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Open Nature Pancake & Baking Mix Gluten Free Gluten Free - 16 Oz
No artificial flavors or colors. Per 1/3 Cup: 140 calories; 0 g sat fat (0% DV); 250 mg sodium (11% DV); 3 g total sugars. Certified gluten free. GFCO.org. At open nature we believe food should be simple made with ingredients from nature without any artificial flavors. Quality & satisfaction 100% guaranteed or your money back. how2recycle.info. SmartLabel: Scan for more food information or call 1-877-232-4271.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories140 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 250mg daily value11percent, | ||
| Total Carbohydrate of 31g daily value 11 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 3g includes 3g of Added Sugars and daily value of 6percent | ||
| Protein 2g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 90mg Daily Value 8% | ||
| Iron 0.4mg Daily Value 2% | ||
| Potassium 40mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
May Contain: milk, soy.
Let's Bake! For pancakes you will need: 1 cup gluten free pancake & baking mix, 1 cup milk, 2 tbsp vegetable oil, 1 egg. Stir ingredients until blended. Pour slightly less than ½ cupful onto hot greased griddle. Cook until edges are dry. Turn; cook until golden. Yield: 10 Pancakes. For waffles you will need: 1 1/3 cups gluten free pancake & baking mix, 1 1/4 cups milk, 3 tbsp vegetable oil, 1 egg. Stir ingredients until blended. Pour onto center of hot greased waffle maker; close lid. Bake about 5 min or until steaming stops. Carefully remove waffle. Yield: 8-4 Waffles. For biscuits you will need: 2 cups gluten free pancake & baking mix, 1/3 cup shortening, 2/3 cup milk, 3 eggs. Heat oven to 400 degree F. Cut shortening into dry mix, using a fork, until particles are the size of small peas. Stir in remaining ingredients until soft dough forms. Drop by spoonful onto ungreased cookie sheet. Bake 13-16 minutes or until golden brown. Yield: 10 Biscuits. Do not eat raw batter. Do not underbake. Store in a cool, dry place.
Lucerne Foods, Inc.
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