New Mum’s Food Adventures

This was a pancake test. Making pancakes can tell you a lot about the flour you are using. This is the Well & Good plain gluten free flour. It turned out like a thick crepe. But that’s ok. It’s more than ok because it gives me high hopes for making gluten free tortillas and making a GF burrito. It was a very strong and pliable pancake. It took some strength to tear. So now I have to test out my theory and make tortillas and flatbread with this flour. There are a few flatbread recipes I would love to try. Might be able to do it. So I will be trying this. So far flatbreads have been impossible, messy or like cardboard. This flour is so different to everything else. It already has xanthum gum. If I need more for the tortillas then I’ll add it but it’s going to take a lot of trial and error.

This is the good thing about failure with gluten free flour. It often gives you other ideas on what to try or add. If I wanted to fix these pancakes I would just have to add almond flour with a 1:1 ratio of the other flour. It would give the almond flour the strength it needed and the almond flour would add the fluff this flour lacks.

My husband loves tacos and burritos, salad wraps and pretty much anything involving meat. But the store gluten free wraps are absolute trash. There’s very few brands to choose from. reheating doesn’t solve the issue much either. So this is my next thing on my todo list. Wish me luck because I will surely need it!