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Bob's Red Mill Pancake Mix - Gluten Free 22 OZ

Size : 22.0

Unit of Measure : OZ

Unit Price : $0.27 / OZ
$5.99
$5.99
Bob's Red Mill Pancake Mix - Gluten Free 22 OZ is available for purchase in increments of 1
OR

Bob's Red Mill® Pancake Mix.An employee-owned company.Light fluffy.Great tasting.Wheat free.Gluten free.Dairy free.All natural product.You can see our quality.Our gluten free pancake mix makes up quickly and produces perfect, very light and fluff

Details

Dear friends, Since starting this company over thirty years ago, our mission has always been to offer the most diverse array of stone ground, whole grain products. About ten years ago, we noticed that some folks were exclusively buying gluten free grains like brown rice, sorghum and quinoa. Soon after that, we learned all about celiac disease and gluten intolerance and how serious they are to millions of people like you. We've also learned that "naturally gluten free" just isn't good enough. Over the years we have introduced a variety of measures to ensure purity in our line of gluten free ...Read More
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Ingredients:

Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Whole Corn Flour, Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate), Baking Soda, Sea Salt (Magnesium Carbonate) and Xanthan Gum.

WARNINGS:

Manufactured in a facility that uses tree nuts and soy.

DIRECTIONS:

Pancake mix directions: 1 1/2 cups Bob's Red Mill® gluten free pancake mix. 1 large egg. 3/4 cup milk (cow, soy, rice, almond). 1 tbsp vegetable oil. Combine Bob's Red Mill® gluten free pancake mix, egg, milk and vegetable oil. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly mixed. Let batter stand and pre-heat nonstick griddle to medium high temperature. Lightly oil or spray griddle with cooking or baking spray. For test pancake, pour scant 1/4 cup batter onto griddle and cook until top is bubbly. Turn and cook until golden brown. Adjust the temperature as needed. If necessary, adjust batter by adding more pancake mix or milk, one tbsp at a time. Continue with remaining batter. Makes eight 4-inch pancakes. Serves 4 (two 4-inch pancakes per serving). Note: this pancake mix will work using egg alternatives. Follow manufacturer's instructions for substituting eggs. Here are some topping ideas that are sure to lend a special flair to your pancakes. Apple compote. 2 medium apples, diced. 1/4 cup sugar. 1 tsp ground cinnamon. 1 tbsp cornstarch. Dash of sea salt. 1/2 tsp lemon juice. 1 cup water. Place the diced apples in a saucepan. Add the other ingredients, except the water, and stir over medium heat. Cook until the mixture becomes thick and the apples are soft. Slowly add in the water a little at a time, allowing the mixture to thicken. Add enough of the water to make sauce the consistency that will run over the edge of pancakes. Sweet cinnamon and sugar topping. In a bowl, beat together 1/2 cup softened butter or margarine, 1/2 cup powdered sugar and 1 tsp ground cinnamon until fluffy. Spoon onto hot pancakes. Makes 1 cup.

Nutrition Information

2.0 pancakes (42.0g)
15
140
15
% Daily value
0g 0%
0g   0%
0g
0mg 0%
650mg 27%
32g
2g
3g
1g 2%
0% 0%
0% 4%
*Percent Daily Values are based on a 2,000 Calorie Diet. Your values may be higher or lower based on your calorie needs
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