Wheat Free Biscuit Mix

Size: 680 g


Gluten Free Biscuit & Baking Mix was created for those who can't eat wheat. Our Gluten Free Biscuit and Baking Mix contains white rice and garbanzo bean flour. Use to bake superb biscuits, shortcake, pancakes, and even pie crust (the recipe is on the package).


stone ground white rice flour, garbanzo bean flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), xanthan gum and sea salt 

Suggested Use

Directions For Biscuits: 2 Eggs 3/4 cup Buttermilk 2¾ cups Gluten Free Biscuit & Baking Mix 1/2 cup cold Butter, cubed 1/4 cup melted Butter 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 the size of small peas. Add the egg mixture to the dry ingredients 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. Bake until golden-brown, about 20 minutes. Makes 8 biscuits.

Ambrosia does not guarantee the accuracy of any nutritional information or ingredients listing presented on this website. Read more.

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