Nutrition Facts
Serving Size 1 biscuit (37 g mix)
Servings Per Container 18 (per 24 oz bag)
| Amount Per Serving | % Daily Value (Mix) |
|---|---|
| Calories 130Calories from Fat 10 | |
| Total Fat 1 g | 2% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 400 mg | 17% |
| Total Carbohydrate 25 g | 8% |
| Dietary Fiber 4 g | 16% |
| Sugars 2 g | |
| Protein 4 g | |
| Vitamin A | 0% |
| Vitamin C | 2% |
| Calcium | 4% |
| Iron | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65 grams | 80 grams |
| Saturated Fat | Less than | 20 grams | 25 grams |
| Cholesterol | Less than | 300 mg | 300 mg |
| Sodium | Less than | 2,400 mg | 2,400 mg |
| Total Carbohydrate | 300 grams | 375 grams | |
| Dietary Fiber | 25 grams | 30 grams |
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Stone ground white rice and garbanzo bean flours, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), xanthan gum and sea salt.
Cooking Instructions: For Biscuits: Preheat oven to 350°F. Place 2½ cups Biscuit & Baking Mix in mixing bowl. Using a pastry blender, cut in 1/2 cup unsalted butter (or non-hydrogenated shortening) until the mixture resembles a coarse meal. Add ¾ cup water or milk and stir evenly moistened. Turn dough out onto a surface lightly dusted with gluten free flour and knead briefly. Roll out to ½ inch thickness and cut out biscuits. Place on baking sheet and bake at 350° for 20-25 minutes.
Manufactured in a facility that also uses tree nuts and soy.
