Have you ever tried using a gluten free "all purpose baking flour" and wound up with heavy, poor tasting pancakes or waffles or corn bread? I did, but decided there had to be a better way. Below you will find how I changed two recipes on the package and served something even my husband liked and ate!
Place all ingredients in a medium-sized bowl. Whisk or use fork to mix until blended but still lumpy. Do not over mix or they will be tough! I use a 1/4 cup to measure out the mix to a griddle or iron skillet that has been sprayed with butter-flavored cooking spray. When they begin to bubble around the edges turn them over. The other side will cook quickly. Now you have light, fluffy, tasty pancakes that are better than you could get at a restaurant. This makes 9-10 pancakes (small) and can be halfed easily for just one person. May need to use a little less liquid for waffles. Serve with fresh, mashed strawberries and/or bananas with stevia to sweeten. The secret here is to use more eggs and butter than called for to get lighter pancakes. Serves 2-3.
Place all ingredients in large mixing bowl at one time. Mix just until blended thoroughly. ( Do not over mix cornbread of any one's recipe!) Place an IRON skillet on a burner with 2 tablespoons oil. Heat until hot. Add about a tablespoon of cornmeal. Allow to brown a little. Then pour in cornbread mix. Let it set on the burner about a minute on medium heat. Place in 375 degree oven for 20-30 minutes depending on your oven. Tap top and if it doesn't wiggle, and feels firm, it's done. Remove and turn onto plate. Serve as is with honey butter or with vegetables, soup or stew. Happy eating! (Iron skillets are the best to cook corn bread in for a crusty crust. You can find them in the camping section if not in the kitchen pots and pans.) Serves 6-8.