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Autumn's Gold Grain Free Pancake & Baking Mix
Autumn's Gold Grain Free Pancake & Baking Mix
42 oz
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About
Details
At Autumn’s Gold we put ingredients first. This grain-free pancake and baking mix makes great-tasting pancakes, cookies, muffins, brownies, and other baking favorites without the grain. Our mix is specially formulated to take the pain out of grain-free baking with the optimal ratio of ingredients to create the perfect recipe every time.
• Paleo certified grain free pancake and baking mix
• Packed with great features, such as being grain free, gluten free, and non-GMO
• Contains: Almonds Flour, Tapioca Flour, Cream of Tartar, Sea Salt, Baking Soda and Vanilla
• Perfect for pancakes, cookies, muffins, brownies, waffles and more!
• Bag Contains: 42 oz
Ingredients
Almond Flour, Tapioca Flour, Cream Of Tartar, Sea Salt, Baking Soda, Vanilla Bean Extractives.
Directions
Pancakes & Waffles: You Will Need: 1 cup Autumn’s Gold baking mix + 1/4 cup vegetable or coconut (Paleo-friendly substitute) oil + 2 tablespoons milk or almond milk (Paleo-friendly substitute) + 2 eggs. (1) Heat skillet or griddle over medium heat or to 375 degrees F. Grease skillet or griddle. (2) Stir mix, oil, milk and eggs until smooth. (3) Cook until bubbles break on surface and edges begin to dry, about 2 minutes. Turn; cook about 2 minutes more or until golden brown. High Altitude (3500-6500 FT): No change. Cookie: You Will Need: 2 cup Autumn’s Gold baking mix + 3/4 cup brown (packed) coconut (Paleo-friendly substitute) sugar + 1 stick (1/2 cup) butter or clarified butter (Ghee) (Paleo-friendly substitute), softened + 1 egg + 2/3 cup chocolate chips. (1) Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir nix, brown sugar, butter and egg in medium bowl until it forms a dough. Stir in chocolate chips. (2) Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. (3) Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. High Altitude (3500-6500 FT): No change. Muffins: You Will Need: 3-1/4 cups Autumn’s Gold baking mix + 1/2 cup vegetable or coconut (Paleo-friendly substitute) oil + 1/3 cup granulated or coconut (Paleo-friendly substitute) sugar + ¼ cup milk or Almond milk (Paleo-friendly substitute) + 4 eggs + ½ cup fresh or frozen (thawed and drained) blueberries. (1) Heat oven to 375 degrees F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups. (2) Stir mix, oil, sugar, milk and eggs in large bowl just until blended. Gently stir in the blueberries. Divide batter among muffin cups (about 1/4 cup each) (3) Bake 18 to 23 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan. High Altitude (3500-6500 FT): No change.
Tear here.
Warnings
Contains almond ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 17g22%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 105mg5%
- Total Carbohydrate 7g3%
- Dietary Fiber 3g11%
- Sugars 2g
- Protein 7g
Details
At Autumn’s Gold we put ingredients first. This grain-free pancake and baking mix makes great-tasting pancakes, cookies, muffins, brownies, and other baking favorites without the grain. Our mix is specially formulated to take the pain out of grain-free baking with the optimal ratio of ingredients to create the perfect recipe every time.
• Paleo certified grain free pancake and baking mix
• Packed with great features, such as being grain free, gluten free, and non-GMO
• Contains: Almonds Flour, Tapioca Flour, Cream of Tartar, Sea Salt, Baking Soda and Vanilla
• Perfect for pancakes, cookies, muffins, brownies, waffles and more!
• Bag Contains: 42 oz
Ingredients
Almond Flour, Tapioca Flour, Cream Of Tartar, Sea Salt, Baking Soda, Vanilla Bean Extractives.
Directions
Pancakes & Waffles: You Will Need: 1 cup Autumn’s Gold baking mix + 1/4 cup vegetable or coconut (Paleo-friendly substitute) oil + 2 tablespoons milk or almond milk (Paleo-friendly substitute) + 2 eggs. (1) Heat skillet or griddle over medium heat or to 375 degrees F. Grease skillet or griddle. (2) Stir mix, oil, milk and eggs until smooth. (3) Cook until bubbles break on surface and edges begin to dry, about 2 minutes. Turn; cook about 2 minutes more or until golden brown. High Altitude (3500-6500 FT): No change. Cookie: You Will Need: 2 cup Autumn’s Gold baking mix + 3/4 cup brown (packed) coconut (Paleo-friendly substitute) sugar + 1 stick (1/2 cup) butter or clarified butter (Ghee) (Paleo-friendly substitute), softened + 1 egg + 2/3 cup chocolate chips. (1) Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir nix, brown sugar, butter and egg in medium bowl until it forms a dough. Stir in chocolate chips. (2) Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. (3) Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. High Altitude (3500-6500 FT): No change. Muffins: You Will Need: 3-1/4 cups Autumn’s Gold baking mix + 1/2 cup vegetable or coconut (Paleo-friendly substitute) oil + 1/3 cup granulated or coconut (Paleo-friendly substitute) sugar + ¼ cup milk or Almond milk (Paleo-friendly substitute) + 4 eggs + ½ cup fresh or frozen (thawed and drained) blueberries. (1) Heat oven to 375 degrees F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups. (2) Stir mix, oil, sugar, milk and eggs in large bowl just until blended. Gently stir in the blueberries. Divide batter among muffin cups (about 1/4 cup each) (3) Bake 18 to 23 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan. High Altitude (3500-6500 FT): No change.
Tear here.
Warnings
Contains almond ingredients.
Common questions
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