Gluten-free pancake mix from Bob's Red Mill makes tasty golden brown pancakes without the gluten
Gluten-free pancakes that taste better than most flour based pancakes? It’s true. Bob’s Red Mill makes a gluten-free pancake mix that make golden brown fluffy tasty pancakes ready for butter, syrup, powdered sugar or fresh fruit. Trying to be healthy, we had fresh blueberries and cooked apples to top our gluten-free pancakes for breakfast on Saturday morning.
Bob’s Red Mill reportedly has dedicated facilities for production of their gluten-free products. That is reassuring given the concerns about cross-contamination with gluten that may exist with some other “gluten-free” products. The pancake mix is easy to mix up. For eight 4 inch pancakes you add 1 ½ cups to one egg, ¾ cup of soy, rice, almond or 2% cow’s milk, and 1 tablespoon of vegetable oil. Blend together with a mixer or hand whisk vigorously in a bowl before grilling until golden brown.
A serving of two 4” pancakes yields approximately 190 calories, 50 from fat when mixed as described above. There is 2 grams of fiber, 3 grams of sugar and 2 grams of protein (egg, milk). With preparation using egg and 2% milk you get about 5 grams of fat (1.5 saturated), 40 mg of cholesterol and 580 mg of sodium. Lesser amounts of fat and cholesterol can be achieved using 1% or skim milk and egg substitute though I can’t say how well they would grill or taste!
Check out Bob’s Red Mill website for other gluten free products. I have used their Tapioca flour to cook Thanksgiving turkey and we have used many of their bread, cookie and brownie mixes in our home. See my recent posts at The Food Doc Journal about mastocytic enterocolitis and new developments regarding Celiac DQ genetic testing.
I also am working on a newsletter that will contain a lot of detailed content about Celiac disease, non-celiac gluten sensitivity, food intolerance testing including MRT or mediator release testing, food allergies including eosinophilic or allergic esophagus, Crohn's disease and various forms of colitis including the new entities such as mastocytic inflammatory bowel disease (MIBD).
I spoke to Dr. Robert Nakamura, Medical Director for Prometheus Therapeutics and Diagnostics this morning by phone. I thanked him for the changes Prometheus has made in their celiac genetic tests reports and he informed me that my requests for the more detailed results was instrumental in their changes. We also discussed my observations about the celiac DQ risk genes DQ2 and DQ8 being present in many of the mastocytic enterocolitis patients that I have tested. Stay tuned at The Food Doc Journal for more developments.
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Scot M. Lewey, D.O., FACP, FAAP, FACOP
Gastroenterology Associates of Colorado Springs
1699 Medical Center Point
Colorado Springs CO 80907
719 387 2110 Fax: 719 302 6000
Dr. Scot Lewey is a digestive disease specialist doctor (board certified gastroenterologist) whose medical practice focuses on digestive and food related illness. Also, known as Dr. Celiac, the Food Doc, Dr. Lewey shares his experiential knowledge for a healthy gut, healthy life on-line. Start learning today from his extensive personal and professional experience. Dr. Lewey is uniquely qualified as an expert and one of the few GI doctors who is also gluten sensitive and dairy sensitive. He has nearly a quarter of century of experience in the diagnosis and treatment of food allergy & intolerance, colitis, Crohn's disease and IBS. He is married to someone who has Celiac disease. He and his family live gluten free in Colorado.
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