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Premium flour blend to make delicious gluten free and allergy friendly baked goods for the whole family! Simply measure cup for cup in place of wheat flour in your favorite recipes. Works great in pancakes, waffles, muffins, breads, cookies and more!
Ingredients: brown rice flour, potato starch, white rice flour, tapioca flour, xanthan gum
Pro Tip: To measure flour, we recommend spooning into a dry measuring cup and leveling or weighing with a scale (1/4 cup = 31 grams).
Proudly produced in a facility free from: peanuts, tree nuts, eggs, dairy, soy, wheat, gluten, fish, shellfish, and sesame.
- Top 8 allergen free!
- Also top 14 allergen free!
- Manufactured in a dedicated Top 8 (and top 14) Allergen Free facility free from peanuts, tree nuts, dairy, eggs, gluten, wheat, soy, fish, shellfish, and sesame.
- Sesame, coconut, flax, chia and chickpea free.
- Certified Gluten Free
- Kosher Certified
- Vegan and Plant-Based
- Non-GMO
- All Natural, No Artificial Colors, No Preservatives
- Made with Love in the USA
Recipe for pancakes and waffles is located on back of bag, and as follows:
Pancakes or Waffles:
Recipe makes 6-8 medium-sized pancakes or 4 large waffles
Tools Needed:
Mixing bowl
Spoon
Spatula
Liquid measuring cup
Dry measuring cup
Non-stick cooking spray
Griddle or waffle iron
Ingredients:
- 1 cup Kate’s Safe and Sweet All-Purpose Flour (124 grams)
- 3/4 cup rice milk (or milk of your choice)*
- 2 tablespoons canola oil (or oil of your choice) or melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- Pinch of salt (optional)
- Optional Add-ins: blueberries, chocolate chips, sprinkles, cinnamon, or your favorite!
Instructions:
- Lightly spray the frying pan, griddle, or waffle iron with non-stick cooking spray.
- Preheat oven to medium-high heat or griddle to 375°.
- In a small bowl or liquid measuring cup, combine the milk, oil, and vanilla extract together.
- In a medium bowl, blend the all-purpose flour, sugar, baking powder, and salt together.
- Add milk and oil mixture into the medium bowl and mix. Scrape the sides of the bowl as needed. Fold in any optional add-ins!
- Pancakes: Add ¼ cup of batter into preheated pan. Let the pancakes cook on the first side until the outer edges are dry— about 2-3 minutes. Flip the pancakes once undersides are golden brown, and cook for 2-3 more minutes on the other side or until cooked through.
- Waffles: For waffles follow waffle iron cooking instructions.
- Remove from heat and serve warm with butter, maple syrup, berry compote, cut fresh fruit or your favorite no-nut butter on top.
*For thinner pancakes, increase the milk added by one-two tablespoons.
Tip: Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.
Size: NET WT. 16oz. (453.8g)
Store in a cool, dry place after opening.
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