Bob's Red Mill Gluten-Free Pancake Mix, 22-Ounce Packages (Pack of 4)

I loved this pancake mix! We live in an area where there is little gluten free products available so my choices are very limited and that makes for a pretty bland diet. This stuff tastes great and really doesnt taste too different than regular pancakes. My husband gave it a thumbs up and he's very honest and particular about food. I did sub applesauce for the eggs b/c i cant have eggs either.

These pancakes get my highest rating for gluten-free pancakes! They taste almost identical to bisquick pancakes. They are SO yummy!! I'll never make GF pancakes from scratch again!

Works just like regular pancake mix - rises and cooks the same and excellent taste. We bought this in bulk and are going through it like crazy. Must be good.

After my Celiac diagnosis, it took 2 years to find this product...walla! I can eat pancakes again. These taste quite nice, but I had to modify the recipe a bit:
1) substitute Bob's GF Bread mix for 1/4 of the total mix. This seems to make the batter a lot smoother and cuts down on the sweetness overall.
2) definitely allow the mix to stand and thicken! If it doesn't flow easily out of the measuring cup, add 1 TBS each of milk and egg, and mix with a fork to thin it out. In 1/2 a minute you'll have a good idea if you have the desired consistency. Repeat if needed. The extra prep time ensures that you can get 3-4 pancakes that spread out properly on e.g., a a 10" frying pan on medium heat before they start to bubble up.

It was definitely worth the wait to "discover" pancakes again...yum! Served with blueberry or maple syrup, Bob's pancake mix rocks!

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.)