Buckwheat Pancakes - Gluten Free

2 1/2 c. kefir, unsweetened
4 T butter
1/4 c. sugar
2 eggs

125 grams 40/60 all purpose gluten-free flour blend
125 grams buckwheat flour
  15 grams psyllium husk powder
2 t baking powder
2 t baking soda
1/2 t salt
Fresh blueberries (optional)
Sliced banana (optional)

Sometimes my weekend shopping trip is to the Natural Foods store, which has a great selection of gluten-free pasta and flours, but doesn't carry buttermilk.   They do carry kefir, and I've found that this makes a good substitute for muffin and cake batters.

If you're only feeding 2 people and don't want leftovers, you may want to cut the recipe in half. We freeze the leftovers and toast them for breakfast sandwiches or snacks.

Preheat a non-stick griddle or skillet over medium heat.

Place 1 c. of the kefir and the butter in a microwave safe container, and microwave on medium power (or in short bursts, stopping to stir every 30 seconds) until the butter is melted.  Pour the butter and kefir into a bowl, and whisk in the rest of the kefir, the eggs, and the sugar.  Add the dry ingredients and stir until everything is well blended.  Remember, you can't make gluten-free pancakes tough by over-developing the gluten.

If your batter is thicker than you like, think it with a little water.

Wipe the skillet with a paper towel soaked in vegetable oil.  Measure out 3 - 4 T of batter for each pancake.  I you wish, you can add banana slices or berries on top of the pancake batter while the first side cooks.  When the edges are set and bubbles are breaking in the center of the pancake, flip and cook until the pancake feels spongy and set when you press on the top.

To freeze, cool the extra pancakes on a wire rack.  Cut strips of wax paper or parchment to layer between the pancakes so you can remove one or two without defrosting the entire package.

Red beans, rice, and sausage

1 lb. fresh Andouille sausage
1 medium onion, chopped
2 stalks celery, diced
1 green bell pepper chopped
4 - 5 cloves of garlic, chopped
1 t. dried thyme
2 t. chili powder
1/4 t. cayenne
2 T. sweet rice flour

1 1/2 t. Penzey's Pork Soup Base
2 c. water
14.5 oz. can diced tomatoes (with celery and onions, if you can get it)
3 c. brown Minute Rice
Two 14.5 oz cans red kidney beans (preferably low sodium), drained and rinsed


Place the sausage links into a non-stick 5 quart Dutch oven over medium-high heat. (Use a couple tablespoons of oil if you don't have a non-stick pan.) Add 1/2 c. of water to the pan.

Boil the water, and stir in the soup base with a small whisk or a fork.  Keep the water near the stove, and stir it occasionally to make sure that soup base is dissolved.
When the sausage links are browned on both sides, remove it to a cutting board and slice, returning the slices to the Dutch oven as you work. (By this point the water should have boiled off.) Cook until the sausage is browned, and then add the chopped vegetables.  Cook, stirring occasionally, until the vegetables start to brown.
Stir in the garlic, thyme, chili powder, and cayenne and cook until fragrant.  Stir in the sweet rice flour until it's evenly distributed, with no dry white patches. Stir in about 1/2 c. of the broth, scraping up the browned bits from the bottom of the skillet.  Add the rest of the broth and the tomatoes.  When the liquid is boiling, stir in the Minute Rice and beans and reduce the heat to low. Cover and cook for 5 minutes.  Stir, cover, and cook an additional 5 - 10 minutes, until the rice is tender.