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|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|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.