Oven Baked Gluten-Free Sourdough Pancakes
Oven Baked Pancakes
One of my readers wrote to me about how she wanted a less oily pancake than what came out of the skillet. She tried baking them in the oven and had great results. I finally tried it and am happy to say it's an excellent option! The finished pancakes are much less oily and cook through really well. I can bake a whole tray in a lot less time than it takes to bake the same amount in a skillet or a stove top griddle.
I tried a few thicknesses of batter: thin, medium and thick. To thin out the batter I added a little water to the assembled batter. Try different thicknesses to see which you prefer.
Directions:
- Use the recipe from my previous post with your choice of starter and last feeding flour.
- Line a baking pan with parchment paper.
- Spoon or scoop batter onto the paper.
- Flatten into shape with the scoop or spoon.
- Bake at 350 degrees for 8-15 minutes.
I flipped them at about 8 minutes but I'm not convinced flipping is necessary. The pancakes in these photos are 100% teff using a teff starter and more teff flour for the last feeding.
Parchment paper in the pan
Pancake batter pressed into shape
Oven baked
These pancakes were easy to slice, toastand use like an English Muffin
Teff pancakes, sliced, toasted with fermented mackerel.
Comments
Are they?
;D
Thomas,
They are totally edible! Excellent in fact!! What is it that makes you wonder?
Best,
sharon
Other than the very, very small fraction of people that suffer from celiac disease, for whom gluten is essentially poison, I think gluten-free is a fad "diet" (way of eating) that's already passed it's sell-by date. It's another one of those "if you eat like this, you will get these benefits" fads that leads too many people down a blind alley of healthless healthfulness.
Eat these fat-free cookies, so people eat the whole box! Eat carb free, so people eat a whole pound of bacon and a dozen eggs!
That and I've yet to eat a gluten-free baked good that's better than its gluten-full variety. They almost always taste like cardboard.
Glad these don't!
(And I love mackeral).
Thomas,
Thanks for your brazen honesty! I am one of those people who will be off gluten for the rest of my life. I had been so sick for so long and when I was diagnosed and went off gluten I became a healthy person again with normal amounts of energy! A simple treatment for a complex and far-reaching disease. I was sorely disappointed after trying the gluten-free breads on the market especially since I had been a successful rye sourdough baker for a number of years. It was hard to give up my old fashioned black bread.But I did. (sniff)
I took it upon myself to try and create a gluten-free sourdough bread based on the rye technique, using only pure food ingredients. (conventional gluten-free has high sugar, high starch and chemicals) It took a while, one year, but I figured it out. Then I compiled it all into a book and self-published it. I'm working on my 2nd book, Gluten-Free Sourdough Baking Science.
And yes, the breads taste good!! My gluten consuming husband prefers my gluten-free sourdough because it's more substantial than most available gluten breads.
Thanks for your responses.
Best,
sharon