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Food and Cooking

Try gluten free corn cakes made from storage foods

Try gluten free corn cakes made from storage foods

I’ve been trying to cut back on eating wheat, and the results have been gratifying. But it is challenging to replace my favorite foods that are wheat based. Here’s one for the recipe file.

by Leon Pantenburg

As a guy with heart disease, I do research on the topic. The most recent thing I’ve been experimenting with is severely limiting or eliminating gluten in my diet.

eating corn cakes

Top these corn cakes with butter and maple syrup for a delicious breakfast.

So I was pleased when a friend sent me this recipe for gluten free corn cakes. I had all the ingredients in my storage food, and whipping up a batch was quick and easy. The recipe makes some delicious pancakes. Top them with butter and maple syrup, and you might forget they’re a healthy food!

Gluten Free Corn Cakes

1 egg

1/4 tsp baking soda

1/2 c oat flour

1/2 c Greek yogurt

2 tsp vinegar (I used apple vinegar, because it was handy on the shelf.)

1/4 c cornmeal (Yellow was used, because I had the most of it.)

Combine all the wet ingredients in a bowl. Stir in the baking soda, flour and cornmeal until is was just combined.

Let sit five minutes, then fry on a hot griddle. This recipe makes about 5-6 medium-sized corn cakes.

Check out this traditional recipe for Hoe Cakes.  And check out these great cornbread recipes from Azure Standard.

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Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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