Gluten free diets are becoming increasingly popular, whether due to celiac disease, gluten sensitivity, or personal preference. When following a gluten free diet, finding good substitutes for foods that typically contain gluten can be challenging. Pancakes are a breakfast staple for many, but traditional pancake recipes call for all-purpose or whole wheat flour, both of which contain gluten.
The good news is that with the right gluten free flour blend, it is possible to make delicious gluten free pancakes that are just as tasty as regular pancakes. However, there are some important considerations when substituting gluten free flour in pancake recipes.
Gluten’s Role in Pancakes
Gluten is a protein found in wheat, barley, and rye. It provides structure and elasticity to baked goods like pancakes. Specifically, gluten helps pancakes:
- Achieve fluffiness and rise
- Promote browning and crisping on the outside
- Bind ingredients together
- Create a chewy texture
Gluten free flours lack this protein, so gluten free pancakes will have a different texture. However, with the right flour blend and a few adjustments, you can make great pancakes without gluten.
The Best Gluten Free Flours for Pancakes
Here are the best gluten free flours to use:
1. Gluten Free All-Purpose Flour
Gluten free all-purpose flour mixes are the simplest substitution for regular all-purpose flour. Look for a blend that contains a mix of flours and starches like:
- Rice flour
- Tapioca flour
- Potato starch
- Cornstarch
- Arrowroot starch
Using an all-purpose gluten free flour blend will yield the most similar results to regular pancakes. The combination of flours and starches helps replicate the texture and binding properties of gluten.
2. Gluten Free Oat Flour
Oat flour adds flavor, fiber, and structure to gluten free pancakes. Ensure you use certified gluten free oats, as regular oats contain gluten. Oat flour has more protein than other gluten free flours, resulting in a heartier, chewier texture.
3. Almond Flour
Almond flour is slightly heavier than other gluten free flours. It provides a nice flavor and tends to make denser, more cakey pancakes. Pair almond flour with a lighter gluten free flour like rice flour.
Ideal Gluten Free Flour Ratios for Pancakes
Using the right blend of gluten free flours is key to getting the texture of regular pancakes. Here are some ideal gluten free flour ratios to try:
1. 2 Parts All-Purpose Gluten Free Flour + 1 Part Oat Flour
This simple blend mimics the texture of wheat flour well. The all-purpose gluten free flour provides structure, while the oat flour boosts flavor and nutrition.
2. 1 Part Brown Rice Flour + 1 Part Sweet Rice Flour + 1 Part Potato Starch
Brown and sweet rice flours add protein and fiber. Potato starch helps bind and improves moisture retention. This is a great basic gluten free flour blend for pancakes.
3. 1 Part All-Purpose Gluten Free Flour + 1 Part Almond Flour
All-purpose gluten free flour combined with almond flour makes fluffy yet sturdy pancakes. Reduce other liquids slightly to account for the extra moisture from the almond flour.
Tips for Making Gluten Free Pancakes
Achieving the perfect gluten free pancake texture takes some trial and error. Here are some top tips:
Use Extra Leavening Agents
Without gluten, pancakes need an extra boost to rise properly. Add about 1/2 teaspoon more baking powder and baking soda than the recipe calls for.
Let Batter Rest
After mixing the batter, let it rest for 10-15 minutes. This allows the flours to fully hydrate and yields better texture.
Don’t Overmix Batter
Gluten free flours can quickly get overmixed. Gently mix just until combined, avoiding over-beating.
Use Xanthan Gum
About 1/2 teaspoon of xanthan gum per cup of gluten free flour mimics the binding power of gluten. This improves the structure and rise.
Cook Over Low Heat
Pancakes without gluten require gentler cooking. Keep heat lower to allow time for them to cook through without browning too quickly.
Adjust Liquid
Gluten free flours absorb more liquid than regular flour. Add liquid gradually and stop when the batter reaches the right consistency.
Top with Fun Mix-Ins!
Get creative with toppings! Chocolate chips, berries, nuts, and shredded coconut are all delicious in gluten free pancakes.
Gluten Free Pancake Recipes
Once you know the tricks for gluten free pancakes, the possibilities are endless. Here are some tasty gluten free pancake recipes to try:
1. Basic Gluten Free Pancakes
This straightforward recipe uses an all-purpose gluten free flour blend. The result is classic, comforting pancakes perfect for a weekend breakfast.
Ingredients:
- 1 1/4 cups all-purpose gluten free flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons oil
Instructions:
- In a bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, beat together the milk, egg, and oil.
- Pour the wet ingredients into the dry and mix just until combined. Let batter rest 10 minutes.
- Heat a lightly oiled griddle or skillet over medium-low heat. Pour about 1/4 cup batter per pancake. Cook until bubbles form and edges are dry.
- Flip and cook until golden brown. Serve warm with desired toppings.
2. Buckwheat Pancakes
Hearty buckwheat flour gives these pancakes a satisfying flavor and texture. The molasses adds a hint of sweetness.
Ingredients:
- 1 cup buckwheat flour
- 1/2 cup all-purpose gluten free flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons molasses
Instructions:
- In a bowl, whisk together the flours, baking powder, salt, and brown sugar.
- In a separate bowl, whisk together the milk, egg, oil, and molasses.
- Stir the wet ingredients into the dry ingredients. Let batter rest for 15 minutes.
- Heat a lightly oiled griddle or skillet over medium heat. Scoop about 1/3 cup batter per pancake. Cook until bubbles form and edges are dry.
- Flip and cook until golden brown. Serve with maple syrup.
3. Banana Oat Pancakes
These pancakes take advantage of the natural binding power of banana and the whole grain goodness of oats. The result is fluffy, moist pancakes with fiber and potassium.
Ingredients:
- 1 ripe banana, mashed
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup milk
- 1/2 cup gluten free oat flour
- 1/2 cup all-purpose gluten free flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
Instructions:
- In a bowl, mash the banana until smooth. Whisk in the egg, vanilla, and milk.
- In a separate bowl, stir together the flours, baking powder, and cinnamon.
- Pour the wet ingredients into the dry and mix just until combined.
- Cook pancakes on a lightly oiled griddle or skillet over medium-low heat until golden brown, about 2-3 minutes per side.
- Top with more sliced banana and maple syrup.
Gluten Free Pancake Mixes
If you want to save time in the morning, use a pre-made gluten free pancake mix. Here are some top-rated store-bought mixes:
| Brand | Key Features |
|---|---|
| Bob’s Red Mill Gluten Free Pancake Mix | – Made with brown rice flour, potato starch, and tapioca flour – Just add milk, egg, and oil – Yields fluffy pancakes |
| Krusteaz Gluten Free Buttermilk Pancake Mix | – Includes rice flour, potato starch, and xanthan gum – Has buttermilk powder for extra flavor – Fast and easy to make |
| Betty Crocker Gluten Free Buttermilk Pancake Mix | – Uses a blend of four gluten free flours – No gums needed – Flavorful and lightly sweet |
Be sure to read labels carefully and look for certified gluten free when purchasing pancake mixes.
Purchasing Gluten Free Flours
Gluten free flours are becoming easier to find. Here are some tips for purchasing gluten free flours:
Check Natural Food Stores
Health food stores like Whole Foods and Sprouts will have a wide selection of specialty gluten free flours like almond, coconut, and oat flour.
Shop the Gluten Free Aisle
Many regular grocery stores now have a dedicated gluten free section with all-purpose flour blends, pancake mixes, and more.
Buy Online
Large online retailers offer just about every type of gluten free flour imaginable. Buying online makes finding niche flours easier.
Confirm “Gluten Free” Labeling
Since gluten free diets are for medical reasons, make sure any flour you buy is clearly labeled “gluten free” and sealed properly.
Compare Prices
Gluten free specialty flours can get pricey. Shop around for the best deals on large bags of all-purpose blends and bags of specific flours like almond or coconut.
Storing and Freezing Gluten Free Flours
To maximize freshness, store gluten free flours:
- In airtight containers or resealable bags
- Away from direct light and heat
- In a cool, dry place like a pantry
- Away from other flours containing gluten
Many gluten free flours freeze well for longer storage:
- Place flour in air-tight freezer bags or containers
- Squeeze out excess air
- Freeze for up to 6 months
- Thaw overnight in refrigerator before using
Avoid repeated freezing and thawing. Flours high in moisture like oat and coconut flour tend to clump when frozen.
Common Questions
What’s the best gluten free flour for pancakes?
A blend of all-purpose gluten free flour and oat flour makes great gluten free pancake flour. The all-purpose blend mimics wheat flour while the oat flour adds flavor, texture, and nutrition.
Do I need xanthan gum for gluten free pancakes?
Xanthan gum helps improve the bind and structure of gluten free pancakes, making it a useful addition. About 1/2 teaspoon per cup of flour is ideal. However, xanthan gum is not an absolute necessity.
Why do my gluten free pancakes taste funny?
Gluten free flours can impart more noticeable flavors based on their main ingredients. For a more neutral taste, use an all-purpose gluten free flour blend instead of a single flour like almond or coconut flour.
Should I use more baking powder and baking soda?
Yes, use about 1/2 teaspoon more of each leavening agent per cup of gluten free flour. These help give pancakes the rise they need without gluten.
Conclusion
With the right gluten free flour blend and a few easy recipe adjustments, you can whip up delicious gluten free pancakes. All-purpose gluten free flour combined with oat flour makes an ideal mix. Let the batter rest before cooking, use extra leaveners, and avoid over-mixing for the fluffiest texture.
The possibilities are endless when it comes to gluten free pancake recipes. Get creative with mix-ins like berries, chocolate chips, and nuts. For busy mornings, use a pre-made gluten free pancake mix. With proper gluten free flour substitutes and techniques, you can enjoy one of breakfast’s most beloved foods even on a gluten free diet.
