Gluten-Free Pancake Mix - dummies

By Jean McFadden Layton, Linda Larsen

An efficient way to bake gluten-free is to make some mixes — such as a pancake mix — with a combination of gluten-free flours and starches. Then all you need to do later is to add the liquid ingredients, stir, and prepare pancakes. You can store this Pancake Mix at room temperature for up to two months or in the freezer for six months.

Preparation time: 20 minutes

Yield: 40–50 pancakes

2 cups minus 2 tablespoons (250 grams) brown rice flour

1 cup (123 grams) sorghum flour

1/2 cup minus 1 teaspoon (80 grams) potato starch

1 cup minus 1 tablespoon (120 grams) cornstarch

1/2 cup sugar

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

  1. In a large bowl, combine all ingredients and mix until they’re one color.

  2. Divide into five portions and store in heavy-duty Ziploc plastic bags or plastic containers.