- An Employee-Owned Company
- Light Fluffy
- Great Tasting
- Wheat Free
- Dairy Free
- Naturally Wholesome
- You Can See Our Quality
- Casein Free
- Kosher Pareve
Our 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. Add blueberries or bananas for pure pleasure.
Bob's Red Mill products labeled Gluten Free are milled and blended in our dedicated gluten free mill room, packaged in our dedicated gluten free packaging room, and batch tested in our dedicated gluten free quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free.
Since starting this company over thirty years ago, our mission has always been to offer the most diverse array of stone ground, whole grain products. About ten years ago, we noticed that some folks were exclusively buying gluten free grains like brown rice, sorghum and quinoa. Soon after that, we learned all about celiac disease and gluten intolerance and how serious they are to millions of people like you.
Over the years we have introduced a variety of measures to ensure purity in our line of gluten free products that have become industry standard. We inspect all farm deliveries, use dedicated gluten free production facilities and employ batch testing in our quality control laboratory. Knowing that we’re providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort.
To your good health.
Pancake Mix Directions
1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1 Large Egg
3/4 cup Milk (cow, soy, rice, almond)
1 Tbsp. Vegetable Oil
Combine Bob's Red Mill Gluten Free Pancake Mix, egg, milk and 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. 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 the temperature as needed. If necessary, adjust batter by adding more pancake 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).
Note: This pancake mix will work using egg alternatives. Follow manufacturer's instructions for substituting eggs.
Potato starch, whole grain sorghum flour, tapioca flour, whole corn flour, cane sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch and monocalcium phosphate), baking soda, sea salt and xanthan gum.
Manufactured in a facility that also uses tree nuts and soy.