celiac specialties

Ingredients: Celiac Specialties (Rice Flour, Potato Starch, Tapioca Starch), Sugar, Navy Bean Flour, Buttermilk Powder, Flaxseed Meal, Expandex (Modified Tapioca Starch), Corn Flour, Baking Powder, Cinnamon, Gluten Free Monoglycerides, Xanthan Gum, Baking Soda, Salt.

Ingredients: Celiac Specialties (Rice Flour, Potato Starch, Tapioca Starch), Sugar, Navy Bean Flour, Buttermilk Powder, Flaxseed Meal, Expandex (Modified Tapioca Starch), Corn Flour, Baking Powder, Cinnamon, Gluten Free Monoglycerides, Xanthan Gum, Baking Soda, Salt.

Directions:
In a bowl place entire bag of contents
2 large eggs
1 cup of water
1/4 cup of canola oil

Blend well and let rest for 5 minutes.  Cook for 2-3 minutes on each side. 
Net wt. 7 oz.
Yields 6-8 pancakes.
Manufactured in a facility that uses tree nuts and peanuts.
Contains corn and milk.

Ingredients: Celiac Specialties Gluten Free Flour Blend (Rice Flour, Potato Starch, Tapioca Starch), Navy Bean Flour, Tapioca Starch, Corn Starch, Water, Eggs, Canola Oil, Expandex (Modified Tapioca Starch), Honey, Corn Syrup, Apple Cider Vinegar, Guar Gum, Yeast, Egg Whites, Baking Powder, Gluten Free Monoglycerides, Potassium Sorbate (mold inhibitor), Salt.Organic Brown Rice Flour, Organic Tapioca Starch, Organic Tamari Powder, Unrefined Sea Salt, Organic Onion Powder, Organic Garlic Powder, Nutritional Yeast. Parsley, Onion Powder, Garlic Powder, Sage.

Directions: Empty contents of bag  into bowl and add the following:
1 1/4 cup broth or water
1/4 cup melted butter or oil
2 eggs.
Mix stuffing together until moist. Spray a 8" pan with non-stick spray and bake at 350 degrees for 20-25 minutes.
Makes one 8" pan -
Not recommended for stuffing turkey
Net Wt. 9 oz 
Contains: egg-corn

Ingredients: Celiac Specialties Gluten Free Flour Blend (Rice Flour, Potato Starch, Tapioca Starch) Yellow Corn Meal, Sugar, Buttermilk Powder, Xanthan Gum, Baking Powder, Salt.

Directions:
Empty contents into large bowl,
Add  1 cup water
1 egg
1/4 cup vegetable oil

For loaf: spread into a greased 8” pan, Bake for 15 to 23 minutes at 350 degrees.
For muffins: Scoop 2-3 tablespoons into muffin pans and bake at 350 degrees for 12-14 minutes.
Yields 8 medium muffins.

Net wt. 16 oz.

Manufactured in a facility that uses tree and peanuts. Contains: corn and milk.

Ingredients: Sugar, Celiac Specialties Flour Blend (Rice Flour, Tapioca Starch, Potato Starch), Expandex (Modified Tapioca Starch), Cocoa Powder, Baking Powder, Xanthan Gum, Salt.

Directions: Empty contents of bag into bowl and add:
1/4 cup canola oil
2 large eggs
1 tsp. gluten free vanilla extract
Pour mix into greased 8x8 pan and bake at 350 degrees for 25-30 minutes. 

Net wt. 16 oz.
Yields 6-8 brownies.
Manufactured in a facility that uses tree nuts and peanuts.
Contains corn and soy.