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In the 70s when I roamed the Uintas Mountain Range as a Wilderness Ranger, one of my responsibilities was to make sure sheepherders didn’t keep their herds in one place too long. Since I was alone a lot, I always enjoyed crossing paths with a sheepherder or two. They were Basque and didn’t speak much English, so we had a language barrier. Food, then, was our common ground. I was always invited to dinner. Coffee was truly a “cup of mud,” and the bread they made was wondrous. I’ve attempted to duplicate what I was served. A bit of flour, potatoes, carrots, onions, garlic, cheese, and cracked black pepper make my Shepherd’s Pan Bread a meal in itself. You can use my stovetop skillet-bake instructions or you can use my oven-bake instructions or make a BakeOver crust.

Ingredients: Unbleached Wheat Flour*, White Cheddar Blend* (organic cheddar cheese {organic pasteurized milk, salt, cheese cultures, enzymes}, tapioca maltodextrin*, salt, lactic acid, citric acid, natural mixed tocopherols {vitamin e}), Carrots*, Onions*, Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), Sucanat®* (organic whole cane sugar), Potato Flakes* (organic potatoes, mono- & diglycerides), Sea Salt, Garlic*, Baking Soda, and Cracked Black Pepper*.
*Certified Organic
Contains wheat and milk.

Nutrition Facts: One 40 g serving equals 130 calories, 1 g fat (0.5 g saturated fat, 0 g trans fat), <5 mg cholesterol, 580 mg sodium, 13 g carbohydrate (4 g fiber, 2 g sugar), 5 g protein.