Wheat free. Dairy free. Light fluffy great tasting. All natural product. Our Gluten Free Pancake Mix makes up quickly and produces perfect very light and fluffy pancakes everyone will enjoy. Use any kind of milk - soy rice almond or cow - that is suitable for your diet. Add blueberries or bananas for pure pleasure. Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory.

• Capacity - 22 oz.
• Pack of 4

Potato Starch White Sorghum Flour Tapioca Flour Whole Corn Flow Evaporated Cane Juice Baking Powder (Sodium Acid Pyrophosphate Sodium Bicarbonate Corn Starch and Monocalcium Phosphate) Baking Soda Sea Salt and Xantham Gum.

1. Combine 1-1/2 cups Bob's Red Mill Gluten Free Pancake Mix with 1 large egg 3/4 cup soy rice almond or 2% cow's milk and 1 tbsp 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. 2. 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 temperature as needed. If necessary adjust batter by adding more pancake mix or milk one tablespoon at a time. Continue with remaining batter. Makes eight 4-inch pancakes. Serves 4 (two 4-inch pancakes per serving).

Manufactured in a facility that also uses tree nuts and soy.