u/Ok_Jicama1480

215 calories • 16g protein • 29g carbs • 3.5g fat (per bagel)

These soft gluten-free bagels come together in just one bowl with simple ingredients. Mix everything together, pop them in the oven and enjoy a perfectly balanced breakfast while you get ready for your day 🤍

Makes 2 bagels

Ingredients

• 150 g quark or Greek yogurt
• 1 egg (reserve a little for brushing)
• 50 g buckwheat flour
• 20 g rice flour
• ½ tsp baking powder
• Salt, to taste
• Grated Parmesan
• Seeds of choice
• Freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (356°F).
2. In a bowl, combine the quark, egg, buckwheat flour, rice flour, baking powder and salt.
3. Mix until a soft dough forms.
4. With wet hands, divide the dough into two pieces, shape each into a bagel and make a hole in the center.
5. Brush with the remaining beaten egg.
6. Sprinkle with freshly ground black pepper, seeds and grated Parmesan.
7. Bake for 25–30 minutes, or until golden brown.
8. Let the bagels cool for 5 minutes before serving.

215 calories • 16g protein • 29g carbs • 3.5g fat (per bagel)

These soft gluten-free bagels come together in just one bowl with simple ingredients. Mix everything together, pop them in the oven and enjoy a perfectly balanced breakfast while you get ready for your day 🤍

Makes 2 bagels

Ingredients

• 150 g quark or Greek yogurt
• 1 egg (reserve a little for brushing)
• 50 g buckwheat flour
• 20 g rice flour
• ½ tsp baking powder
• Salt, to taste
• Grated Parmesan
• Seeds of choice
• Freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (356°F).
2. In a bowl, combine the quark, egg, buckwheat flour, rice flour, baking powder and salt.
3. Mix until a soft dough forms.
4. With wet hands, divide the dough into two pieces, shape each into a bagel and make a hole in the center.
5. Brush with the remaining beaten egg.
6. Sprinkle with freshly ground black pepper, seeds and grated Parmesan.
7. Bake for 25–30 minutes, or until golden brown.
8. Let the bagels cool for 5 minutes before serving.

Perfect for breakfast, sandwiches or meal prep ✨

215 calories • 16g protein • 29g carbs • 3.5g fat (per bagel)

These soft gluten-free bagels come together in just one bowl with simple ingredients. Mix everything together, pop them in the oven and enjoy a perfectly balanced breakfast while you get ready for your day 🤍

Makes 2 bagels

Ingredients

• 150 g quark or Greek yogurt
• 1 egg (reserve a little for brushing)
• 50 g buckwheat flour
• 20 g rice flour
• ½ tsp baking powder
• Salt, to taste
• Grated Parmesan
• Seeds of choice
• Freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (356°F).
2. In a bowl, combine the quark, egg, buckwheat flour, rice flour, baking powder and salt.
3. Mix until a soft dough forms.
4. With wet hands, divide the dough into two pieces, shape each into a bagel and make a hole in the center.
5. Brush with the remaining beaten egg.
6. Sprinkle with freshly ground black pepper, seeds and grated Parmesan.
7. Bake for 25–30 minutes, or until golden brown.
8. Let the bagels cool for 5 minutes before serving.

Perfect for breakfast, sandwiches or meal prep ✨

Perfect for sandwiches • Soft & fluffy • Freezer-friendly

Video recipe step by step

Ingredients

For the yeast

● 20 g fresh yeast

● 10 g sugar

● 250 ml warm water

For the dough

● 350 ml warm water

● 30 g whole psyllium husk

● 195 g millet flour

● 150 g cornstarch

● 135 g rice flour

● 10 g salt

● 15 g apple cider vinegar

● 30 g mixed seeds

Instructions✍🏻

1. In a small bowl, dissolve the fresh yeast and sugar in the warm water. Let it sit for about 10 minutes until foamy.

2. In another bowl, whisk together the warm water and psyllium husk for about 30 seconds, then let it sit until a thick gel forms.

3. Add the millet flour, rice flour, cornstarch and salt to the bowl of a stand mixer. Whisk briefly to combine.

4. Pour in the psyllium gel, the yeast mixture and the apple cider vinegar.

5. Mix the dough for about 10 minutes until smooth and fully combined.

6. Add the mixed seeds and mix for 1 more minute until evenly distributed.

7. Lightly dust your work surface with flour. Transfer the dough and gently shape it into a large ball.

8. Divide the dough into 5 equal portions (about 300 g each). For smaller sandwich rolls, divide it into 7–8 portions instead.

9. Flatten each piece slightly with your fingertips into a small oval. Fold the long edges toward the center, pinch the seam closed, then gently roll it into a smooth log-shaped bun.

10. Place the rolls on a baking tray lined with parchment paper. Cover and let them proof for 1½–2 hours, or until doubled in size.

11. Brush the tops with a little water or milk and sprinkle with extra seeds.

12. Preheat the oven to 230°C (446°F) with a heavy baking tray or baking stone on the middle rack. Place another heatproof tray on the bottom rack.

13. Carefully transfer the rolls onto the hot tray. Pour boiling water into the bottom tray to create steam.

14. Bake for 15 minutes at 230°C without opening the oven door.

15. Remove the tray with the water, reduce the oven temperature to 200°C (392°F), and continue baking for another 35–40 minutes, or until the rolls are beautifully golden brown.

16. Let the rolls cool completely before slicing.

These soft gluten-free sandwich rolls are fluffy, easy to make and perfect for sandwiches or meal prep. If you’ve been looking for gluten-free bread rolls that actually stay soft, this recipe is for you.

Video recipe step by step

Ingredients

For the yeast

● 20 g fresh yeast

● 10 g sugar

● 250 ml warm water

For the dough

● 350 ml warm water

● 30 g whole psyllium husk

● 195 g millet flour

● 150 g cornstarch

● 135 g rice flour

● 10 g salt

● 15 g apple cider vinegar

● 30 g mixed seeds

Instructions✍🏻

1. In a small bowl, dissolve the fresh yeast and sugar in the warm water. Let it sit for about 10 minutes until foamy.

2. In another bowl, whisk together the warm water and psyllium husk for about 30 seconds, then let it sit until a thick gel forms.

3. Add the millet flour, rice flour, cornstarch and salt to the bowl of a stand mixer. Whisk briefly to combine.

4. Pour in the psyllium gel, the yeast mixture and the apple cider vinegar.

5. Mix the dough for about 10 minutes until smooth and fully combined.

6. Add the mixed seeds and mix for 1 more minute until evenly distributed.

7. Lightly dust your work surface with flour. Transfer the dough and gently shape it into a large ball.

8. Divide the dough into 5 equal portions (about 300 g each). For smaller sandwich rolls, divide it into 7–8 portions instead.

9. Flatten each piece slightly with your fingertips into a small oval. Fold the long edges toward the center, pinch the seam closed, then gently roll it into a smooth log-shaped bun.

10. Place the rolls on a baking tray lined with parchment paper. Cover and let them proof for 1½–2 hours, or until doubled in size.

11. Brush the tops with a little water or milk and sprinkle with extra seeds.

12. Preheat the oven to 230°C (446°F) with a heavy baking tray or baking stone on the middle rack. Place another heatproof tray on the bottom rack.

13. Carefully transfer the rolls onto the hot tray. Pour boiling water into the bottom tray to create steam.

14. Bake for 15 minutes at 230°C without opening the oven door.

15. Remove the tray with the water, reduce the oven temperature to 200°C (392°F), and continue baking for another 35–40 minutes, or until the rolls are beautifully golden brown.

16. Let the rolls cool completely before slicing.

If you’ve been looking for an easy gluten-free brioche recipe that actually turns out soft, this one is beginner-friendly and perfect for breakfast, dessert or meal prep.
Each bun is packed with 10g of protein

Video recipe step by step

Ingredients

Dry Ingredients

* 130 g tapioca starch (or cornstarch)

* 60 g finely milled rice flour

* 35 g oat flour

* 10 g whole psyllium husk

* 25 g sugar (honey )

* 4 g baking powder

* 4 g salt

Wet Ingredients

* 150 g low-fat quark (0–5%) or well-blended cottage cheese

* 1 whole egg

* 3 egg whites

* 25 g oil

* 12 g fresh yeast

* 60 ml warm milk

* 80–100 ml warm water (start with 80 ml)

Instructions

1. In a small bowl, stir the sugar (or honey) into the warm milk, then add the fresh yeast. Let it sit for 5–10 minutes until slightly foamy.

2. In another bowl, mix the warm water with the psyllium husk and let it sit for 5–10 minutes until it forms a gel.

3. Add all the dry ingredients to the bowl of a stand mixer and mix briefly to combine.

4. In a separate bowl, whisk together the egg, egg whites, oil and quark until smooth.

5. Pour the yeast mixture, the quark mixture and the psyllium gel into the dry ingredients. Mix for 5–7 minutes until a smooth, slightly sticky dough forms.

6. Transfer the dough to a work surface generously dusted with flour. Gently shape it into a ball, cover and let it rise for about 1 hour.

7. Transfer the dough back to a well-floured surface and divide it into 5–7 equal pieces. (I made 5 large buns.) Shape each piece into a smooth ball and place them on a baking tray lined with parchment paper.

8. Cover and let the buns proof for another 40 minutes.

9. Brush the buns with beaten egg.

10. Using the back of a spoon, gently press down the center of each bun to create a well. Fill each one with vanilla pastry cream and top with fresh cherries.

11. Bake at 180°C (356°F) for 20–25 minutes, or until the buns are beautifully golden.

12. Let them cool completely before serving and enjoy! 🤍

If you’ve been looking for an easy gluten-free brioche recipe that actually turns out soft, this one is beginner-friendly and perfect for breakfast, dessert or meal prep.

Each bun is packed with 10g of protein

Recipe step by step

Ingredients

Dry Ingredients

* 130 g tapioca starch (or cornstarch)

* 60 g finely milled rice flour

* 35 g oat flour

* 10 g whole psyllium husk

* 25 g sugar (or honey )

* 4 g baking powder

* 4 g salt

Wet Ingredients

* 150 g low-fat quark (0–5%) or well-blended cottage cheese

* 1 whole egg

* 3 egg whites

* 25 g oil

* 12 g fresh yeast

* 60 ml warm milk

* 80–100 ml warm water (start with 80 ml)

Instructions

1. In a small bowl, stir the sugar (or honey) into the warm milk, then add the fresh yeast. Let it sit for 5–10 minutes until slightly foamy.

2. In another bowl, mix the warm water with the psyllium husk and let it sit for 5–10 minutes until it forms a gel.

3. Add all the dry ingredients to the bowl of a stand mixer and mix briefly to combine.

4. In a separate bowl, whisk together the egg, egg whites, oil and quark until smooth.

5. Pour the yeast mixture, the quark mixture and the psyllium gel into the dry ingredients. Mix for 5–7 minutes until a smooth, slightly sticky dough forms.

6. Transfer the dough to a work surface generously dusted with flour. Gently shape it into a ball, cover and let it rise for about 1 hour.

7. Transfer the dough back to a well-floured surface and divide it into 5–7 equal pieces. (I made 5 large buns.) Shape each piece into a smooth ball and place them on a baking tray lined with parchment paper.

8. Cover and let the buns proof for another 40 minutes.

9. Brush the buns with beaten egg.

10. Using the back of a spoon, gently press down the center of each bun to create a well. Fill each one with vanilla pastry cream and top with fresh cherries.

11. Bake at 180°C (356°F) for 20–25 minutes, or until the buns are beautifully golden.

12. Let them cool completely before serving and enjoy! 🤍

crispy on the outside, soft on the inside and packed with protein ✨

these gluten-free zucchini pancakes are perfect for a savory breakfast, lunch or healthy snack, full of flavor, rich in protein and made with simple ingredients, they pair perfectly with yogurt, eggs or smoked salmon.

Vidoe recipe step by step

Ingredients

* 300 g zucchini, grated

* 3 eggs

* 70 g rice flour

* 30 g cornstarch

* 180 ml milk

* 100ml Skyr

* 40 g grated cheese

* salt to taste

* garlic powder

* favorite spices

* fresh dill or parsley

Optional topping:

* herbed cream cheese

* smoked salmon

* Greek yogurt or skyr dip

Instructions

1. Grate the zucchini and gently squeeze out some of the excess liquid.

2. In a large bowl, whisk the eggs with the milk and skyr.

3. Add the zucchini, rice flour, cornstarch, grated cheese, dill, salt, garlic powder and spices.

4. Mix until a thick batter forms.

5. Let the batter rest for 5–10 minutes.

6. Heat a non-stick pan over medium heat and lightly grease it.

7. Add a ladle of batter for each pancake and gently flatten it.

8. Cook for 3–4 minutes per side until golden, crispy and cooked through.

9. Serve warm with cream cheese, herbs or your favorite toppings.

these gluten-free zucchini pancakes are perfect for a savory breakfast, lunch or healthy snack, full of flavor, rich in protein and made with simple ingredients, they pair perfectly with yogurt, eggs or smoked salmon.

Video recipes step by step

Ingredients

* 300 g zucchini, grated

* 3 eggs

* 70 g rice flour

* 30 g cornstarch

* 180 ml milk

* 100ml Skyr

* 40 g grated cheese

* salt to taste

* garlic powder

* favorite spices

* fresh dill or parsley

Optional topping:

* herbed cream cheese

* smoked salmon

* Greek yogurt or skyr dip

Instructions

1. Grate the zucchini and gently squeeze out some of the excess liquid.

2. In a large bowl, whisk the eggs with the milk and skyr.

3. Add the zucchini, rice flour, cornstarch, grated cheese, dill, salt, garlic powder and spices.

4. Mix until a thick batter forms.

5. Let the batter rest for 5–10 minutes.

6. Heat a non-stick pan over medium heat and lightly grease it.

7. Add a ladle of batter for each pancake and gently flatten it.

8. Cook for 3–4 minutes per side until golden, crispy and cooked through.

9. Serve warm with cream cheese, herbs or your favorite toppings.

Soft high protein gluten-free tortillas that actually fold without breaking 🌯

Easy to make, soft and perfect for wraps, burritos or high protein meals

Video recipe step by step!

Ingredients (5 tortillas)

• 20 g whole psyllium husk

• 200 g warm water

• 70 g rice flour

• 50 g cornstarch

• 45 g buckwheat flour

• 10 g corn flour

• pinch of salt

• 20 g olive oil

• 100g low fat quark

In a bowl, mix the psyllium husk with warm water and let it sit for 1-2 minutes until a gel forms.

In another bowl, combine all the dry ingredients.

Add the olive oil, quark and psyllium gel to the dry ingredients. Mix with a spatula until the dough starts coming together, then knead with your hands for a few minutes until you get a soft slightly sticky dough.

Transfer the dough onto a surface well dusted with buckwheat flour. Divide into 4-5 pieces and shape into balls.

Roll each piece out with a rolling pin. It’s very important to keep both the surface and the dough well dusted with flour. If the dough starts sticking to the table or rolling pin, simply add more flour.

I cut mine into perfect circles using a cake ring, but you can also use a plate or anything round you have at home (or simply leave them rustic).

Cook the tortillas in a hot cast iron pan over medium-high heat for about 45 seconds per side - don’t cook them too long or they can dry out.

After cooking, keep them covered with a kitchen towel to stay soft and flexible

Perfect for wraps, burritos, breakfast tortillas or high protein meal prep!

Soft high protein gluten-free tortillas that actually fold without breaking 🌯✨

Easy to make, soft and perfect for wraps, burritos or high protein meals 👀

Video recipe step by step!

Ingredients (5 tortillas)

• 20 g whole psyllium husk

• 200 g warm water

• 70 g rice flour

• 50 g cornstarch

• 45 g buckwheat flour

• 10 g corn flour

• pinch of salt

• 20 g olive oil

• 100g low fat quark

In a bowl, mix the psyllium husk with warm water and let it sit for 1-2 minutes until a gel forms.

In another bowl, combine all the dry ingredients.

Add the olive oil, quark and psyllium gel to the dry ingredients. Mix with a spatula until the dough starts coming together, then knead with your hands for a few minutes until you get a soft slightly sticky dough.

Transfer the dough onto a surface well dusted with buckwheat flour. Divide into 4-5 pieces and shape into balls.

Roll each piece out with a rolling pin. It’s very important to keep both the surface and the dough well dusted with flour. If the dough starts sticking to the table or rolling pin, simply add more flour.

I cut mine into perfect circles using a cake ring, but you can also use a plate or anything round you have at home (or simply leave them rustic).

Cook the tortillas in a hot cast iron pan over medium-high heat for about 45 seconds per side - don’t cook them too long or they can dry out.

After cooking, keep them covered with a kitchen towel to stay soft and flexible 🤍

Perfect for wraps, burritos, breakfast tortillas or high protein meal prep 🌯✨

This is my favorite homemade gluten-free bread recipe — crispy on the outside, soft inside and honestly better than most store-bought gluten-free breads.

Video recipe step by step

Ingredients

* 8g active dry yeast

* 10g sugar

* 400ml warm water

* 20g psyllium husk

* 130g buckwheat flour

* 100g cornstarch

* 90g millet flour (or brown rice flour)

* 10g salt

* 10g apple cider vinegar

Instructions

1. In 150ml of warm water, combine the sugar and active dry yeast. Let it sit for 5-10 minutes until foamy.

2. In a separate bowl, mix the remaining 250ml warm water with the psyllium husk until a gel forms (about 15-30 seconds).

3. In the bowl of a stand mixer, combine the buckwheat flour, cornstarch, millet flour (or brown rice flour) and salt.

4. Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients.

5. Knead the dough for about 8-10 minutes using a stand mixer. If kneading by hand, it may take slightly longer.

6. Transfer the dough onto a lightly oiled surface and shape it into a ball.

7. Place it in a lightly greased bowl, cover and let it rise until doubled in size (about 1-1.5 hours).

8. Transfer the dough onto a surface lightly dusted with buckwheat flour. Knead gently once more and shape again into a ball.

9. Place the dough into a bowl lined with baking paper or a clean kitchen towel dusted with flour. Let it rise for another 1 hour.

10. Preheat the oven to 250°C(482°F.)

Place a baking tray on the lower rack and a cast iron skillet on the middle rack.

11. Carefully transfer the bread onto baking paper and place it into the hot cast iron skillet.

12. Pour hot water into the tray on the lower rack to create steam.

13. Bake for 20 minutes.

14. Remove the tray with water, reduce the temperature to 230°C(446°F)

and continue baking for another 40-45 minutes.

15. Let the bread cool completely before slicing (very important ✨).

When it’s too hot to turn on the oven but you still want cookies 🍪

these gluten-free no-bake cookie bites are crunchy, chocolatey and incredibly satisfying. perfect for hot summer days, healthy snacks or whenever you need something sweet without baking ✨

Video recipe step by step

Ingredients:

• 75 g peanut butter

• 40 g oats

• 10 g puffed rice

• 1 tsp honey (optional)

• 1 tbsp mixed seeds (sunflower, flax, chia, pumpkin)

• ½ tsp cinnamon

• 1 tsp unsweetened cocoa powder

Chocolate coating:

• 10 g coconut oil

• 5–7 g unsweetened cocoa powder

Instructions:

1. In a bowl, combine the peanut butter, oats, puffed rice, seeds, cinnamon, cocoa powder and honey.

2. Mix until everything is evenly combined.

3. Refrigerate the mixture for 10–15 minutes.

4. With slightly wet hands, roll the mixture into small balls.

5. Mix the coconut oil and cocoa powder until smooth.

6. Coat each cookie bite in the chocolate mixture.

7. Freeze for 30–60 minutes until the chocolate sets.

Crunchy, chocolatey and perfect for hot summer days 🤎

Soft, airy and perfectly fluffy gluten-free bread ✨

Video recipe step by step

This is my favorite homemade gluten-free bread recipe — crispy on the outside, soft inside and honestly better than most store-bought gluten-free breads.

Ingredients

* 8g active dry yeast

* 10g sugar

* 400ml warm water

* 20g psyllium husk

* 130g buckwheat flour

* 100g cornstarch

* 90g millet flour (or brown rice flour)

* 10g salt

* 10g apple cider vinegar

Instructions

1. In 150ml of warm water, combine the sugar and active dry yeast. Let it sit for 5-10 minutes until foamy.

2. In a separate bowl, mix the remaining 250ml warm water with the psyllium husk until a gel forms (about 15-30 seconds).

3. In the bowl of a stand mixer, combine the buckwheat flour, cornstarch, millet flour (or brown rice flour) and salt.

4. Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients.

5. Knead the dough for about 8-10 minutes using a stand mixer. If kneading by hand, it may take slightly longer.

6. Transfer the dough onto a lightly oiled surface and shape it into a ball.

7. Place it in a lightly greased bowl, cover and let it rise until doubled in size (about 1-1.5 hours).

8. Transfer the dough onto a surface lightly dusted with buckwheat flour. Knead gently once more and shape again into a ball.

9. Place the dough into a bowl lined with baking paper or a clean kitchen towel dusted with flour. Let it rise for another 1 hour.

10. Preheat the oven to 250°C(482°F)

. Place a baking tray on the lower rack and a cast iron skillet on the middle rack.

11. Carefully transfer the bread onto baking paper and place it into the hot cast iron skillet.

12. Pour hot water into the tray on the lower rack to create steam.

13. Bake for 20 minutes.

14. Remove the tray with water, reduce the temperature to 230°C(446°F)

and continue baking for another 40-45 minutes.

15. Let the bread cool completely before slicing (very important ✨).

Enjoy 🤍

These gluten-free protein bagels are made with simple ingredients and are perfect for breakfast, sandwiches or meal prep.

Video recipe

Ingredients (3 bagels):

• 150 g cottage cheese

• 50 g high-protein cheese

• 1 egg

• 70 g gluten-free oat flour

• ½ tsp baking powder

• seeds of choice

Instructions:

1. Blend the cottage cheese until smooth.

2. Add the egg and mix until combined.

3. Add the oat flour and baking powder.

4. Stir in the grated high-protein cheese.

5. Mix until a soft dough forms.

6. Divide the dough into 3 equal portions and shape into bagels.

7. Sprinkle with your favorite seeds.

8. Bake at 170°C (340°F) for 25–30 minutes, or until golden.

9. Let cool slightly and enjoy.

These gluten-free protein bagels are made with simple ingredients and are perfect for breakfast, sandwiches or meal prep.

Ingredients (3 bagels):

• 150 g cottage cheese

• 50 g high-protein cheese

• 1 egg

• 70 g gluten-free oat flour

• ½ tsp baking powder

• seeds of choice

Instructions:

1. Blend the cottage cheese until smooth.

2. Add the egg and mix until combined.

3. Add the oat flour and baking powder.

4. Stir in the grated high-protein cheese.

5. Mix until a soft dough forms.

6. Divide the dough into 3 equal portions and shape into bagels.

7. Sprinkle with your favorite seeds.

8. Bake at 170°C (340°F) for 25–30 minutes, or until golden.

9. Let cool slightly and enjoy.

If you’ve always wanted to make fluffy Japanese soufflé pancakes but thought they were too difficult, this beginner-friendly gluten-free recipe is for you ✨

Follow asranur.kitchen for more gluten-free recipes ✨

Makes 4 large pancakes

* 2 large eggs, separated

* 30 g skyr

* 20 ml milk

* 15 g rice flour

* 10 g cornstarch

* 10 g sugar

* 1/4 tsp baking powder

* 1/2 tsp vanilla extract (optional)

* 1/2 tsp lemon juice

Instructions

1. Prepare the egg whites (most important step)

Add the egg whites and lemon juice to a clean bowl.

Start mixing on medium speed.

Once foamy, gradually add the sugar.

Continue whipping until stiff peaks form. The meringue should look thick, glossy and hold its shape.

2. Make the base

In another bowl, whisk together:

* egg yolks

* skyr

* milk

* vanilla

Add:

* rice flour

* cornstarch

* baking powder

Mix until completely smooth.

3. Fold carefully

Add one-third of the whipped egg whites and mix normally.

Add the remaining egg whites in two batches.

Fold gently using a spatula.

Do not overmix — the air inside the batter is what makes the pancakes rise.

4. Pan temperature (very important)

If you have an induction stove:

* Heat the pan at medium heat (level 5–6 out of 9).

* Reduce the heat to low (level 2–3 out of 9).

* Wait about 1 minute for the pan temperature to drop.

The pan should be warm, not hot.

If the pan is too hot, the pancakes brown too quickly and stay raw inside.

5. Cook the pancakes

Add:

* 2 full tablespoons of batter

* 1 smaller spoonful on top to create height

Cover with a lid.

Cook for about 3–4 minutes.

Flip very carefully.

Cover again and cook another 3–4 minutes until fully cooked and fluffy.

Extra beginner tip ✨❗️

If your pancakes spread too much:

* the egg whites were under-whipped, or

* the batter was overmixed.

If they brown too quickly:

* the pan is too hot.

If they collapse:

* they needed another minute of cooking.

If you’ve been looking for a gluten-free bread that doesn’t crumble and actually tastes like real bread, this recipe is for you.

✔ Gluten-free

✔ Soft for days

✔ Easy homemade recipe

✔ Perfect for toast and sandwiches

**Click the link for the full recipe.**⬇️

https://youtube.com/shorts/YLY3Ro6vv58?is=ZPi0DylRyC_a5K8Q