Since my youngest became allergic to wheat and other gluten-containing grains, I have been on the look-out for healthy gluten-free flours, whether in the store or in catalogs. So, when I flipped through the King Arthur Flour catalog that came in the mail recently and saw that King Arthur Flour now makes gluten-free whole grain flour blends, I was ecstatic!
King Arthur Flour is known for its high quality flours, and sells to both the retail and commercial markets. The company is the oldest flour company in America, founded in 1790, and is an employee owned company – amazing in this day and age for such a well-established company.
King Arthur Flour offers baking classes four different ways: at their facility in Norwich, Vermont, through traveling baking demos, and through self-guided online classes. In addition, the company sponsors a Life Skills Bread Baking Program for children in 4th-7th grade, where instructors teach children how to bake bread. Not only do the children learn how to bake bread, but they take home materials (including whole-grain flour) so they can bake at home. In addition, each child bakes two loaves, one to enjoy for themselves, and the other to donate to a local community organization chosen by the school. All this is done free of charge!
While many people might be familiar with King Arthur Flour’s high quality white flour, King Arthur Flour also offers a whole host of whole grain flours, including whole wheat pastry flour, white whole wheat flour, oat flour, spelt flour, barley flour, rye flour, pumpernickel flour, as well as whole grain blends (including two gluten-free blends). Although some of these flours are only available through mail order, I’m hoping that they will start selling them in the local markets in the near future.
|I used a combination of King Arthur Flour Gluten-Free Flour Blends.|
There are lots of recipes on King Arthur Flour’s site, including a blog where MaryJane Robbins posts recipes using King Arthur Flours. I noticed there were not too many gluten-free whole grain recipes, so this past week, when I received samples of King Arthur Flour’s gluten-free flour blends, I couldn’t wait to try making some gluten-free goodies.
First up, I was eager to try making some gluten/dairy/egg-free pancakes from scratch as I have yet to come up with any allergy-free pancakes that have really tasted good. I pulled out The Fannie Farmer Cookbook, a wonderful reference cookbook that I have had in my library forever, and used the griddlecake recipe as a guideline.
I decided to use a mix of three gluten-free flours: King Arthur Flour’s Multi-Purpose Flour, Whole Grain Flour Blend, and Ancient Grains Flour Blend. King Arthur Flour’s Multi-Purpose Flour contains rice flour, tapioca starch, potato starch and brown rice flour. Their Whole Grain Flour Blend contains 71 % whole grains: sorghum, brown rice, amaranth, quinoa, millet, and teff, and their Ancient Grains Flour Blend contains millet, sorghum, amaranth and quinoa.
King Arthur Flour suggests replacing 20%-50% of the total gluten-free flour called for in recipes with their Whole Grain Flour Blend, and up to 25% of the total gluten-free flour in recipes with their Ancient Grains Flour Blend. The Ancient Grains Flour Blend absorbs much more water than other gluten-free flours, so a bit more liquid might be needed when using this blend. According to one of King Arthur Flour’s test bakers, the Ancient Grains Flour Blend has an “earthy flavor that we’ve found is complimented by corn, cinnamon, and maple.” The ratio I ended up trying was 50% Multi-Purpose Flour, 25% Whole Grain Flour Blend, and 25% Ancient Grains Flour Blend.
To make these homemade pancakes dairy-free and egg-free, my milk substitute of choice was almond milk, although any non-dairy milk would work perfectly (rice, hemp, coconut, soy). I also used coconut oil in place of butter, which gave these pancakes a tropical scent. As an egg substitute, I used a mixture of ground flaxseed and water (1 egg = 1 tablespoon ground flax seed + 3 tablespoons water). Since these pancakes are gluten/dairy/egg-free, they are also vegan.
The results…fluffy, light pancakes, not grainy tasting like some I’ve tried – definitely a keeper!
Homemade Gluten/Dairy/Egg-Free (Vegan) Pancakes
- 3/4 cup almond milk or other non-dairy milk
- 2 tablespoons coconut oil, melted
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour Blend
- 1/4 cup King Arthur Ancient Grains Flour Blend
- 1/4 cup King Arthur Gluten-Free Whole Grain Flour Blend
- 2 teaspoons gluten-free baking powder
- 2 tablespoons ground jaggery sugar
- 1/2 teaspoon sea salt
- fresh blueberries, strawberries or other fruit
- maple syrup or honey
- Mix together almond milk, coconut oil, ground flaxseed, and water in a small mixing bowl.
- In another bowl, whisk together the three flours, baking powder, sugar and salt.
- Add wet ingredients to dry ingredients and stir until just blended.
- Lightly grease a cast iron pan with some coconut oil.
- Spoon pancake batter into pan and cook until bottoms are lightly browned. Flip pancakes and continue to cook until the other side is brown and pancakes are cooked through.
- Serve with fresh fruit and maple syrup or honey.
Amazing, thank you!! and great job … I will have to try this recipe this weekend 🙂
A 2 Z Vegetarian Cuisine says
Just love all the healthy ingredients you have used..its simply superb!!!!!!!!
Jeanette, These look buttery rich; my kids might even eat them. I'm wondering if the coconut oil is the secret.
I love that they turned out light and fluffy without a grainy taste. It's been hard for me to find the right liquid to dry ingredient ratio to replicate my favorite gluten filled buttermilk pancake recipe.
what a delight! i bet your son LOVED it!!! 😀 i love king arthur brand flours. use them when i bake 🙂
Anne @ Quick and Easy Cheap and Healthy says
I will have to try these with my own GF flour mix – they look amazing! Thanks for posting.
Cookin' Canuck says
It's great to know about these gluten-free flour blends. I will be passing this post along to my dad, who eats a mostly gluten-free diet.
I really was pleasantly surprised by the nice texture of these pancakes, not grainy at all. I think using a few different blends made all the difference.
I've definitely been meaning to experiment more with gluten-free baking and pancakes seem like the perfect way to start! These really do look super fluffy. I would never know they're gluten-free!
Pretend Chef says
I need to request a catalog. I've been trying to find barley flour in the stores and haven't been able to locate any. These pancakes are beautiful and are some of the best looking I've seen. Yummy!
Heidi @ Food Doodles says
Wow those look incredibly soft and fluffy. I'm impressed! They look so yummy 🙂
SMITH BITES says
i. want. these. now. . . and i've just had breakfast . . . oh dear
These pancakes look great Jeanette and like that you list the grains used in the King Arthur flour mixtures.
Have not heard of ground jaggery sugar – am intrigued!
Pancakes are a great way to try gluten-free flours. These pancakes are the best gluten-free ones I've made so far – I plan on keeping these in my repertoire!
If I used less water, would these work in a waffle iron? I've been looking for a gluten free, soy free recipe for ages.
Milaxx – I don't have a waffle iron so I don't know if you need more or less water. You might have to experiment a bit. I saw in one of my cookbooks that adding a bit more water makes for a more tender waffle. I would love to hear how your waffles turn out if you try this recipe.
KAF Customer Service says
Wow, those look great!! Thanks for putting our flours to the test. Frank @ KAF.
Jeanette, your blog entry is wonderful and I must say that the employee-owners at King Arthur Flour are proud to have people like you supporting us. Thank you, not only for using and promoting our products, but also for generously sharing links to our website. ~Amy @ King Arthur Flour
Frank and Amy – I have really enjoyed testing out King Arthur Flour's gluten-free flour blends. They are such high quality and makes baking and cooking such a pleasure!
Rockin' out sister! How did I miss these?! Okay, we're going to have a pancake cook-off. I will have to try yours to see if your flour blend outperforms mine, ha ha ha (evil laugh) : ) Mine's a secret though, but I might share it with you … well, of course I would. These look OUTSTANDING! Gonna give 'em a go.
these pancakes look just amazing!!! I haven’t tried the KA gf flour yet, but I have heard lovely things about it!
B C says
Just tried this recipe out, substituting some of the flours with other gluten/wheat free flours. It tastes delicious! Thank you! The coconut is such a nice twist.
So glad you tried this recipe and liked it!
These were great! I used 1 cup of Gluten Free Pantry gluten free flour in place of the others & they turned out fluffy and yummy – like pancakes (which is what I was craving). Thank you!
I found the batter kind of ‘gelled’ up on me so it was hard to get round thin pancakes – on the plus side, this batter would be easy to mold into cute shapes.
So glad you tried this recipe and made some fluffy pancakes! Not sure why your batter ‘gelled’ up – perhaps it sat for a bit before making the pancakes?
gluten-free vegan says
Thanks so much for this recipe! I left out the sugar and used rice bran oil instead of coconut oil for cooking and thought the pancakes came out pretty nice. They were very fluffy and, aside from the hint of flaxseed, were rather tasty. I also mixed blueberries directly into the batter, which I thought added more flavor to the pancakes, themselves. Next time, I may look for another way to get the binding effect usually provided by the egg instead of using flaxseed mixed with water, and will also likely leave out the baking powder since I don’t like to eat potato (or any kind of) starch. I imagine the resulting gluten-free vegan crepes would be just as satisfying! : )
gluten-free vegan says
BTW, I also substituted 1/2 cup oat flour and 1/2 cup quinoa (more protein?) flour for the flours used in the original recipe.
So glad you tried this recipe and were able to modify it to meet your dietary needs. Thanks for sharing!
We’re not gluten free but dairy and egg free but these were delicious. My 3 year old loved them!
So glad you tried this recipe and your 3-year old loved it! Thanks for the feedback.
Jeanette, would canola oil work ok in place of coconut oil?
Hi Cait, canola oil should work just fine in place of coconut oil.
These are great! My son has very limited diet and this fit the bill b/c he LOVES pancakes 🙂 Thank you so much for sharing and creating!
Sue – thanks so much for trying my recipe and letting me know how it turned out. So glad you were able to make something your son liked – I know how hard it is since I had to learn how to recreate my son’s favorite foods gluten-free. Best of luck!
Norma F says
I made this pancakes and they’re the best yet !!
I didn’t have the other flours so I used 1 cup of King Arthur Gluten-Free Multi-Purpose Flour Blend
And instead of sugar I used 3 drops of Stevia.
They were soooo yummy
Norma – so glad you tried this recipe and it worked out so well for you. I remember when I first made these for my son and was so excited to be able to recreate fluffy pancakes for him. Thank you for letting me know – I love hearing from readers who try my recipes and come back to tell me how they turn out. I appreciate it!
Awesome,some more recipes please? (lower calories)
Now I am going to do my breakfast, when having my breakfast coming
yet again to read further news.
These look amazing. One thing is I don’t have the different flours. What can i use in replacement of them?
Hi Jennifer, you can substitute your favorite gluten-free flour mix. I was trying to incorporate gluten-free whole grain flours in this recipe for added nutrition.
I don’t know whether they have your permission or not, but I wanted to inform you anyhow, that your photo is being used by a company (http://vegan-kitchen.co.uk/vegan-pancakes/) without giving credit and even copyrighting it with their name 🙁 It’s a very sad thing.
your pancakes on the other hand look gorgeous and it is about time I try my hands on flax-eggs :))
Thanks for letting me know Torwen. I definitely did not give permission for this site to use my photo. I appreciate your loyalty and thank you. Hope you enjoy these pancakes!
Thank you so much for posting this recipe! I’ve made it twice since Friday and love them! They truly are the fluffiest pancakes. We even had pancakes for dinner! Haha! Thank you again! K.
Karen – I’m so glad these worked out for you – thanks so much for letting us know!
Julie Saldana says
Thank you for sharing this recipe with me, I feel very happy, I will note between the proportions of ingredients. I appreciate the healthy food like this. Hope you have so many similar blogs. Thank you