Buttermilk Pancakes

M A K E S 4 P A N C A K E S ( 4 I N C H E S E A C H )

Homey and comforting, these pancakes are sure to please your family and guests. Buttermilk makes pancakes lighter, but you can achieve a similar

effect using the homemade Buttermilk option. To make small silver-dollar pancakes, use 2 tablespoons of batter per pancake; for 4-inch pancakes, use ¼ cup of batter; for large 5-inch pancakes, use 1⁄3 cup of batter.

1 cup Carol’s Sorghum Blend

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon xanthan gum

½ cup buttermilk, or homemade Buttermilk , w

ell-shaken, or more as needed

2 tablespoons unsalted butter or buttery

spread, such as Earth Garden, melted, or

canola oil

1 large egg

1 teaspoon pure vanilla extract

Additional butter, buttery spread, or canola oil for

frying

1 In a mixing bowl or large measuring cup sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.

2 Gradually whisk in the buttermilk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if

needed

3 In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side.

Savory French Toast Q V

M A K E S 4 S E R V I N G S

French toast doesn’t have to be sweet as this savory version illustrates. You can still top it with a little marmalade or apple butter for a sweet contrast to the melted cheese.

2 large eggs, beaten

½ cup milk (cow’s, rice, soy, potato, or nut)

1 cup shredded Monterey Jack cheese or cheese

alternative, such as Vegan Gourmet

1 tablespoon chopped fresh chives

4 teaspoons unsalted butter or buttery spread, such

as Earth Balance

1 homemade gluten-free French Baguette (page 100),

cut into ½-inch slices

¼ cup grated Parmesan cheese or soy alternative,

such as Soyco

½ cup orange marmalade, apple butter, or fruit preserves

of choice for topping

1 In a shallow bowl, whisk together the eggs, milk, cheese, and chives. In a large nonstick (gray, not black) skillet, melt the butter over medium heat. Dip slices of bread into the egg mixture and place them in the hot skillet.

2 Cook 3 to 5 minutes per side, or until the toast is golden and crispy. Dust the tops with Parmesan cheese. Serve hot with a small dollop of marmalade,

apple butter, or fruit preserves.

Naked Gluten-Free Granola V

M A K E S 4 C U P S

This is a simple, lightly sweetened yet tasty version of granola. Without the nuts and fruit, it becomes even more versatile in your repertoire of quick dishes for your family. For a sweeter granola, increase the honey to ½ cup.

DRY INGREDIENTS

3 cups rolled soy flakes (available at health food

stores) or gluten-free rolled oats*†

1 cups raw natural coconut or sweetened coconut

flakes

1 teaspoon ground cinnamon

¼ teaspoon salt

LIQUID INGREDIENTS

¹⁄3 cup honey

¼ cup very hot water

¼ cup canola oil

1 teaspoon pure vanilla extract

1 Place a rack in the middle of the oven. Preheat the oven to 300°F. Line a 15 × 10-inch baking sheet (not nonstick) with parchment paper or lightly coat it with cooking spray.

2 In a very large bowl, place the dry ingredients and toss to thoroughly combine.

3 In a small bowl, combine the liquid ingredients and stir until the honey is dissolved. Pour over the dry ingredients and toss with a spatula until thoroughly

combined. (The mixture will be fairly wet.) Place the granola on the prepared sheet and spread to a thin layer.

4 Bake 15 minutes and stir. Bake another 15 minutes and stir again. Continue baking in 10-minute increments until granola is browned to desired degree. Cool the granola on the pan 20 minutes on a wire rack. Refrigerate up to 2 weeks.

Egg Crepes with Brie

and Almonds V

M A K E S 4 S E R V I N G S

You’re probably familiar with crepes made with flour, but these lacy beauties are made from very thin layers of fried egg.

2 teaspoons olive oil

6 large eggs

2 tablespoons 1% milk (cow, rice, soy, potato,

or nut)

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 small round (8 ounces) Brie, cut into ½-inch cubes,

or cheese alternative, such as Vegan Gourmet,

divided

¼ cup sliced almonds, divided

1 bunch fresh chives, snipped

1 In a large heavy nonstick (gray, not black) skillet, heat the oil over medium heat.

2 In a medium bowl, whisk the eggs with the milk, salt, and pepper until smooth. Pour ½ cup egg mixture into the skillet and tilt and rotate to make eggs coat the bottom of the pan evenly. Cover and cook until the eggs are barely set,

about 2 minutes. Lay ¼ of the Brie cubes in a row down the middle of the crepe and sprinkle with 1 tablespoon of the almonds. Loosen eggs from the pan with a silicon spatula and fold sides over the Brie.

3 Transfer Brie-filled crepe to a serving plate and repeat the process to make another 3 crepes.

Serve immediately or place Brie-filled crepes on a baking sheet and keep warm in a 180°F oven until all the crepes are cooked. The Brie will soften slightly. Garnish with snipped fresh chives and serve.

Breakfast Egg and Cheese

Strata

M A K E S 8 S E R V I N G S

This dish is perfect for a weekend family visit or for entertaining because you can assemble it the day before and refrigerate it overnight. It bakes while you’re preparing the rest of the meal. For added flavor, replace ¼ of the milk with your

favorite dry white wine. 10 slices store-bought gluten-free bread, such as

Whole Foods or Enjoy Life, or homemade White Sandwich Yeast Bread (page 85) or homemade Cornbread (page 68), cut in 1-inch cubes

2 cups Canadian-style bacon, finely diced

2 cups coarsely grated Gruyère (about 6 ounces), or cheese alternative, such as Vegan Gourmet

1 cup finely grated Parmesan cheese or soy alternative, such as Soyco, divided

½ cup store-bought basil pesto or homemade Basil

Pesto

2 tablespoons extra-virgin olive oil

2 tablespoons fresh grated onion or 1 tablespoon

dried minced onion

4 large eggs

3 cups 1% milk (cow’s, rice, soy, potato, or nut)

1 tablespoon Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon freshly grated nutmeg

2 tablespoons chopped fresh parsley

1 Generously grease a 13 × 9-inch baking dish; set aside.

2 In a very large bowl, place the bread cubes, bacon, Gruyère, and ¾ cup of the Parmesan cheeses; toss until thoroughly combined. Combine the pesto, oil, and onion, and toss with the bread until thoroughly blended. Spread the mixture evenly in the bottom of the baking dish.

3 In the same large bowl, whisk together the eggs, milk, mustard, salt, pepper, and nutmeg and pour evenly over the bread cubes. Cover with plastic

wrap and refrigerate overnight.

Egg Tortilla Casserole with

Chipotle Mole Sauce V

M A K E S 4 S E R V I N G S

This makes the perfect brunch dish, and the mole sauce is sure to capture the interest of your guests. Mole sauce can take many forms, but in the United

States, this term typically refers to a dried chile sauce that contains unsweetened chocolate—an unusual ingredient that gives it a unique flavor. Coffee further

complements these flavors. This recipe works great with corn tortillas, but I also make it for large brunch groups by frying the eggs in a 10-inch skillet, using

the larger gluten-free flour tortillas by Food for Life or La Tortilla Factory, and assembling the casserole in a skillet large enough to accommodate this size.

If you don’t want to use the homemade sauce, just use a 16-ounce jar of gluten-free prepared salsa.

MOLE SAUCE

1 can (14.5 ounces) fire-roasted tomatoes, drained

½ cup strong brewed coffee

2 tablespoons chopped onion

1 large garlic clove, chopped

1 teaspoon homemade Chipotle Adobo Sauce

(page 673)

1 teaspoon unsweetened cocoa powder

½ teaspoon sugar

CASSEROLE

6 large eggs

2 tablespoons 1% milk (cow’s, rice, soy, potato,

or nut)

¼ teaspoon salt

¹⁄8 teaspoon freshly ground black pepper

¼ cup canola oil for frying eggs

5 white corn tortillas (6-inch size), such

as Tamxico’s

1 cup grated mild Cheddar cheese or cheese

alternative, such as Vegan Gourmet

GARNISHES

2 tablespoons chopped fresh cilantro

2 tablespoons chopped black olives

2 tablespoons chopped green onion

1 Make the sauce: Place all the ingredients in a blender and puree until very smooth. Transfer the sauce to a small, heavy pan and simmer over low heat 15 minutes.

2 While the sauce simmers, make the casserole. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth. Heat a tablespoon of the oil in a 6-inch nonstick (gray, not black) skillet over medium heat. Pour ¼ of the egg mixture into the skillet and cook until lightly browned. Repeat with the remaining egg mixture, using ¼ of the egg mixture for each of the 3 remaining layers and using more oil as needed.

3 Place a corn tortilla on an 8-inch round microwave-safe rimmed serving platter or shallow bowl. As each egg layer cooks, cover it with a tortilla, ending with the fifth tortilla. Pour the sauce over the tortillas. Heat the casserole in a

microwave oven on medium for 2 to 3 minutes or until heated through. Garnish with cilantro, black olives, and green onion. Serve immediately.

Breakfast Pizza

M A K E S 6 S E R V I N G S ( 1 2 - I N C H P I Z Z A )

My pizza crust has won national acclaim as a lunch or dinner item, but few people consider pizza for breakfast. In fact, it’s a great choice because it can be eaten on the run, if necessary, and it won’t crumble or fall apart. And, you still get all the sausage-and-egg flavors of a typical breakfast.

1 (12-inch) homemade gluten-free Pizza Crust

¼ pound gluten-free pork sausage, such as Jennie-O or Hormel

2 tablespoons each diced red bell and green bell pepper

¾ cup shredded Cheddar cheese or cheese

alternative, such as Vegan Gourmet

3 large eggs, beaten

1 tablespoon finely diced fresh onion or 1 teaspoon

dried minced onion

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese or soy alternative,

such as Soyce

1 Place a rack in the bottom position and another rack in the middle position of the oven. Preheat the oven to 425°F. Prepare the gluten-free Pizza Crust , making the edges high to contain the toppings. Bake 10 minutes on the bottom rack.

2 While the crust bakes, in a heavy skillet, cook the sausage and bell pepper over medium-high heat until the sausage is no longer pink. Sprinkle it evenly on the pizza crust. Sprinkle the cheese evenly on top.

3 In a medium bowl, whisk the eggs together with the onion, salt, pepper, and Parmesan cheese. Pour over the pizza crust and bake on the middle rack for another 20 to 25 minutes or until the eggs are set. Cut into wedges and serve immediately.