Cooking Gluten-Free with Anna

Sunday, February 17, 2013

I love Semlor

Swedish Semlor

These Swedish almond paste and whipped cream filled cardamon buns are traditionally served during Fat Tuesday. Nowadays, Swedes are happily inhaling them as often as they can be found. Semla is a cardamon-spiced bread, which has its top cut off and insides scooped out, then filled with an almond paste, and topped with whipped cream. The top is dusted with some confectioners' sugar.

Ingredients:1 1/4 cups sugar1 1/4 cups GF flour blend2 tbsp GF psyllium powder (Metamucil) 2 tsp baking powder2 tsp ground cardamon 1/8 tsp salt4 tbsp butter, melted3 eggs, lightly whisked1 1/4 cups cultured Kefir, or buttermilk

6 ice-cubes

2 cups heavy cream1 tbsp vanilla pudding mix

Filling:5 tbsp heavy cream7 oz GF almond paste

Decoration:confectioners' sugar


Preheat the oven to 450 degrees F. Place a cookie sheet on the lowest oven rack. 

Line cupcake pan with 8 large paper liners. Set aside. 

In a medium bowl, whisk together sugar, GF flour, psyllium, baking powder, cardamon and salt. Add the melted butter, eggs and Kefir, and mix until incorporated, scraping down sides of bowl. Divide batter evenly among the 8 liners. 

Place cupcake pan on the pre-heated cookie sheet. Add 6 ice-cubes on the cookie sheet, and quickly, close the oven door. Bake until cupcakes are lightly golden, about 15-20 minutes. Do not open oven door the first 15 minutes. Transfer to wire to cool completely under a clean kitchen towel.

Whip the heavy cream together with the vanilla pudding mix until the cream forms soft peaks.Make filling: grate almond paste and mix with the heavy cream. 

Cut the tops of the cupcakes. Using a spoon, scoop out about a teaspoon of the inside of each cupcake. Fill the wholes with the almond paste. Spoon dollops of the whipped cream on each cupcake. Replace the tops. Dust with confectioners' sugar and serve! 

Smaklig Måltid~ Bon Appetite

Wednesday, June 20, 2012

Strawberry season is finally here ~ time to make Rustic Strawberry Crostata.

I'm back home in the good old USA! It was wonderful to spend so much time with my family in Sweden, but it's really nice being back home. And to sleep in my own bed.  And cook in my own kitchen. I tried lots of new recipes in Sweden that I will adjust to American measurements. Many will end up on the blog in the future.  While in Sweden, I had problems with my laptop and the access to Internet, so my blog entries got fewer and far in between. And unfortunately, it rained a lot. According to records, it hasn't rained this much since the beginning of the century. Hopefully, it'll turn around for tomorrow, when Swedes celebrate Midsummer. A day of eating and partying - a Smörgåsbord filled with yummy dishes like; Gravlax with dill-mustard sauce, pickled herrings, gilled meats, Janson's Potato Temptation. All washed down with a few snaps (vodka shots).  I'll have to make my own versions of the food here at home!

This is a nice time of year to return to Massachusetts, with summer and vacation time around the corner.  And with strawberry season just beginning, it makes it extra sweet. I love the amazing fresh produce arriving at the local farmer's markets right about now. Time gorge on lots of strawberries! 

I bought several quarts at a local market and went home and made some strawberry jam and a pie. I have a great Rustic Apple Crostata recipe that I alter, according to whatever fruit and berry is in season.  I love the homey look of this pie. It's super easy to make and the gluten-free pie crust is flaky and delicious.  The fresh strawberries added just the right sweetness. This rustic tart is my contribution to Månadens Sötsak, a wonderful Swedish baking blog ~  The theme for this month is Fresh (Friskt in Swedish).  And what can be fresher than freshly picked strawberries! It's also my contribution to Pie Party 2012 on Facebook. 

Rustic Strawberry Crostata
1 quart strawberries
4 tbsp sugar
1 tsp fresh lime juice
1/2 tsp ground cinnamon
pinch of kosher salt
2 tbsp butter, cut into bits
2 tbsp heavy cream, to brush crust
1 tbsp sugar, to sprinkle on crust
Recipe for Pate Sucree (crust) follows
Preheat the oven to 350 degrees.  
Cut the strawberries into small pieces and place in a large mixing bowl.  Add the sugar, lime juice, cinnamon and salt and toss to coat well.  Set aside to let the flavors blend for 10 minutes.
On a well floured (gluten-free brown rice flour works well here) parchment paper, roll the dough out into a 15-inch circle.  

Transfer the dough and parchment paper to a baking sheet.  Mound the strawberries in the center of the dough, making sure to leave a 2-inch border.  

Dot the berries with the 2 tablespoons of butter and fold the dough border up around the strawberries. (The border won’t cover the strawberries.)  Brush the dough with the heavy cream and sprinkle with the 1 tablespoon of sugar. 
Place the baking sheet in the bottom third of the oven for 30 minutes.  After 30 minutes, move the baking sheet to the top third of the oven for an additional 30-40 minutes, until the crust is golden.  Remove and let cool for 15 minutes before serving.  Drip some of the strawberry juice, that may have seeped out around the pie, back onto the strawberries. Serve warm or at room temperature with a dollop of ice-cream or whipped cream. 
Make the crust - Pate Sucree:
3/4 cup brown rice flour
1/4 cup potato starch
1/4 cup sweet rice flour
4 tbsp sugar
1 tsp xantham gum
1/2 tsp kosher salt
10 tbsp butter, chilled and cut into bits
2-3 tbsp ice water
Put the flours, sugar, xantham gum, and salt into the bowl of a food processor. Pulse to combine.  Add the butter and pulse until the mixture resembles coarse crumbs.  With the food processor running, add the ice water 1 tablespoon at a time until a dough just begins to form.  Turn out onto a floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.  

Dig in and enjoy! 

Smaklig Måltid!

Friday, March 30, 2012

Seeking the crunch of Biscotti.

These sweet little cookies are ready in a flash and are wonderful with a cup of coffee. While in Sweden, I've been eating (or should I say inhaling) all kinds of traditional pastries. Each day, Swedes participate in a ritual called Fika ~ meaning a well deserved coffee (or tea) break. Often it's served with something sweet, like a cinnamon bun ~ kanelbulle, a pastry or a small cookie. People do this at home, at work, at a cafe, in the park, or wherever they may be. Whether at the beach or on the ski slopes, Swedes simply bring a thermos with freshly brewed coffee along with a snack.

Lots of bakeries in the capital of Stockholm offer gluten-free baked goods along with their 'regular' pastries made from wheat flour. Since I arrived, I feel like I've been on a mission to visit each one and try them all. So far, I've had Semlor ~ a heavenly bun filled with almond paste and whipped cream, Choklad Biskvi ~ a divine cookie with a nut bottom and chocolate butter cream filling, Istambullrulle ~ a decadent hazelnut roll filled with whipped cream and mandarin slices, and meringues. I'm happy to say that being gluten-free in Sweden is a piece of cake. Most bakeries offers yummy options to their hungry gluten-free customers!

Here, I'm devouring a Semla at Vetekatten in Stockholm (I saved the cinnamon bun for later).

And there are tons of store filled with candy ~ godis. As soon as I get off the plane, I head for the salty licorice. Yummy!

Yet, with all this decadence to be found, I long for a simple cookie. One with a satisfying crunch! Something that holds up to some serious dipping in my coffee. I want a cup of coffee and a biscotti, or skorpa as it's called in my native tongue. So, I started baking...

Biscotti can be made in a variety of ways; with nuts: hazelnuts, walnut or pistachio nuts, with spices: cinnamon, cardamon, anis, or with orange, lemon, or lime zest, add some dried fruit and berries: blueberries or cranberries, or simply mix in some chopped dark chocolate. And they are delicious when dipped in melted chocolate. Experiment, find the combination you desire; make a batch and share with friends for morning or afternoon tea (or coffee). Hungry friends and husbands (I know mine does) will really appreciate them!

Almond Biscotti
30 cookies

1/2 cup almonds, coarsely chopped
1 stick butter (4 oz), room temperature
2/3 cup sugar, or light brown sugar
2 eggs
2 cups Anna's GF Cake Flour Blend, or your own favorite blend
2 1/2 tbsp milk
2 tsp baking powder
1/4 tsp salt

Preheat the oven to 400 degrees.

Place all ingredients, except the chopped nuts, in a food processor. Pulse until forming dough. Remove the dough from the food processor, and place into a large bowl. Add the chopped nuts to the bowl, and mix until fully combined. Batter should be a bit sticky.

Divide the dough into 3 mounds and place on a parchment-lined cookie sheet. Form each piece into logs. Wet your hands with some water, if your fingers get too sticky.

Bake in the middle of oven for 15 minutes, until the logs are golden in color. Remove from oven. Let the logs cool for 5 minutes. Using gentle and sawing motions, cut each log crosswise into 3/4 inch-thick diagonal slices. Turn the slices on their sides. Bake for another 10 minutes.

Turn the biscotti again. Lower the oven to 250 degrees and bake for another 10 minutes.

Turn off the oven and leave the biscotti in the oven for 1-2 hours to dry.


For my Swedish family and friends, here comes the recipe in Swedish:

Mandel Biscotti
ca 30 st.

Dessa knapriga italienska skorpor kan du variera hur mycket som helst. Byt ut mandeln mot hasselnötter, valnötter eller pistaschenötter. Man kan med fördel tillsätta olika kryddor som kanel, kardemumma eller korianderfrö.

1 dl (75 g) grovhackad mandel
100 gr smör, rumsvarmt
1 1/2 dl socker eller Muscovado socker
2 ägg
5 1/2 dl Anna & Ciccis Glutenfria Mjölblandning,* eller ditt eget favorit mix
2 1/2 msk mjölk
2 tsk bakpulver
1/4 tsk salt

Sätt ugnen på 200 grader.

Hacka mandlen. Använd gärna matberedare. Häll upp nötterna på en tallrik.

Tillsätt alla andra ingredienser i matberedaren. Arbeta ihop till en deg. Ta ur degen och lägg i en skål. Arbeta sedan in nötterna.

Rulla 3 längder, ungefär lika långa som plåten, på en plåt med bakplåtspapper. Blöt händerna med lite vatten om degen blir för kladdig.

Grädda i mitten av ugnen ca 15 minuter tills de fått en gyllene färg. Låt längderna vila 5 minuter. Skär längderna i 2 cm breda sneda bitar. Var försiktig, skorporna går lätt sönder innan dom har torkat. Vänd upp skorpornas ena snittyta och rosta dem i samma ugnsvärme 10 minuter.

Sänk ugnsvärmen till 125 grader. Vänd andra snittytan upp och rosta i 10 minuter.

Stäng av ugnen. Låt gärna biscotti ligga kvar på plåten i ugnen någon timme så att de torkar.

*Anna & Ciccis Glutenfria Mjölblandning:
8 dl vitt rismjöl
2 dl majsmjöl
2 1/3 dl potatismjöl
3 dl maizena (majsstärkelse)

- Posted using BlogPress from my iPad

Location:Stockholm, Sweden

Tuesday, March 20, 2012

A Swedish Tiger ~ Tiger Cake that is.

I was 19 when I left Sweden for the US. I was to stay for a year, working as an au pair in both Boston and LA. My goal was to learn English and also to do some traveling. I couldn't wait to leave Sweden and explore the world.

My dream had always been to go to college in America. I wanted the whole experience; take interesting classes, the football games, crazy fraternities, and the outrageous parties. However, attending school was not in the cards - it was way too expensive. But college looked like so much fun on TV and in the movies. In 1983, the 2 TV stations and 3 radio stations that existed in Sweden, where all run by the government. There was no commercials. No cable. No internet. Shows started promptly at 5pm and ended before midnight. Sounds boring? I certainly thought so. I left Sweden as soon as I could. After finishing high school and working 6 months in a restaurant to save up, I was on my way...

What I didn't know was that I would fall in love. I met Doug at a night club in Boston, and 3 years later, we got married. Within a few years, we had two beautiful children, Laura and Erik. While raising the kids, I got a college degree. And after attending university, I began teaching. So, I'm happy to say, I did fulfill my dream. Every summer, we took the kids to Sweden. Now, Erik is in college and Laura lives and attends university in Sweden.

It's time for me to return; to get back to my roots.

This time, I'm in Sweden for two whole months. It's really nice to be back, hanging out with family and reconnecting with old friends. I love to spend time with my sisters and extended family. We do a lot of cooking together. One of the best things in life is to enjoy a meal together with the people you love. To say the least, I'm happy to be back for more than just a vacation. I also plan to teach at Medborgarskolan in Stockholm; both Gluten-Free cooking and Creative Writing classes.

So, this first recipe from Sweden is a tribute to my mother. She was a fantastic baker. She could just throw together some simple ingredients, and voila...out came masterpieces: breads, cookies, pies, and cakes. One of my personal favorites was Tiger Cake ~ Tiger Kaka. A true old-fashioned sponge cake flavored with both vanilla and chocolate. The dark and light cake batters are swirled together, resulting in a gorgeous contrasting pattern resembling a tiger. Hence its name.

I've included the ingredient list and measurements in both the US & Metric systems. So, you can easily make this recipe from anywhere; whether you're in Sweden, US or elsewhere. This cake is also my contribution to the blog Månadens Sötsak, at Here, bloggers share their favorite recipes; and many are gluten-free.

Tiger Cake ~ Tigerkaka


2 oz butter, plus extra for pan (50 gr smör, plus extra till formen)
1/3 cup + 2 TBSP water (1 dl vatten)
2 eggs (2 ägg)
3/4 cup + 1 1/2 TBSP sugar (2 dl socker)
1 TSP vanilla extract (2 tsk vaniljsocker)
1/3 cup + 2 TBSP almond meal/flour* (1 dl mandelmjöl)
1/3 cup + 2 TBSP rice flour (1 dl rismjöl)
3 TBSP potato starch (3 msk potatismjöl)
3 TBSP fine corn flour (3 msk majsmjöl)
1 TSP ground cardamom (1 tsk kardemumma)
2 TSP baking powder (2 tsk bakpulver)
1/2 TSP lime zest (1/2 tsk lime zest)
1/4 TSP salt (1/4 tsk salt)
3 TBSP cocoa (3 msk kakao)
3 TBSP milk (3 msk mjölk)
1 1/2 TBSP cold coffee (1 1/2 msk kallt kaffe), if desired
shredded coconut for the pan (kokos till formen)


Preheat oven to 350 degrees (175 C).

Generously butter a 9-inch cake pan, or bread loaf pan. Line the pan with shredded coconut, take care to cover the bottom and sides of the pan. If you prefer, line the pan with rice or corn flour.

Melt butter. Add the water and bring to a boil. Set aside.

With an electric mixer, beat the eggs and sugar until lightly yellow and doubled in volume. Add vanilla extract and blend until combined.

In a medium-sized bowl, mix together the flours, cardamom, baking powder, lime zest, and salt.

Fold the flour mixture into the egg batter.

Add the melted butter liquid to the cake batter, and blend until smooth.

Pour 1/2 of the batter into the prepared pan.

In a small bowl, whisk together the cocoa, milk, and cold coffee. If you prefer the cake without coffee, just mix the cocoa with 6 tablespoons of milk.

Add the cocoa mixture to the remaining batter, and blend until combined. Drizzle the chocolate batter into the pan. With a knife or spoon, slowly swirl the two batters together. Take care not to over-mix. You want to end up with a nice contrast between the yellow and chocolate cake batters.

Bake for 35-40 minutes until cake tester or toothpick inserted into the middle of cake comes out clean.

Cool in pan for 15 minutes before inverting cake onto a platter. Using a large spatula, or a plate, invert the cake again. This way, the cake faces up, and displays the beautiful 'tiger' pattern. Let cool until room temperature.

Serve as is, or with a dollop of whipped cream.

Låt dig väl smaka ~ Taste and enjoy!

*It's easy to make your own almond meal/flour. And it's great to have on hand; and lot cheaper than store-bought almond flour. I use it all the time in my baking recipes, especially in pie crusts! Place 2 cups whole almonds (blanched or un-blanched) into a food processor and pulse until finely ground. Store leftover flour in the refrigerator.

- Posted using BlogPress from my iPad

Location:Stockholm, Sweden

Sunday, March 4, 2012

Simple Sunday Dessert ~ Blackberry Tart

I make this blackberry tart because it reminds me of summer! Right about now, I need a reminder that it's coming. Soon. Nothing does the trick like blackberries and raspberries. These lovely berries fill me with memories; of my mother picking raspberries in our yard and making pies, of picnics on the beach, and black raspberry ice-cream. I make sure to buy plenty of fresh berries during the summer months, at local farmer's markets, and freeze them. This way, I'll always have 'fresh' berries on hand. I bake them up in pies, cakes, and muffins during the long winter months.

This versatile tart bakes up lovely. It fills the house with a wonderful fruit scent - a promise of sun and warmth of summer. It's easy to make, can be made with whatever fruit you have, frozen, or fresh and in season. The grocery store usually have an excellent selection of frozen berries. I like to serve this tart plain. But try serving with a dollop of whipped cream or vanilla ice-cream.

Blackberry Tart


1/2 cup (1 stick) butter, softened, plus more for greasing pan
1 cup sugar
3 eggs
3 tbsp heavy cream, or milk
1 tsp vanilla extract
1/4 tsp lime zest
1/2 cup coconut flour
1/2 cup almond meal/flour
1/2 cup garbanzo flour
3 tbsp tapioca starch
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

shredded coconut, for pan

2 cups blackberries, fresh or frozen
1 tbsp fresh lime juice
2 tbsp sugar
1 tsp cinnamon


Preheat oven to 375 degrees.

Butter a 9-inch springorm pan, or a 11 x 9-inch tart pan. Line the pan with shredded coconut, make sure it covers the bottom and sides of the pan.

In an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes. Beat in eggs one at a time, then heavy cream, vanilla extract, and lime zest.

In a medium-sized bowl, whisk together flours, tapioca, baking powder, cinnamon, and salt.

Beat in flour mixture on low speed until batter comes together. Spread in pan.

Arrange the berries on top of the batter. Sprinkle with lime juice. Mix 2 tbsp sugar with 1 tsp cinnamon, and sprinkle over the blackberries.

Bake for 35-40 minutes, until edges are golden and the center is set. Test for doneness by inserting a cake tester or toothpick into center of tart. It should come out clean.

Cool tart in pan for 10 minutes. Run a knife around edges of pan. Remove sides from pan. Serve. Take a bite, close your eyes, and think of long summer days.

Next blog will be from Sweden. I'll be there for 2 months teaching gluten-free cooking, and enjoying time with family.

Smaklig måltid ~ Bon appetit!

Sunday, February 26, 2012

Cooking under pressure - Turkey Meatballs with Marinara Sauce

I bought a new machine for my kitchen. A pressure cooker. Seemed like a good idea at the time. I love all kinds of kitchen nicknacks and tools, and am always looking for more additions to my kitchen repertoire. But, after I acquired this fairly expensive device, I let it sit in the hallway closet for about 3 months. I didn't even take it out of the box. I was scared. Fearful that it would blow up in my face. A friend told me that, no, it would not. These modern pressure cookers are safe, designed for proper release of pressure. Still intimidated, but almost convinced, I, of course, turned to the web. And read on-line that, yes, she was right. Safe as can be. I unwrapped the large package. Mm...sleek and beautiful. It'll look great next to my food mixer and processor.

So, I gave it a go. First, using the pressure cooker, I made a wonderful Tomato Sauce, thick and rich in flavor. While the sauce was doing its thing, I prepared the turkey meatballs. Then added the uncooked meatballs to the sauce, and put the pressure on again for another 4 minutes. That was it. Done! With gluten-free pasta and a side salad, dinner was served! If you prefer, it's easy to convert the recipe and make it on the stove-top.

For an easy dessert, we had vanilla ice-cream with hot fudge. Another quickie (no, not that kind) recipe!

Turkey Meatballs with Marinara Sauce
adapted from Cuisinart Recipe Booklet ~ Pressure Cooker

Ingredients for Marinara Sauce
2 tsp dried italian herbs; oregano, thyme, rosemary etc. (use what you have)
a pinch of red pepper flakes
2-3 tbsp good olive oil
1 1/2 cups chopped onion
3/4 cup finely chopped carrots
1/3 cup finely chopped celery
2 cloves garlic, peeled and minced
2 tbsp fresh, finely chopped basil, or 2 tsp dried basil
1/2 cup dry red wine
3 cans (14-15 ounces each) diced tomatoes
1 can (6-ounce) tomato paste
1/2 cup water
2 bay leaves
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Directions for Sauce

Add 1 tablespoon of the olive oil to the pressure cooking pot. Select Browning and let oil heat for 3 minutes. When oil is hot, add dried herbs, chopped onion, carrots, celery, garlic, basil, and red pepper flakes. Cook, stirring for 4-5 minutes until the onion becomes translucent.

Stir in wine and cook for another 3-5 minutes to reduce by about half.

Add the tomatoes, tomato paste, water, bay leaf, sugar, salt, and pepper, and stir. Turn off.

Cover the pressure cooker with the lid, and lock lid in place. Select High Pressure and set timer for 20 minutes. When beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir.

Prepare the turkey meatballs while the tomato sauce is cooking.

Turkey Meatballs
Makes 35 meatballs

1 lbs ground turkey
3 cloves garlic, peeled and minced
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/2 tsp dried red paprika/pepper
1 egg
3 tbsp dried Gluten-Free breadcrumbs
2 tsp dried mixed italian herbs; oregano, basil, thyme, rosemary etc. (same as above)
1/4 tsp freshly ground nutmeg, or dried ground nutmeg
1 tbsp fresh, finely chopped parsley
1/3 cup grated parmesan


In a large bowl, add all the ingredients.

Mix until blended. Wet hands lightly, and roll the batter into 1 1/2-inch balls. Place the meatballs on a large platter or tray.

Place in refrigerator. When Marinara Sauce is ready, add the meatballs to the sauce.

Stir gently to cover the meatballs with the sauce. Cover with the lid, and lock lid in place. Select High Pressure and set timer for 4 minutes. When beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir.

Cook the pasta. Ladle the turkey meatballs and the sauce over the pasta. Serve with a delicious salad of Romaine lettuce, avocado, mango, and beets, drizzled with olive oil and balsamic vinegar.

Bon Appetit ~
Smaklig Måltid

Voila, dinner is ready!

Pancakes - it's what's for breakfast!

Grab your whisks and fire up the griddle - it's Pancake Week!

According to this is an ancient tradition from the Middle Ages. In preparation for Lent, people cleaned out their pantries of rich foods, like butter, eggs, and milk. They feasted on big batches of pancakes until the pantry was empty. Sounds pretty good to me. These days, many communities around the globe still follow this tradition, all the way through Fat Tuesday or Mardi Gras.

Pancakes come by many names - flapjacks, hotcakes, johnnycakes, griddlecakes, blinis, blintzes, crepes. You can make them with chocolate chips, bananas, pumpkin, fresh berries, or buckwheat. And lather them with butter, honey, jam, whipped cream, chocolate ganache, sour cream & caviar. It doesn't matter - it all adds put up to good eating!

I'm particularly partial to wolfing down my breakfast pancakes with lots of Maple Syrup. The real deal, not some fake stuff. During a recent walk, my husband and I came upon a grove of Maple Trees being tapped. Each tree had a bucket attached to it. And in each bucket, drop by drop, it was being filled with tree sap. We thought it a bit early in the season to begin this process, but, maybe the Maple syrup season started earlier this year due to the unusually mild winter. From what I remember; the starch in the trunk and roots of the trees is converted to sugar that then turns into sap in the spring. When this sap is heated, the water evaporates, leaving a syrup. The American Indians collected Maple syrup and taught the European settles how to use it.

Homemade Pancakes with Maple Syrup

Recipe adapted from Barefoot Contessa - Family Style


1 1/2 cups Anna's GF Cake Flour Blend,* or your own favorite flour blend

2 tbsp sugar

2 1/4 tsp baking powder

1 1/2 tsp kosher salt

1/2 cup Kefir, or yogurt

3/4 cup milk

2 large eggs

1 tsp vanilla extract


1- 2 bananas, diced, for serving, or fresh fruit and berries

Pure maple syrup


In a medium-sized bowl blend together the GF flours, sugar, baking powder, and salt.

In a separate bowl, beat together the sour cream, milk, eggs, and vanilla.

Pour the wet ingredients to the dry ones, whisking until combined.

Melt butter in a large skillet, or griddle, over medium heat until the butter bubbles. Pour some off the pancake batter into the pan to make 4, to 6, small pancakes. Cook for about 2 to 3 minutes, until some bubbles appear on top and the underside is lightly browned. Flip the pancakes and then cook for another minute until nicely browned. Add a little more butter to the pan, and continue until all the batter is used. Serve with maple syrup, sliced bananas, and/or fresh berries.

Anna's GF Cake Flour Blend:

2 cups brown rice flour

2 cups white rice flour

1 cup potato/or corn starch

1 1/4 cups tapioca starch

I'm grateful for this luxurious liquid gold!