Pancake Mix Recipe - gluten free

By tinathorn

Ingredients

• 1 c sorghum flour
• 1/2 c blanched almond flour
• 1/2 c brown rice flour
• 1/4 c cornstarch (or potato starch, not potato flour)
• 1/4 c tapioca flour
• 1/2 c powdered buttermilk
• 3 tbsp granulated sugar
• 1 tsp xanthan gum (or guar gum)
• 4 1/2 tsp gluten-free baking powder
• 1 1/2 tsp baking soda
• 1/8 tsp salt

Details

Servings 2
Adapted from glutenfree.answers.com

Preparation

Step 1

In a large bowl, whisk sorghum flour, almond flour, brown rice flour, potato starch, tapioca flour, powdered buttermilk, sugar, xanthan gum, baking powder, baking soda, and salt together. Alternatively, you may shake it well in a zipper storage bag. It makes approximately fourteen 5-inch pancakes, depending upon the recipe.

Because rice flour tends to be gritty (unless you use "superfine" rice flour), allowing the batter to rest for 15 to 30 minutes allows the grains to soften. When doing so in this recipe, do not add the baking powder or baking soda to the batter until right before cooking. You may store the mixture in two to separate containers or storage bags and add 1/2 of the baking powder and baking soda listed in the ingredients to each container.

Store this gluten-free pancake mix recipe in an air-tight container in the freezer for several months. If you do not have room in your freezer, refrigerate the flour instead. As a last resort, store the mix at room temperature; however, it may not last as long.

This gluten-free pancake mix recipe creates delicious, healthier pancakes. The use of almond flour and a higher than normal ratio of whole grain flours to starch is a wiser choice. However, for lighter pancakes, substitute half of the almond, sorghum, and brown rice flours for cornstarch or potato starch. To make a less expensive version, substitute the almond flour with additional brown rice flour.