I used Buckwheat flour instead of rice flour, Coconut milk instead of buttermilk and added some vanilla. Since my family wanted waffles, I also added an extra egg. It all worked well for waffles.

This is a great recipe! I will be looking at your site for more ideas.

Meringue Mom

1-1/2 C sorghum flour
1-1/2 C potato starch or cornstarch (I used potato starch)
1 C tapioca flour

Once that was made, I had to make Carol’s Pancake Mix:

2 C Carol’s Flour blend (above)
2 C cornstarch or potato starch (again I used potato starch)
1/2 cane sugar
2Tablespoons baking powder
2 teaspoons baking soda
1 teaspoon table salt
1 teaspoon xanthan gum

Finally I could make the pancakes:

1 C Carol’s Pancake Mix (above)
2 tablespons butter or buttery spread (not light spread(
1 large egg
1/2 teaspoon vanilla extract
1/3 to 1/2 C 1% milk
1 teaspoon fresh lemon juice
extra butter or oil for fryiing pancakes

All three of us loved these pancakes! My son, who had commented before that the Bob’s Red Mill pancakes were “a bit dense,” gave these pancakes rave reviews. These were light and fluffy and just a bit crunchy at the edges. Simply superb! If we hadn’t known these were gluten-free we would have sworn these were made with wheat flour.

Since these were so very excellent, I’ve decided that Carol’s Flour Blend will become my starting point for all recipes, and I have filled a canister with more of the blend. I think it must be the sorghum flour that made this so terrific.

“You see, not all cornmeal is gluten-free. The dear folks at Bob’s Red Mill make some of the best gluten-free flours in the world, in a dedicated gluten-free facility. But their cornmeal (and their masa harina) is manufactured in the other room, the one with all the gluten. We really need to look at every commercially-processed cornmeal, carefully.”