The Best Gluten Free Flour For Flavorful Pancakes


We can look at the texture, how it cooks, and everything else as much as want. But the most important metric about the best flour for a recipe is the taste. If the flavor isn’t there, it can’t be good.

The gluten free flour for flavorful pancakes we found is White Gold Gluten Free Bread Flour. It created fluffy golden pancakes that had excellent flavor.

For more information on how each flour blend turned out, see the information below. For the recipe, see this link. For information on how the flour blends ranked overall, see this article for the complete guide on gluten free flour for pancakes.

The Best Gluten Free Flour For Pancakes – Ranked For Flavor

While each of the categories we tested was important in its own way, the flavor is arguably one of the most important.

The pancakes were made using the same recipe, developed from a Joy of Cooking recipe which calls for “All Purpose Flour” or in other words, flour that has gluten. So the intention here is to find the best gluten free flour for pancakes that works and tastes just like the original without a bunch of alterations.

We have ranked the gluten free flours we have tried for flavor:

  1. Caputo Gluten Free Bread and Pizza Flour
  2. Pamela’s Bread Flour
  3. White Gold Gluten Free Bread Flour
  4. GF Jules Gluten Free Flour
  5. Cup4Cup Multipurpose Flour
  6. Navigating Gluten Free All Purpose Flour
  7. Better Batter Gluten Free All Purpose Flour
  8. Domata Gluten Free Flour
  9. Namaste Perfect Flour Blend
  10. Bisquick Gluten Free Pancake and Baking Mix

For further information on how each flour blend worked in terms of flavor, see the below sections. For information on how each of them did overall, I wrote a complete guide with information.

10. Bisquick Gluten Free Pancake And Baking Mix

45/100

The taste of the Bisquick mix was…alright but I wouldn’t serve it again.

The main issue seems to be that it was quite salty. Since I am using baking powder and not baking soda I can’t fault the recipe for this.

I think what may have happened here is that since it is a pancake mix, the already added salt on top of the teaspoon of salt I added was too much.

If you are attempting to use this mix, leave out any additional salt and do not use baking soda, make sure you have baking powder.

9. Namaste Perfect Flour Blend

48/100

In addition to the gummy texture, there was no discernable flavor to these pancakes.

I took extra bites just to figure out the taste of them, but there was just nothing.

Not only was the flavor not memorable, but it was just absent.

8. Domata Gluten Free Flour

50/100

The flavor was okay, but not memorable in any way.

The reason I wouldn’t use this flour for pancakes does not come down to the taste. So I gave it a 50 which to me means that it is the middle of the road.

7. Better Batter Gluten Free All Purpose Flour

75/100

The picture shown here is after there was an obscene amount of extra liquid added to the batter to get something that could actually cook as pancakes should.

If you look closely you can see some wrinkles in the pancake because it fell after cooking and so the texture was off.

But this score is for flavor alone and the flavor on this mix was above average and worked well.

If you intend to use Better Batter to make pancakes, be prepared to mess around with how much liquid to add.

6. Navigating Gluten Free All Purpose Flour

80/100

The batter for this mix was so thin that the pancakes it created ended up very thin.

But in the contest of flavor alone, it does very well.

Since this is my own flour mix I know I am biased towards it, but I try to be fair as well.

For flavor it has everything that I ever wanted from a flour blend, especially without xanthan gum.

5. Cup4Cup Multipurpose Flour

83/100

The flavor of this blend was very good.

I’m giving this a slightly higher rating than my own flour blend that I created because I felt they were tied and I don’t want to give undue preference for my own creations.

Overall the flavor, texture, batter, cooking, and appearance came out extremely well.

I’d definitely use this blend for pancakes again, even with the uneven and unpredictable browning during cooking.

4. GF Jules Gluten Free Flour

85/100

The flavor of this blend for pancakes is very good and in the right area that you’d expect pancakes to taste like.

While this is only rated on flavor, the texture plays a role and the texture was also on point so it makes for very enjoyable pancakes.

The flavor was the best thing about this blend. It’s the first one that I’ve used with the highest percentage of the blend used with tapioca starch. It’s not surprising that the flavor turned out well with this as the main ingredient.

3. White Gold Gluten Free Bread Flour

90/100

White Gold has created something special in their Gluten Free Bread Flour.

I only take some points off due to not containing wheat. Anything that doesn’t contain gluten free wheat will not compete as closely as those blends that contain it.

In fact, I’ve had some family that doesn’t usually eat gluten free and they thought this blend was the one that contained wheat instead of Caputo using a different recipe.

So for flavor, this one gets very high marks.

However, everything else was on point and delicious.

2. Pamela’s Bread Flour

91/100

While it ranked towards the top in most areas, the flavor is what really stood out.

As soon as I took a bite I knew I recognized the specific flavor. And then I realized – it tasted like pancakes.

It was pretty much in a dead heat with White Gold Bread Flour and couldn’t be ranked higher than Caputo due to the wheat flavor Caputo inherently has that other blends lack.

1. Caputo Gluten Free Bread and Pizza Flour

95/100

Since Caputo Gluten Free flour contains wheat starch, it isn’t surprising that it was the most flavorful and makes the top of this list.

It would be hard to see how anything could beat it for flavor when compared to All Purpose flour made from wheat.

These pancakes were very flavorful and turned out great.

Fawn

My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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