Review: King Arthur Flour Gluten Free Pancake Mix

Today I finally cracked into the box of pancake mix that's been sitting on the shelf for a few weeks. I got it on a whim, along with a bread mix, last time I was shopping for gluten free products, and just forgot about it.

So. It's a little different from other pancake batters. You get it all stirred up - I did the whole package, using oil rather than butter - and then you leave it. You just let it sit there for 10 minutes. The box says this is to allow it to thicken. When you mix all the ingredients together (milk, mix, oil/butter, and eggs), you have a very loose batter, with the usual lumps you get in a pancake batter. I set the kitchen timer for ten, and then spent that time looking for the cord to the griddle. -_- Things are never in the same place twice in this house, which includes the domain of the kitchen! Cord located, timer ringing, you grab your preferred method of measuring out your batter onto the griddle and get cooking. It actually is a lot thicker once those minutes are up; about as thick as usual batter (meaning the bowl is heavier when you pick it up!!). I used a 1/3 cup measure rather than the 1/4 cupful they recommend, and I got 18 pancakes out of it. They smell and taste a little like 'restaurant pancakes.' (Think Denny's.)

I was surprised at how quickly the first batch cooked. 350 degrees, and they were done on one side in about half the time of a normal pancake. Maybe we just always make bigger pancakes and are used to them cooking slowly? Anyway, on the plate they're very buttery and light. They taste pretty good. I enjoyed them.

The flour mix itself is made out of whole grain brown rice flour, potato and tapioca starch, regular rice flour, baking powder, 'natural flavours,' salt, and xanthum gum. It's produced in a dedicated gluten-free facility, and comes with the requisite warning not to eat the flour, dough or batter raw. Honestly.

So if you're looking for a good, quick, breakfast solution, definitely a thumbs-up on this one! I'm freezing the rest for later weekends, so we'll see how they hold up there. Cheers!