A couple of weeks ago, I made waffles with Bisquick Gluten Free and was very disappointed in it. This morning, I made pancakes, using Cherrybrook Kitchen’s Gluten Free Dreams Chocolate Chip Pancake Mix. It is rice flour-based, something I am learning to tolerate more and more as I attempt to cut back on gluten.
The directions require rice milk, so that is what I used. I have only used rice milk once before, and I remember it being a much thinner consistency than milk. I kept this in mind, thinking I might need to add more dry mix to thicken out the batter. I often do this anyway when making pancakes.