Four gluten free pancakes on a white plate with syrup and fresh blueberries.

Gluten Free Pancake Mix Review

This week I’m reviewing two gluten-free pancake mixes that contain sorghum flour. Both of them were very good, and they each had a unique flavor and appeal.

Hodgson Mills Gluten Free Pancake Mix is a whole grain, hearty mix with flax seeds.

Front of Hodgson Mill Gluten Free Pancake Mix box.

Hodgson Mill has a nice traditional design on their box with all the pertinent information.

Side of Hodgson Mill pancake mix box showing the ingredients.

Hodgson Mill has less sugar and additives in their mix and more whole grains.

I added fresh Texas blueberries to make these pancakes extra healthy and just plain yummy.

Washed blueberries on a paper towel.

Fresh Texas blueberries.

I used buttermilk and the batter came out very thick. I had to use a spoon to spread the batter out on the grill so they would be thin enough to cook completely inside. I think I would have liked them better if I had added a bit more milk to the thin out the batter.

Metal mixing bowl containing pancake batter with blueberries stirred into it.

The Hodgson Mill batter was a bit thick – I should have added a little more milk.

Four blutberry pancakes cooking on a griddle.

If the batter is thick, be sure to spread it out with a spoon on the griddle so the pancakes will not be to tall and cook well in the middle.

Stack of gluten free blueberry pancakes on a white plate.

Finished stack of Hodgson Mill Gluten Free blueberry pancakes.

 

The other day I found this new gluten-free pancake mix I had never seen before – Kerbey Lane Cafe Gingerbread Pancake Mix.

Front of box of Kerbey Lane Gingerbread Pancake Mix. It has cartoon image of a gingerbread man flipping pancakes.

Kerbey Lane Cafe has several locations in the Austin, TX area. I think they’re packaging has a fun design.

The package was really cute and when I turned it over to read the ingredients I was amazed to see sorghum flour was the first ingredient!

Side of Kerbey Lane pancake mix box showing ingredient list.

Sorghum flour is listed as the first ingredient.

They also had a fun slogan on the side:

The side of the Kerbey pancake mix box has the slogan Peace Through Pancakes and graphic of flying pancakes above their allergen information.

Peace Through Pancakes – I’m all for that! Love those flying pancakes.

So, I HAD to try this, right?

Kerbey Lane Cafe is actually a small restaurant chain in Austin, TX that also produces packaged products for retail. I found this mix at Drug Emporium. You can buy them online, too. They have regular and gluten-free mixes. The gluten-free ones are manufactured in a dedicated facility, according to the package, so that made me feel safe trying the product.

The Kerbey Lane mix has everything in it, so all you have to add are eggs and water.

White mixing bowl containing Kerbey gingerbread pancake batter.

Kerbey Lane Gingerbread pancake batter.

The pancakes looked and smelled like soft gingerbread cookies while they were cooking.

Four gingerbread pancakes cooking on a griddle.

The Kerbey Lane pancakes look like big fluffy gingerbread cookies when they are cooking.

And they tasted as good as they smelled!

Four gingerbread pancakes stacked on a plate.

Kerbey Lane Cafe gluten free gingerbread pancakes.

I added a small amount of butter and maple syrup, but these might also be good with fruit and whipped cream. The texture was just like I remember real pancakes being.

I would definitely recommend either one of these mixes to my celiac friends.

Remember: Peace Through Pancakes!

 

Milo graphic

Milo says….

Life’s most persistent and urgent question is, “What’s for breakfast?”

 

 

Two gluten-free cinnamon maple cookies on a dessert plate

Gluten-free Cinnamon Maple Cookies

Lots of cinnamon made these cookies a perfect dessert for the cold weather that moved in earlier this week. I made a double batch of these and they disappeared quickly!

The original recipe called for oat flour and shortening. I used sorghum flour and butter.

This recipe makes about 12-14 cookies.

Ingredients:

  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1/2 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Directions:

Preheat oven to 375° F. Bring butter to room temperature. Grease baking sheet or line with parchment paper.

Bottle of MacDonald's maple syrup.

I used MacDonald’s 100% pure maple syrup.

Whisk together sorghum flour, starches, xanthan gum, baking soda, baking powder, salt and cinnamon in a small bowl.

Metal mixing bowl containing mixed dry ingredients - has brown color from cinnamon.

Dry ingredients, including cinnamon.

White mixing bowl containing sugar, chunks of butter and maple syrup.

Butter, syrup and granulated sugar in bowl ready to mix.

Cream butter, maple syrup, and granulated sugar on medium until completely mixed and slightly fluffy, about 1 minute.

White mixing bowl with butter, syrup and sugar mixed.

Butter, syrup and sugar creamed together.

Add egg and vanilla and mix until combined.

 

Egg and vanilla added to the creamed sugar, butter and syrup.

Egg and vanilla added to the creamed sugar, butter and syrup.

Slowly mix in the flour mixture and beat on high until everything is thoroughly combined. I refrigerated the cookie dough in the bowl for about 20-30 minutes. You can also refrigerate the dough on the cookie sheet.

White mixing bowl containing gluten-free cookie batter.

The flour is added and the batter is mixed on high until fluffy and smooth, then chilled in the refrigerator for 20-30 minutes.

Spoon cookie dough onto baking sheet, leaving space between each cookie.

Twelve balls of cinnamon maple cookie dough on a baking sheet.

Cookie dough on baking sheet ready to put into the oven.

Bake for about 10 minutes. Rotate pan, then bake for another 5-7 minutes depending on amount of crispness you like.

Baked cookies on cookie sheet.

The first batch of cookies came out a little crispy, so I reduced the second baking time to 15 minutes total.

A pile of cinnamon maple cookies on a plate.

The cookies were crispy on the outside and soft in the middle.

Adapted from Maple Cinnamon Cookies at Whether Ye Eat or Drink.blogspot.com.

 

 

Milo graphic

Milo says….

These cinnamon maple cookies smell so GOOD my nose is in OVERDRIVE!

Close up of Milo's black nose.

Milo loves the smell of cinnamon maple cookies.

Close up of maple walnut squares on plate.

Maple Walnut Squares with Sorghum – Yum!

Last week I found some real maple syrup on sale at my local health food store, so I decided to give these squares a try. I got the recipe from Laurie Sadowski over at Whisking & Writing. I changed her recipe from pecans to walnuts because I had those already. I also used real butter and regular sugar. Everything else I kept the same and they turned out great. I will definitely be saving this recipe for holiday baking!

Makes 25 squares

Bottom Layer
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca flour
1/4 cup unrefined cane sugar (I used regular cane sugar)
3/4 teaspoon xanthan gum
1/8 teaspoon fine sea or Himalayan salt
6 tablespoons nondairy buttery spread, such as Earth Balance (or EB Coconut Spread – I used butter)

Top Layer
2 tablespoons nondairy buttery spread
1/4 cup pure maple syrup (recommend: amber or dark)
1/4 cup unrefined cane sugar
1 tablespoon nondairy milk (I used almond milk)
1 cup walnuts, chopped (Her recipe has pecans)
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

Position an oven rack to the middle of the oven. Line an 9-inch square baking pan with parchment paper, letting the ends hang over the edges for easy removal. (I actually just sprayed the pan and didn’t use parchment because I didn’t have any.) Preheat the oven to 350 degrees F.

To make the bottom layer, put the sorghum flour, quinoa flour, tapioca flour, sugar, salt, and xanthan gum in a medium bowl. Cut in the nondairy buttery spread using a pastry cutter or two knives, until the mixture sticks together when you squeeze it in your hand. Press the mixture into the prepared pan in an even layer. Bake on the middle rack for 20 minutes. Let cool slightly while preparing the topping.

Bottom layer of squares in pan after baking.

Bottom layer after baking.

To make the topping, put the nondairy buttery spread in a small saucepan over medium heat. Cook until melted, then add the maple syrup, sugar, and nondairy milk. Once it starts to bubble, let it cook for 1 minute. Remove from heat. Stir in the pecans, vanilla extract, and salt. Pour the mixture over the crust. Return to the oven and bake for about 18 minutes, until the topping is bubbling and thick. (This smells amazing while it’s cooking!) Let cool completely before removing from the pan. Cut into squares. These freeze very well.

Maple Walnut Squares in pan fresh out of oven and bubbly

Fresh out of the oven and bubbly!

Maple walunt squares sliced up and placed on plate.

Finished and ready to eat!

Milo graphic

Milo says….

I brought this thing in the house today that smelled SOOOO good, but Maizy said “eewww!” and took it away from me with a paper towel. And THEN, she threw it over the back fence so I couldn’t even get it again. NOT FAIR! Maybe she will give me a cookie later when she calms down.