Gluten Free Crepes

In commemoration of today being the 126th anniversary of the public opening of the Eiffel tower, here is a recipe for gluten free crepes.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup Domata Recipe Ready flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Gluten Free German Pancake

A German Pancake is a cross between a soufflé and an omelet – it is a light, airy pancake with sides. Impressive breakfast, with little effort!  Serve with powdered sugar, syrup, or fruit with whipped cream.

Ingredients:

½  Cup Domata Gluten Free Recipe Ready Flour

3 Eggs

½ Cup milk

2 Tablespoons melted butter

1 Tablespoon sugar

¼ teaspoon salt

Fresh fruit of your choice, cut into bite-sized pieces

Whipped cream

Directions:

1. Preheat oven to 400 degrees F.
2. In a large bowl, lightly beat the eggs with a whisk.  Stir in the milk, melted butter, salt and sugar.  Add Domata Recipe Ready Flour to the egg mixture, a big spoonful at a time as you continue to whisk.  Be careful not to over mix, to keep the pancake light and fluffy.
3. Lightly spray a 9”-11” oven-safe skillet with cooking spray
4. Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake).  Bake 12-18 minutes, just until the edges are golden.  Check your pancake at the 12 minute mark.  Top with fresh fruit and whipped cream just before serving.

Pancakes

Nothing says “Weekend” like a big pancake breakfast!  Airy and delicious, these gluten free pancakes are sure to be hit.

Ingredients:

• 1 cup Domata Recipe Ready Flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions:

1. In a small bowl, whisk together Domata Recipe Ready Flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes has some bubbles and a few have burst, 1 to 2 minutes. Flip and cook until browned on the underside, 1 to 2 minutes.

Aebelskiver – Danish Filled Doughnuts

 

Make these favorite treats of Denmark in your home.  Serve for breakfast, desserts, or anytime.  Fill with fruit, jam, chocolate, or Nutella

Ingredients:

¾ cup Domata Recipe Ready Flour

3 Tablespoons sugar

½ teaspoon baking soda

½ teaspoon cinnamon

1/8 – 1/4 teaspoon nutmeg

Pinch sea salt

½ cup buttermilk

1 egg

Filling of your choice (fruit, jam, Nutella)

Powdered sugar

 

Directions:

Begin by whisking together the flour, sugar, baking soda, cinnamon, nutmeg, and a pinch of sea salt.  In a separate bowl, whisk together the egg and buttermilk.  Add the wet ingredients to the dry mixture and stir until just combined.  The mixture should be sticky, but not runny.

Heat your Aebelskiver pan over medium-low heat and spray lightly with cooking spray.  Spoon about 1 tablespoon of the batter into each hole in the pan.  Add about a teaspoon of filling in the center, and then top with just enough additional batter to cover the filling (about 1 teaspoon).  Cook for a few minutes and then use wooden skewers to flip the Aebelskivers and cook on the other side for an additional minute or two.

Remove the Aebelskivers from the pan and roll in powdered sugar while they are still hot.  Enjoy while still warm.

Gluten Free Mini Dutch Baby – (German Pancakes)

Ingredients

• 1 cup milk
• 6 eggs
• 1 cup Domata Recipe Ready gluten free flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. orange zest (optional)
• 1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F.  Blend first six ingredients (milk thru orange zest) in a blender.
2. Blend in butter a little at a time, in order to temper the eggs.
3. Grease muffin tins and fill cups slightly less than ½ full.  Bake for 15 minutes, or until puffy and golden on top.
4. Serve with your favorite toppings.  (I used a berry sauce and sprinkled powdered sugar.)

Domata Cinnamon Rolls

Ingredients;

2           Eggs, well beaten
½          Cup of warm water
2           Tbs. of Saf-Instant Yeast
1¼        Cup of warm milk (or soymilk for casein free)
1/3        Cup of melted butter (or butter flavored shortening for casein free)
5           Cups Domata Recipe Ready Flour™
¾          Cup of sugar
1            tsp. of salt

Filling:
1-1/2  cups of sugar
2 Tbs. cinnamon.
½-cup soft butter (or butter flavored shortening for casein free)

Directions:

Wet Ingredients:

In a separate small bowl beat two (2) large eggs, add ½  cup of warm water, to this add two (2) Tbs. of Gluten free Saf-Instant Yeast, let this yeast soak in this warm water for five (5) minutes. Continue; add 1-1/4 cups of warm milk and 1/3 cup of melted butter.

Dry Ingredients:

In the mixer bowl, add five (5) cups of Domata Flour™, add to this flour ¾ cup of sugar, and 1 tsp. of salt. Blend these dry ingredients well.

Now add wet ingredients to the dry ingredients and mix until dough gathers on the hook, add more flour as necessary. Spray your worktable down with oil, as well as your hands. Remove the dough from the mixer bowl and set dough mixture onto worktable, dust dough with flour rolling and working dough into a manageable round dry ball. Now, punch down this dough ball and roll out thin, dusting with flour as necessary. Roll (spray roller with oil) this dough out into a rectangular shape approximately 15” x 24”, gently spread soft butter all over this flattened dough, now sprinkle blended sugar and cinnamon filling equally over buttered flat dough. Carefully roll this dough into a log shape, starting on a 15” end (width) and tuck the last of the 15” roll end into the total roll. Square and cut off the ends with a knife, now cut this approximately twelve to fourteen inch (12”/14”) roll into sixteen (16) equal pieces, carefully placing these slices into a 9” x 13” well sprayed pan (4×4). Cover and let these beauties rise for one hour. Bake at 400 degrees Fahrenheit for fifteen minutes (15) or until golden brown. Divide and remove from pan as soon as cooled. Lightly frost them with a cream cheese recipe. These will freeze well, 20/30 seconds in the microwave and there just like fresh out of the oven.

Blueberry Buckle Coffee Cake

May be served warm as a coffee cake or cooled and topped with whipped cream for a dessert.

Ingredients

Topping
1/2 cup	Sugar
1/3 cup	Domata Recipe Ready Flour
1 teaspoon	Cinnanon
4 tablespoons (1/2 stick)	Butter, cut up

Batter
2 cups	Domata Recipe Ready Flour
2 teaspoons	Baking powder
1/2 teaspoon	Salt
3/4 cup	Sugar
4 tablespoons (1/2 stick)	Butter, softened
1	Egg
1 teaspoon	Vanilla
1/2 cup	Milk
2 cups	Fresh or frozen blueberries, well drained

Directions

Preheat the oven to 375 degrees. Grease and flour an 8-inch square pan.

In a large bowl, cream together the butter and sugar until fluffy. Blend the egg into the cream mixture. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture alternately with milk to the creamed mixture, beating after each addition. Gently fold the blueberries into the batter.

Pour the batter into the prepared pan. Sprinkle evenly with crumb topping (see below). Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Place on a rack to cool.

To prepare the topping: in a small bowl, mix together the sugar, flour, and cinnamon. With 2 knives or a pastry blender cut the butter into the sugar mixture until the mixture resembles coarse meal.

Serves 8.