In a bowl, mix 200 g of well-sifted cornstarch with 250 ml of milk and 1 sachet of vanilla sugar. Then add 4 beaten eggs and mix well. Let the dough rest for about thirty minutes. Then bake your gluten-free pancakes like regular pancakes. Accompany them with melted chocolate, jam or simply powdered sugar.
Making homemade gluten-free bread isn't terribly complicated. In a small container, start by mixing 8 g of baker's yeast in a little warm water. Leave to rest for about 15 minutes. In a bowl, mix 100 g of rice flour, 100 g of chickpea flour and 100 g of corn flour. Add 1 teaspoon of fine salt, 1 teaspoon of powdered sugar, 50 g of arrowroot and 1 teaspoon of guar gum. Mix well using a small whisk so that the preparation is homogeneous. Then add 2 tablespoons of oil, 350 ml of water and the diluted sourdough. Knead the dough well and let it rest for about 30 minutes. Then place it in a rectangular or round mold previously oiled and wait 30 minutes for the dough to rise. Bake your bread for 25 minutes in a preheated oven at around 150°C. Once the bread is cooked, let it rest for a few minutes then unmold it and let it cool completely on a wire rack, so that it does not lose its crispness.
In a container, mix 130 g of ground almonds with 135 g of rice flour, 200 g of powdered sugar, 1 pinch of salt and half a teaspoon of baking powder. In another container, beat 5 eggs then add 115 g of soft butter and 125 ml of natural yoghurt. Gradually add the previous mixture and mix well until the dough is homogeneous. Pour the batter into the mold. Bake for 40 to 50 minutes in a preheated oven on thermostat 6 (180°C).
