This is the last of the gluten free mixes, I promise. I think if you have a brownie and a cake and a biscuit/pancake mix, you pretty much have all the baking mixes you need. A basic baking mix like this one is a must. You can make so many things with it. I opted to make pancakes first because, if you know me, I have an ongoing love affair with pancakes and every variation of them I can imagine. I have also made biscuits with this mix and they are melt in your mouth delicious. You’ll see them next week when I show off some Florida Strawberries in a different “make your own”.
What else can I make with this mix? Gluten Free Impossible pies, cobbler, scones, biscuits, waffles, shortcake and maybe even cookies! I am thinking that I am going to get a lot of mileage out of this little mix.
- 1¾ cups brown rice flour
- 1 cup millet flour
- ¼ cup almond flour
- ¾ cup arrowroot starch
- ¾ cup tapioca flour
- 1 tsp salt
- 1 Tbsp baking soda
- 1 Tbsp cream of tartar
- 2 Tbsp coconut palm sugar (or regular sugar)
- ⅓ cup coconut oil (or butter or non-hydrogenated shortening)
- Combine all of the ingredients in a bowl and mix with a pastry blender until it resembles wet sand.
- Store in a air tight container (I am using a clean 5 quart ice cream bucket).
- To made pancakes, add ¾ cup liquid milk or juice and 1 egg to 1½ cups of mix (you may need to add more liquid if you like a runnier pancake).