This gluten-free blinis recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Becca Buckley.
Special Diet Notes: Gluten-Free Blinis
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan and vegetarian.
For tree nut-free and gluten-free blinis, omit the macadamia nuts in the salsa.
Gluten-free Blinis with Pineapple Salsa
This recipe was submitted by Becca Buckley, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Ingredients
Method
- Combine salsa ingredients together.
- Preheat oven to 200ºF.
- Combine sorghum flour, potato starch, xanthan gum, sugar, cornstarch, baking powder, salt, and baking soda in small bowl. In separate medium-sized bowl, whisk yogurt, and vanilla together. Gently fold flour mixture into yogurt until incorporated.
- Heat 2 teaspoons of margarine in a large skillet over medium-low heat until margarine sizzles. Place tablespoon amounts of batter evenly in a skillet (I prefer using a cookie scooper), cover, and cook for about 2 minutes (covering the pan creates an oven that helps set the tops and make them easier to flip). Tops should appear dry, bottom should be golden brown.
- Gently flip blinis and cook, uncovered, until bottom is gold brown, about a minute. Transfer to wire rack. Place rack on a sheet pan and place pan in oven to keep warm. Repeat with remaining batter, using remaining margarine as needed.
- To serve, place about a teaspoon of yogurt on top of each blini and top that with a spoonful of the pineapple salsa.
