Gluten-free Baking Course

MethodOptional: If you want to make your own buttermilk, add 1 tablespoon of apple cider vinegar to the milk. Set aside. If using store-bought buttermilk, skip this step.In a large mixing bowl, combine the white rice flour, gluten-free oat flour, almond flour, potato starch, xanthan gum, salt, baking powder, baking soda, and sugar. Whisk them together until well combined.In a separate bowl, whisk together the buttermilk, melted butter (or oil), eggs, and vanilla.Pour the wet ingredients into the dry ingredients and mix until combined. Let the batter sit for 5-10 minutes to allow the flours to absorb the liquid.Heat a non-stick pan over medium heat. Lightly grease the surface with a small amount of butter.Pour ¼ to ⅓ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip the pancake and cook for an additional 1-2 minutes, or until golden brown.Repeat the process with the remaining batter, adding more butter to the skillet as needed.Serve the gluten-free pancakes warm with your favourite toppings such as maple syrup, fresh berries, or whipped cream.