1. Sorghum Flour

Sorghum Flour (aka Jowar Flour) is unrelated to wheat and totally gluten free! It has a mild taste & smooth texture making it an excellent flour for breads. Sorghum flour originated in Africa and is still used in Indian & African cooking such as Jowar Roti (flat breads made with Sorghum Flour). I buy my Sorghum Flour at Blush Lane Organics in Calgary, but you can also find it at most grocery stores in the organic/natural foods aisle.

Jowar Flour can be found at Indian Grocery stores.

SUBSTITUTES: If you can’t consume sorghum, you may substitute 1:1 with:

• Buckwheat Flour
• Oat Flour
• Amaranth
• Teff Flour

2. Brown Rice Flour

Brown Rice Flour is made by finely grinding short grain brown rice. I like Bob’s Red Mill Brown Rice Flour as it is stone ground to a very fine texture. It lends a nice light fluffiness and slightly nutty flavour to the pancake. You can also find Bob’s Red Mill Brown Rice Flour at most grocery stores in the organic/natural foods aisle. To make this flour superfine, I simply blend it in my high speed blender. It does the trick!

SUBSTITUTES: If you can’t consume rice, you may substitute 1:1 with:

• Sorghum Flour
• Buckwheat Flour
• Millet Flour (will give a nutty flavour)
• Cassava Flour

3. Sweet Rice Flour

Sweet Rice Flour is not the same thing as White Rice Flour. The only similarity they have is that they are both made from rice, albeit totally different types of rice. You can NOT substitute, as sadly they are not interchangeable.

Sweet Rice Flour is made from glutinous (sticky glue like texture- not made from gluten!) rice & white rice is made from long and short grain white rice.

Some even call it an indispensable ingredient in your gluten free kitchen! I couldn’t agree more!

What makes it so great?

Sweet Rice Flour mimics gluten in gluten breads by giving the dough it’s stretchy, pliable properties. Sweet rice flour is readily found in Asian supermarkets, it can be labelled ‘glutinous rice flour’ or ‘mochiko flour’. But be sure to check the label as they are not always certified gluten-free. I prefer to use flours like Bob’s Red Mill Sweet Rice Flour which you can find at many local grocery stores & organic markets like Blush Lane Organic Market here in Calgary where you can find my favourite brand by Blush Lane Organics.

SUBSTITUTES: If you can’t consume rice, you may substitute 1:1 with any other binding flour or starchy flour:

• Oat Flour
• Arrowroot Powder
• Tapioca Flour
• Potato Starch (not the same as Potato Flour)

4. Tapioca Flour (aka Tapioca Starch)

Like other starches, Tapioca Flour (aka Tapioca starch) is a very fine white powder that comes from the pulp of the cassava plant. It is not the same thing as cassava flour however, which is made from the entire root of the cassava plant. It is used to help create the chewy texture and crispy crust in our Momma’s Marvellous Montreal Style Bagels. You can find Tapioca Flour at most grocery stores in the organic/natural foods aisle.

SUBSTITUTES: If you can’t consume tapioca, you may substitute 1:1 with any other starchy flour:

• Arrowroot Powder
• Sweet Rice Flour
• Potato Starch (not the same as Potato Flour)

5. Psyllium Husk

Psyllium is a form of soluble fiber from a plant called Plantago Ovata, that grows worldwide but is most common in India. The plant produces gel-coated seeds, from which psyllium husk is derived.

Health benefits

Psyllium is one of the main ingredients in Metamucil! So needless to say it is incredibly good for the intestinal tract and in fact it enhances the digestive process & has prebiotic effects. Psyllium husk is very rich in fibre and can help improve & prevent constipation and haemorrhoid pain. Research is even showing it can help manage diabetes and may even lower risk of developing diabetes! On top of all of that psyllium husk is heart healthy, may help decrease blood pressure, decrease cholesterol & can help with weight management. Psyllium contains antibacterial compounds that help eliminate toxins in the body & in turn give you healthy glowing skin! Amazing right?

You can find psyllium husk at most grocers and health stores (e.g. Blush Lane Organics).

Please see my post What are BINDING AGENTS and How to USE them. for more details on this incredible binder and options for substitutions!

6. Chia Seeds (whole)

7. Salt

I like to use kosher salt to give flavour & strength to the mix!

8. Baking Soda

Baking soda is a natural leavening agent and is used to help give the pancakes a lovely rise.

9. Baking Powder

Baking powder is another natural leavening agent used to create a fluffy lightness to the pancake!

1. Milk (or alternative of choice)

I use 3% Dairy milk but any plant based milk is equally as delicious!

2. Butter (or plant based alternate)

I use butter made from the milk from grass fed cows, but any plant based alternate is equally as delicious!

3. Maple Syrup

I love using pure Canadian Maple Syrup in my pancakes, however, you can also use honey or agave syrup as a substitute.