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Friday Foodie – Gluten-Free Cooking

Word of mouth is a very powerful tool. Many individuals have opted to adopt a gluten-free lifestyle because someone that they know has touted the benefits from doing so. For most individuals, there are no real cut and dry answers as to whether he or she may have intolerance to gluten. Blood work along with an endoscopic biopsy of the small intestine will determine if the patient has celiac disease, however, there is not much in the way scientifically to report whether a person has gluten intolerance.

Many individuals claim to simply feel better when not eating products that contain gluten. These people state that living a gluten-free lifestyle simply leaves them feeling more energized, less bloated, and with clearer thinking capacities. Since so many people are going the gluten-free route and seem to enjoy it, I thought I would bring you a healthy, delicious breakfast recipe your whole family can enjoy. It’s called Gluten-Free Pancakes. I substituted oats for the rice flour in this recipe.


  • 1 cup oats
  • 3 tbsps tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3 tbsp canola oil
  • 1 cup almond milk
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract


Grind oats to a powder in blender. Mix with tapioca flour, baking powder, soda, salt, brown sugar, and cinnamon.

  • Whisk eggs, canola oil and vanilla extract in a separate bowl. Add milk.
  • Pour into oat and flour mixture and stir well. You can always add more tapioca if you want a thicker consistency.
  • Heat 2 tsps butter on griddle or skillet over medium heat. Pour about 1/3 cup batter onto the butter. When bubbles appear, flip pancake over and allow to cook on the other side about 5 minutes.
  • Serve with your favorite sauce or fruit.