Pancakes Gluten Free - II Meal Options

Pancakes Gluten Free - II Meal Options

ingredients:
2 cups flour gluten-free (see below)
2 cups soy milk or coconut milk, rice milk or milk or water yam.
4 teaspoons (tsp) baking powder chemical
3 large eggs or 4 small
1 teaspoon (tsp) salt or August
3 tablespoons of soybean oil or corn

Way of preparing:
Place in a blender flour gluten, soy milk, or (chosen milk) see above, salt and baking powder and oil.
Beat until well blended together the eggs and make a beat on medium speed.
Lightly grease a nonstick skillet with soy or corn oil.
Dump the dough so that it spread evenly throughout the length of the pan, leave on low heat, not to burn until lightly browned, turn and do the other side. Book
Place the pancakes in the middle two napkins

Meat filling:

ingredients:
300 grams. of ground beef braised
5 tomatoes, peeled and seeded,
1 onion, grated
1 cup chopped olives
2 tablespoons (soup) of capers and seasoning to taste.
Had prepared so the sauce:
Make the sauce sautéing the meat, add the onion, let wither, add tomatoes leave the fire to break.
After the finished sauce add the capers and olives
In the next publications will teach to prepare at home a mixture of flour and other substitutions, I'm still researching and testing the pasta texture, will test roulade.
REMINDER:
The coconut milk may be replaced by yam milk.
1 cup of water and one (1) Average yam washed and peeled.
Beat the yam with water in a blender strain is optional.
You can replace the coconut milk for almond milk, increase the fat load (1 tablespoon gluten-free margarine soup).

Mixing Gluten Free Flour:
I - Option:
ingredients:
½ cup (tea) of rice flour
¼ cup (tea) of potato starch
¼ cup (tea) of fresh cassava starch
 Way of preparing:
Mix the three ingredients, store in a glass closed with screw cap.
Option II:
ingredients:
1 ¼ cup (tea) of chickpea flour (sold already ready) or soy flour
1 cup (tea) of potato starch or cornstarch
1 cup (tea) of fresh cassava starch
1 cup (tea) of rice flour
Mix all the ingredients. The ratio is to replace 1 cup of wheat flour by mixing up, flour without gluten-.