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Has Anyone Tried Better Batter Pancake Mix?

kitgordon

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kitgordon Explorer
kitgordon
Posted

I wondered how the Better Batter compares to Gluten Free Bisquick. I love Better Batter flour and cake and brownie mixes.

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GottaSki Mentor
GottaSki
Posted

We like Bisquick for waffles and Pamela's for pancakes.  Haven't tried Better Batter -- interested to see what others post.

luvs2eat Collaborator
luvs2eat
Posted

I'm a huge BB fan. For pancakes I've used and really liked Pamela's pancake and waffe mix.

Lisa Mentor
Lisa
Posted

I don't have it available to me, but I have heard raves about BB.

cavernio Enthusiast
cavernio
Posted

I never used a mix before being gluten free, and the hell if I'm going to pay extra for one now!

Pancakes, especially gluten free ones, are about the easiest things to make from scratch. Flour of your choice, beat an egg, a liquid of your choice added to your desired thinness, half a tsp of baking soda if you want some fluffiness, and you're set. Don't worry about overmixing, no gluten to make it bad. Add mashed banana, applesauce, vanilla, sugar, cocoa, to either wet or dry as makes sense, before adding the rest of your liquid. Things like berries, chocolate chips, pear pieces, are best added after the batter is ready.

I recently found buckwheat (I can get safe locally grown and ground stuff), banana and apple cider (instead of milk) pancakes are delicious.

  • 7 months later...
rainbowcanoe Newbie
rainbowcanoe
Posted

I tried the King Arthur Gluten Free pancake mix, and I gotta say it was pretty dang good! The texture of the pancakes wasn't weird and they tasted exactly like normal pancakes to me.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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