Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
According to Dr. Osborne, a gluten sensitivity expert on YouTube, neither sorghum or oats are gluten-free. Sorghum is very high in gluten and oats cannot be made gluten-free. Because by their very nature, they contain gluten.
Sorghum is naturally gluten-free.
Oats do not contain gluten, per se, but contain avenin, a protein similar to gluten. Research has shown that most people with coeliac disease can tolerate gluten-free oats; a small number may be sensitive. (coelic.org.uk) Most oats, though, are contaminated with gluten from other crops or processing machines. You can buy gluten-free oats; they are specifically labeled as such. On a personal note, I have an auto-immune disease, eat gluten-free oats, and according to my lab work, the specific antibodies that attack my body are at the lowest levels I’ve ever seen. Peter Osborne has some interesting, probably useful advice, but I don’t have access to the all specific data he’s drawing on re this issue–one which he says is still being debated. Also, it bugs me a little when people without M.D.s call themselves doctors. He practices integrative medicine and graduated from a chiropractic college. Again, that does not mean he doesn’t have a useful perspective to communicate.
Could this be made with whole wheat flour, if we don’t need gluten-free? if so, what kind?
what can i substitute for the sorghum flour please? thank you!
This is a link to substitutions. https://substitutecooking.com/substitutes-for-sorghum-flour/
Can I make the batter the day before, refrigerate it, and then make the pancakes the following evening for dinner?
Can’t wait to try this.