What I learned about flours

I began experimenting by making pancakes with different kinds of flour combinations.

Whole-wheat and rice.

Rice and buckwheat.

Buckwheat and rye.

I also experimented with different cooking oils.

Butter, vegetable, safflower, sunflower, sesame, olive.

Different textures of flour result in different textures of pancakes.

Different oils cook at different temperatures.

Elementary cooking chemistry.

The other night, using some of the ingredients I have been introduced to by the Wheat-Belly Cookbook,  I made pancakes with chick-pea flour (garbanzo bean flour), ground golden flaxseeds, and sesame seeds.

These were the most substantial pancakes we have ever eaten in our lives!

We were not even that hungry all the way to lunchtime the next day.

It made it really easy to sleep in during a rainy morning.

© 2014 Kathryn Hardage

 

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