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Gluten-Free Ancient Grain Pancake & Waffle Mix

Our Gluten-Free Ancient Grain Waffle & Pancake Mix is made in-house with premium, nutrient-dense ancient grain flours such as golden quinoa and amaranth. Essential ingredients like baking powder and sugar complete the mix and make gluten-free breakfasts both quick and easy.

  • Slightly sweet, subtly nutty flavor

  • Finely ground, flour-like texture

  • Custom blend of ancient grain flours, including golden quinoa, amaranth, sorghum and brown rice

  • Naturally gluten free

  • D'allesandro
    Price: $97.20
    $0.61 / Ounce

    This product will be returning soon!

    Suggested uses

  • Make gluten-free waffles, pancakes, crêpes and other quick breads

  • Use as a breading mixture for baked or pan-fried foods

  • Basic prep

    Pancake Batter

    Whisk together 1 cup milk or water, 1 egg and 2 tablespoons melted butter. Add 1-1/3 cups Gluten-Free Ancient Grain Pancake & Waffle Mix and stir to make a smooth batter.

    Waffle Batter

    Reduce liquid to 3/4 cup and make as directed for pancake batter.

    Storage & handling

    Store in a dry, cool place.


    Brown rice, Potato starch, Sorghum, Sugar, White rice, Quinoa, Amaranth, Granulated honey, Tapioca starch, Salt, Baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), Baking soda, Xanthan gum, Guar gum.

    Made with a custom blend of ground golden quinoa, amaranth, brown rice and sorghum, our Gluten-Free Ancient Grain Waffle & Pancake Mix captures the versatility and nutritional benefits of hearty ancient grains.

    Essential ingredients such as baking powder, sugar and tapioca starch are blended into the mix for added convenience and quicker preparation. Also included is a precisely calculated amount of xanthan gum, an ingredient that performs the structural role that well-developed gluten does in wheat-based dough and batter.

    Baking without gluten creates the need for a replacement structural element, usually xanthan gum or guar gum, as gluten’s function in baking is primarily structural. Its network of interconnected protein strands is instrumental in capturing the gases created by leavening agents like baking powder or soda.

    Gluten’s protein strands are formed when water is added to wheat flour, allowing the glutenin and gliadin proteins to combine. These strands then begin to trap the gases released by the leavening agent, allowing the dough to rise.