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GF pancakes are mostly straight forward, but maybe like 1% tricky. I usually use the same flour:milk ratio that I would for non-GF pancakes, but then I cut with a little bit of water. The GF flour gets a little thick and gloppy after a minute or so in liquid. It's best to add a little bit of water at a time until it loosens up again. Doesn't take much. If you're not used to the GF cooking thing, ask anything. I cook a lot, and it's basically been 100% GF for the last couple years. I'm no expert, but I've learned a couple things along the way.