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By October 23, 2012 Read More →

Augason Farms Gluten Free Pancake Mix – Prep Test

All photos by Stephanie Dayle ©2013

Augason Farms is one of the few food storage companies to offer gluten free storage foods.  Since I am gluten intolerant, this is important to me, because like everyone else, people who are gluten intolerant also would like a readily available source of bread mixes and dinners to put in their pantry to store for emergencies or camping.

Even though I make most of my own food for storage, I do realize that option is not available to everyone.  I thought I would use my knowledge about gluten free foods to review a product for others.  Going into this, I was not comparing this to “other food storage products,” I was comparing it to the real homemade deal.  I also fed this to my husband who still partakes in wheat products, so he was comparing it to “wheat flour” based pancakes.

Augason Farms is an American company with an American made product, they also seem to have a high standards for quality so I didn’t hesitate to try it (no, I did not get this for free to try out and review, I found it at my local Walmart).  What attracted me to the product, initially, was that it only required water to make.  Most gluten free pancake mixes require, water, milk, oil, xanthan gum and an egg or two, so I was excited to give this a whirl.

I tried making them twice and I have to admit the first time was a disaster.  First I tried making them while camping as I like to try this kind of stuff while I am cooking on equipment that I may have to use in a “Bug In” or “Bug Out” situation someday.  I was so disappointed that I almost didn’t try them again, but I am glad that I did.

All photos by Stephanie Dayle ©2013

Both times, it mixed up beautifully!  No lumps, it was nice and smooth, all I had to do was add water until it reached the thickness I desire for pancakes.  It also poured well making nice little circles of dough in the pan (I fancy myself a pancake connoisseur, so little details like that are important to me, I make them every chance I get).

While cooking on my propane cook stove with a light weight pan, I noticed the pancakes seemed to take a while to come up to temperature.  Each time I would check them to see if it was time to flip them they tried to fall apart on me like they needed more time to cook and firm up on the first side.  Eventually they looked like they were going to burn if I didn’t flip them, so I did, and they indeed fell apart on me.  The dang things cooked equally as horrible on the other side despite me shifting my pan around to distribute the heat better and multiple heat setting adjustments.

First Try
All photos by Stephanie Dayle ©2013

First Try
I was frustrated needless to say, the queen of pancakes couldn’t make it work! So I sucked it up and served the crumbly disheveled pancakes to my hubby, ignoring the “do I have to try this?” look, while putting on my own “I might cry if you don’t eat them,” look.  Evil?  Yes.  Effective?  Also yes, because he tried them.  Here is what I thought:  the flavor was really good, I was really happy with how the pancakes tasted, but I was not happy with the texture of the pancakes.  Like many a gluten free mixes they were grainy and crumbly, I couldn’t even get a piece to stay on my fork. My hubby thought the same, they tasted good but the texture overruled the flavor, he gave the rest of his pancakes to the dog.

Second Try
I didn’t give up, I thought for sure it can’t be that bad (and guys, I really wanted to like this) so the next weekend I made them at home with my nice electric range and nice cast iron pan, which I KNEW would evenly distribute the heat.  The results were night and day.  I mixed it up exactly the same, the pancakes bubbled when ready to flip, they flipped great, browned on the other side and ended up in a pretty, fluffy, stack, as all pancakes should (see picture below)!

All photos by Stephanie Dayle ©2013

When we sat down to taste this batch, it was a much better experience. The bites stayed on our forks and we cleaned up the entire stack.  Again I thought the flavor was great, and while the texture was much improved this time around, it was still a little gritty, to the point where I would probably not take the mix camping with me, but I wouldn’t hesitate to eat them in an emergency situation where we are drawing on our food stores.  In fact, I would look forward to eating them.  My husband also thought they were much improved the second time, but not nearly as good as the pancakes I make from scratch.

The Ingredients
Gluten free bread product mixes tend to be gritty or grainy because of an over dependency on rice flour as a base for the mixes.  A quick check of the label confirmed to me that one of the main ingredients was rice flour, but I understand why companies use rice flour.  It is the cheapest among the gluten free flours, AND it is the most tolerable among Gluten Free flours.  What I mean by that is; rice flour is the least likely to bother your stomach or cause a reaction of some kind.  Therefore, most companies use it.  I also noticed that Augason Farms uses soy flour in the mix.  The good thing about soy flour is that it punches up the protein levels in a mix.  The bad thing about soy flour is that many people tend to be allergic to it and most soy out there, unless otherwise stated, is GMO soy.

Second Try!
All photos by Stephanie Dayle ©2013

Since I usually make my own pancake mix from scratch, I know that a different combination of gluten free flours will produce better pancakes.  My favorite flours include oat flour,sorghum flour, and buckwheat flour.  After reviewing the ingredients on Augason Farms Gluten Free Buttermilk Pancake Mix I noted there wasn’t anything in them that would act as a binder in place of gluten and as a result the mix may benefit from some xanthan gum or plain gelatin powder.  If you wanted to add something to improve the mix I would give one of those two items a try.

Final ThoughtsWould I buy it again for food storage?  Probably not.  I will continue making my own for storage.  If you don’t have time to make your own, this will work fine and is probably the best on the market for a Gluten Free Pancake mix made for instant mixing and long term storage.

About the Author:

Stephanie is a writer for the American Preppers Network, a small local paper and for her blog, The Home Front and was featured in Marie Claire UK in the October 2012 issue that featured women preppers. She is also the credited writer of "Emergency Bag Essentials (Swatchbook): Everything You Need to Bug Out" released in August 2014 and available on "I write articles based on my own experience with emergency preparedness, self-sufficiency, homesteading, food preservation and life around the farmstead. I grew up in a very rural area where I learned to garden, the art of canning, to hunt and fish, and to raise my own animals for food. I also spent 6 years volunteering for the local county Search and Rescue group where I learned a variety of survival skills and a little bit about law enforcement protocol. " "As a general rule of principle I do not write articles about information that I have only read - if I am writing about something it's because I have done it myself and gone to great lengths to provide you with the facts meshed with personal experience. My alter egos are as an full time mom, amateur photographer, and backpacker." Stephanie's past APN articles are featured below on several pages. To connect with her --> click on one of the many little square social media buttons below!

7 Comments on "Augason Farms Gluten Free Pancake Mix – Prep Test"

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  1. Great Article, very informative!! I didnt know much about gluten free products.


  2. Try GoFoods pre-packaged meals. Save 10% on GoPack Gluten-Free THIS MONTH. Eleven varieties. Even we gluten-hogs love ’em!

  3. Tom says:

    I looked around some on their web page, but didn’t see if their gluten free products were manufactured & packaged in a gluten free environment or simply gluten free ingredients packaged in their regular facility. For some celiacs, even the little bit of gluten in a regular facility can cause a reaction.

    Do you know which practice Augason uses?

    • Tom, Augason farm does have a separate gluten free facility that it packages all its GF products in. This is why when you read the product labels on their other food (for example: the regular cream of broccoli soup) even though it doesn’t have a gluten product in it, they don’t claim that it is GF or include it in their GF product line. Here is an excerpt from their website:   

      “Today, we have three separate manufacturing and packaging facilities here at Augason Farms. One of these is a dedicated gluten-free facility. Only gluten-free products are manufactured and packaged there. This special facility has been approved and certified by the Gluten Free Certification Organization (GFCO), a quality assurance program of the Gluten Intolerance Group (GIG) of North America. They are the last word in all things concerning gluten, and their approval is not given lightly. With the GFCO certification, Augason Farms is licensed to print the registered mark or symbol on all gluten free product labels. In addition we have USDA inspectors on site, acting autonomously to ensure that our products meet government standards and label claims.”    

      And here is the link you can copy and paste in your browser window:

  4. jim b says:

    this company is full of it they say they have your order in stock to get your order then they make all kinds of excueses why they didnt have or one this or another and they dont shippit when they say/ ive been in food biz for over forty yrs and this is the worst fibben company ive seen and essentical foods is not much better at less you no what you got with them and a better choice of products and no i dont say use them either!!!!