This is my favorite gluten free pancake mix. I came across this mix on sheer accident. I was shopping in Target in the food section looking for organic tea and saw Maple Grove Farms Gluten Free Pancake Mix. The price was right and I decided to take a chance. I was pleasantly surprise with the finally results.
I have tried many different gluten free pancake mixes and have been extremely disappointed with most of them. There is one other brand that I periodically use Pamela's Baking and Pancake Mix but I wouldn't recommend it because I think it's a bit expensive. But don't get me wrong, it is a very good product.
This mix states on the instructions to use milk. I don't use cow's milk ever so I'm not sure how it would turn out. But through trial and error making gluten free pancakes, I have gone back and forth with whether to use water or milk. I have found that using a combination of the two gets the best results. The batter tends to be on the pasty side with too much milk and it makes the pancake mushy. I follow the instructions on the box for the initial amount of milk but I don't use the any oil. I
always add a ripe banana to my batter and it takes the place of the oil while adding flavor.
I found with gluten free pancakes, you have to provide a bit of flavor to really enhance it. This mix has a great taste and non gluten intolerant people will enjoy it. I'm just the type that likes enhancing suggested recipes to make it more to my liking.
The riper the banana (brown skin)
- more flavor will come to the pancake. If the banana is truly ripe you
can mash is up with ease using a fork. Then add a teaspoon of vanilla
extract and a tablespoon of melted butter. Add the banana mixture to the
batter using an electric mixer until smooth. I then thin out the batter a bit with a little water until it reaches my desired consistency.
As you can see, I prefer a little thicker batter. I do this because of the technique that I use in cooking the gluten free pancakes. Place the batter in the hot lightly oiled pan and spread it out - extending the circular shape. I have found when I do this; the pancakes cook more evenly and get that great browning on both sides. Just be careful not to over spread the batter or the pancakes will be unevenly thin.
The end result is delicious and I recommend trying it out. I know I will go back to Target specifically to buy this mix. Enjoy ツ
Cornbread is a true comfort food. It’s always a dinner favorite on the side. This is the best
gluten free cornbread mix I have tried. This cornbread mix is so good, I serve it to
the whole family and they have no idea it is gluten-free. It actually tastes
better than the grocery shelf cornbread mixes I’ve bought in the past before my diagnosis of gluten intolerance.
I follow the
directions on the box but change it up just a bit. I add a ½ cup of sugar
instead of ¼ cup and an extra egg that makes it a bit fluffier. I don’t drink buttermilk
so I substituted it with almond milk but it works with whatever milk choice. I also suggest using a muffin tin instead of a pan because it bakes more evenly.
Keep the Muffins Fresher Longer:
Store them in an air tight container and keep in the refrigerator. They reheat very well
for few days without losing texture or flavor. Around about the fourth or fifth day,
they start to dry out a little bit but nothing too serious.
*For
a twist of Sweet and Spicy add a ¼ cup of chopped, seeded jalapeno into the already mixed batter and switch
the sugar with 2 tablespoons of honey. Enjoy!
