Small Appliance Recipes - Banana Nut Loaf - Gluten-free

Some manufacturers include full recipe books with purchases on occasions.   Some simply provide additional advertisements

I tend to just store all warranties and ‘instructions for use’ in one file cabinet, so they can at least follow the appliance, if donated. Usually when first buying a small cooking appliance, I will look at any recipes and decide if I would like to try any.

Since retiring, I tend to spend more time in the kitchen than previously. Sometimes it’s just thinking about the things my mom made when I was growing up, like her yeast rolls.  Oh, what a nice smell they were!

Lately, I  have been making green smoothies for breakfast/brunch…..depends when I get around to eating the first meal of the day.  I decided to check the recipe book that came with the blender.   There are some really good sounding recipes that I have ‘dog-eared’ to try over the coming months.

I also bought a new bread machine about three years ago, because my ZO did not have a gluten-free setting. I used the new machine a few times and started baking in a ceramic loaf pan, because the results were perfect, not hit or miss like the bread machine. 

The booklet that came with the bread machine has about 4 recipes for gluten-free bread, so it does not help with baking gluten free.  Because of a conversation on a support group thread about non-yeast breads in a bread machine, I decided to make a recipe for banana nut bread from the booklet.  It was not gluten-free, so it had to be converted. Since I have made so many different versions of banana bread, decided to use the same amounts of the ingredients with minor fine tuning.

When converting recipes, it is best to know which flour mixes work with which types of recipes. Although I prefer to use DIY mixes, I also buy some pre-mixes.  I do not like the starch overloaded ones….. guess that comes from my previous life as an all whole wheat flour bread baking.   Yes, nothing but whole wheat with added wheat gluten! All of that gluten, finally did me in!

As I was rushing to go for an appointment two hours later, I was also putting the ingredients in the bread machine for the banana nut bread.  Luckily, I know what ingredients are needed, because the baking powder was almost missed!

To sum it up, the banana bread came out with a nicely browned crunchy crust.   I grabbed a chunk as I left for the appointment!

This original recipe (Banana Walnut Loaf Gluten-Free) came from the Cuisinart Bread Machine booklet.  Most of their recipes can be found on their website.

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Banana Nut Loaf - Gluten-Free

Ingredients

Dry Ingredients
2/3 cup Pamela's Artisan Flour Blend
2/3 cup KAF Whole Grain Mix
1/2 tsp vanilla powder
1/2 tsp baking soda
1 tsp baking powder, reduced sodium
1/4 tsp xanthan gum

Wet ingredients
1/3 cup granulated sugar
1/3 cup Stevia, granulated (or any granulated sweetener)
1 cup mashed ripe bananas (about1 1/2 large)
1 egg
3 tbsp butter, room temp or diced
2 tbsp coconut oil, melted ( or mixed into the butter to prevent clumping)
1 tsp banana extract or vanilla extract 
1/4 cup buttermilk

Add Ins
1/2 cup finely chopped walnuts

Procedures

Place all of the Wet Ingredients in the bread bucket. Combine the Dry Ingredients and pour them on top of the Wet Ingredients.  As the machine mixes, use a spatula to assist the machine in getting all of the Dry Ingredients mixed in..  This uses a Quick Bread/Sweet bread setting.

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I attempted to remove the paddle before baking, but the machine was heating up, so left it in.  After it finished, I rushed to dump the loaf, so there is a hole in the bottom.  Next time, I will allow it to cool a bit.  But, the taste was very good!

The only difference, is the loaf is more ‘rounded’ than long.

All ingredients in the bread machine pan and mixed

As it was mixing

The page from the book

Would you believe there is a carrot cake bread recipe in that booklet!

These are some of the booklets I have lying around. 

The Ninja book has lots of recipes, not just smoothies and juices, but baked, purees, soups, dips..  If you can see that picture of blueberry muffins on the cover, think I will try making them using the blender

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© 2013 http://retiredwithnoregrets.blogspot.com/

Wrapping up Year 2011 - Brown Sugar Pecan Sweet potato Bread

Yesterday, I was thinking zucchini bread, banana bread and pecan sweet potato biscuits.  So this started out as Pecan Sweet Potato Biscuits and I took a left turn and ended up with bread!

This was an add a little of this and that to a modified zucchini bread. Usually all I need is a gluten-free flour mix suitable for quick breads to get started. Then the most undecided item is which fat to use. For baking, I have coconut oil, palm shortening, butter and buttery spread.

I love coconut oil because it sometimes gives that little extra flavor to mild flavored foods.
I decided to use the same method used in the Apple Pie Pecan Muffins , sauté the sweet potatoes with the nuts about 3  to 5 minutes just to soften them a bit. They will still be a bit crisp.

This is a half-sized recipe, suitable for a small family.

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Brown Sugar Pecan Sweet potato Bread


Ingredients

1 1/2 cups  gluten free all-purpose flour (plus 1/2 tsp Xanthan gum, if not included in mix)
1 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
2 large eggs
3/4 cups packed light brown sugar
2 tbsp Turbinado sugar
1/2 cup butter -  softened, divided
1 tsp pure vanilla extract
1 1/4 cups finely shredded sweet potatoes
1/4 cup Finely Chopped  Pecans

Procedure

1. Preheat the oven to 350°F. Coat 3 small 5-inch loaf pans with cooking spray (or 1 8-inch pan).

2. Place 2 tbsp butter in a non stick skillet and heat until butter is melted.  Add sweet potatoes and 2 tbsp Turbinado sugar.  Sauté for about 5 minutes, just until potatoes slightly soften.  Add in nuts. remove from heat and allow to cool.

3. Combine  flour mix, cinnamon, baking powder, baking soda, nutmeg and salt, set aside.

4. In a mixing bowl,   beat sugar and butter until creamy, then beat in  the eggs  until smooth and fluffy. Beat in the vanilla. Fold in the shredded cooked sweet potatoes mix. Using a wooden spoon mix in the dry ingredients, mixing well.

5. Spread the batter into the prepared pans, filling about half full. Smooth out the batter, if necessary with a damp spatula(shake the water off).  Bake in the middle of the oven for 40 minutes to 50 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a rack to cool. Watch carefully after 40 minutes as the bread could become overcooked!





6. Serve warm or at room temperature. Store any leftovers in an airtight bread bag.  Do not refrigerate as it will cause it to dry out.
Actually, It is better the second day, because moisture from the potatoes softened it a bit.

Servings: 12
Yield: 3 5-inch Loaves or 1 8-inch loaf

Nutrition (per serving): 238 calories, 11.4g total fat, 3.9g monounsaturated fat, 1.2g polyunsaturated fat, <1g linoleic acid, 5.4g saturated fat, 56mg cholesterol, 32.2g carbohydrates, 1.7g fiber, 30.5g net carbohydrates, 16.6g sugar, <1mg stigmasterol, 1.8g starch, <1g fructose, <1g galactose, <1g glucose, 13.5g sucrose, <1g maltose, 173.8mg sodium, 141.7mg potassium, 2.9g protein, 56.7mg calcium, 2253.9IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 5.1IU vitamin d, <1mg vitamin e, 1.1mcg vitamin k, <1mg iron, <1g lysine, 3.3mcg selenium, <1mg thiamin, <1mg zinc.


Notes and Tips

My all-purpose flour mix includes 1/4 cup millet flour for added fiber. Omit leavening, if using a packaged mix which includes it..

©RetiredWithNoRegrets 2011

Over-ripe Bananas! Bake Something…..

This is a recipe about using whatever gluten-free ingredients that you may have on hand.

I believe in adding fiber to anything that will benefit from it. It will be either rice bran, millet flour or Hi-Maize fiber.

Today was no different….. banana bread, uh, uh, banana coffee cake.

I decided to modify one of my banana bread recipes to use Pamela’s Gluten-free Bread Mix. This isn’t necessarily the best mix for banana bread, but with a little tweaking and watching how much liquid is used, it will work.

It started out as banana bread, but as I was mixing up the Wet Ingredients, I veered off course to add orange.   I thought orange would complement the banana.  As I was chopping the nuts, I remembered that I also have some Heath chips.  Instead of adding them to the batter, I thought it would be best as a topping.   So banana bread became coffee cake!

The coffee cake has lots of flavor.

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Toffee Banana  Orange Coffee Cake


Ingredients


Dry Ingredients
1 cup  Pamela's Products Amazing Wheat Free and Gluten-free Bread Mix **
1 tbsp Potato Flour (or potato flakes)*
2 tbsp Millet flour
1 tbsp rice bran
1/4 tsp nutmeg, ground
1/8 tsp Ginger, Ground
1/4 tsp baking soda
1 tsp baking powder, reduced sodium



Wet ingredients
1 1/2  tbsp Honey
11 packets Pure Via Stevia (or about 1/2 cup sugar)
1 medium ripe bananas, diced
1 egg
1/2 tsp orange extract
3 tbsp Buttery Spread  (used Earth Balance)
1/4 cup % Fat-free Greek Yogurt
1/2 tsp banana extract or vanilla extract
1/2 tsp cider vinegar
1/4 cup freshly squeezed orange juice, including pulp (equals one small orange)



Add Ins1/4 cup finely chopped walnuts



Topping 2 tbsp Heath English Milk Chocolate Toffee Bits

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Procedure


Preheat the oven to 350 degrees.  Spray an 8-inch baking dish with oil spray or shortening.
Mix together the dry ingredients, set aside.
Mix together the wet ingredients. Using a hand mixer,  or wire whisk, blend the wet ingredients for about a minute.  Fold in  nuts.





Using a wooden spoon, fold in the flour  only until mixed.
Spread the batter into the pan.   Use wet spatula to smooth top.
Sprinkle Toffee bits evenly over top



Bake for 30 - 35  minutes or until a toothpick comes out clean.



Serve warm



Servings: 9
Yield: 1 8-inch square coffee cake

Nutrition FactsNutrition (per serving): 177 calories, 8.1g total fat, 2.2g monounsaturated fat, 2.5g polyunsaturated fat, 1.8g saturated fat, 24.6mg cholesterol, 25.4g carbohydrates, 3.1g fiber, 22.3g net carbohydrates, 12.1g sugar,, 259mg sodium, 125.1mg potassium, 2.9g protein, 44.9mg calcium, 60.4IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 7.3mg vitamin c, 1.9IU vitamin d, <1mg vitamin e, <1mcg vitamin k, 1.3mg iron, <1g lysine, 2.2mcg selenium, <1mg thiamin, <1mg zinc.


Tips* If using potato flakes, whisk them together with the Wet Ingredients. This recipe is not recommended for a loaf.
If your orange juice wasn’t squeezed properly with large pieces of orange, put it in a small blender or food processor and pulse to finish breaking up the orange.  It should look like thick orange juice or orange juice concentrate.


Notes** Pamela's Products Amazing Wheat Free & Gluten-free Bread Mix ingredients: Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Organic Evaporated Cane Sugar, Chicory Root, Millet Flour, Molasses & Honey Rice Bran, Sea Salt, Xanthan Gum.     Yeast Not Included.

When Apple met Banana, Hi-maize natural fiber observed the rendezvous

It’s apple season, but I still like bananas!.  This is the first banana bread this year… 

Amazing that I have not made any  banana bread this year at all.  Guess I have been too busy making frozen fruit smoothies using all of my bananas, that I hadn’t noticed I had not made bread.

I have a couple of banana bread recipes that I have made several times: Gluten-Free Banana Bread and Gluten-Free Banana Bread with Spices, so I decided to just modify one a bit and add in some apples.  I was also a bit surprised that I had not done a blog post for banana bread.   I decided to ‘healthify’ the Gluten-Free Banana Bread  recipe by adding more fiber.

So many gluten-free flour mixes do not have much fiber in them, so I mix my own.  I always used whole wheat flour, prior to having to go gluten-free, so I try to add as much fiber without having the result taste like straw!

I purchased Gluten-Free 101 by Carol Fenster as my first gluten-free book of any kind.  This book has great information for anyone just diagnosed with gluten-intolerance and needs to know what to eat or how to bake gluten-free.

I used Carol’s sorghum Flour Blend numerous times.  Now I add millet and brown rice to add in more fiber along with more protein. The sorghum mix is a perfect substitution for any mix needing more fiber.  KAF also has a whole-grain mix, which can  replace the flour mix in this recipe.  I ordered a package with my last order from KAF.

So often you will see a recipe listing ‘parts’, so I came up with my interpretation to make my mix, that I use for almost anything except tender cakes. I literally interpreted ‘part’ to mean ‘cup’ when making 2 cups of mix, so it works for me. This mix can be varied depending on what the final product will be or to your own taste.

This combination results in 2 cups of mix (2 parts).*
 1/2 part brown rice
1/2 part millet or teff
1/4 part sorghum
1/4 part chickpea  or garbanzo
1/4 part potato starch
1/8 part tapioca starch
-- also add -
2 tbsp non-fat milk powder  or buttermilk powder
2 tsp baking powder (non-aluminum)
1/2 tsp ginger powder (if using bean flour)

Sometimes, I add rice bran or flaxseed meal to add fiber.  I had used high maize natural fiber before becoming gluten-free, so was very happy to see King Arthur Flour now sells it, produced in a gluten-free facility. Now that I have tried it in gluten-free baking, I will increase the amount next time.
Delicious, soft and full of flavor!




Banana  Apple Bread  - Gluten Free with added fiber
(Le Pain de Pomme de banane - sans gluten avec la fibre supplémentaire)


Dry Ingredients

2 cups Whole Grain flour Mix - Self-Rising (example above*  or any self-rising mix)

2 tbsp hi-maize natural fiber ( or any other fiber or bran)

1/2 tsp vanilla powder

1/4 tsp double acting baking powder (non-aluminum low sodium)

1/2 tsp baking soda

Wet ingredients

1/4 cup Splenda Brown Sugar Blend for Baking ( or 1/2 c sugar)

1/4 cup Honey

1 egg

1/3 cup fat free Greek yogurt (5 tbsp+1 tsp)

1 tsp banana extract (or lemon or almond)

2 tbsp buttery spread (or 60% or more vegetable oil spread), softened

Liquids

2 tbsp milk, plus more if needed

Add Ins

1 large ripe banana, mashed and whisked (3.5 oz. peeled)

1 small apple, peeled, cored and chopped (about 1/2 cup)

Procedures


. Gather all of your ingredients together, prepared

• Whisk the Dry Ingredients together, set aside
• Preheat the oven to 350 degrees.  Spray with oil spray or grease three(3) small (5- inch) loaf pans

Mix the wet ingredients with a mixer until thoroughly blended. Be sure to scrape the bowl while blending

• Stir in the Add Ins using a wooden spoon.

• Add in the Dry Ingredients and milk, stirring with the wooden spoon only until mixed. If additional liquid is needed add more milk by teaspoons at a time.

• Divide the the batter among the pans.   Slightly  smooth top of each loaf.

• Bake for 35-40 minutes or until a toothpick comes out clean.
• Place on the 2nd rack from the bottom, spread out so each pan is evenly heated

• These are a little extra browned at 40 minutes, yet, not over cooked. Ok to remove 5 minutes earlier

• Cool completely on a wire rack, or the bread could get soggy.

• Serve plain or with a little butter or spread

Servings: approximately 16

Yield: 3  5 1/2 X 3 1/2 inch loaves


Nutrition Facts as prepared
Nutrition (per serving): 109 calories, 2.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, <1g linoleic acid, <1g saturated fat, 13.6mg cholesterol, 20.9g carbohydrates, 2.1g fiber, 18.8g net carbohydrates, 7.4g sugar, 0mg stigmasterol, <1g starch, 3.1g fructose, <1g galactose, 2.6g glucose, <1g sucrose, <1g maltose, 119.7mg sodium, 99.7mg potassium, 2.6g protein, <1mg iron, 63mg calcium, 48.2IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 1.9IU vitamin d, <1mcg vitamin k, 1.6mcg selenium, <1mg thiamin, <1mg zinc.

Tips
If you do not use a high fiber blend, you may need to reduce liquids

Sweet Potato Butternut Squash and Raisins Breakfast Bread

It is now Fall. It is time to hide under the heavy sweaters and jeans. Fall brings about the best tasting fruits and vegetables. Sweet potatoes, sweet pumpkins and sweet squash all are just waiting to be made into dessert or a meal!

When it comes to pies, I prefer pumpkin because they aren’t as sweet as sweet potato pie. I would rather eat sweet potatoes baked or used in biscuits or quick bread. I have all kinds of visions floating around about things to make with the new crop of sweet potatoes, pumpkins and sweet squash!

This one is a favorite of mine. It can be made with a combination of butternut squash and sweet potatoes or just sweet potatoes.

Sweet Potato Butternut Squash and Raisins Breakfast Bread


Fragrant gluten free breakfast bread filled with some of the late Summer Harvest

Dry Ingredients
1 cup sorghum flour
3/4 cups white rice flour
5 Tbsp cornstarch
3 Tbsp arrowroot starch
1/4 cup millet flour
1 tsp xanthan or guar gum
2 tsp baking powder
1/2 tsp salt
Wet Ingredients
1 cup cooked butternut squash
1 cup cooked sweet potatoes
1/2 cup brown sugar, packed
1 Tbsp brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
4 oz butter
2 large eggs
Add Ins
3 oz raisins, chopped
1 Tbsp Turbinado sugar


Procedures
Gather all of the ingredients

1. Combine all dry ingredients into a container and shake to mix thoroughly. Set aside
2. Chop the raisins with the Turbinado sugar, to keep them from clumping. Set aside
3. Puree the squash and potatoes in a food processor with the spices. Scrape the mixture into a large mixing bowl. Add the butter and eggs and mix until creamy.

4. Fold in the dry ingredients alternating with the raisins, Do not over mix.

5. Divide into four small loaf pans or 2 small and one medium pan.

6. Bake small pans 28 to 30 minutes, medium pan 30 to 40 minutes at 350 degrees F.
7. Place pans on second rack from bottom of oven for on-half of baking time, moving up one rack, half-way thru. Test for doneness with a toothpick within 5 minutes of final cooking time for each pan size.

8. Remove from oven, turn out onto cooling rack. Serve warm or cold.

Servings: 12
Yield: Makes 4 small loaves or 2 small and 1 medium loaf

Oven Temperature: 350°F
Nutrition Facts
Serving size: 1/12 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 276.86
Total Fat 9.22g
Saturated Fat 5.24g
Cholesterol 55.59mg
Sodium 197.48mg
Potassium 188.68mg
Total Carbohydrates 46.76g
Fiber 2g
Sugar 16.88g
Protein 4.1g

Gluten Free Coconut Chocolate Bread

Gluten Free coconut chocolate bread is one of the best uses of chocolate and flour next to a good decadent brownie. Chocolate bread satisfies longer than the brownie; therefore, I prefer it to brownies. This chocolate loaf is closer to a cake than a regular bread loaf. It can be served with a scoop of vanilla ice cream, plain or with whipped cream. Since Pamela’s Bread Mix and Flour Blend is formulated for bread, it has more of a sweet bread texture. If you were to make this with wheat flour, I would recommend using pastry flour (light whole wheat). Pre-mixed flour contains a binder like guar or xanthan gum, so neither need be added for gluten free flour blends.

The past few chilly and wet days got me thinking of baking again. So I will be delivering and sharing a few goodies with my sisters over the next few days.

Chocolate Coconut Bread - Gluten Free
Wet Ingredients
3/4 cup Nutiva Organic Extra VirginCoconut Oil
2 Large Eggs
1 1/2 cups Evaporated Cane Juice (granulated sugar)
1 can Thai Kitchen Lite Coconut Milk (13.6 Oz)
1/4 cup water
Dry ingredients
2/3 cup Cocoa
2 1/2 Cups Pamela's Bread Mix and Flour Blend
1/4 tsp Baking Powder (non aluminum)
1 1/4 tsp Baking Soda
1 tsp Authentic Foods vanilla powder
1/2 tsp Coconut Extract, optional
Additionals
1/4 cup Lets-Do-Organic Unsweetened Coconut Flakes for topping

Procedures
Combine cocoa, Pamela's Bread Mix and Flour Blend, baking powder, baking soda and vanilla powder in a lidded container. Shake to blend the mix completely. Set aside.
Mix coconut oil, eggs,coconut extract, sugar in a large mixing bowl, until fluffy

Stir in coconut milk and water until blended
Fold in the dry ingredient mix until completely mixed.
Spray desired pans with oil like Pam and spread into two large loaf pans or 3 small and one medium.
Sprinkle coconut evenly over the top of loaves. Push coconut into the dough slightly with a fork.

Bake approximately 30 minutes for medium and small pans, a little longer for the large pans.
Check for doneness after 30 minutes with toothpick inserted in center.

Servings: 24
Yield: 3 small + 1 medium loaves (I made 3 small and 1 medium loaves)

Nutrition Facts
Serving size: 1/24 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 185.49
Total Fat 9.49g
Saturated Fat 7.57g
Cholesterol 17.63mg
Sodium 193.76mg
Potassium 42.29mg
Total Carbohydrates 25.94g
Fiber 2.15g
Sugar 16.37g
Protein 1.46g

Apple Bread Pudding - gluten free

It is supposed to be Spring in Minnesota. Yet it has been cold and rainy for the past few days. This cold weather sends some of us back to the whirlwind of baking. Well, I will blame it on Cathy, AKA The Dutch Baker’s Daughter. She baked scrumptious looking Warm cinnamon rolls with orange cream cheese frosting and posted the picture on her Facebook page! I really tried to resist, but finally gave in and started baking. So thank you Cathy!

I do not seem to find time to do housework every day, but somehow, I find time to bake. That simply means, I have replaced working with baking. So nice to be retired!

First, I checked to see what was in the fridge that needed to be used as an ingredient or eaten as is. I had apples, yogurt and of course eggs and butter. Actually, I have too much yogurt, so some of it had to be put to a good use. Yogurt can be used in all kinds of dishes, so why not bread pudding. I started putting items on the counter; yogurt, eggs, butter, apples, sugar, cinnamon, vanilla powder, baking soda and baking powder. Then it was time to decide what gluten free mix of flour to use.

Before I understood anything about mixing different flours and starches, I bought several pre-mixed products. I prefer using individual flours, so the pre-mixes have been sitting in the pantry. Gluten Free Pantry products were the first that I tried and really liked. I still have a combination of boxes of chocolate cake, pie crust, coffeecake and French bread mix. The French bread mix is very versatile. I wasn’t planning on making pies, so I decided to use the pie crust mix to make bread pudding.

So now, my list of ingredients was completed with the Gluten Free Pantry Pie Crust Mix.
The texture of this dessert is very close to bread pudding. Originally, I planned apple bread, but it turned out to be bread pudding. I can say it is a very good bread pudding!

Printable copy
Apple Bread Pudding- Gluten Free
Ingredients
1 cup Gluten Free Pantry Pie Crust Mix
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 cup yogurt, plain low fat
1 tbsp Butter
2 tbsp Earth Balance Shortening
1/2 tsp Authentic Foods Vanilla powder
3/4 cup granulated sugar
1 large egg
2 cups cooked sweetened sliced apples or canned apple pie mix
Procedure
Preheat oven to 350°F.
Combine pie crust mix, baking powder, baking soda, cinnamon and salt. Set aside
Mix butter, shortening, sugar, egg and yogurt until fluffy..

Spray a loaf pan with oil spray. Pour about half of the batter into the pan, spread it out. Dollop half of the apples mix over the dough, using a fork to swirl into the batter. Repeat with the remaining batter and apple mix.

Bake for about 45 minutes or until tooth pick inserted in center comes out clean. Edges will be browned before pudding is done

Servings: 8
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 45 - 50 minutes

Nutrition Facts
Serving size: 1/8 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 261.81
Total Fat 5.35g
Saturated Fat 2.04g
Cholesterol 32.09mg
Sodium 333.21mg
Potassium 109.16mg
Total Carbohydrates 50.64g
Fiber 0.9g
Sugar 28.68g
Protein 3.49g

Notes
Gluten Free Pantry Pie Crust Mix contains white rice flour, potato starch, corn starch, guar gum, granulated honey and salt.
This could serve 10, if desired.