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1-2-3 Gluten Free Allie's Awesome Buckwheat Pancakes

Product Description

Easy to make, can't beat the taste! Delightfully gratifying. Just a hint of lemon. Makes 2X more than other brands! Wheat and gluten free. Dairy and casein free. Peanut and tree nut free. Corn free. Egg free. Soy free. Sesame free. GMO free. Certified gluten-free. More recipes inside this box. The Story of 1-2-3 Gluten Free: Over 15 years ago, I was diagnosed with celiac disease. As an adult, I was content to do without , rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating. In fact, I developed the southern glory biscuit recipe when one of the children wanted to have pigs-in-a-blanket for her birthday. We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non-family members, again both celiac and non-celiac, we found these people were equally enthusiastic. We decided to share with others what our family and friends have enjoyed. We hope you enjoy our products as much as we do. Kim. Twitter. We donate to celiac disease, autism, and food allergy research. Suitable for the Feingold diet. No artificial flavors. no artificial colors. 100% recyclable. Please recycle this carton. Printed with vegetable-based inks. Low voc's.

Preparation Instructions

To Make Poundcake: 1 package delightfully gratifying poundcake mix; 5 large eggs, room temperature (an egg free recipes using ground flaxseed is available on the inside of this box); 1-1/2 cups unsalted butter, unsalted margarine, softened (but not room temperature) or shortening; 3/4 cup citrus-flavored soda pop or orange juice. 1. Preheat oven to 325 degrees F (160 degrees C). 2. Pour mix in bowl of mixer with paddle attachment. Add first two ingredients and mix. Add soda-pop or orange juice and mix well until batter is throughly blended. 3. To ensure easy release, grease pan with solid shortening or butter and dust with tapioca starch. Use either one 12-cup bundt non-stick pan, two large loaf pans (each large loaf pan should be able to hold 8 cups of water) or two 9 inch round pans. Pour batter into pre-greased baking pan(s). 4. Bake for 1 - 1-1/4 hours for bundt pan (approximately 45 minutes for two 9 inch round pans or approximately 1 hour for 2 loaf pans), until toothpick inserted in center comes out clean. Baking times may vary with different appliances. 5. Cool cake for 10 minutes in pan. Then, invert cake/cakes onto serving platter and cool. 6. Dust with powdered sugar. Cut and serve. Serve plain or with fruit.

Ingredients Sugar, Rice Flour, Potato Starch, Tapioca Starch, Aluminum-Free Corn-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Vanilla Powder, Cellulose Gum (Stabilizer), Lemon Juice Powder, Salt.

Specification
Name Value
Quantity 1
Size (oz.) 24
Type Pancake
Height 8.20
Width 2.85
Depth 4.40
Weight 1.635
Safety Warning
Manufactured in a dedicated allergen-free facility (no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs, soy and sesame).
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer
Quantity
Nutrition Facts
  • Allie's Awesome Buckwheat Pancakes

    Serving Size   0.50 cup(55g)
    Serving Per Container 20.0000

    Amount Per Serving
    Calories 200
    Calories from Fat 0
    %DV
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Trans Fat 0g 0%
    Cholesterol 0mg 0%
    Sodium 105mg 4%
    Total Carbohydrate 50g 17%
    Dietary Fiber 0g 0%
    Sugars 31g
    Protein <1g
    Vitamin A 0% Vitamin C 0%
    Calcium 0% Iron 0%
    Niacin 13% Riboflavin 6%
    Thiamin 17% Folic Acid 12%

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