How to Make Gluten Free Pancake Mix
Great texture, delicious flavour AND much healthier for you than the refined low quality gluten free all-purpose flour you can buy in the supermarket.
Not to mention that it works out cheaper to make big batches of flour in bulk at home rather than ordering small amounts of flour online from Bob’s Redmill.
Also be aware that the gluten free flour that you can buy in the supermarket contains fillers that can aggravate your gut like Xanthan gum, and they are full of refined (non-organic) grains/ white rice and GMO corn/ maize.
That is not to say you couldn’t occasionally resort to these flours if you are short on time (ideally mixed half and half with a wholegrain flour). But used on a daily basis gluten free all-purpose flour can cause blood sugar & mineral imbalances, cravings, gut issues and Candida flare ups.
So what are you meant to do? Make your own pancake mix!
It’s much easier than it sounds. You only need three base whole grain flours, and you can generally get those either at your local health food store or order them online (e.g. from Amazon).
Here’s the recipe for the Candida diet friendly Gluten free Pancake Mix:
- 1 cup (150g) brown rice flour
- 1 cup (150g) sorghum flour (or buckwheat, brown teff or millet flour)
- 1 cup (150g) tapioca four
optional: 1/2 cup (50g) ground almonds
Makes 4 massive pancakes or 8-10 small ones.
If you’re using the all-purpose flour to make cake rather than pancakes, and you are after a light blonde, fluffy dough then you might want to add 1 cup of white rice flour in the mix, otherwise you end up with a sturdy, caramel-coloured wholegrain cake.