When I started eating gluten-free, in the Precambrian era, there was not much information about gluten-free flours, how they behave in doughs, what they taste like, at what temperatures to use them, etc. I’m not talking about special bread, pastry or universal mixes, but about natural flours. I first learned how to use rice flour, then I discovered millet flour, which I love in bread, chickpea flour with its specific smell and gray color, soy flour, which I have given up, almond flour, on which I prepare myself, buckwheat flour, and recently I started using coconut flour and tapioca flour, actually tapioca starch, because pure flour is a bit expensive. Each of these flours behaves differently in doughs, whether they are batters or, especially, elastic doughs, such as those for pie or bread. At first, I managed to spoil the ingredients, I made things that could not be saved and I was frustrated, because these flours are quite expensive. Now I don’t do it like that anymore, even if it doesn’t turn out exactly what I wanted, I still get something edible, I “feel” the dough, I know what it’s asking of me, so if I don’t get fluffy donuts in the oven, I definitely get some flat biscuits , but aromatic and tender, which can be eaten plain or smeared with jam or chocolate. This time I made the common pancakes (crepes) with coconut flour and tapioca, with a sprinkle of baking powder for fluffiness and plain water as requested.
Ingredients
- 2 eggs
- 2 tablespoons of coconut flour
- 2 tablespoons of tapioca flour
- A pinch of salt
- A quarter teaspoon of baking powder
- Water as much as possible to come out the known consistency
Method of preparation
Beat the eggs well with the salt, then add a few spoons of water, flour and baking powder. Adjust consistency by adding water. Theoretically I got 5 medium pancakes from the above quantities, in practice there were only 4, because the first one stuck badly and, despite my resuscitation maneuvers, could not be saved. This happened because I didn’t have the patience to heat up the non-stick pan, which I greased with coconut oil with the help of a paper napkin. Or karma hit me because I was craving pancakes at 10pm. From the second pancake, karma was kind to me, because everything went well, they didn’t stick and they turned nicely from one side to the other. They are very tender, they can be eaten elegantly with a knife and fork. If desired, they can be filled with whatever comes to mind. I made a kind of “jam”: I put 200 grams of strawberries with 5 dates in a blender, and in the resulting paste I put 2 tablespoons of chia seeds. I decorated with a few spoonfuls of the chocolate glaze left over from the amandine. In my defense I will say that I only ate one pancake, the rest were left for the next day.
