Lawry’s Garlic Salt – 6 oz
- LAWRY’S Garlic Salt is a premium blend of two powerful seasonings in one convenient bottle. We use only coarse-ground garlic, salt and parsley for a longer-lasting, fresh taste that enhances the natural flavor of every meal.
- Enhance the flavor of your favorite foods with this premium blend of special coarse-ground garlic, salt and parsley. Tastes as fresh as it looks!
- Kosher
- Contains no M.S.G.
Our national top seller! This premium blend of coarse-ground garlic and parsley flakes add personality to your favorite recipes.
List Price: $ 14.72
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Bob’s Red Mill Gluten-Free Pancake Mix, 22-Ounce Packages (Pack of 4)
- Case of Four, 22 oz. bags (5.5 lbs. total)
- Gluten Free; Vegan/Vegetarian; Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Easy to prepare mix – use any type of milk or milk alternative
- Light and fluffy
Bob’s Red Mill Gluten Free Pancake Mix is a convenient solution to great-tasting pancakes friendly to special dietary needs. This mix can be made vegan by using any alternative milk and egg products that suits your diet. Even those who aren’t gluten free will enjoy these light and fluffy pancakes! Besides the mix, you’ll also need 1 egg (or egg substitute,) 3/4 milk (or milk alternative,) and 1 Tbsp vegetable oil. Make them your own by adding fruit, nuts, or Bob’s Red Mill Flaxseed Meal or Chi
List Price: $ 21.25
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Great… with a slight modification in recipe…,
If you follow the original recipe, you’ll get a dense, fiberous pancake, as another poster reported.
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|Great mix, and you CAN make waffles with some hints here,
Now, it is true that this mix doesn’t, out of the bag as directed, make a good waffle. But don’t let that stop you. Waffles have different requirements than pancakes. They need more leavening (air) and more fat. So we use real melted butter in the batter and do not stint on this (if you are not a butter eater, use an oil.) And for the eggs, this hint is invaluable. Take the time to separate the eggs. Beat in the yolks as you make the batter but have beaten the WHITES separately to stiff or almost-stiff peaks. Then at the end, fold in the whites in the batter. This adds “oomph” to the batter and keeps the waffles from being overly heavy. We do use a flip-able waffle iron and this also keeps the waffles light, as does a Belgian (deep) style waffler. The thinner German or American style waffles come out less good. I have done extensive trials with both styles of waffler and with beaten egg white and we find that this gives a wonderful waffle. We actually prefer this mix to standard pancake mix (one of us is wheat-sensitive, but we both enjoy these.)
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|One Word: Crepes,
Whisk 2 eggs in a bowl. Add 1/2 cup milk and whisk again. Add 1/2 cup of the pancake mix, and whisk until smooth. (Of course, I double all of this because we’re a family of 6). Melt a little butter in your crepe pan, add the mix. It swirls just like traditional crepe batter. Flip the crepe over- it browns/bubbles just like traditional crepe batter. They cook quickly, they roll perfectly, they look beautiful, they taste great.
Pancakes? Well, I love my Pamela’s Pancake Mix for those.
Crepes? Thank you, Bob’s Red Mill!!! I can eat crepes again!!!!
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