| | |  | Condiments, Sauces & Spreads | Home » » Bob's Red Mill Gluten-Free Pancake Mix, 22-Ounce Packages (Pack of 4) | | | | | | | Description: | | Gluten free. Wheat free. Dairy free. Lightly fluffy. Great tasting. All natural product. You can see our quality. 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. Gluten free: Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free. | | | Features: | |
• Produces perfect, very light, and fluffy pancakes everyone will enjoy
• Pack of four 22-ounce bags
• Wheat free, dairy free, and made from the finest flours
• Use any kind of milk and add blueberries or bananas for pure pleasure--specially made for wheat or gluten sensitive customers
• Bob?s Red Mill is dedicated to producing natural foods in a natural way
| | | Product Details: | | | Product Weight:
| 0.34 pounds | | Package Length:
| 9.6 inches | | Package Width:
| 8.5 inches | | Package Height:
| 4.0 inches | | Package Weight:
| 5.95 pounds | | Average Customer Rating:
|  based on 49 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 49 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
17 of 18 found the following review helpful:
 Good with some modificationsJun 17, 2006
By Webturtle
"webturtle"
I was sick of eggs. And sick of cornflakes. So when I spotted the Pancake mix from Bob's, I had to try it. Like all of their products, it was really easy to make - just like any pancake mix. The first batch I made, however, were... well, let's say "Dense." I was feeding a guest, who clutched his throat and asked for liquid to wash it down. But I didn't think they were THAT bad, considering the wheat free sludge I'd engaged before. So, I drowned mine in maple syrup and thought it was quite tasty.
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.
13 of 13 found the following review helpful:
 Great... with a slight modification in recipe...Aug 17, 2006
By TJ
This is a great mix, with a slight modification in recipe... double the eggs and double the amount of oil/butter then make the pancakes "swedish style" (very, very thin on a very hot griddle). It's my favorite breakfast. And my 4 year old daughter's too, who normally would never choke down any "yucky" gluten free stuff.
If you follow the original recipe, you'll get a dense, fiberous pancake, as another poster reported.
7 of 7 found the following review helpful:
Great mix, and you CAN make waffles with some hints hereNov 16, 2006
By Joanna Daneman
This mix makes absolutely delicious pancakes. For wheat-sensitive and gluten-sensitive people, this mix is a Godsend. We make these most weekends as a treat.
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.)
14 of 17 found the following review helpful:
 Not THAT goodNov 11, 2006
By T. Sherwood
I don't understand why everyone says these are sooo good - they smell and taste like the bean flour - which is very hard to mask - and they are grainy - not at all like regular wheat flour. My husband won't eat them - and my kids complain when I make them - The only thing I like about them is that they are fluffy.
6 of 7 found the following review helpful:
better pancakes than wafflesOct 24, 2006
By Jory S. Cannon
"StoryJory"
I love all of Bob's products, but this one doesn't seem to quite measure up to his usual offerings. The waffles I made with it didn't come out nicely browned, and had a baking powder aftertaste. My 3 year old ate them (the one who can't eat wheat), so that's good. My 7 year old ate them, and then politely asked if next time she could have the waffles daddy was having (Bisquik!). As pancakes, they work quite well, though they are on the thick side. They work equally well with regular milk, soy or rice milk. I love Bob's gluten-free flour mix, so I might try making waffles with that and seeing how it works.
See all 49 customer reviews on Amazon.com
| | |
|
