I know what you are thinking.  Really I do.  Why make your own pancake mix when you can buy it, heck why make your own gluten free flour when you can buy it.  There are a few reasons.  My prime answer however is cost.  It is actually much cheaper to buy the individual flours and mix it yourself.  Mine comes out to about $3.50 US dollars per pound, which is still expensive compared to traditional flour.  However just looking on Amazon, the cheapest was around $5.50 per pound and it still has all the extras in it.  If you plan on doing any baking the market gets you that way.  They will sell you a gluten free flour for baking AND a separate one for everyday use.  Making a mixture that has no gum, baking powder, baking soda or salt allows you to be versatile with the same mixture.  Another reason, gluten free pancake mix is not only expensive but you don't get that much.  One that I was using, was the Krusteaz which is pretty darn good but it doesn't make a whole lot and one box is over $5.00 US.  Again by making your own flour you can control how much of the salt, gums and powders you add.  I can also use other flours with this one.  There are times I want to mix it with Buckwheat flour, Oat flour or Almond flour.  Making your own flour mixture gives you this versatility.  Make the flour mixture once every so often and you will always know you have flour.  Another reason, I can make buttermilk pancakes, donuts, cakes, cookies, bread or use it as a thickener and again without all the extras there is no worries.  
If you are new to gluten free baking this can be overwhelming and confusing.  When I first went gluten free, I kept buying premixes and not liking them.  I personally do not like the mixtures with the bean flours.  They tend to make very dense bakery goods and give a very odd taste.  It took me two years to figure out what I liked and didn't like.  Remember though if you are going to make your own mixture, use the superfine ground flours.  If you don't, your mix will taste gritty.
Hope this helps. 
Enjoy
Picture
Froth the egg and milk to add air to your batter.
Makes 15 2" pancakes



Recipe:


Gluten Free All Purpose (AP) Flour Blend no gum:

  • 140 g (~1 cup) Fine White Rice Flour
  • 140 g (~1 cup) Fine Brown Rice Flour
  • 70 g (~1/2 cup) Potato Flour (NOT starch)
  • 27 g (~1/4 cup ) Tapioca Starch 

I usually use a 1lb bag of the White and a 1lb bag of the Brown Rice Flour then mix in the ~ 2 cups of Potato flour and the ~1 cup of the Tapioca Starch.  I put all into a large ziplock bag and mix it really well and then store it in my refrigerator.  


Pancake Recipe:

  • 1 cup GF AP Flour Blend (see recipe above)
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 2 TBSP Sugar
  • 1 egg (or egg substitute) 
  • 1 1/4 cup Milk (any type)


Optional:  You can make this a buttermilk pancake by substituting the milk for buttermilk.  You can also add fruit such as chopped apples or blueberries


Mix the dry ingredients EXCEPT Xanthan Gum together
Beat the egg and milk together until frothy
Add the dry ingredients and mix (don't over mix, frothing helps to add air to the batter)
Now sprinkle the Xanthan Gum on top and mix about 10 strokes (this is your "gluten" and you don't want to overmix)

Heat a pan or skillet and spray with oil
Make the pancakes large or dollar size, these will not get all the air bubbles that gluten pancakes do so make sure to watch the bottom of them.

 
Picture
Ignore my old skillet! It is my absolute favorite and I simply don't want to give it up just yet.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie