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?
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.)