Gluten Free Pancake / Waffle Flour Mix

Gluten Free Pancake / Waffle Flour Mix

Soon after becoming Gluten Free, I quickly learnt how to make my own flour mixes. You will find a wealth of mixes online and in books and they are easy to make and swap the flours in and out of depending on what you can find locally and what your preference is. Here is my pancake mix.

Ingredients:

1575 g of my general all purpose gluten free flour mix

200 g sugar

6 tbsp. baking powder

2 tsp. salt

175 g shortening

Method:

Mix all the ingredients in a bowl or food processor. I like to do this by hand to ensure the shortening has been rubbed in consistently. Transfer to a storage container and keep in the fridge for up 6 months.

Additional Notes:

The flour is best kept in a cool dry place. You can place it in your fridge for up to 6 months but make sure you take out what you need before you start cooking.

If you have changed the flours in the general all purpose gluten free flour mix then that’s OK. This is a mix for you to make your own. Experiment to see what you prefer.

Equipment Used:

Large mixing bowl

Spoon

Storage container.