Pamela’s gf pancake/baking mix makes better pancakes than any regular mix — so light and with a crisp outside. I add frozen (thawed) berries to the batter for added moisture. I especially like the tang of raspberries.
The bread texture is way better using Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix (vs. the 1-to-1), but the flavor is lacking. Still working on this — maybe sourdough is the answer? or more salt or MSG than the recipe calls for?
So I’ve given up making it at home and I get my toast fix from TJ’s gf sandwich bread loaves. There’s a white one and also a multi-grain one, but I’m pretty sure it’s basically the same but browner 🤷♀️ conveniently, though slightly creepily, they keep indefinitely if refrigerated. I let butter melt into them and add salt and jam or nutritional yeast, and you could trick me into believing it was regular toast.
As I say on my
(another note: I think I say this elsewhere, but in general, it’s good to soak foods and it’s good to ferment foods, for both toxicity and digestion, so if you can’t give up wheat or other grains, a (soaked) sprouted (fermented) sourdough bread is probably better than the default.
And all wheat is not made equal: US wheat seems notably worse than European wheat, at least for digestion. A friend tested this out recently on a trip to Europe where they basically didn’t have gut issues despite eating bread, but unfortunately they did have eczema itching :/ )