cookinlovebird

No i can't stand goats milk and am not fussed on soy but I do like chocolate soy ice-cream (tried it the other day). I use the lactose free products.

AudioCoffee, what happens when you eat eggs?  Are you just allergic to the protein in them?  I'm curious because every once in a while I get stomach cramps when I eat eggs.  It's generally only when we eat out, and seems to be only with certain preparations.  I googled around a bit about egg allergies, but couldn't come up with anything that explains my reaction, and it's not so serious that I would consider seeing a naturopath.

Quinoa is a grain often used bypeople who can't have gluten or who are hippies    

http://www.jamieoliver.com/forum/viewtopic.php?id=23102

Hi Yasmin

I make pancakes quite a bit for my family - my husband and youngest daughter are both coeliacs.  The pancakes do taste a little different, but they're still good:

Traditional Crepe batter

4oz rice flour
1 egg
1 egg yolk
half pint milk
1 tablespoon melted butter or oil

Sift the flour with a good pinch of salt into a mixing-bowl, make  a well in the centre, and drop in the whole egg and extra egg youlk.  Start adding the milk to the egg and draw in the flour very gradually.  When half the milk has been added, beat well and add the butter or oil.  Whisk in the rest of the milk, cover, and keep in a cool place for 30 mins before using.

Heat a heavy 6-inch frying pan.  Grease very lightly with oil or clarified butter and put a good tablepsoon of batter in the middle;  roll the pan to coat the surface evenly, then keep over brik heat until the pancake is brown on the underside.  Loosen around the edge with a palette knife and toss or turn over and brown the other side.  Slide the pancake onto a wire cake rack.  As the pancakes are made, stack them one on top of the other and, if being fried several housrs before they are needed, wrap in a clean tea towel until wanted.  To reheat, place overlapping on a lightly buttered baking-tin, brish with a little melted butter, and slip into a quick oven to heat through for about 7 to 8 mins.  The pancakes are then ready to use.

American-style buckwheat pancakes

4oz rice flour
2oz plain gluten-free flour mix
2oz buckwheat flour
pinch salt
1 teaspoon sugar
1 tablespoon gluten-free baking powder
1oz butter, melted then cooled
2 eggs, whisked
half pint milk

Put the dry ingredients in a bowl and make a well in the centre.  Pour in the eggs, and start slowly mixing.  Add the milk little by little, whisking well as you go, until all the milk is added.  Beat until bubbles rise on the surface, then beat in the melted butter.  Leave to stand for 20 - 30 mins.

Heat a heavy-based frying pan and lightly oil.  Pour in enough batter to make a pancake slightly smaller than the size of a CD.  Cook until bubbles rise to the surface and the surface looks dull.  Turn and cook for just a few moments.  Place on a plate and wrap in a teatowl.  Keep making and stacking the pancakes until you either have enough or the batter is finished. 

My family love these served with bacon and maple syrup 

Hope these two recipes help a bit.

You will find that neither recipe tastes quite the same as "normal" pancakes, but they are both very good in their own right (in fact, my family now prefer them to "normal" ones).

For simple pancakes - 1 cup white wings (australian brand) gluten free self raising flour, 2 cup milk and 1 egg. Mix and make pancakes.