Gluten Free Crepes With Sorghum Recipes
GLUTEN-FREE CREPES
Great tasting gluten-free crepe recipe. Works well every time.
Provided by William C McIntee (wcmcintee)
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h11m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
- Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
- Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.
Nutrition Facts : Calories 230 calories, Carbohydrate 28.3 g, Cholesterol 93 mg, Fat 11 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 75.3 mg, Sugar 7.1 g
GLUTEN-FREE CREPES WITH SORGHUM
I love crepes, but I'm gluten free, and I thought I'd never enjoy them again. Good news is, the original crepes are made with buckwheat flour, which is gluten free. I like them but they take overnight preparation, and as a mother of young kids, sometimes I just want to do something quick, so I tried sweet white sorghum flour, and the result was a light batter that holds great, and has soft texture and mild flavor. Excellent to make sweet or savory crepes. Stuff them with ham and cheese, chicken and your favorite sauce, smoked salmon, beef strips, veggies, eggs, or fruit and yogurt. Let your imagination inspire you.
Provided by maria joesaar
Categories Breakfast and Brunch Crepes
Time 13m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a lightly buttered skillet over medium-high heat.
- Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
- Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 13.7 g, Cholesterol 73.6 mg, Fat 3.6 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 75.8 mg, Sugar 1.1 g
GLUTEN-FREE CREPES
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h10m
Yield Makes about 16
Number Of Ingredients 6
Steps:
- Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
- Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
- Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.
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SORGHUM PANCAKES (GLUTEN FREE) - RECIPE FOR PERFECTION
From recipeforperfection.com
5/5 (6)Total Time 25 minsCategory Breakfast, BrunchCalories 119 per serving
- Whisk together the dry mix ingredients in a large mixing bowl and make a well in the center. Place a nonstick skillet on a burner and preheat it over medium low heat while you continue to make the wet mix.
- Combine all the wet mix ingredients in another mixing bowl and whisk until thoroughly combined. It may look curdled or slightly chunky; that's normal.
- Test the pan by flicking in a few drops of water. If they immediately sizzle, the pan is ready. Pour the wet mix into the well of the dry mix and whisk until well combined. The batter should be easily pourable; if it is too thick, add 1/4 cup of water and whisk it into the batter thoroughly.
- Add batter to the pan approximately 1/4 cup at a time. Cook each pancake on one side until the bubbles that appear in the batter burst and stay open, then flip to cook on the other side until the pancake puffs up in the middle. Repeat with the rest of the batter. Note: the pan may start to get too hot as it continues to heat. If pancakes are over-browning before they cook through, lower the heat slightly.
EASY BASIC SWEET OR SAVORY CREPES {FREE FROM GLUTEN, …
From unconventionalbaker.com
4/5 (28)Category CrepesCuisine BreakfastTotal Time 9 mins
- Place all batter ingredients into a blender and blend into a smooth consistency. Let the batter rest a few minutes, then blend again. Let rest a few more minutes, and blend again. This will ensure a smooth batter, and will also let the flax start binding better.
- Warm up a medium-sized non-stick skillet on medium-high heat. Remove from heat and place the oil on the pan. Spread it around evenly with a spatula. Pour about ⅕ of the batter onto the pan and quickly slightly tip it in various directions in a circular motion to spread the batter into a thin circle.
- Cook until the edges are golden and lift up easily with a spatula. Flip and cook the other side for a few more minutes until golden. Remove and transfer onto a plate and repeat with the remaining batter, adding a bit more oil in between each crepe. (See notes re: thinning the batter***). Enjoy!
GLUTEN FREE FLOUR BLEND RECIPE | MINIMALIST BAKER RESOURCES
From minimalistbaker.com
4.9/5 (36)Calories 156 per servingCategory Gluten Free
- This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.
- This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.
- I also have a Gluten Free Whole Grain Pancake Mix that works beautifully with an egg. And a Gluten Free Pizza Crust that utilizes a slight variation of this blend.
GLUTEN-FREE RAVA DOSA - SUBLIME RECIPES INSTANT NO-RAVA DOSA
From sublimerecipes.com
Reviews 9Category SnackCuisine IndianEstimated Reading Time 7 mins
- In a medium sized bowl, use a whisk or large spoon to combine 1 ¼ cups rice flour, 1 cup sorghum flour, 2 sprigs of roughly chopped curry leaves, 1 Tbsp. finely chopped green chili, 1 tsp. whole cumin seeds, 1 tsp. whole black peppers, ¼ tsp asafoetida, 2 tsp. salt (or to taste)
- Add 3 ½ cups water and using the whisk or spoon, mix it well to make a smooth batter free of lumps and set it aside. The consistency should be similar to that of buttermilkNote: Adjust water and salt based on how you would like your dosa (refer to the Notes under the Ingredients section above)
- To this batter, add ½ cup finely diced onions, 1 Tbsp. coconut flakes (optional), 1 Tbsp. tiny bits of cashews (optional)
- Set a cast iron flat round griddle on medium heat and allow it to heat up for about 5 minutes. The griddle has to be very hot but not to the point where it starts smoking. Splash a few drops of water on the griddle and if it sizzles and evaporates immediately, you are good to start making the dosas
GLUTEN-FREE CREPES RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Crepe RecipesCalories 105 per servingTotal Time 35 mins
- Place eggs, flour, milk, butter, salt and sugar in a blender and blend until smooth. Refrigerate the batter until slightly thickened, 10 to 20 minutes.
- Dip a crumpled paper towel in oil and rub it over the surface of a 10-inch nonstick skillet. Heat over medium heat. Add 1/4 cup of the batter, swirling to coat the bottom of the pan. Cook until the edges are dry and the underside is lightly browned, 1 to 3 minutes. Flip the crepe and cook until the underside is lightly browned, 1 to 3 minutes more. Reduce heat, if necessary. Slide the crepe onto a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.
SOFT, FLUFFY SORGHUM BREAD (GLUTEN-FREE ... - DISH BY DISH
From dishbydish.net
5/5 (4)Calories 175 per servingCategory Bread
- In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), sorghum flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar together until combined.
- Add the sunflower oil, apple cider vinegar, warm water, and eggs. Beat well to combine for a minute or two until you get a dough that resembles thick cake batter (the dough will be sticky and wet, but that’s completely normal for gluten-free bread dough).
- Transfer the bread dough to the previously greased loaf pan and smooth out the top with the back of a wet spatula.
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