Today’s gluten-free version was our favorite adaptation so far:
Flour blend: 1/4 C chickpea flour Scant 1/4 C oat flour (top off with golden flax meal to make the rest of the 1/4 C. Probably about 1 TBS flax) 1/2 C almond flour 1/2 C all purpose gluten free flour blend (HEB brand)
1 C whole milk 1/4 C soymilk (because ran out of cow milk) 1 egg 3 TBS melted unsalted butter
These turned out thicker than we normally make but that was great because they didn’t spread as much in the pan. So they were thick and fluffy. Cooked in coconut oil.
First sautéed diced zucchini and pre-blanched, chopped greens (collards, chard), used leftover caramelized onions, didn’t have peppers so added hot sauce for serving.
This recipe is delicious. I didn’t wait the full 20 mins for herbs to infuse but did add lots of herbs: sage, thyme, rosemary. Used whole grain mustard and spoon it over fish on both sides. Experimented with cooking on a more gentle heat than normal and took off heat earlier than usual. Finally wasn’t overcooked and dry.
This was good! I made it gluten free by using a mixture of almond flour, Bobs Red Mill chickpea blend AP, tiger nut, and white rice flour. I used part avocado oil and part butter. Did add nuts this time, but would next time.
Have made this several times with various tweaks. I always use some amount of yogurt, but combine it with other things to change the texture/nutritional profile: soaked cashews, silken tofu, chèvre, feta, etc. I've also added a couple of anchovies, and that worked well.
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