Quick Answer
Yes, you can substitute gluten free flour for regular flour in pancakes. However, some adjustments may need to be made to the other ingredients and cooking method to achieve the best results. Gluten free flours absorb liquid differently than regular flour, so the liquid amounts may need to be adjusted. Using a blend of different gluten free flours can help replicate the texture of regular flour. Xanthan gum or guar gum are usually added to help with binding and structure. The batter may need to rest longer before cooking to allow the flours to fully hydrate. Cooking times and temperatures may need to be adjusted as well. With some trial and error, delicious gluten free pancakes can be made.
Gluten Free Flour Differences
Gluten free flours lack the gluten proteins found in wheat flour. Gluten helps provide the elastic structure and chewy texture in regular pancakes. Here are some key differences between regular and gluten free flours:
Absorption
Gluten free flours absorb more liquid than regular flour. The lack of gluten means the flours don’t form as strong of a protein network. More moisture gets trapped within the batter. Recipes may need slightly less liquid to compensate.
Binding
Without gluten, gluten free flours struggle to bind together as well. This can lead to pancake batters that are too thin or pancakes that easily fall apart. Adding xanthan gum or guar gum helps improve the binding properties.
Texture
Gluten free pancakes will have a different texture. They tend to be more dense and cake-like rather than light and fluffy. Using a blend of flours and allowing time for the flours to fully absorb the liquid can help mimic regular texture.
Rising
The rise of gluten free pancakes relies on chemical leaveners like baking powder. They won’t get the same rise from yeast or fermentation that regular pancakes get from the gluten network. Use a sufficient amount of leavener to get a good rise.
Cooking Process
The lack of gluten means gluten free pancake batters tend to spread more on the cooking surface. Cook them on a lower temperature to allow the interior to cook through before the outside browns too much. Watch closely as cooking times may vary.
Best Gluten Free Flour Substitutions
For the best results, use a blend of different gluten free flours rather than just a 1:1 substitution with a single flour:
| Flour | Properties |
|---|---|
| White rice flour | Provides structure, absorbs moisture |
| Brown rice flour | Adds nutty flavor and fiber |
| Tapioca flour | Light texture, helps binding |
| Sorghum flour | Adds protein, mimics wheat |
| Arrowroot starch | Aids binding, improves texture |
| Corn starch | Lightens texture, absorbs moisture |
A blend using a 2:1 ratio of white rice flour to tapioca flour or brown rice flour is a good starting point. From there, small amounts of sorghum flour, arrowroot starch, and/or corn starch can be added to achieve the closest texture and structure.
Binders
Xanthan gum or guar gum are important for improving the binding properties of gluten free flours:
- Xanthan Gum – Adds elasticity and stickiness to help batter hold together. Use 1/2 to 1 teaspoon per cup of gluten free flour.
- Guar Gum – Improves moisture retention and bonding. Use 1/4 to 1/2 teaspoon per cup of gluten free flour.
These will mimic the stringy, sticky texture that the gluten network provides in regular flour. Start with a smaller amount and increase as needed to prevent pancakes that are too gummy.
Adjusting Other Ingredients
With the differences in gluten free flours, adjustments to other ingredients may be needed:
Liquids
Use milk, buttermilk, or non-dairy milks. The batter may require slightly less liquid than regular recipes since the flours absorb moisture differently. Add liquid gradually and stop when the batter reaches the desired consistency.
Eggs
Eggs help provide structure and richness in gluten free pancakes. Use one egg for every 1/4 to 1/3 cup of flour in the recipe.
Fats
Oil or melted butter help keep the pancakes tender and add flavor. Use 2 to 3 tablespoons per cup of flour.
Sugar
White or brown sugar adds sweetness and helps the pancakes brown. Use 1 to 2 tablespoons per cup of flour.
Leaveners
Baking powder or baking soda are essential for lift and rise. Use around 1 1/2 teaspoons baking powder per cup of flour. Add an acid like buttermilk when using baking soda.
Salt
A pinch of salt, around 1/4 teaspoon, helps balance the sweetness and enhance the flavors.
Flavorings
Vanilla, spices, and citrus zest can be used to add flavor to gluten free pancakes.
Mixing Method
Gluten free pancake batters require a different mixing method:
- Whisk together the dry ingredients so they are well combined.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Make a well in the dry ingredients and pour in the wet ingredients.
- Gently fold the batter together until just combined. Avoid over-mixing.
- Let the batter rest for at least 15 minutes, or up to overnight in the fridge. This allows the flour to fully hydrate for the best texture.
The batter may be thick, but will loosen up as it rests before cooking. Stir just before cooking to re-incorporate.
Cooking Tips
Gluten free pancakes require some adjustments to the cooking method:
- Use cooking oil spray or butter to thoroughly grease the cooking surface. This prevents sticking.
- Pour batter onto a preheated non-stick griddle or pan over medium-low heat. The lower temperature prevents burning.
- Cook the pancakes until the tops appear matte and bubbles start to appear around the edges. Watch closely.
- Flip carefully when the bottoms are golden brown. Cook 1-2 minutes more on the second side.
- Adjust heat as needed if pancakes are cooking too fast or slow. Cook times will vary.
- Wipe the cooking surface between batches if needed to prevent sticking.
Gluten free pancakes have a shorter window between undercooked and overbrowned. Pay close attention to get the timing right. Their texture is also more delicate when flipping.
Serving Suggestions
Gluten free pancakes pair well with many traditional topping options:
- Butter – Adds richness and enhances flavor
- Maple syrup – Classic sweet topping, especially maple butter
- Fresh fruit – Berries, bananas, mango, etc. Nice tart contrast
- Whipped cream – Light sweetness to complement denser texture
- Nuts – Pecans, walnuts, almonds provide crunch
- Chocolate chips – For a dose of chocolate decadence
- Powdered sugar – Light dusting adds sweetness without moisture
- Jam, marmalade – Fruity spreadable options
Get creative with nut butters, lemon curd, honey, spices like cinnamon, even savory add-ins like avocado or roasted veggies. The possibilities are nearly endless!
Conclusion
With the right combination of ingredients and cooking techniques, delicious gluten free pancakes can certainly be made at home. Adjusting the flours, using binders like xanthan gum, allowing proper hydration time, and tweaking cooking temperature are keys to success. While the texture may differ slightly from regular wheat flour pancakes, gluten free versions can have great flavor and versatility when topped with sweet or savory accompaniments. A little trial and error is normal when substituting gluten free flour in baking, but the effort is worth it for pancakes the whole family can enjoy together.