Gluten-free mixes.... some fixes.

Ok, so we all sometimes resort to using mixes. More so than before we went gluten-free. Because sometimes we need to have last-minute brownies, or don't have a lot of pantry space, or are sharing a kitchen with someone, so don't have space for the umpteen kajillion little bags...

So I was with family over the Fourth, and we made gluten-free blueberry pancakes. mmmmmm pancakes. We used Bob's Red Mill gluten-free flour blend, but only sort of followed the recipe on the back. We used less flour, added extra leavening, and added orange zest and vanilla to the batter.

When I use mixes for brownies, I add extra cocoa. I add extra baking powder, and sometimes add coffee instead of the liquid specified (usually water). I'll add lots of extra vanilla too.

Do you notice a theme here? Most mixes are ok, but need a punch-up. (The same is true, apparently, of regular cake mixes, which is why The Cake Doctor exists). Usually, though, gluten-free mixes and recipes tend to go a little flat... so you add extra oomph! They also tend, depending on the mix, to taste a little beany or ricey, meaning you have to add a little more of a complementary flavor....orange, lemon, almond, coffee... but nothing that will weigh the mix down....