A few years back when I was getting up to speed on gluten free substitutions I used a number of mixes. It was a bit overwhelming at first to identify all the potential and actual sources of gluten, and it seemed the most safe to let someone else do the thinking while I was researching like a fiend.
I came upon a small line of local gluten free baking mixes in eye-catching red fold over pouches by the name of the Ruby Range. The front label featured a vintage red range that I found charming and compelling. I tried several of the mixes and they were all good.
I once happened upon the originator for the company totally by accident. I was in Estes Park, a small quirky vacation town at the gateway to Rocky Mountain National Park. I’d stopped at a small café for coffee, began to speak with the owner and it was her mother who developed and sold the mixes. She happened to be there as it was Mother’s Day. For business reasons she had shifted production from being local to the Midwest and the mixes were only now available online. I looked them up online to buy once or twice but candidly the cost of the mix (around $7) plus shipping was prohibitive. When last checking it seems the company is no longer in business.
There was one mix she made that I loved, not as a mainstay, but I would crave it from time to time. Mesquite Pancake mix. You may think of mesquite related to wood for barbecuing; that is the same beast. Flour made from mesquite is made from pods of the mesquite tree which grows in the desert. It is a very high protein flour as well as low on the glycemic index meaning it will keep your blood sugar even rather than making it spike then crash as with some foods. Native Americans have been using it forever and it is also indigenous to South America.
Though I had no hopes of replicating the Ruby Range mix perfectly I decided I had to try to make something similar, loving the smoky cinnamon taste of the mesquite so much. It does have a distinct flavor and a little goes a long way.
Mesquite-Blue Corn Blueberry Pancakes with Chile-Infused Honey (gluten free)
- ½ cup cup Blue Corn flour
- 1/8 cup Mesquite Meal
- ¼ cup plus 2 tablespoons Teff Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 3/4 teaspoon Xanthan Gum
- 1 tablespoon Canola Oil
- 1 Egg
- ¾ cup Milk (cow or plant-based)
- 2 teaspoons Agave Nectar
- 1/3 cup frozen Blueberries , thawed
- Chile-Infused Honey
- Mix dry ingredients together (flours, baking powder, baking soda, xanthan gum).
- Mix wet ingredients together (canola oil, egg, milk, agave).
- Mix all together just until combined. Fold in blueberries. Batter will be very light and airy and a grayish brown color.
- Drop dollops on a greased or non-stick skillet. Check the bottom is beginning to brown and flip. Pancakes are done when they are lightly browned on both sides. NOTE: Due to the consistency these pancakes will not bubble as with normal pancakes
- Serve with chile-infused honey. Note: If needed, slightly heat the honey to increase its ‘pourability’