I am writing this while I slowly let my stomach shrink back to its normal size. After trying out the new gluten-free pancake mix from King Arthur Flour Company this morning, I am going to have to skip lunch. I ate too many pancakes.
Everyone in the gluten-free community seems to have the new gluten-free mixes from King Arthur on their mind or in their bellies, so when the company sent us some samples, I had to try out my favorite type of baked good – the breakfast type.
The pancake mix replaces wheat flour with whole grain brown rice flour, potato starch, and tapioca starch. It is “produced in a dedicated gluten-free, allergen-free manufacturing facility,” which basically means King Arthur is awesome. (And they’re even more awesome if you picture the crusader in their logo wearing an apron.)
Since it was my first time using this mix, I tried to follow the directions on the back of the box exactly. Next time, I would probably add chocolate chips to my pancakes, which is what I normally do. Let’s face it – I’m never going to grow up enough to eliminate chocolate from my breakfast menu. Also, I would suggest flipping Direction #1 (whisking together the ingredients) and Direction #2 (preheating the griddle), since every set of baking instructions I have seen start with the preheating step. You can ignore that, though, if you have a bionically fast-heating griddle.
In any event, Step One is to whisk together 2 large eggs, 6 tablespoons of melted butter or 4 tablespoons of oil, and 2 cups of milk. I chose to use the oil, because it is healthier (maybe) and also because it is easier. Then stir in the mix.
The initial result looked very soupy, and my dad looked at it skeptically. It was an easy solve, though: I just cooked the pancakes a full two minutes on each side and used a little less than the suggested ¼ cup of mix per pancake, so that my individual cakes would not spread into one large mass on the griddle. If you prefer, you could also account for this by using a tad less milk or add a bit more tapioca flour.
Another thing to note is that the soupy quality decreased after I had made half of the batch, because the mix thickened after sitting for some minutes. All in all, there was no real problem.
The recipe says it should yield sixteen 4” pancakes, although I ended up making twenty cakes of a smaller diameter. The smaller size is a great excuse to eat six pancakes, which I think I saw someone at the table do.
I served them as the directions suggest and as most people eat them, with butter and syrup. Generally, syrup is gluten-free, but not every brand can guarantee that there has been no cross-contamination. Check out our Grocery Guide to make sure you have a gluten-free syrup brand in the pantry.
My parents were my breakfast guinea pigs. My dad said they “taste like pancakes,” which, although a bit under-descriptive, is entirely the point of the mix. My mom said hers tasted “like any other buttermilk pancake mix on the market.” She also noted, “They are a little lighter and fluffier than some brands’ wheat pancakes.” She preferred the lightness to other mixes, which leave a heavy feeling after you have eaten. (Mom is not the one who ate six pancakes.)
Personally, I really enjoyed these pancakes. (I may have been the one who ate six…) Get your own at a store near you, or learn more on King Arthur’s website.
What about you? Have you tried any of the new King Arthur mixes yet? What did you think of them?