*Pancake or Biscuit Flour Mix

There are many possible gluten free flour mixes. This is just one that I like.


If you mix up a quantity of this flour in advance, because it's got almond flour in it, keep it in a cool place.


1 part sorghum flour

2 parts almond flour/meal

1 part sweet rice (optional- can instead use 1 part brown rice plus 2T psyllium powder per cup)

1 part brown rice

2 parts tapioca starch



To each two cups of the above, mix in:

1/8 t salt

1/2 t baking powder

1/2 T inulin (optional for more crustiness and a slight sweet flavour)


Then stir in:

1/2 T oil or ghee

up to 1 egg (and as little as half an egg)



Drop onto heated, oiled griddle and flip when bubbles form around edge.



Bake at 375-400 until it cracks on top and is golden brown on bottom and edges. Let cool on rack before serving.



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