Hmmmm, interesting. Gluten free, casein free, soy free, corn free, orange/tangerine free... only known sin against my system is the honey(sugar) and my hypoglycemia isn't the bear it had become. [thankie hugs]
Oh, and you do know that if the oats are not certified gluten free they cannot be assumed to be gluten free. Wheat plants are acceptable weeds in an oat field due to common crop rotation policies and processing facilities are also a source of heavy cross-contamination. There are a few fields, in Ireland and Canada, where wheat has never been grown and the associated mill is dedicated to oats. In those rare cases the manufacturer may not have gotten a GF certification but they are still safe the same way that Amish butter and cheese isn't labeled organic but can be trusted to be chemical free.
BTW: If you haven't tried them yet the Tinkyada Pasta-Joy spinach spaghetti noodles are good stuff. Gotta go to Sprouts for them (only thing I go there for anymore) as Whole Foods carries some Tinkyada but not the wonderful,
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You could probably replace the honey with agave nectar if that works better for you. Probably be okay with out it, but it does make it nice. :)
We're not sensitive enough to gluten to affected by near-trace amounts, so we're fortunate that we don't have to go to those lengths. I don't think we've tried the Tinkyada spinach noodles yet, but that sounds good. :)
I just noticed that last sentence. I don't know precisely what you mean by making "more of the milk into buttermilk", but the recipe I have for evil-glutinous pancakes says put 1 Tbsp lemon juice into 2 cups milk to make a fake buttermilk. I think you're doing okay there - the bubbles are the acid in the lemon juice reacting with the baking soda & powder.
The other thing that my recipe calls for is that you don't overmix the batter. Make sure it's still good and lumpy. Since the point of that is to not develop the gluten in the wheat flour, I don't know if that will actually help your pancakes, but it's something else to try.
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Oh, and you do know that if the oats are not certified gluten free they cannot be assumed to be gluten free. Wheat plants are acceptable weeds in an oat field due to common crop rotation policies and processing facilities are also a source of heavy cross-contamination. There are a few fields, in Ireland and Canada, where wheat has never been grown and the associated mill is dedicated to oats. In those rare cases the manufacturer may not have gotten a GF certification but they are still safe the same way that Amish butter and cheese isn't labeled organic but can be trusted to be chemical free.
BTW: If you haven't tried them yet the Tinkyada Pasta-Joy spinach spaghetti noodles are good stuff. Gotta go to Sprouts for them (only thing I go there for anymore) as Whole Foods carries some Tinkyada but not the wonderful, ( ... )
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We're not sensitive enough to gluten to affected by near-trace amounts, so we're fortunate that we don't have to go to those lengths. I don't think we've tried the Tinkyada spinach noodles yet, but that sounds good. :)
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The other thing that my recipe calls for is that you don't overmix the batter. Make sure it's still good and lumpy. Since the point of that is to not develop the gluten in the wheat flour, I don't know if that will actually help your pancakes, but it's something else to try.
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