Description
Gluten-free + whole grain. Almond meal + no added sugar. New look! Same ingredients! No. 1 best selling. Sourced with Non-GMO ingredients. Certified gluten-free. Gluten-free. Wheat-free. Whole grains. See our website for delicious crepe recipes! Visit our website for how-to videos and delicious Baking & Pancake Mix recipes for muffins, cakes, crepes, breads, biscotti, doughnuts, pan pizza, and more. PamelasProducts.com. Certified gluten-free by GFCO. No artificial additives. No hydrogenated oils or trans fats. 8 g whole grains per 30 g serving. Enjoy all of our gluten-free products. Pamela’s Products is proud to support national and regional non-profit celiac disease, gluten intolerance and autism support organizations. Whole Grain: 8 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. www.pamelasproducts.com. Pamela’s Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility. Questions or concerns, please contact us by phone (707) 462-6605. Product of the USA.
Ingredients
Brown Rice Flour, White Rice Flour, Cultured Buttermilk; Natural Almond Meal (may Appear As Brown Flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.
Prep
Pam-Cakes: 1 cup Pamela’s Baking & Pancake Mix; 1 large egg (or equivalent of liquid egg replacer); 2/3 cup water; 1 tbsp oil. Yield: nine 4-inch pancakes. Mix all ingredients together until there are no lumps. If preferred, water can be added to thin batter. Thicker batter will create thicker pancakes. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium low heat, or 350 degrees F for electric griddles), flip once. Serve immediately. Extra pancakes can be cooked, cooled, and then wrapped in plastic and frozen. To reheat, remove any wrapping and microwave pancakes wrapped in a paper towel until hot, approximately one minute. Waffles: 2 eggs, large – separated; 3/4 cup water; 1-1/2 cups Pamela’s Baking & Pancake Mix; 1 tbsp oil. Yield: three 7-inch round waffles. Whip egg whites until stiff. In a separate bowl, combine Pamela’s Baking & Pancake Mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. For crispier waffles, increase baking time. Baking Tips: This bag contains approximately 5-1/3 cups mix. Pamela’s Baking & Pancakes Mix can be used as a flour substitute in many recipes. Some alterations to recipes may be necessary. Baking powder, salt and/or baking soda can be reduced if too much spread, or fat can be reduced by 25%.
Warnings
Allergen information: contains almonds and milk.
