How to Make Gluten Free Sponge Roll

Quinoa Pancakes (Gluten Free)

The most important and crucial step for sponge roll cakes is rolling the cake immediately once it is removed from the oven.

Recipe Summary Quinoa Pancakes (Gluten Free)

I created this recipe after developing food allergies to almost everything including rice which is the main ingredient in a lot of gluten-free baking. These pancakes are not only fluffy and delicious but have all the amazing nutrients found in quinoa!

Ingredients | Gluten Free Sponge Roll

1 ½ cups quinoa flour

1 ½ cups tapioca flour

3 tablespoons ground flax seeds

3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)

1 ½ tablespoons baking powder

1 tablespoon potato flour

1 tablespoon potato starch

½ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon xanthan gum

1 ½ cups water

1 egg

3 tablespoons grapeseed oil

1 teaspoon grapeseed oil

Directions

Combine quinoa flour, tapioca flour, ground flax seeds, baking powder, potato flour, potato starch, salt, baking soda, and xanthan gum in a large bowl.

Whisk water and egg together in a separate bowl. Pour over quinoa flour mixture; mix until batter is well blended. Mix in 3 tablespoons oil.

Heat 1 teaspoon grapeseed oil in a skillet over medium heat. Drop 1/3 cup batter into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Substitute another oil for the grapeseed if desired.

Info | Gluten Free Sponge Roll

prep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 8 pancakes

TAG : Quinoa Pancakes (Gluten Free)

100+ Breakfast and Brunch Recipes, Pancake Recipes, Whole Grain Pancake Recipes,