Description
- King Arthur Flour Gluten-Free Pancake Mix - 15 oz. King Arthur Flour Gluten-Free Pancake Mix is the best gluten-free pancake mix you'll ever bake. One box of King Arthur Flour Gluten-Free Pancake Mix will yield about sixteen 4" pancakes. Pancakes made with King Arthur Flour Gluten-Free Pancake Mix are delicious plain, but adding berries, dried fruit, or chocolate chips is always a good option. King Arthur Flour Gluten-Free Pancake Mix is also wheat, soy, and nut free and kosher! About the King Arthur Flour Company King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they’re the nation’s premier baking resource, offering everything from top-quality baking products to inspiring educational programs—all backed by the passion and commitment of their dedicated employee-owners. 1790 Henry Wood began importing European flour to Long Wharf in Boston, Massachusetts. His goal was to provide high-quality flour for bakers in the fledgling United States. 1896 More than 100 years later, the company Wood founded gave its product a new brand name: King Arthur Flour. Their new, exceptional, U.S.-grown flour was introduced at the Boston Food Fair. 1957 The Sands, Taylor, & Wood Company proudly displayed mentions of King Arthur Flour and other products everywhere possible, including on company vehicles, as seen in a 1957 photograph at the company’s Massachusetts headquarters. 1984 Then-owners Frank and Brinna Sands moved the company from Massachusetts, where it had been based for 194 years, to Norwich, Vermont, where the company is headquartered today. 1990 King Arthur Flour established its mail-order Baker’s Catalogue; published The King Arthur Flour 200th Anniversary Cookbook; and mailed its subscription newsletter, The Baking Sheet—to 126 readers. 1992 The Baker’s Store was opened in Norwich at the urging of local catalogue customers. The same year, their Life Skills Bread Baking Program began visiting schools to share the joys of baking and giving. 1995 King Arthur Flour built new headquarters in Norwich, a 12-sided post-and-beam building appropriately named Camelot. Camelot now houses The Baker’s Store and Vermont Public Radio. 1996 With thoughts of retiring, Frank and Brinna Sands decided to sell the company to their employees and began an Employee Stock Ownership Plan; the company also launched its first website. 1998 King Arthur Flour established a second location, Avalon, in nearby Hartford, Vermont, for its customer service, fulfillment, and product development functions. Avalon underwent expansion in 2004 to accommodate the company’s growing workforce. 2000 The King Arthur Flour Bakery and Baking Education Center opened next door to Camelot. Today, bakers come from around the world for their renowned breads and pastries and exceptional classes. 2004 The King Arthur Flour Baker’s Companion won the James Beard Foundation’s Cookbook of the Year Award; King Arthur Flour also completed its ownership transfer and became 100% employee-owned. 2007 King Arthur Flour became a founding B (Beneficial) Corporation, changing its bylaws to reflect its commitment to all stakeholders— including shareholders, business partners, the community, and the environment. 2010 King Arthur Flour launched its award-winning line of gluten-free baking mixes; its Life Skills Bread Baking Program taught its 120,000th student; and Baking Education Center classes reached more than 4,600 bakers. 2011 King Arthur Flour began a major expansion of The Baker’s Store, King Arthur Flour Bakery, and Baking Education Center to ensure they remain a destination for passionate bakers for years to come. Social Responsibility at King Arthur Flour Here at King Arthur Flour, they’re committed to treating their customers and partners, their community, and the natural environment with as much care as they give to maintaining the high quality of their
- UPC # 071012075034
- Size/Form 15 oz.
Suggested Use: King Arthur Flour's Recipe For Gluten-Free Pancakes Ingredients You Will Need: 2 large eggs 6 tablespoons butter, melted or 4 tablespoons oil 2 cups milk Directions Whisk together the eggs, butter or oil, and milk. Whisk in mix. Allow batter to sit for 10 minutes to thicken. Preheat griddle to medium (350 F) Scoop 1/4 cup of batter onto lightly greased griddle Cook 1-2 minutes, until bubbles form on top and bottom is golden brown 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. Baker's 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. INGREDIENTS King Arthur Flour - Gluten-Free Pancake Mix - 15 oz. Nutrition Facts Serving Size: 1/3 Cup mix (53g) Servings Per Container: about 8 (one serving = 2 pancakes) Mix Prepared Calories 180 300 Calories from Fat 5 100 Mix Prepared Total Fat 0.5g 1% 17% Saturated Fat 0g 0% 30% Trans Fat 0g Cholesterol 0mg 0% 23% Sodium 430mg 18% 23% Total Carbohydrate 41g 14% 15% Dietary Fiber 1g 4% 4% Sugars 3g Protein 2g Vitamin A 0% 10% Vitamin C 0% 0% Calcium 30% 40% Iron 15% 15% Thiamin 25% 25% Riboflavin 10% 20% Niacin 20% 20% *Daily Value Not Established. †Percent Daily Values are based on a 2,000 calorie diet. Your diet values may be higher or lower depending on your calorie needs. Ingredients: 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
