Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Rice Flour, Cane Sugar, Baking Powder (Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Natural Flavors, Salt, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Xanthan Gum.
Our Recipe for Gluten-Free Pancakes: You'll Need: 2 large eggs; 6 tablespoons butter, melted or 4 tablespoons oil; 2 cups milk. Bakes sixteen 4 inch pancakes. 1. Whisk together eggs, butter or oil, and milk. Whisk in mix. Allow batter to sit for 10 minutes to thicken. 2. Preheat griddle to medium (350 degrees F). 3. Scoop 1/4 cup of batter onto lightly greased griddle. 4. Cook 1-2 minutes, until bubbles form on top and bottom is golden. 5. 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 batter as directed, using 1-1/3 cup mix, 1 large egg, 3 tablespoons melted butter or 2 tablespoons oil, and 1 cup milk.
Always refer to the actual package for the most accurate information