I have reservations about gluten-free flour mixes, I have since the onset of my gluten-free life. On one hand, I love experimenting with unique flour mixtures; searching for the perfect blend of gluten-free flours, searching for the texture, the taste and the flavour that I crave. On the other hand, sometimes I’m lazy – isn’t everyone?

With the internet at our fingertips, it’s easy to stumble upon multitudes of mixes, sworn to give perfect results, each and every time. I have a few that I like – one of my favourites seems to be a garbanzo-fava bean flour, potato starch and arrowroot mixture that I gleaned from some of Erin McKenna’s recipes.

Prompted by the mouth-watering photos over at Delightfully Gluten Free, I recently tried out Cassandra’s biscuit mix. Although my biscuits were a little tough, I’m fairly confident that was of my own doing; I still have more mix and I plan to try the recipe again soon. Having the pre-made mix on hand, has also given me a chance to make my favourite “bisquick” recipe, a crustless quiche, now conveniently Gluten-Free, mmmm delicious!

But I digress, while on a weekend getaway with my husband a few months ago, I picked up a package of Bob’s Red Mill Gluten Free Pancake Mix and have been waiting for a chance to try it ever since. Last weekend I finally found myself craving a hot breakfast, but also feeling lazy and not up to the task of preparing pancakes from scratch (I usually use Shauna’s Recipe which, at the least requires a little bit of time to allow the batter to settle).

I prepared the pre-mixed pancakes with vigor!

Unfortunately, that was not enough. The pancakes texture, though fluffy, was heavy and crumbly, yet still sticky in my mouth. And despite being low on the ingredient list, I couldn’t escape the cornflour which was evident to both my sense of taste and smell. To say the least, I was disappointed – but that’s not to say I won’t find a way to use up the rest of that mix.

Any suggestions?

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