In a food processor or smoothie maker, mix together 1/4 cup each of cassava flour, sorghum flour and tapioca starch. None of these are grains/cereals and therefore completely gluten free.
Add 3 free range, organic eggs and 350mls water. Add any flavourings you like -
Whizz together, then fry in a very hot frying pan containing a good glug of grapeseed oil. Turn frequently when firm enough, until well cooked and golden.
Makes about 7 pancakes. Can be kept in the fridge for a few days, but give it a good shake, as the flour settles.
In a food processor add 1/2 cup each of cassava flour, sorghum flour and tapioca starch, plus 1/4 teaspoon each of sodium bicarbonate and cream of tartar and mix together.
Whisk together 1 free range, organic egg, 1/4 cup of grapeseed oil and 1/4 cup of water, plus any flavourings you like.
Start the processor and add the liquid mixture until it forms a soft ball of dough. You will probably need to add a little more water, depending on the size of the egg. Flour a large chopping board with cassava flour. Add the dough to pick up flour then turn over and roll out to about 1/2” thick.
Cut into scones and place on a Pyrex baking tray. No greasing is required as they
are floured -
Will keep for a few days. Crisp and refresh by heating in the oven for a few minutes.
If you are just going gluten/cereal free you may find the taste unappealing. If you are already gluten/cereal/sugar free then they are not too bad. They have made a massive difference to my digestive health.
CLICK HERE for info about the digestive system and how problems with digestion could lead to auto immune diseases.