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Margit's Pancakes and Waffle Mix (Gluten-Free)

This recipe comes to us from Carol Lydick.

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1 ½ cups gluten-free flour mix (I use Hagman mix: 6-2-1 e.g. 6 parts rice/brown rice; 2
parts potato; 1 part tapioca)
2 Tablespoons sugar
2 Tablespoons baking powder
1 teaspoon Xanthan or guar gum (I used guar)
¾ teaspoon salt
2 Tablespoons butter or margarine, melted
2 eggs
1 1/3 milk or substitute (I used Westbrae rice milk)

First mix dry ingredients in mixer. Then mix in milk, eggs and shortening.

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2 Responses:

 
Joy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
13 Apr 2008 5:50:27 AM PST
These pancakes were absolutely delicious-light and fluffy. I was a little worried about the 2 Tbl of baking powder, but it made them super puffy. They were a little hard to spread out on the hot pan because of their thickness; stirring hard before pouring seemed to help a little. Excellent recipe!

 
Lorena@brownz.com
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Mar 2011 3:05:52 PM PST
I decided to make these "the ol' fashioned" way - by separating the egg whites and beating them, then folding them in at the end. I didn't miss any "gluten" ingredients, at all. Fabulous! I used xanthan gum instead of guar, as that is what I had, and it worked beautifully.




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