Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

My Usual Pancake Batter


BFreeman

Recommended Posts

BFreeman Explorer

I have made hundreds of gluten-free pancakes, with the same recipe, in the last five years; they are a staple at home. The last two times I attempted to make them, the batter was really thick, and I couldn't get enough milk in it to make the right consistency. The last time I finally stuck the bowl under the tap until the batter could be spread around, and made one pancake. It wrinkled into accordion pleats in the skillet when I tried to turn it over, and when I took it out, I could literally stretch it between my hands. It's the exact same ingredients I have always used--Bob's Red Mill brown rice flour and tapioca starch, flaxseed, sugar, baking powder, salt, egg, oil, milk, and either banana or pumpkin, but the batter is like someone put half a jar of xanthan gum in it. I cannot imagine what the problem is. Does anyone have any ideas?


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



Celiac.com Sponsor (A8-M):



GlutenFreeManna Rising Star

Did you by any chance change the brand of tapioca flour you were using? I have found that not all tapioca flour/starch is the same. I have a pizza crust recipe I make with tapioca flour. When I use tapioca from the Asian store it's like mixing concrete it's so thick. When I use EnerG tapioca it's much better--still think however it's mixable. I would say based on your recipe if you have to change something maybe try less tapioca flour or leave it out completely. Tapioca seems to make things strecthy and sticky but with the Xanthan in your recipe you shouldn't need the tapioca. Also with my tapioca recipes if I let it sit too long before getting it out of the bowl it gets more sticky. Pour those pancakes ASAP!

ETA--Oops misread your recipe. It doesn't have xanthan. I still say cut back on the tapioca though. The egg and the flax should hold it together well enough.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,346
    • Most Online (within 30 mins)
      7,748

    Thomas D Cosgrove
    Newest Member
    Thomas D Cosgrove
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • maryannlove
      Though trying to diligently eat gluten free, recent bloodwork was bad so searching for culprits.  Eat lot of (preferably mixed) nuts.  Most allergen labels say may be processed on equpment that also processes wheat, etc.  Finally found ONE kind (unsalted mixed) at BJ's.  Wessley (their store brand) that did not contain that warning.  Says in large letters "A GLUTEN FREE FOOD."  Well, all nuts are a gluten free FOOD!  Have been eating and now wonder if this is intentionally decieving.  So stopped eating until find culprit.  Nuts are so good for protein and fiber (especially if trying to not eat meat).  'Tis so frustrating.  Thanks to above, I'll look into Tierra Farms.   
    • somethinglikeolivia
      Fascinating! This was very helpful, thanks for sharing
    • maryannlove
      Despite being very diligent about eating gluten free, my recent bloodwork was bad.  So been on a mission to find the culprit(s).  During Covid my daughter found "certified gluten free" Yasso mint chocolate chip yogurt bars at Costco.  I was elated and have been eating them since.  When delving into possible culprits I discovered that the boxes with 12 bars at both Costco and BJ's no longer say "certified gluten free."  But the boxes with 4 bars at groceries and Target still say "certified gluten free."  Contacted the manufacturer and was told to go by what the box says.  So guess different machinery is used.  Was also told they were in the process of changing boxes.  Will be interesting to see what that brings.  
    • maryannlove
      Before I could call them (after all my research), Costco Pharmacy called and told me they found a generic gluten-free levothyroxine.  Was told name is Amneal brand.  Said they called and company  confirmed is gluten free.  Only one I had found was Lannett so did more research and found:  “BRIDGEWATER, N.J., Nov. 12, 2018.  Amneal Pharmaceuticals, Inc. (NYSE: AMRX) today announced that it has completed a transition agreement with Lannett Company. Under the terms of the agreement, Amneal will take over the distribution and marketing of Levothyroxine sodium tablets from Lannett beginning December 1, 2018 through March 23, 2019, ahead of when the Company's previously announced 10-year Levothyroxine distribution agreement with Jerome Stevens begins on March 23, 2019.” So looks like we’re good until at least 6/23/29.  Active ingredients are colloidal silicon dioxide, lactose, magnesium stearate, CORN STARTCH, acacia, sodium startch glycolate. Bottom line:  We can tell our pharmacists we need gluten-free, generic Amneal brand Levothyroxine.   AMEN.  
    • Scott Adams
      Given your severe symptoms it sounds like you would be much better off going 100% gluten-free!
×
×
  • Create New...