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As you may remember, I had to give up Pamela's pancake mix after receiving a positive result on a casein antibody test from EnteroLab, right after the first of the year, (Pamela's mix contains cultured buttermilk).
I had intended to order some of the King Arthur Flour, and make my own mix, but when I checked their site, I noticed that they offered a mix, (King Arthur glutenfree pancake mix), so I ordered a half-dozen boxes. Unfortunately, the stuff is expensive, (but so is the plain flour), and they don't offer anything larger than a 15 oz. package of the pancake mix, (unless I overlooked it, somewhere).Like a lot of us, since I find it easier to whip up at least several meals worth while I'm at it, I knocked out a box, put 'em in ziploc bags, (2 per bag), and stuck 'em in the freezer. If I feel like pancakes in the morning, (and there's a good chance I might
), I'll throw a few slices of bacon on the griddle, and while it's frying, I'll grab a bag of pancakes out of the freezer, and thaw 'em and reheat 'em in the microwave.The batter was just a tad too thick to suit me - not enough to get excited about, but enough to make it slightly difficult to work with, so next time I'll probably thin it a smidgeon. I have a hunch the reason for that was that I used silk almond milk, and it seems to me to be thicker than cow's milk. I also used 4 tablespoons of olive oil in place of 6 tablespoons of melted butter, so that might have made the difference. Even so, the pancakes were beautiful, if I do say so myself. (And I ain't no cook
). They seem light and fluffy, and they were very easy to cook to perfection, without having to worry about them suddenly going from raw in the center to burned on the outside. 
I tasted a couple of little morsels that I had dribbled on the griddle, and the taste seemed even better than Pamela's pancakes, (and I previously] thought that Pamela's pancakes were the best in the world). 
I'll give 'em the real taste test in the morning, when they're smothered with maple syrup, but my initial impression is that this mix is a real winner - if only it were affordable, it would be perfect.In case anyone is interested, the ingredients are whole grain brown rice, (you know, the stuff that's loaded with arsenic, according to the news), potato starch, tapioca starch, rice flour, sugar, leavening, (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), natural flavors, salt, xanthan gum. And the label notes: Produced in a dedicated gluten-free, allergen-free manufacturing facility. (free of the 8 most common food allergens). The box is also marked Wheat-Free, Soy-Free, Nut-Free.
So far, it gets a
from me.Tex
I've been a fan of "King Arthur" for quite a few years and some of it has to do with the employees owning the company. I always used to buy their regular flour but haven't tried their gluten free. I will now.
