This gluten free mix is also devoid of peanuts and tree nuts, milk and dairy ingredients, soy, and corn. It’s easy to prepare: just add eggs, oil, and rice milk and mix it with a spoon. How does these pancakes compare to “normal” (translate that wheat-based) pancakes? I have no idea. I don’t really know. After nine years on the gluten free diet and least one year before that when my sense of taste was distorted, I’m not sure what pancakes are supposed to taste like. I know that I enjoyed these pancakes and the ones that I made and then froze to use the following day were quite tasty. So I know that this mix will be part of  gluten free cooking repertoire. I’m looking forward to trying the cinnamon coffee cake recipe that is given on the side panel of the mix.

 Each Thursday I will write about a gluten free food product. Given my limitations as a cook, I will emphasize foods that are easy to prepare.

 Published 06/26/08