gluten-free food.
My son went through a long period of not eating gluten when he suffered from urticaria and we were at the point of trying anything that might help (and friends had said their kids had benefited from removing gluten-eventually it disappeared) and there grew my collection of gluten-free food posts with this practically viral gluten-free American pancake recipe as my most popular food post.
Don’t you just love blogging? You naturally share what you love and an audience finds you.
So what’s my story with gluten?
Gluten hasn’t been my friend for as long as I can remember. We just don’t get along.
Yes, I’ve had times, where after long periods of elimination, I’ve managed to reintroduce it but before long, and sometimes even instantly, my symptoms arise again forcing me to revert back to my gluten-free way of eating.
I have tested negative for coeliac disease, a serious condition where even a trace of gluten can cause adverse effects, but gluten, wheat, yeast and soya arose as foods I tested intolerant to when I took the York Test recommended I eliminate these for 3 months before an individual reintroduction process to evaluate whether I can tolerate them again.
Going on history, I’m presuming this will be a no when it comes to gluten, but it’s worth a shot.
The link to this might well be hereditary too as my Mum and her sisters have had issues with gluten themselves, some finding their noses instantly blocked after consumption, others experiencing stomach cramps or even mood swings.
I would suffer IBS style symptoms after eating gluten, and whilst I love nothing more than a home-baked wholemeal loaf with melting butter (drool), it’s most definitely an unrequited love there, often leaving me in agony soon after.
Thank goodness for the many gluten-free alternatives on the market now which make life a lot easier, and the fact I’m a baking addict who loves a challenge spurs me on to come up with gluten-free goodies the whole family can enjoy.
Now if you’re confused on what exactly gluten is, let me explain:
Gluten is a family of proteins found in grains like wheat, rye, spelt and barley.
Whilst we tend to consume wheat the most, if you’re intolerant or allergic to gluten, you need to step away from the other grains too. Yes, spelt is more of ‘pure’ grain as it’s not as refined, but if you can’t digest gluten, it’s still not a great alternative for you.
I’m a big believer in, ‘you are what you eat’ and my body is clearly telling me gluten doesn’t make me feel good.
Below I share my pancake recipe in case you want to try it.
I’d love to read about your own experiences and what has helped you if you have an intolerance or allergy?
- 135g/ 4¾oz gluten free plain flour (we like Doves Farm)
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp honey (we like manuka honey)
- 130ml/4½fl oz milk (we like whole goat’s milk)
- 1 large egg, lightly beaten
- 2 tbsp melted butter, coconut or olive oil, plus extra for cooking
- Maple syrup
- Chocolate for melting.
Gently sift the flour, baking powder, salt into a bowl. Melt the honey a little in the microwave and add to the mixture.
In a separate bowl, whisk together the milk, egg and melted butter.
Pour the milk mixture into the flour mixture and beat with a fork to create a batter.
Let it stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a little butter or mild olive oil.
When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at once). Cook until the top of the pancake bubbles then turn it over and cook on both sides until golden.
Repeat until you have used all the batter.
Serve with maple syrup, butter, fruit or melted chocolate. Anything you fancy!