Tartine Bakery treats and interesting WSJ profile piece

September 5, 2011

Congratulations to “San Francisco’s Tartine empire,” Elisabeth Prueitt and Chad Robertson, on recent WSJ article:


Learn more about their Tartine Bakery, visit http://www.tartinebakery.com/ or their restaurant, Bar Tartine http://www.bartartine.com/ . Make dinner reservations, of course, on Open Table.

Bar Tartine’s chef Nick Balla is garnering rave reviews from followers on Facebook. Both Tartine websites (conveniently linked from their top navigation) are both missing social media links which could bring more traffic to the websites. The sites are crisp and elegant.

As a bread-lover with wheat-sensitivity (not full-on celliac) I was tickled to see an inclusion of Liz’s Gluten-free Pancakes (on the WSJ online article). Let’s hear it for coconut flour which helps the batter stay thick and moist. “If necessary, lightly spread it around the pan with a fork or spoon.” (and enjoy 12 medium-sized pancakes) There are cookbooks also ready to be ordered from the website for those so inclined. I look forward to my first chance to dine at Bar Tartine when I head up to the City visiting the Bay Area next!

Liz’s Gluten-Free Pancakes

Coconut flour yields a thick, moist batter. If necessary, lightly spread it around the pan with a fork or spoon. Makes approximately 1 dozen medium-sized pancakes.


1 cup rice flour*

3 tablespoons tapioca flour*

¼ cup coconut flour*

¼ cup almond flour*

2 tablespoons ground flaxseeds

1 tablespoon sugar

½ teaspoon salt

½ teaspoon xanthan gum

2 eggs

3 tablespoons melted coconut oil (melt it in same pan you use to make the pancakes), plus additional coconut oil for cooking

1 cup milk or milk substitute

1 cup water


Mix dry ingredients together. Add eggs, oil and milk and mix just until combined. If mixture seems too thick, add the water to achieve pouring consistency. The flaxseeds and coconut flour will absorb a lot of liquid if the mixture is not used right away, in which case more water can be added. Cook them as you would your usual pancakes, preferably in coconut oil.

*available at bobsredmill.com


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