Ingredients: Potato Starch, White Sorghum Flour, Tapioca Flour, Whole Corn Flour, Turbinado Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Com Starch and Monocalcium Phosphate), Baking Soda, Sea Salt and Xanthan Gum.

Usage Directions / Dosage: 1. Combine 1-1/2 cups Bob's Red Mill Gluten Free Pancake Mix with 1 large egg, 3/4 cup soy, rice, almond or 2% cow's milk, and 1 tbsp vegetable oil. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly mixed. Let batter stand and pre-heat nonstick griddle to Medium-High temperature. 2. Lightly oil or spray griddle with cooking or baking spray. For test pancake, pour scant 1/4 cup batter onto griddle and cook until top is bubbly. Turn and cook until golden brown. Adjust temperature as needed. If necessary, adjust batter by adding more pancake mix or milk, one tablespoon at a time. Continue with remaining batter. Makes eight 4-inch pancakes. Serves 4 (two 4-inch pancakes per serving). Here are some topping ideas that are sure to lend a special flair to your pancakes.

Warnings/Caution: Manufactured in a facility that also uses tree nuts and soy.