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I’ve put together two 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!

Ingredients: Whole Wheat Pastry Flour*, Oat Flour*, Cane Sugar*, Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/ non-GMO organic rice starch), and Sea Salt.
*Certified Organic
Contains wheat.

Nutrition Facts: One 40 g serving (two 4" cakes) equals 130 calories, 1 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 320 mg sodium, 28 g carbohydrate (4 g fiber, 2 g total sugars [includes 2 g added sugars]), 4 g protein.