Bob's Red Mill, Biscuit & Baking Mix, Gluten Free, 24 oz ( 680 g)
- Date First Available: June 3 2021
Shipping Weight:0.83 kgSwitch to Imperial unitsShipping WeightThe Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
- Product code: BRM-11223
- UPC Code: 039978112231
- Package Quantity: 24 oz
19.6 x 13.2 x 5.3 cm , 0.7 kgSwitch to Imperial units
- An Employee-Owned Company
- Gluten Free
- Kosher Pareve
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,
- 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
- 1 cup grated Sharp Cheddar
- 1/2 cup cooked & crumbled Bacon
- 1-2 tbsp minced fresh or dried Herbs
- 1 tbsp diced Jalapeño
Preheat oven to 400°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. Cur 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.
- 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°F) oven until ready to serve.Makes 8 pancakes.
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.
Tested and confirmed gluten free in our quality control laboratory.
Store in a cool, dry place.
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|Serving Size: 1/4 cup mix (40 g)|
|Servings Per Container: 17|
|Amount Per Serving||%Daily Value*|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||32 g||12%|
|Dietary Fiber||1 g||4%|
|Total Sugars||1 g|
|Includes 1 g Added Sugars||2%|
|Vitamin D||0 mcg||0%|
|*The % Daily Value 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.|