ByAcademy of Culinary NutritionLast updated onReading Time: 1 minute
I’ve been eating and baking gluten-free for over 5 years now. But when I first started, there seemed to be some standard ingredients in every gluten-free baking recipe that I found and experimented with. Those ingredients always included some sort of starch to “hold everything together.”
Those stick-everything-together ingredients were added starches like tapioca starch, potato starch, and various gums. Quite frankly, I didn’t feel super good after eating them.
I’ve realized that gluten-free baking has its challenges, but it also has so many possible combinations — combinations that don’t include starches and gums!
This is my new pancake recipe. I hope you’ll agree that it’s a yummy addition to your lazy Saturday morning.
[recipe id=”645″/]
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