Stone Ground White Rice and Garbanzo Bean Flours, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum and Sea Salt.
Cooking instructions. For biscuits: preheat oven to 350 degrees F. Place 2 1/2 cups biscuit & baking mix in mixing bowl. Using a pastry blender, cut in 1/2 cup unsalted butter (or non-hydrogenated shortening) until the mixture resembles a coarse meal. Add 3/4 cup water or milk and stir until evenly moistened. Turn dough out onto a surface lightly dusted with gluten free flour and knead briefly. Roll out to 1/2 inch thickness and cut out biscuits. Place on baking sheet and bake at 350 degrees for 20-25 minutes.
Always refer to the actual package for the most accurate information