Gluten-Free Pancakes
No wheat flour at all: rice flour plus starch gives the necessary structure, and resting the batter gives smoothness. It is important that all the flour and starch are certified gluten-free: traces of gluten from a shared mill undo all the effort.
- Time15 min + 30 min rest
- Total45 min
- Servings4 servings
- Yield≈11 pancakes, Ø 24 cm
- DifficultyMedium
Method
-
Mix the dry ingredients
Sift the rice flour and starch, and add the xanthan gum if you are using it. Whisk so the gum is distributed evenly.
1 min -
Mix the wet ingredients
Whisk the eggs with the sugar and salt, then pour in half the milk.
1 min -
Make the batter
Add the dry mixture and stir until smooth. Gluten-free batter seems runny and sandy at first — that is normal.
2 min -
Thin it and add the oil
Pour in the remaining milk and the oil and stir. The batter should be a little runnier than wheat batter: without gluten it needs more liquid.
1 min -
Let it rest
Leave for 30 minutes. The rice flour swells and the batter becomes smooth; without resting, the pancakes tear.
30 min -
Fry carefully
Heat a pan over medium heat and brush it with oil. Pour in the batter and wait until the surface sets completely — only then flip it with a wide spatula.
1 min per side -
Serve
Gluten-free pancakes are a little more fragile: stack them and do not leave them to cool uncovered.
Common mistakes
- Swapping rice flour for wheat "one to one" — the structure and taste will be different; this recipe is designed around the blend with starch.
- Flipping too early: without gluten the pancake tears, so wait until the surface is no longer wet.
- Using products from a shared mill — the risk of gluten traces.
- Batter too thick: gluten-free pancakes need a runnier consistency.