Bob's Red Mill Bob's Red Mill Gluten Free Baking & Biscuit Mix

Highlights

Gluten Free

Kosher

Nutrition

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 (Monocalcium Phosphate, Cornstarch, Sodium Bicarbonate), Sugar, Salt, Baking Soda.

Warnings

No warnings available.

Details

Tested and confirmed Gluten Free in our quality control laboratory. An employee-owned company. To Your Good Health. - Bob Moore. Dear Friends, I think everyone can agree, there's something magical about the aroma of fresh baked biscuits coming out of the oven. But in today's busy world, it can be hard to find the time to make something special - especially if you follow a gluten free diet. That's why we created a line of delicious gluten free mixes that can be prepared in minutes and offer the traditional flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating! To your good health. - Bob Moore. Find more recipes at bobsredmill.com. For information and recipes, visit bobsredmill.com.

• 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.

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.

Manufacturer

Bob's Red Mill Natural Foods, Inc.

Product Disclaimer:

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