|Price:||$14.64 ($0.17 / Ounce)|
Bob's Red Mill Gluten Free Pancake Mix, 22-ounce (Pack of 4)
- Case of Four, 22 oz. bags (5.5 lbs. total)
- Gluten Free; Vegan/Vegetarian; Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Easy to prepare mix - use any type of milk or milk alternative
- Light and fluffy
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Bob’s Red Mill gluten-free pancake mix makes up quickly and produces perfect, very light, and fluffy pancakes everyone will enjoy. Use any kind of milk--soy, rice, almond, or cow--that is suitable for your diet and add blueberries or bananas for pure pleasure. This mix is specially designed for those sensitive to wheat or gluten. This is sold in pack of four 22-ounce bags.
About Gluten Free
Bob’s Red Mill has been praised repeatedly for their dedication to producing products that are free from gluten. People suffering from celiac disease, gluten intolerance, wheat allergies, or who are avoiding gluten for other health reasons can feel assured by the Bob’s Red Mill gluten free symbol. This gluten free symbol is placed only on those products that meet the standard of no more than 20 parts per million, which is established through a gluten test performed in the quality control laboratory. In an effort to better serve their allergen sensitive consumers, their gluten free facility is also dairy and casein free.
About Bob’s Red Mill
Bob’s Red Mill produces more than 400 products, including a full line of certified gluten free products and an extensive line of certified organic products. With a wide variety of whole grain products, from flours and hot cereals to baking mixes and grains, Bob’s Red Mill has “whole grain foods for every meal of the day”.
Bob’s Red Mill is the nation’s leader in stone milling and offers the widest diversity of whole grains found anywhere. They are dedicated to producing natural foods in the natural way. Try their outstanding products today and you will not be disappointed--that is a guarantee.
Calories (140), Calories From Fat (10), Total Fat (0.5 g), Saturated Fats, Trans Fat, Cholesterol, Sodium (540 mg), Total Carbohydrate (32 g), Dietary Fiber (2 g), Sugar (3 g), Protein (2 g)
potato starch, whole grain sweet white sorghum flour, tapioca flour, whole grain corn flour, evaporated cane juice, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, sea salt, xanthan gum
1. Combine 1-1/2 cups Bob's Red Mill Gluten Free Pancake Mix with 1 large egg, 3/4 cup soy, rice, almond or 2% cow's milk and 1 tbsp vegetable oil. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly mixed. Let batter stand and pre-heat nonstick griddle to medium-high temperature. 2. Lightly oil or spray griddle with cooking or baking spray. For test pancake, pour scant 1/4 cup batter onto griddle and cook until top is bubbly. Turn and cook until golden brown. Adjust temperature as needed. If necessary, adjust batter by adding more pancake or mix or milk, one tbsp at a time. Continue with remaining batter. Makes eight 4-inch pancakes. Serves 4 (two 4-inch pancakes per serving).
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Top Customer Reviews
Now, it is true that this mix doesn't, out of the bag as directed, make a good waffle. But don't let that stop you. Waffles have different requirements than pancakes. They need more leavening (air) and more fat. So we use real melted butter in the batter and do not stint on this (if you are not a butter eater, use an oil.) And for the eggs, this hint is invaluable. Take the time to separate the eggs. Beat in the yolks as you make the batter but have beaten the WHITES separately to stiff or almost-stiff peaks. Then at the end, fold in the whites in the batter. This adds "oomph" to the batter and keeps the waffles from being overly heavy. We do use a flip-able waffle iron and this also keeps the waffles light, as does a Belgian (deep) style waffler. The thinner German or American style waffles come out less good. I have done extensive trials with both styles of waffler and with beaten egg white and we find that this gives a wonderful waffle. We actually prefer this mix to standard pancake mix (one of us is wheat-sensitive, but we both enjoy these.)
If you follow the original recipe, you'll get a dense, fiberous pancake, as another poster reported.
Whisk 2 eggs in a bowl. Add 1/2 cup milk and whisk again. Add 1/2 cup of the pancake mix, and whisk until smooth. (Of course, I double all of this because we're a family of 6). Melt a little butter in your crepe pan, add the mix. It swirls just like traditional crepe batter. Flip the crepe over- it browns/bubbles just like traditional crepe batter. They cook quickly, they roll perfectly, they look beautiful, they taste great.
Pancakes? Well, I love my Pamela's Pancake Mix for those.
Crepes? Thank you, Bob's Red Mill!!! I can eat crepes again!!!!
The next time, I tried modifying the recipe a bit with fruit - fresh blueberries to be exact. And those came out a lot moister and less dense. Mmm... blueberry pancakes... wonderful! I've tried other fruit, tossed in applesauce once... and each time, I got interesting twists on much moister pancakes.
I still don't eat them often -- just when I'm having a "help, I can't eat another egg" moment. Actually, they are good as part of a big brunch, with an egg over easy on top. Since can't eat bread with my eggs, it takes the place of toast.
I've wondered if whipping these frothy with a beater might help but haven't tried it yet. All in all, they're tasty, if a little thick, very filling and easy to whip up.
Most Recent Customer Reviews
fantastic, just replace the eggs called for with chia seeds and the ilk with coconut milk and I've got a completely allergy free, homemade breakfast for my daughter!Published 4 days ago by Kindle Customer
I've tried about five different brands of GF pancake mix and this is my favorite. For me, (and maybe you want to take my opinion with a grain of salt since I've been gluten free... Read morePublished 6 days ago by hereswhatithink
Yes! I love this. I got so sad that I couldn't eat pancakes. And then this existed and it was so DELICOUS.Published 24 days ago by Violet Rose
Hi, we loved the old recipe and used it for the past 10 years. The new formula is really awful, way too much rice ingredients so it is very gooey and sticky. Read morePublished 28 days ago by Nancy Zeches
I'm sure there is some testing or good reason for introducing the new recipe, but this long-time fan is pleading for you to bring back the old recipe as well. Why not offer both? Read morePublished 1 month ago by Hoobie
SAD - they change a winning product to this. It was the thing I was looking forward to every sunday morning. but This new recipes has no flavor and texture is gummy. Read morePublished 1 month ago by AMB
This product used to be the best GF pancake mix on Amazon. Bob's Red Mill ( most likely to increase their profit margin) decided to change the formula from the original to this... Read morePublished 1 month ago by Amazon Customer
I have been using this product for years and I still love it! Works great for all sorts of baking projects.Published 1 month ago by Alexa
For nearly 10 years Bob's Red Mill GF Pancake Mix had been my go-to for making pancakes and waffles. Read morePublished 2 months ago by Rudy