I’ve been gluten-free for about 3 years now after having had a blood test to show intolerances of over 100 different foods at Hyde’s Herbal Clinic on London Road in Leicester. I was prompted to do so because I was feeling bloated, tired and sluggish all the time – and when you’re Bouncing Becky you can’t be any of those things!
Being gluten-free has been quite straight forward. I didn’t particularly eat cake, biscuits, chocolate bars, cereal, pasta, bread etc before the test so I didn’t have much to cut out. I love sweet potato, rice, fresh fruit & vegetables, fish, chicken and natural yogurt and all of those foods are gluten free.
Over the past year, it’s become even easier to eat a gluten-free diet (even with some treats) as all the big and even some small supermarkets stock gluten-free products such as gluten-free pasta, bread, sauces, cakes, snack bars etc. and most food manufacturers say if a product contains gluten or not on the packaging. There’s even companies such as Crate of Nothing that delivery a box of gluten (and dairy) free goodness to your door every month.
If you experience bloating, fatigue, sluggishness or perhaps IBS symptoms you may benefit from trying a gluten-free diet. It really isn’t as hard as it may sound and you can start straight away with this gluten free pancake recipe from the BBC Food website – enjoy!
Ingredients
Preparation method
- Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles.
- Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter.
- To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20-23cm/8-9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1-2 seconds on the other side and slide off the pan onto a plate.
- The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly.