* I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three 1-lb bags of the Asian white rice flour and two 1-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed for this flour mix.[br][br] If you have certified gluten-free oats, you can process them into oat flour using your food processor or spice grinder. [br][br] Your Mug Pancake will rise very high while baking, with some of the batter possibly running over the side of the mug, but then the batter will settle back down. [br][br] For those who don't use a microwave oven, gfe reader Kelly shared that she's "been doing some muffin in a mug recipes in my toaster oven at 350F for 15 min in one of those glass custard cups." I'm sure individual mug pancakes would work in a conventional oven, too, either using glass custard cups or ramekins (although when baked in the latter, the cooking time would most likely increase a bit due to the thickness of the ramekins).