Comments on: Gluten Free Pancakes

By: Ashley

Ashley — Wed, 25 Nov 2009 03:04:36 +0000

Hello everyone with fluffy/flat issues- I haven’t tried these yet but I’ve been cooking gluten free for awhile and gluten-free batters (whether bread, muffins, or pancakes) are notoriously runny, and they need xanthan or guar gum in order to “bind” the batter together. These things are actually what allows them to “fluff”. Gluten-free Mommy has a *wonderful* sandwhich bread eith which I only recently figured out that wet, sticky, very un-bread-dough-like dough makes a glorious light and fluffy bread that I personally prefer to wheat bread. We can live deliciously gluten-free, but it is important to remember that many of the tenants of cooking we grew up with no longer apply. Things just need to be made differently!

By: GF

GF — Sat, 14 Nov 2009 16:35:57 +0000

All purpose flour mixes give the right consistency but they have bean flour in them. If you don’t want bean pancakes try: http://gfmomcooking.blogspot.com/2009/11/gluten-free-pancakes.html

By: LJ

LJ — Thu, 12 Nov 2009 00:29:21 +0000

Add a half teaspoon of xanthum gum to make these pancakes fluffy. LOVED THEM! Thanks.

By: Sandi

Sandi — Sat, 24 Oct 2009 20:19:01 +0000

Hi, I tried this recipe this morning and found these pancakes to be rather good. I usually use Pamela’s Baking and Pancake mix and find I have to doctor it up a little — I did not have to do that with these and they certainly satisfied my pancake craving. A good recipe indeed. And to those who expect a fluffy pancake like you would get using Bisquick, that is just not really going to happen. Flours are different, it is also why you do not get the same size loaf of bread etc.

By: Lauren

Lauren — Fri, 23 Oct 2009 23:58:44 +0000

These are great! My son has multiple food allergies (including wheat, egg, and dairy – to name a few), and it can be difficult finding recipes that actually have “normal” texture and flavor. He LOVES these! I make in large batches and freeze them for quick reheating.

By: Shelly

Shelly — Fri, 12 Jun 2009 14:03:11 +0000

Mary Frances, I made these pancakes this morning for the first time and they came out rather flat. (Thankfully my kids are trained not to be picky!) In your picture they look so fluffy. My mix was very runny…although I followed the recipe…so I added more baking mix (about 1/2 cup) and a little more baking powder (1/2 tsp.) Can you give me any tips?

By: Mary Frances

Mary Frances — Wed, 27 May 2009 18:26:51 +0000

@Renee, I rarely use gluten free mixes and haven’t tried any of the Pamela’s brand yet. I can tell you that my gluten eaten relatives like my pancakes, though they can tell a slight difference from Bisquick (wheat flour) pancakes. We did try the Whole Foods 365 brand pancake mix after the baby was born, and it was pretty sad in comparison to this recipe.

By: Renee

Renee — Tue, 26 May 2009 15:05:18 +0000

Hi Mary! These pancakes look delicious and fluffy…I’m imagining them with blueberries…yum How do these compare to Pamela’s Baking and Pancake mix? That’s what I currently use. The flavor is great, but they are flat. I’ll have to give this recipe a try.

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