Peetabear 1 year, 6 months ago said:
I have found that most gluten free recipes take either more baking powder or some other form of leavening... the recipe is a gluten free recipe that I got from my Doctor. and i changed to the wendy- flour mix. i have made the recipe in both panckes and waffles and they look strange when you use the batter but they come out just like the wheat version..

I have tried to decrease the baking powder in some other recipes and the results were not the same... i would suggest trying it with the 2 TBSP. of baking powder the first time and then try decreasing it and see how they come out... please let me know what you find.... this is a whole new way of baking for most of use... good luck...