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Bob's Red Mill Gluten Free Biscuit & Baking Mix
Bob's Red Mill Gluten Free Biscuit & Baking Mix
24 oz
About
Highlights
Gluten Free
Details
This gluten free baking mix is exactly what you need to take Gluten Freedom® to the next level! Gluten Free Biscuit & Baking Mix is a multi-purpose mix perfect for biscuits, pancakes, waffles, coffee cake, casseroles, pot pies, dumplings and more. It is a pantry staple for gluten free kitchens and a go-to mix for delicious, easy gluten free baking.
• This gluten free biscuit mix contains a blend of gluten free flours and starches including Brown Rice Flour and Sweet White Sorghum Flour.
• Use to bake superb biscuits and pancakes (the recipes are on the package).
• The stand-up, resealable bag makes it easy to use and store this mix, without the mess.
• Use in place of conventional baking mixes in recipes like sausage balls, peach cobbler and pot pie.
Ingredients
Gluten Free Flour Blend (sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Baking Powder (cornstarch, Sodium Bicarbonate, Monocalcium Phosphate), Sugar, Salt, Baking Soda.
Directions
Biscuits: 2 eggs; 3/4 cup buttermilk; 2-3/4 cups Bob's Red Mill Gluten Free Biscuit & Baking Mix; 1/2 cup cold butter, cubed; 1/4 cup melted butter, optional. Optional Add-Ins: 1 cup grated sharp cheddar; 1/2 cup cooked & crumbled bacon; 1-2 tbsp minced fresh or dried herbs; 1 tbsp diced jalapeno. Preheat oven to 400 degrees F. Grease a baking sheet or line with parchment paper. Mix eggs and buttermilk in a small bowl and set aside. Place baking mix in a large bowl. Using a fork or pastry blender, cut in cold butter until it's the size of small peas. Add egg mixture to dry ingredients with optional add-ins and stir until evenly moistened. Turn mixture out onto a gluten free floured surface and knead briefly to form a dough. Pat dough out to 1 inch thick. Fold the dough in half over itself and pat out again to 1 inch thick. Repeat folding and patting twice more. Cut biscuits and transfer to the baking sheet. Brush the top of each biscuit with melted butter, if desired. Bake until golden brown, about 20 minutes. Makes 8 biscuits. Sweet Biscuit Variation: Add 3 tbsp granulated sugar to mix. Brush biscuits with milk and sprinkle with sparkling sugar before baking. Pancakes: 1-1/4 cups milk; 2 eggs; 2 tbsp oil; 2 cups Bob's Red Mill Gluten Free Biscuit & Baking Mix. Preheat skillet to medium-high heat. In a bowl, whisk together milk, eggs and oil. Add baking mix and whisk until smooth. Pour 1/4-cup portions onto the hot skillet. Cook until bubbly, about 3 minutes. Flip and cook an additional 2 minutes. Serve immediately or hold in a warm (200 degrees F) oven until ready to serve. Makes 8 pancakes.
Store in a cool, dry place.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 310mg13%
- Total Carbohydrate 32g12%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 2g
Highlights
Gluten Free
Details
This gluten free baking mix is exactly what you need to take Gluten Freedom® to the next level! Gluten Free Biscuit & Baking Mix is a multi-purpose mix perfect for biscuits, pancakes, waffles, coffee cake, casseroles, pot pies, dumplings and more. It is a pantry staple for gluten free kitchens and a go-to mix for delicious, easy gluten free baking.
• This gluten free biscuit mix contains a blend of gluten free flours and starches including Brown Rice Flour and Sweet White Sorghum Flour.
• Use to bake superb biscuits and pancakes (the recipes are on the package).
• The stand-up, resealable bag makes it easy to use and store this mix, without the mess.
• Use in place of conventional baking mixes in recipes like sausage balls, peach cobbler and pot pie.
Ingredients
Gluten Free Flour Blend (sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Baking Powder (cornstarch, Sodium Bicarbonate, Monocalcium Phosphate), Sugar, Salt, Baking Soda.
Directions
Biscuits: 2 eggs; 3/4 cup buttermilk; 2-3/4 cups Bob's Red Mill Gluten Free Biscuit & Baking Mix; 1/2 cup cold butter, cubed; 1/4 cup melted butter, optional. Optional Add-Ins: 1 cup grated sharp cheddar; 1/2 cup cooked & crumbled bacon; 1-2 tbsp minced fresh or dried herbs; 1 tbsp diced jalapeno. Preheat oven to 400 degrees F. Grease a baking sheet or line with parchment paper. Mix eggs and buttermilk in a small bowl and set aside. Place baking mix in a large bowl. Using a fork or pastry blender, cut in cold butter until it's the size of small peas. Add egg mixture to dry ingredients with optional add-ins and stir until evenly moistened. Turn mixture out onto a gluten free floured surface and knead briefly to form a dough. Pat dough out to 1 inch thick. Fold the dough in half over itself and pat out again to 1 inch thick. Repeat folding and patting twice more. Cut biscuits and transfer to the baking sheet. Brush the top of each biscuit with melted butter, if desired. Bake until golden brown, about 20 minutes. Makes 8 biscuits. Sweet Biscuit Variation: Add 3 tbsp granulated sugar to mix. Brush biscuits with milk and sprinkle with sparkling sugar before baking. Pancakes: 1-1/4 cups milk; 2 eggs; 2 tbsp oil; 2 cups Bob's Red Mill Gluten Free Biscuit & Baking Mix. Preheat skillet to medium-high heat. In a bowl, whisk together milk, eggs and oil. Add baking mix and whisk until smooth. Pour 1/4-cup portions onto the hot skillet. Cook until bubbly, about 3 minutes. Flip and cook an additional 2 minutes. Serve immediately or hold in a warm (200 degrees F) oven until ready to serve. Makes 8 pancakes.
Store in a cool, dry place.
Common questions
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