Friday, August 22, 2014

Low-Carb Gluten-Free Ricotta Pancakes

I love pancakes, all kinds of pancakes! Look at how fluffy these are, Mmmm! No sweetener needed for this one either. This recipe is a variation of my original Low-Carb Pancake recipe. I used my Revised Low-Carb Gluten-Free Flour Mix for this recipe and increased the ricotta cheese a little. They turned out moist, fluffy and delicious! Just how a pancake should be. Blueberries or sugar-free chocolate chips would be wonderful additions to this recipe, but I decided to keep it simple for the first go-around. Now on to the recipe.


  • 1 cup of my Revised Low-Carb Gluten-Free Flour Mix
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon guar or xanthan gum (optional, but allows them rise higher)
  • 1/2 teaspoon cinnamon
  • 1/2 cup ricotta cheese
  • 2 eggs
  • 1/2 cup water
  • 1/2 teaspoon vanilla
Heat your griddle or large skillet over medium heat.
Start by combining all of the dry ingredients in a small bowl and whisk to combine. Combine the remaining wet ingredients in a medium sized mixing bowl and whisk until smooth.

Add the dry ingredients to the wet mixture and stir until no lumps remain.

Allow the batter to sit for 1-2 minutes to thicken up a little.

Season your griddle/skillet with a little oil. Spoon the batter onto your hot griddle/skillet and cook until the sides are set and the bottom in golden brown. 

Flip the pancakes over and cook for another minute or so until they are set in the middle. They will spring back when lightly pressed in the center. 

Remove from the griddle/skillet and top with butter and your favorite low-carb syrup. Sugar-Free pie filling would be out of this world delicious! I hope you enjoy these moist, fluffy pancakes!

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Tuesday, August 12, 2014

Low-Carb Gluten-Free Garlic and Herb Bread Sticks

Bread sticks that are low-carb, gluten-free and also soft and chewy? You found em! These are so good! They have a light texture and a flavor that reminds me of whole wheat bread. Perfect for sopping up marinara sauce. These were super easy to whip up. The dough is very workable, perfect for shaping into bread sticks. I used my revised Low-Carb Gluten-Free Flour Mix for this recipe.

  • 1 cups of my revised Low-Carb Gluten-Free Flour Mix 
  • 1/2 cup ground chia or flax meal
  • 1/4 cup whey protein
  • 2 tablespoons ground psyllium
  • 1 teaspoon sugar 
  • 1/4 teaspoon cream of tartar or ascorbic acid
  • 1/2 teaspoon baking powder
  • 1 teaspoon Italian herbs
  • 3/4 cup warm water
  • 1-1/2 teaspoons yeast (instant or active dry)
  • 1 eggs
  • 2 tablespoons oil or melted butter
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder 
Preheat your oven to 375F
Combine the 2 tablespoons of olive oil and garlic powder, set aside.
Add all of the dry ingredients (except yeast) to the bowl of your stand mixer and stir briefly. In a small bowl, combine the warm water and yeast, stir to dissolve. Add the eggs and oil/melted butter, stir well.
With the stand mixer running on low, slowly pour in the wet ingredients. Mix just to combine, scrape down the sides and bottom of the bowl and turn the mixer up to medium speed for 3-4 minutes.

Place the dough onto a lightly floured surface and smooth into a square.

Cut the square into 6 equal sized logs.

Roll each one into a 12 inch rope. Place them on a parchment lined baking sheet then put them in a warm place to rise for 20 minutes.
Bake for 15-18 minutes or until golden brown and spring back when lightly pressed.
Brush each one with the olive oil and garlic mixture and allow to cool slightly before serving.
I love these bread sticks! Enjoy!