Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Pancake Mix And Gluten Free Oat Meal


BrainStorm-wow

Recommended Posts

BrainStorm-wow Apprentice

I was wondering, if there are any pancake mixes that are gluten free and also taste good. My grandmom works at whole foods and she said they have gluten free pancake mix there, but it tastes horrible. I was wondering what pancake mixes you guys have tried. I also need to know find oat meal that is gluten free, but not too expensive.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Tim-n-VA Contributor

Up to a point this is a preference thing. Both my non-celiac wife and I like Pamela's Pancake mix.

What was the brand that you didn't like? Or did your grandmom not like it? Or did someone tell her it wasn't good?

I don't mean for that to be sarcastic but it sometimes helps if you provide a reference point. That is, "I didn't like this, recommend an alternative", or "I like this, recommend something similar."

dandelionmom Enthusiast

We really like the Pamela's pancake mix.

stolly Collaborator

We love Pamela's. Only DD has celiac, but DH and I would prefer Pamela's over any other gluten pancake mix. It contains almond meal which gives it a rich, nutty flavor. I also use it to make banana chocolate chip muffins, pumpkin muffins, also as a thickener for cream based soups, and breading for chicken. Once we knew we liked it, I started buying it in bulk on A M A Z O N, which is much cheaper than the small bags at the grocery store.

kim:) Apprentice
I was wondering, if there are any pancake mixes that are gluten free and also taste good. My grandmom works at whole foods and she said they have gluten free pancake mix there, but it tastes horrible. I was wondering what pancake mixes you guys have tried. I also need to know find oat meal that is gluten free, but not too expensive.

Oatmeal is gluten-free? Well I guess it depends on if you are allergic to oats or not...I guess Im confused.

happygirl Collaborator

Mainstream oats and oatmeal are not safe for those with Celiac.

There are some specialty brands of oats that are processed in a manner safe for those with Celiac.

Even with that scenario, there is a percentage of Celiacs that cannot tolerate even safe oats, as the protein in oats is similar to gluten.

jerseyangel Proficient

My non Celiac husband and I both love Gluten Free Pantry Pancake Mix :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Amyleigh0007 Enthusiast

We like Pamela's too. In fact, I just made pancakes from Pamela's mix this morning (it's a snow day-yea!). We also use it as breading for chicken nuggets.

missy'smom Collaborator

We're not crazy about the Bob'e Red Mill certified gluten-free oats but they are cheaper than the others I think. Theres' nothing wrong with them and I have used them in recipes alot but they are a little flat tasting. I really like the Gifts of Nature oats. They seem fresher and are more flavorful. Haven't tried the Cream Hill Estates.

BrainStorm-wow Apprentice
Up to a point this is a preference thing. Both my non-celiac wife and I like Pamela's Pancake mix.

What was the brand that you didn't like? Or did your grandmom not like it? Or did someone tell her it wasn't good?

I don't mean for that to be sarcastic but it sometimes helps if you provide a reference point. That is, "I didn't like this, recommend an alternative", or "I like this, recommend something similar."

I think most likely she was talking about whole foods brand. I could be wrong though.

elonwy Enthusiast

I nth the Pamela's Pancake mix, great stuff. I've tried a bunch of others, and its the best. I just recently started using Bob's Red Mill gluten-free oats, and they seem to be pretty good, but I am annoyed by the occasional husk.

Puddy Explorer

I, too, use Pamela's for my pancakes and Gifts of Nature oats. They are both delish.

cupid Newbie

Kinnikinnick pancake mix is awesome like most of their products they taste like the real thing

Jenny (AZ via TX) Enthusiast

My non-celiac hubby and I both like Pamela's. I didn't even like pancakes that much before going gluten-free. Now, I really like them.

sugarsue Enthusiast

Kinniknick is our all time favorite, I think it's a pancake and waffle mix. We always make waffles. It's a hit with gluten free and gluten eaters alike.

jkmunchkin Rising Star

I like the Authentic Foods Pancake Mix. And their blueberry muffin mix is incredible.

TedL Newbie

I personally like the Bob's Red Mill gluten-free pancake mix, although it's a little bit of a pain to prepare as you have to use a blender.

I used to eat the gluten-free mix made by Polly's Pancake Parlor in New Hampshire. That's really good, but I no longer trust that they're careful enough regarding cross contamination. (I don't think I had a bad reaction, but the warning on their label doesn't inspire confidence.)

Regards,

Ted in NY

CeliacMom2008 Enthusiast

We like Pamela's Pancake Mix and Gifts of Nature oats. We buy both in bulk.

newburyport Newbie

I really like the Whole Foods brand, "365" I believe it is. The pancakes are light and fluffy and delicious! I believe there is milk in the mix, so caution there :)

I tried Trader Joe's gluten-free pancake mix and both my fiance (not celiac) and I felt HORRIBLE after eating them. They sat like a huge brick in our stomachs and we both were uncomfortably full for a few hours after.

I am hoping to try Pamela's next !

Happy Breakfasting!

~newburyport

Hummingbird4 Explorer

I love Pamela's - and I have used her baking & pancake mix for a lot of things: cookies, banana bread, scones. It's delish!

We have some Bob's Red Mill certified gluten-free oats and it tastes good. I'm not a huge oatmeal fan, so I haven't really missed it that much.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    2. - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    3. - EndlessSummer posted a topic in Food Intolerance & Leaky Gut
      1

      Dizziness after eating green beans?

    4. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      4

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    5. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
    • EndlessSummer
      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.