GLUTEN-FREE PANCAKE MIX 15 OZ

Gluten-Free Classic Pancake Mix

Finally, a gluten-free pancake mix that’s simple to prepare and tastes delicious. Keep your pantry stocked with our gluten-free mix — a weekend breakfast essential — and enjoy tender, fluffy pancakes (or waffles) at a moment’s notice. We love them plain or dressed up with fresh fruit or chocolate chips. Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it’s a tough job, but we’re up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!

Specifications

Features: 15 oz (425 g)
Allergen-Free Statements: 2.00
Brand: King Arthur Baking
Manufacturer: KING ARTHUR BAKING CO, INC
Food Form: Powders
Assembled Product Weight: 0.94 lb
Assembled Product Dimensions (L x W x H): 2.40 x 6.00 x 8.88 Inches

Directions

Dosage: Gluten-Free PancakesYou’ll Need 2 large eggs 6 tablespoon butter, melted or 4 table-spoons oil 2 cups milkBakes Sixteen 4″ PancakesMake mornings better with our quick and easy mix made from the best ingredients. Whip up tender, fluff pancakes (or waffles): extra maple syrup optional.To Make Non-Dairy: Use only and rice, soy, or almond milk. Whisk together eggs, butter or oil, and milk. Whisk in mix. Allow batter to sit for 10 minutes to thicken. Preheat griddle to medium (350°F). Scoop ¼ of batter onto lightly greased griddle. Cook 1-2 minutes, until bubble form on top and bottom is golden brown. Flip and cook for 1-2 minutes more. Serve hot, with butter and syrup.For Waffles: Prepare batter as directed. Make according to waffle iron instructions.Bakers Tip: For a half batch: make better as directed, using 1 1/3 cup mix, 1 large egg, 3 tablespoons melted butter or 2 tablespoons oil, and 1 cup milk.Compliments of The King Arthur Flour Kitchen
Instructions: You will need: 2 large eggs; 6 tablespoons melted butter or 4 tablespoons oil; 2 cups milk. For a dairy free version: make with 4 tablespoons vegetable oil and 1-1/2 cups rice milk. Follow directions below. 1. Whisk together the eggs, butter or vegetable oil, and milk. Whisk in the mix. Allow the batter to sit for 10 minutes to thicken. 2. Preheat the griddle to medium (350F). 3. Scoop the batter by the 1/4-capful onto lightly greased griddle. 4. Cook for 1 to 2 minutes, until bubbles form on tops of pancakes and bottoms are golden brown. 5. Flip and cook for 1 to 2 minutes on other side. Serve hot, with butter and syrup. Yield: Sixteen 4″ pancakes.
Safe Handling Instructions: Do not eat raw flour, dough or batter.