Gluten-Free Pancake & Baking Mix, 4 lb.

$22.49

Size: 4 lbs

Pack Size

The same Pamela's Gluten-Free Pancake & Baking Mix families have trusted since 1988, in a 4 lb. bag that makes about 90 pancakes. GFCO-certified, made with cultured buttermilk and almond meal, with 8 grams of whole grains per serving and no added sugars.

Built for pancake households

If weekend pancakes are a tradition in your house, the 4 lb. bag keeps up. Make a double batch: cooked pancakes freeze beautifully and reheat in the microwave in under a minute, straight into school mornings. It covers the muffins, biscuits, and banana bread in between too, at a lower cost per serving than the 24 oz. bag.

Never run out

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Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.

Contains Milk and Almonds.

Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, and Soy.

Certifications

Why Pamela's?

Pamela's
"The Other Guys"
Main Flour
Rice Flours, Cultured Buttermilk, and Almond Meal
Primarily Rice Flours and Starches
Sugars
No Added Sugars
3g - 7g of Added Sugar
Protein
4g
2g
Texture
Fluffy & Moist
Dry & Gritty

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FAQs

View all FAQs

About 90 pancakes, depending on size, nearly three times the 24 oz. bag. For pancake-every-weekend households, that's months of breakfasts in one bag.

Yes. Same GFCO-certified mix, same cultured buttermilk and almond meal, same back-of-bag recipe: 1 large egg, 3/4 cup water, and 1 tablespoon oil per cup of mix.

Yes. Certified by the Gluten-Free Certification Organization (GFCO) and made in a certified gluten-free, peanut-free facility, like every Pamela's product. Pamela's has been baking gluten-free since 1988.

Yes, and the bag tells you how: cook, cool, wrap, and freeze. Reheat wrapped in a paper towel in the microwave, about 15 to 20 seconds per pancake. One weekend batch, a week of breakfasts.

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