Arrowhead Mills Organic Pancake & Baking Mix, Gluten Free, Organic 26 oz.
26 oz. Good source of calcium. Naturally nutritious. Non GMO Project verified. nongmoproject.org. USDA organic. Certified gluten-free. Certified to 10 ppm or less by GFCO.org. Arrowhead Mills - America's organic company. Founded in 1960, in Hereford, Texas, the Arrowhead Mills brand has been leading the way in organic, natural, whole grain and gluten free innovation in pancake & waffle mixes, flours, hot & cold cereals, nut butters, beans & grains for more than 50 years. The Arrowhead Mills brand takes you back to the basics with a diverse selection of products for all your cooking and baking needs. Visit www.Arrowheadmills.com and www.Facebook.com/Arrowhead Mills for information on all our delicious products. USDA organic. No trans fat. Our products are certified gluten free according to the stringent standards of the Gluten Free Certification Organization. They cannot exceed the limit of 10 ppm gluten which is twice as strict as the FDA limit of 20 ppm. Like us on Facebook! facebook.com/arrowheadmills. Certified organic by Quality Assurance International (QAI). Comments? Please send UPC and manufactured code date along with your comments to: Arrowhead Mills Consumer Relations 4600 Sleepytime Dr, Boulder, CO 80301-3292 USA or call 1-800-434-4246 or visit www.arrowheadmills.com. Packed in Hereford, Texas by the Arrowhead Mills brand since 1960. Ingredients Organic White Rice Flour, Organic Potato Starch, Organic Tapioca Starch, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate), Organic Whole Grain Yellow Corn Flour, Organic Vanilla Flavor, Sea Salt, Organic Cinnamon. Directions Pancakes: You Will Need (Makes 5 - 4 inch pancakes): 1 cup Arrowhead Mills Gluten Free Pancake & Baking Mix; 1 egg, beaten or egg substitute; 1 tbsp Hain canola oil; 1 tbsp honey (optional); 1/2 cup milk, Westsoy soymilk, Rice Dream rice milk or water unsweetened or as desired. 1. Combine and stir all ingredients just until lumps disappear. Do not overmix. 2. Cook on preheated (375-400 degrees F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry. For thicker pancakes, use less liquid. For thinner pancakes, use more liquid. Serving Suggestion: Stir in one or more of the following into the batter just before cooking: 1/2 cup fresh berries, 1 tsp vanilla, 1/2 tsp ground cinnamon, 1/4 cup chopped nuts. Gluten Free Biscuits (Makes 6 servings): 2 cups Arrowhead Mills Gluten free Pancake & Baking mix; 1 tsp baking powder; 1 tsp xanthan gum; 1 egg or egg substitute; 1/4 cup honey or agave; 1/4 cup water; 1/4 cup oil; 1 tsp vanilla (optional). Heat oven to 400 degrees F. Mix Pancake & Baking mix, baking powder and xanthan gum in a medium bowl. Combine remaining ingredients in small bowl. Add to dry ingredients; stir until blended. Roll dough into 6 balls. Place on cookie sheet; press down to flatten into 2-inch rounds. Bake 9 to 10 minutes or until golden brown. Store in a cool dry place.