  Points Credit : No points awarded for discounted products. Gluten-Free Food / Product added to the Gluten-Free Mall on: Wednesday 14 October, 2009.
Kosher certified by Orthodox Union
Their pancake and biscuit mix is as simple to use as the big yellow box of biscuit mix you used to love! Make biscuits, waffles, impossible pies, and more. Just add water and eggs. Can also be made without eggs!
Shelf life: approx 18 months. Every batch ELISA tested gluten-free.
Ingredients: Better Batter Gluten Free Flour (rice flour, brown rice flour, tapioca starch, potato starch, potato flour, Pectin(lemon derivative), xanthan gum), canola oil, baking powder, sugar, salt, cream of tartar.
Allergy information: Processed on equipment that also processes dairy, eggs, soy, and tree nuts.
All flour is made on dedicated gluten free equipment.
NUTRITION FACTS
Serving Size 1/4 cup (28g)
Servings per package about 40
Amount per serving
Calories 148 Calories from fat 53
%DV
Total Fat 5.9g - 9%
Saturated Fat 0.9g - 5%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 341mg - 14%
Total Carbohydrates 21g - 7%
Dietary Fiber 1g - 0%
Sugars <1g
Protein 2.7g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 1%
PANCAKES (makes 6)
1 c. mix
1/2-1 c milk or water
1 egg or egg substitute
Before mixing batter, preheat griddle to 375 degrees. Grease well or spray with cooking spray. When griddle is ready, combine pancake mix,milk or water, & eggs or egg substitute and pour by 1/4 cupfuls onto griddle. Adjust the qty of milk or water until pancake batter reaches desired consistency -
for thinner pancakes use more liquid. For thicker pancakes use less.
BISCUITS
2 1/4 mix
2/3 - 1 c milk, buttermilk, or water
Heat oven to 450 degrees. Lightly grease baking sheet or line with parchment paper. Stir together milk and mix. Add more milk if necessary to form a soft, sticky dough. Drop by 1/2 cupfuls onto a greased baking pan and bak 8-10 min.
WAFFLES
2 c mix
1 1/3 c milk or water
1 egg or 2 tbsp egg substitute
2 tbsp oil
Before mixing your batter,heat a waffle iron to 400 degrees. Combine pancake mix, milk or water, and egg or egg subsitute and pour into a greased, hot waffle iron. Let cook about 5 minutes, or until iron stops steaming.
Note: Because of the nature of gluten free starches - which thicken and absorb water upon sitting, they recommend that you do not mix more batter than you completely cook within 15 minutes. This is typically 2 batches of pancakes (2 c of mix) at a time. If you need to make more pancakes, they
recommend you mix addtional, small batches.
|
