Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
July 13, 2011 at 3:22 pm
I just found your blog, and it's definitely heaven sent! I found out I'm gluten intolerant 2 weeks ago, and I'm dying for some good food!
Question: Is the all-purpose flour blend in this recipe interchangeable with wheat flour in typical recipes?
Jeanine - The Baking Beauties says
July 13, 2011 at 3:38 pm
@Dede, Hi Dede! Welcome aboard. 🙂 Don't fret, you won't have to go without, you'll just need to adjust.The gluten-free flour mix can't exactly be exchanged with wheat flour. You have to add xanthan gum (the amount depends on what you're doing), and usually either decrease the flour, or increase the liquids in a recipe. It is all trial & error. I find it works pretty well in cakes & muffins. I haven't ever tried it for breads though, and some things, are totally different flours. lol
February 28, 2013 at 2:21 pm
I make these for my mom ALL the time. This is her favorite gluten-free recipe. I actually use butter milk instead of regular milk and it gives them an amazing flavor. They are so good that everyone in my family LOVES them more than regular pancakes!! Thank you!
March 6, 2013 at 8:01 am
You’re very welcome! Glad to hear it’s a family favorite. 🙂
November 19, 2013 at 7:54 pm
I made these with half buttermilk and half skim. I find that just buttermilk tends to make batter too thick. They are DELICIOUS!! Love all your recipes. You, Jeanine, are my first go-to place for good tasting baking.
November 19, 2013 at 7:55 pm
oh, and I then thinned the batter with a little more skim. Didn’t measure, just poured till right consistency 😉
February 18, 2014 at 5:55 pm
Amazing pancake Jeanine, absolutely the best !
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