How can I eat wheat when I’m so close to Celiac?
My naturopathic doctor told me to never eat wheat again, so I’ve been gluten free for 15 years.
But I was missing yummy wheat products like pizza, sourdough bread, pancakes, croissants.
At first I tried making pizza dough using 00 Italian flour – but reacted.
Then I heard that some celiacs can eat Einkorn wheat flour, especially when made into sourdough.
So I bought sourdough starter and Einkorn flour from my local coop and made a variety of things like English muffins, pizza dough and biscuits.
None of them were as good as the sourdough pancakes I invented after trying multiple recipes.
I’ve found the easiest, quickest and most delicious sourdough product to make is pancakes.
Here’s my approximate recipe.
Einkorn Sourghough Pancakes
Makes 3 large pancakes
6-12 hours before using it, feed your sourdough (search for how to make Einkorn sourdough starter for how to get started)
Mix 2 eggs and ~½ cup cottage cheese or plain yoghurt plus ~¼ tsp salt together. If using cottage cheese, blend in a blender.
Add ~1 cup sourdough starter and mix.
Heat skillet and add ¼ tsp ghee, butter, tallow, lard or coconut oil
Pour in ~⅓ of batter for 3 big pancakes. Cook approximately 3 minutes on low heat or until ~½ of the bubbles have popped.
Flip and cook another 3 minutes, or until it mostly quits steaming. Don’t overcook or they will be dry and tough.
Serve with butter and maple syrup or honey
Products shown in this video:
Einkorn flour: https://amzn.to/40N43El
Sourdough starter: https://amzn.to/42Lmz2s
Ghee: https://amzn.to/4hpOd9G
A2 Yoghurt – Costco
Kellygold butter – Costco
Maple syrup: :https://amzn.to/40MhILX
Dual Fridge/Freezer: https://amzn.to/3VXsa1q
Stainless steel skillet: https://amzn.to/42KbTB5