DIY Gluten-Free Mix™ – Pancake Mix
Did you ever meet a kid who didn’t love pancakes? Me, neither! Come to think of it, I’ve never met an adult who didn’t love pancakes–for breakfast, dinner or whenever! With this mix in your pantry, you can feed those gluten-free lovers of pancakes and even lovers of waffles. Light, fluffy and yummy pancakes are a wonderful way to start the day.
What I hear from people who are recently committed to a gluten-free diet is that meals, and all food become stressful. They feel they have to be ever vigilant or their health will suffer. And, they feel they must give up their favorite foods. Not so, if they (and you) incorporate some our DIY mixes that satisfy the need for comfort foods like pancakes. This gluten-free mix is a winner in the comfort food area.
But, is is expensive? Not at all! I calculated that making one of the DIY pancake mix costs $1.63 for the dry ingredients and another $1.02 for thy wet ingredients for a total of $2.65. For further breakdown I say flour costs $1.34 per mix, sugar $0.05, baking powder $.23 and salt $0.01. The additional ingredients I priced as follows: egg $.19, milk $.61 and oil $.11. Waffles would cost just a bit more as you add 1/4 cup milk, 1/4 cup flour and 1/4 cup sugar to the mix. This makes a slightly lighter and sweeter batter that will crisp up in the waffle iron. Oh, so easy!
As always, I’m glad to make mixes because I can be sure that they are gluten-free. I truly believe that good food requires me to use the best ingredients available so I stock brands that I know are gluten-free and that bake well for me. I also like that I have the control to change ingredients–such as using non-dairy milk or, no milk if necessary, to bake healthy meals for my family. I do have friends who ask me if I find all my baking to be so much extra work. Definitely not! I have systems (such as these mixes on the shelf) for most of our needs. Another reason I like to make our goodies, is that we all know what I have on hand is “safe” for them to eat, whether they are gluten-free or not.
To sum up my strategy to have a healthy, gluten-free kitchen I love the convenience that the DIY mixes give me. It takes a few extra minutes to put together 3-5 mixes when I’m baking something, but it save me so much time later that I feel it is a small investment. I love the control I have with the ingredients. I know that everything I use is acceptable and good for my family. That makes me confident. And, finally I know the quality I’ll get with these mixes. I’ve made them before and have been happy with the results. I feel this takes some of the stress out of having a gluten-free kitchen. Finally, because I have these easy to assemble and easy to make mixes, I am not tempted to buy ones I see at the market that are so much more expensive. The few times I have given into the impulse, I have been unhappy with the bought item. Either I didn’t like the flavor or I didn’t like some ingredient. Why bother?
DIY mixes mean convenience, control and extremely reasonable cost to me. Not bad for a gluten-free home. Plus, I love those days when I decide pancakes are the answer to breakfast, but my kids love breakfast for dinner! DIY pancake mix is always on my pantry shelf!
- 1¼ cup Freedom Delivered gluten-free All Purpose Flour (155 g)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, beaten
- 1 cup milk, dairy or non-dairy
- 1 tablespoon cooking oil, melted butter or margarine
- Gater the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
- Carefully weigh the flour for each bag. Measure the sugar, baking powder and salt and add to each bag. Zip each bag closed and put into a gallon zip bag with a copy of the recipe for future baking.
- Place mix in medium bowl. Whisk to blend dry ingredients. In another bowl, combine milk, egg and oil. Add all at once to the dry ingredients and whisk or stir until blended.
- Heat a griddle or frying pan to medium hot. A drop of water should dance across surface and evaporate almost immediately. Pour about a scant ¼ cup batter for each standard size pancake, or 1 heaping tablespoon for silver dollar size pancakes. Cook until golden brown on first side, then turn to finish cooking. Makes about 8 4-inch size pancakes or about 25 dollar size pancakes.