I was going through my assortment of gluten free flour to make pancakes and grabbed this one. I didn’t realize that I was using the bread flour version until after I was done!
My family sure was glad I made that mistake! The pancakes turned out fabulously.
You can see how they stack up against the competition in this article. I’m using the same recipe to make pancakes with all the flour blends. The recipe is made for use with flour that contains gluten. So the question is, which one replaces gluten flour the best?
The ingredients in this blend aren’t remarkably similar to most other gluten free flour blends. It seems to contain a little of everything. However, this may mean that it has an allergen, so be cautious.
Ingredients: Rice flour, potato starch, modified tapioca starch, dextrose, tapioca starch, corn starch, pea protein, cellulose fibers, xanthan gum (stabilizer), natural flavor, salt.
After adding all the dry ingredients and mixing them in, I was highly concerned that the batter would be too thin. But after whisking and letting it sit for a couple of minutes while the skillet heated up, it thickened up nicely.
I may even say that the batter thickened up too much. I had to use the back of the measuring cup to spread the batter in the pan.
These were extremely easy to flip.
When cooking them, the batter was not so thick that you couldn’t see the bubbles. It was thick enough, so only a few were seen, just enough to signal when the pancakes were ready to flip.
When they were ready, they had no issues releasing from the pan and did not come apart in any way while flipping them.
I was extremely pleased with how well this flour performed in pancakes.
The texture was light and fluffy as pancakes should be. At the same time, it was not dry.
The color was right on.
They not only had the right color, but the color appeared in the expected pattern. It made the pancakes seem very much like pancakes.
There was no odd taste to the pancakes. The texture, color, and taste were all spot on!
Compare To Gluten
I’d love to make these side by side with “regular” flour and see if anyone could tell the difference! Everyone in my house was extremely pleased with the pancakes, and my husband noted that they would be tough to beat!
Ways To Improve
If I was adjusting the recipe, I may add just a touch more liquid as the batter got a little thicker than it should have. But otherwise, it is a seamless replacement for wheat flour.
Gluten Free Pancakes
- 1 ½ cups whole milk
- 3 tbsp butter melted
- 2 eggs room temp
- ½ tsp vanilla extract
- 1 ½ cups gluten free flour
- 3 tbsp sugar
- 1 ¾ tbsp baking powder
- 1 tsp salt recommended: pink Himalayan
- Whisk together melted butter and eggs3 tbsp butter, 2 eggs
- Add milk to the mixture as you whisk. Add vanilla.1 ½ cups whole milk, ½ tsp vanilla extract
- Add the dry ingredients and mix until well combined and there are no lumps.1 ½ cups gluten free flour, 3 tbsp sugar, 1 ¾ tbsp baking powder, 1 tsp salt