The Best Gluten Free Flour For Good Pancake Batter Texture


When making pancakes, batter texture impacts how well they cook, how fluffy the pancakes are, and many other aspects. This is also a good test of how well gluten free flour blends are truly 1:1 as they claim.

The best batter texture for any gluten free flour blend is Caputo Gluten Free Bread and Pizza Flour. It had a texture as close to regular flour as is possible with gluten free flour.

For information on the batter texture of all the blends, see the information below for details.

Best Gluten Free Flour – Ranked For Pancake Batter Texture

Most gluten free flour blends claim they can be replaced one to one for wheat-based flours. This is one of the best ways to test that claim.

We are looking at how well the flour absorbs, does it need extra flour or liquid, and how does it impact how it cooks.

Here is how we ranked them:

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

See below for more information on how each of them worked. For information on how they worked for pancakes overall, see this article. For the recipe we used for all of these flours, click here.

10. Domata Gluten Free Flour

25/100

I highly recommend ditching the whisk for this mix. As you can see in the picture, it was an extremely thick batter.

It was so thick I couldn’t reasonably spread it in the pan for pancakes.

I ended up adding 1/2 cup of water to be able to spread it at all in the pan, but it never created that batter consistency to allow for pancakes as it should have.

9. Namaste Perfect Flour Blend

33/100

I had a very difficult time getting all the lumps of flour out and making a smooth batter, as you can see in the picture.

I had to add an additional cup of water to make the batter thin enough to spread.

It was still gummy and difficult to spread in the pan.

8. Better Batter Gluten Free All Purpose Flour

35/100

I’ve heard such great things about Better Batter and how it can be substituted 1:1, but I was extremely disappointed.

It created such a thick mixture that I couldn’t even spread it. You can see in the picture that it is almost the texture you want in a dough!

I ended up adding an additional 1 cup of water to force it to create a batter, but it remained difficult to work with.

7. GF Jules Gluten Free Flour

38/100

I didn’t get a picture of the batter before I added water, so the picture you see is after the addition.

The pancake batter was too thick to spread on the skillet and I added 1/2 cup of water to make it spreadable and to make it look like pancakes.

As I cooked the pancakes, the remaining batter got thicker and thicker. I didn’t add more water as I went because I couldn’t say how much would be needed for the entire batch at that point.

The best recommendation I have for a better consistency is to allow the batter to sit for at least 30 minutes and adjust the level of liquid as needed.

6. Navigating Gluten Free All Purpose Flour

48/100

The texture of the batter you can see in the photo is after it has been sitting for quite a while.

The batter was extremely thin and went all over the skillet when I tried to cook it.

Gluten free flour tends to need some time to rest and absorb liquid, but this one never quite absorbed as much liquid as it should have.

5. Cup4Cup Multipurpose Flour

70/100

I happened to make this batch of pancakes after some very disappointing ones that I needed to add quite a bit of water to in order to resemble batter and not dough. So I was relieved that this flour mix created a batter without any alterations.

However, it was still slightly thicker than I would have preferred.

Instead of putting the batter in the pan and it spreads out to form a perfect pancake, this one had to be spread out a little.

However, it was a perfectly reasonable pancake batter.

4. Bisquick Gluten Free Pancake and Baking Mix

75/100

Bisquick has a gluten free blend specifically for pancakes. I had big expectations after reading some reviews and seeing it recommended.

The batter seemed to create a little on the thick side, but as expected.

The disappointment came in the other areas of using this blend.

3. Pamela’s Bread Flour

78/100

Pamela’s Bread Flour mixed up well into a batter that was the perfect batter texture for pancakes.

The issue is that when it sat while the pancakes cooked it thickened up.

It took me about 30 minutes to cook the batch of pancakes and by the last ones the batter had thickened up quite a bit.

If it stayed the texture at the beginning I would have ranked it might higher.

2. White Gold Gluten Free Bread Flour

90/100

It needed some time to rest and thicken before using it to cook, but it came out the thickness that is appropriate for pancakes.

It was very close to perfect.

1. Caputo Gluten Free Bread And Pizza Flour

95/100

This batter was very thin at first and I thought it would never thicken up.

However, it just needed a few minutes to absorb the liquid.

The most important advice with this blend is to give it time and don’t add additional flour.

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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