Is Homemade Pancakes & Waffles Gluten Free?

The Ingredient Breakdown

When determining if a breakfast mix is safe for a gluten-free diet, the flour source is the most critical factor. For this specific Homemade Pancakes & Waffles mix, the verdict is a clear yes. The formulation avoids the most common gluten-containing grains like wheat, barley, and rye entirely.

The primary flour used here is Organic Buckwheat Flour. Despite its name, buckwheat is not related to wheat; it is a fruit seed related to rhubarb. It is naturally gluten-free and provides a robust, earthy flavor and excellent structure for pancakes. To complement this, the mix utilizes Tapioca Flour (also known as tapioca starch). This is a pure starch extracted from the cassava root, which adds chewiness and helps bind the batter without gluten.

The remaining ingredients are also free from gluten concerns. Organic Coconut Sugar, Coconut Milk Powder, and Organic Tigernut Flour are all grain-free and safe. Tigernut Flour, like buckwheat, is a tuber, not a nut or grain. Finally, leavening agents like Baking Soda and flavorings like Organic Cinnamon Powder and Sea Salt are naturally gluten-free. There are no flags for cross-contamination in the ingredient list provided.

Nutritional Value

From a nutritional standpoint, this mix offers a cleaner profile than standard pancake mixes found in the grocery store. By using Organic Coconut Sugar instead of refined white sugar, the mix retains some molasses content, providing trace minerals like potassium and zinc, though it still counts as an added sugar.

The inclusion of Organic Chia Protein is a significant plus. While the mix is primarily carbohydrate-based due to the flours, the chia protein helps boost the amino acid profile and adds fiber, which aids in digestion and satiety. The use of Coconut Milk Powder provides a source of fat, specifically medium-chain triglycerides (MCTs), which are known for quick energy conversion. Overall, this mix fits well into a whole-food, gluten-free diet, but portion control is still key due to the caloric density of flours and sugars.