Sunday mornings at the bakery are my favorite times to be in the kitchen. We have an all-you-can-eat brunch from 9am to noon, and it can get really hectic and crowded. The brunch is different every week, and ranges from southern style to crepes, or the most popular menu, chick’n and waffles.
The demand for gluten free items has been overwhelming, so I decided to make an all gluten-free (GF) brunch. It was surprisingly difficult to deal with such a huge change in our usual brunch routine, and I ended up feeling like I could use another 2 weeks to work on the recipes. I haven’t had much luck making gluten free items in really large batches – it seems to change the chemistry of the whole batch, in a different way than wheat recipes function. I wasn’t completely disappointed though, and we will definitely try it again!
This is Israel, my brunch assistant. His talents for making biscuits, waffles, and pancakes are unparalleled. These GF pancakes were a bit of a challenge, they just wouldn’t fluff up like the pancakes we are used to, but they cooked really fast and in perfect little circles. We also made biscuits and gravy, which I was pretty happy with. The biscuits came out nice and flaky, and really buttery!
The gravy was easy, our usual gravy with a roux made from margarine and tapioca starch rather than wheat flour. For dessert, peach cobbler.
All in all, it was not so bad! Katie stopped by to eat on her day off and took a photo of her plate, outside in the sun.
Now if only the sun would come back. Spring can be such a tease!