There are a few things I have been sad about giving up, but have hopes to find a g-free substitute for--Swedish pancakes, or crepes, is one of them. I have several GF cookbooks checked out from the library right now, and the other day I found a recipe for crepes in one, but it was disappointing, just reading it--I knew it wouldn't work. The instructions said to make them no more than silver dollar size, or they will fall apart. Well, what Johnson would ever make a Swedish pancake that small? You couldn't even put 1 strawberry half in that! I don't remember what flours were in the recipe, but I didn't like them either...
But then in another cookbook I found the prize. This recipe for crepes called for Sorghum flour, potato starch, and xanthan gum. That sounded like it would work to me, and it did! I made them this morning and they were almost as good as the real thing. In fact, they had one quality that even made them superior--they are strong! Even though they are tender, they have that odd stick-togetherness that other baked goods have had, with no crumb or tendency to fall apart easily. So, while these Swedish pancakes tasted very good, and were full skillet size, they also could easily be made up to use for some kind of wrap or tortilla I believe! I think they have a lot of possibilities.
No comments:
Post a Comment