The Best Gluten Free Flour To Use For Easily Cooked Pancakes


The best gluten free flour for pancakes needs judged on a number of factors. One of those is how easy is it to cook these pancakes? And that is what we are judging in this article.

The best gluten free flour for pancakes to easily cook and flip them is White Gold Gluten Free Bread Flour. They created a fluffy pancake, but they were also very easy to flip and cook. This is the flour we recommend after our testing.

Please continue to read on for information on how all of the different gluten free flour blends we tried worked out. See this article for the complete ranking on pancakes and this is the recipe we used for all of the pancakes.

Gluten Free Flours Ranked For Ease Of Cooking

While being easy to cook doesn’t make the end product turn out better, it can be an important thing to consider when we are ranking the best gluten free flours to use.

We wanted to see how easily they turn over when cooking, if they rip or the batter doesn’t stick together well. It can also depend greatly on the texture of the batter and how well the flour blend is a one to one replacement.

Here is how we ranked them for ease of cooking:

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

10. Domata Gluten Free Flour

30/100

These were not easy pancakes to cook.

While it was easy as anything to flip them, the difficult part came in the adding the batter to the pan.

I had to work very hard to get them to behave in any way at all.

I had to add an extra 1/2 cup of water to the recipe to cook them at all.

Even after adding the extra water, it was still very difficult to cook with.

9. Namaste Perfect Flour Blend

34/100

I had to add extra water to make the batter useable – I add 1 cup of liquid above what was required by the recipe.

Even after adding the water, the mixture was still very thick, but I was able to spread the batter around to make it like a pancake.

It took a very long time to cook the insides of the pancakes and they folded over a few times when I tried to flip them.

This picture shows what the pancakes looked like when they had the maximum amount of bubbles in them. This was at the point where they were almost ready to flip.

They were very difficult to figure out how to cook them properly.

8. Better Batter Gluten Free All Purpose Flour

35/100

The batter was so thick that when I put it in the pan to cook I could barely spread it out enough to make anything slightly resembling pancakes.

I ended up adding an additional 1 cup of water to the batter to make it a thick batter that could be spread in the pan and resemble pancakes in any way.

The picture here is before I added any additional water to the batter.

Even after I added the extra water, it was still too thick for bubbles to form as it should on pancakes.

7. Navigating Gluten Free All Purpose Flour

45/100

While these created fluffy pancakes in the end, the batter was very thin at first and went over the entire pan.

They were not easy to turn over at first and needed more flour to create a nice batter and to make it easier to cook.

6. Bisquick Gluten Free Pancake and Baking Mix

55/100

I would classify these on the difficult side of cooking, but they did stick together to form pancakes and were able to be spread in the pan without much difficulty.

However, they rose weirdly and became very fragile on the edge which made them difficult to flip. I had to exercise much greater care in cooking them than I think should be expected.

Especially considering this was a pancake mix, I was very disappointed.

5. GF Jules Gluten Free Flour

60/100

I had to add extra water to the batter in order to spread them in the pan.

In the picture, you can see the top right pancake is the one without extra water added while the others were after the addition.

The one pancake was extremely difficult to spread in the pan. After the water was added it was ok but not easy.

Bubbles formed in the pancakes to indicate when they were ready to be flipped and had no other issues with cooking.

4. Pamela’s Bread Flour

68/100

Pamela’s bread flour started out with a great batter consistency and was easily spread in the pan.

The bubbles to indicate doneness formed well and I was able to flip the pancakes when they were ready.

One issue I had was that the batter got stiffer as it sat so by the last pancakes it had gotten quite thick.

The other issue was that the cooked side of the pancake seemed to stick to the spatula as I turned it and caused a couple to rip.

3. Cup4Cup Multipurpose Flour

70/100

The batter was thin enough that the bubbles were able to form and indicate when the pancake was firm enough to flip.

It was thin enough to spread across the skillet, but it was a little thicker than it should have been. It had to spread across the skillet due to the thickness.

The pancakes were able to be flipped easily and cooked in a predictable manner.

2. Caputo Gluten Free Bread And Pizza Flour

80/100

This blend contains gluten free wheat starch and clings together well. It made it fairly easy to cook with.

However, the outside cooked much quicker than the inside and parts of the pancake were dry.

This can be seen in the picture.

1. White Gold Gluten Free Bread Flour

90/100

This blend created a thick batter that was easy to cook and to flip.

It also created fluffy pancakes at the end of it with beautiful color.

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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