This King Arthur gluten-free pancake mix is already clean and seed oil-free, but we can improve it by using organic ingredients and replacing artificial natural flavors with real vanilla extract. The DIY version eliminates unnecessary synthetic vitamins and uses unrefined coconut sugar for better nutrition.
Based on: GLUTEN-FREE PANCAKE MIX
· Makes approximately 30 servings
· Serving: 53g (about 1/2 cup mix)
Why This Recipe is Seed Oil Free
Commercial GLUTEN-FREE PANCAKE MIX from KING ARTHUR BAKING COMPANY often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original GLUTEN-FREE PANCAKE MIX may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole grain brown rice flour
900g (about 7 cups) · Bob's Red Mill Organic Brown Rice Flour
Primary flour base that provides nutty flavor, fiber, and structure to the pancakes
Critical binder that replaces gluten, prevents pancakes from falling apart
Instructions
Step 1. Prepare your workspace by gathering three large mixing bowls and a fine-mesh sieve. This recipe requires careful layering to ensure even distribution of the xanthan gum, which can clump if not properly incorporated.
Step 2. In the first bowl, combine the brown rice flour (900g), white rice flour (180g), potato starch (270g), and tapioca starch (180g). Whisk these flours together for 2-3 minutes until completely uniform — this creates your flour base and ensures no pockets of individual starches remain.
Step 3. In a separate small bowl, mix the xanthan gum (6g) with 2 tablespoons of the flour mixture you just created. Whisk this vigorously for 1 minute until the xanthan gum is completely coated with flour. This prevents clumping when added to the main mixture.
Step 4. Add the xanthan gum mixture back to your flour bowl along with the coconut sugar (135g), baking powder (45g), vanilla powder (15g), and salt (9g). Use a large whisk to thoroughly combine for 3-4 minutes, making sure to scrape the bottom and sides of the bowl. The mixture should be completely uniform with no streaks of different colors.
Step 5. Pass the entire mixture through a fine-mesh sieve to break up any remaining lumps, especially from the coconut sugar. Press any stubborn clumps through with the back of a spoon. This step is crucial for smooth pancakes.
Step 6. Transfer to airtight containers immediately. Glass jars with tight-fitting lids work best. Label with the date and usage instructions: 'Add 1/2 cup (53g) mix to 1/3 cup milk or non-dairy milk plus 1 egg (or flax egg) and 1 tablespoon melted butter or coconut oil. Cook on medium heat for 2-3 minutes per side.'
Storage
Store in airtight containers in a cool, dry place for up to 6 months. Can be refrigerated for up to 1 year. Keep away from humidity to prevent clumping. Shake or stir before each use as ingredients may settle.
Cost Comparison
Cost per serving (homemade)$0.54
Cost per serving (store-bought)$0.89
Savings39%
Higher upfront investment but significant long-term savings. Organic ingredients cost more initially but provide better nutrition and avoid synthetic additives. Bulk buying reduces per-serving costs over time.