Let’s face it. A majority of the gluten-free products out there are terrible. I knew there was a way to make them tasty. For a while I was relying on King Arthur Flour gluten-free mixes which are truly awesome in taste but I find the cake and cookie mixes to be excessively sweet. Then this past weekend my sister was in town and if you factor in all of the food sensitivities we collectively have, I had to create something that was egg, gluten and dairy free which doesn’t fit the King Arthur bill. And I was successful! Keep in mind I just bought myself an incredible grain mill so I milled my own fresh grains for both recipes which may add to how tasty both were. This grain mill is definitely going to be its own blog entry later… 
 
Pancakes 
 

 
Sift together dry ingredients. Mix wet ingredients in a separate bowl. Combine the dry and wet and stir until well combined and be sure to get all the lumps out. Basically prepare as you would with normal pancakes. I found that the end product wasn’t as fluffy as one with eggs but it was still incredibly tasty. It had a little bit of a crepe vibe to it so bear that in mind if you make these at home. 
 
Chocolate cupcakes 
 

 
This recipe makes about 2 dozen. Preheat oven to 325. Line muffin pans with baking cups. Sift dry ingredients. In separate bowl combine milks, oil, honey and vanilla. Add dry into wet. Because I used a grain mill and I’m still experimenting with it, I ended up having to add more rice milk until I got a good consistency. It started out too thick and eventually I got a good pre-baked cake consistency. Fill baking cups to 2/3 full. I use an ice cream scooper for this. Bake 25 minutes or until a toothpick tester comes out clean. None of us could wait until they were completely cooled. They were pretty awesome and I completely skipped the frosting part.