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I’ve put together 2 organic whole grains for a griddle cake that has a nutty taste and sourdough texture. Milled on our 100-year-old gristmill, these high-energy, protein-rich cakes have plenty of fiber and flavor. For sweet sprinkles, I’ve included a packet of maple syrup granules. Wanting all of my mixes to be as pure as I could get them, I went looking for a baking powder that used organic starch. Since most baking powders use corn starch, and almost all non-organic corn is now genetically engineered, I decided if I couldn’t find an organic baking powder, I’d have to invent my own. I teamed up with a food scientist here at the University of Idaho and came up with a recipe that uses organic rice starch instead of the commonly used non-organic corn starch. Named after our historic flour mill, I call it Barron Flour Mill Baking Powder. You have to try these. They’re the purest griddle cakes on earth!
This is a Project F.A.R.M. (First-class American Rural Made) product.
Ingredients: Organic Whole Wheat Pastry Flour, Organic Oat Flour, Organic Cane Crystals, Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), and Sea Salt.
Topping: Organic Maple Syrup Granules and Organic Cane Crystals. (Do-It-Yourself Bulk does not include topping packet.)
Nutrition Facts: One 81 g serving equals 270 calories, 2 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 290 mg sodium, 59 g carbohydrate (8 g fiber, 4 g sugars), 10 g protein.