Martha Stewart will not be dining with us this Thanksgiving. I’m telling you in advance, so don’t act surprised. Since Ms. Stewart won’t be coming, I’ve made a few small changes.

I believe in cloning.

Now before you start thinking I’ve finally gone off the deep end, let me clarify.

Yesterday morning I woke up with a craving for blueberry pancakes. Pancakes are one of the easiest gluten-free breads to make and are simple to whip up for a quick treat.

Countless gluten-free companies offer flour blends for sale, but because of the tapioca I’m allergic to most of them. And the others (such as Pamela’s) include buttermilk, a no-no for me because of the dairy.

However, after three years of searching, I finally found a blend that bakes beautifully and tastes close to the real thing. Best of all, it is affordable, and will save you from buying expensive prepackaged mixes.

Before developing allergies, I loved French’s and often ate them in casseroles and salads. It is virtually impossible to find a gluten-free version in the stores, but after eating these homemade ones, I probably would not buy them anyway.