Why do I focus on these types of recipes? Because pancakes, flatbreads and crackers are wonderful alternatives to traditional yeast breads for those on a gluten-free diet. Gluten-free ingredients obviously do not contain the gluten that works in harmony with yeast to produce light, fluffy breads, rolls and other common baked goods. Many attempts are made with refined and less-than-natural ingredients to produce a result similar to that of wheat breads, but I don’t want to sacrifice the quality of my ingredients to achieve a desired effect. I’d rather prepare foods that work well with the inherent characteristics of the natural whole ingredients.
Many may balk at the idea of giving up traditional breads, but may I risk suggesting that that may be a narrow mindset? In many cultures and throughout history, people have subsisted on grain-based foods that look a lot more like what I’m calling pancakes, flatbreads and crackers. It’s only in more recent history that we have had yeasted breads and bread products and it is predominantly only in Western cultures that we believe it is a necessary part of our diet. And may I also suggest that anything that you make from whole natural gluten-free ingredients in a pancake, flatbread or cracker form is going to be significantly more nutritious and beneficial to you than any of the breads you’re accustomed to.
I’m afraid I may have come across as heartless in this discourse, yet I want to encourage you to let go of the constant quest for something that is just like “bread” in the gluten-free world. On a day to day basis, these other forms of bread should satisfy most needs. Perhaps you’ll want to treat yourself occasionally to a prepared GF bread or bread mix, but on a regular basis I feel they aren’t best for your health as they are incredibly lacking in nutrition and fiber. I hope that some of the pancake, flatbread and cracker recipes you find on this blog will appeal to you and your tastes.
Does this mean I’ve given up trying to make a traditional bread, or pizza crust, or bagel? No- I’ll be thrilled if I can pull it off with whole natural ingredients. But, I’m going to enjoy exploring and making a wide variety of other gluten-free foods in the meantime!