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Bob's Red Mill 10 Grain Pancake & Waffle Mix -- 24 oz Resealable Pouch


Bob's Red Mill 10 Grain Pancake & Waffle Mix
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Bob's Red Mill 10 Grain Pancake & Waffle Mix -- 24 oz Resealable Pouch

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Bob's Red Mill 10 Grain Pancake & Waffle Mix Description

  • Made with Stone Ground Flour
  • 50% Whole Grain 31 g or More Per Serving
  • Kosher
  • An Employee-Owned Company
  • To Your Good Health® ~ Bob Moore

10 Grain Pancake & Waffle Mix makes fluffy pancakes and crisp waffles bursting with whole grain flavor and nutrition. The base for this mix is our unique 10 Grain Flour blend, which includes stone ground whole wheat flour, whole grain corn flour, rye flour, triticale flour, oat flour, millet flour, barley flour, brown rice flour, soy flour, flaxseed meal and baking soda.

 

Dear Friends,

My mission is to bring you whole grain foods for every meal of the day, and that starts with breakfast! With my 10 Grain Pancake & Waffle Mix, it's easy to make a wholesome hot breakfast. Made with a unique blend of stone ground whole grain flours and nourishing flaxseed meal, these are pancakes you'll feel good about eating.

 

To your good health,

Bob Moore


Directions

Pancakes

1 cup Bob's Red Mill® 10 Grain Pancake and Waffle Mix

1 Tbsp Oil

1 Egg

¾ cup Water

Heat a lightly greased griddle or pan over medium-high heat. Mix all ingredients together in a bowl until just combined and then pour ¼-cup portions onto the hot griddle or pan. Cook until bubbly, then flip and cook until the center is set, about 2-3 minutes per side.

Serve immediately. Makes about 8 pancakes

 

Waffles

1 cup Bob's Red Mill 10 Grain Pancake and Waffle Mix

2 Tbsp Oil

1 Egg

1 cup Water

Preheat waffle iron to medium heat for at least 10 minutes. Mix all ingredients together in a bowl until just combined. Follow waffle iron manufacturer's instructions for measuring and cooking waffles. Makes 2 waffles.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 Cup (40 g)
Servings per Container: 17
Amount Per Serving% Daily Value
Calories150
Total Fat1 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium620 mg27%
Total Carbohydrate28 g10%
   Dietary Fiber4 g14%
   Total Sugars2 g
     Includes 0g Added Sugars0%
Protein6 g
Vitamin D0 mcg0%
Calcium58 mg4%
Iron1 mg6%
Potassium197 mg4%
Other Ingredients: Whole wheat flour, buttermilk powder (milk), baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), whole grain corn flour, whole grain rye flour, whole grain triticale flour, whole grain oat flour, soy flour, whole grain millet flour, barley flour, whole grain brown rice flour, sea salt, flaxseed meal, baking soda.

Manufactured in facility that also processes nuts, soy, wheat and milk.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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A Complete Guide to Choosing & Using Maple Syrup

If the fall harvest and cooler weather have you thinking about all things maple, you’re not alone. Bring on the whole-grain pancakes, candied yams and baked apples adorned with maple syrup. But first, make sure you know the basics of buying and using maple syrup to get the best results and most enjoyment.

Maple Syrup Facts Represented by Syrup Pouring From Wooden Spoon into Small Glass Cup Beside Bottle of Maple Syrup on Wood Surface | Vitacost.com/blog

What is maple syrup?

It’s a simple question, but the sweet liquid many people use to top pancakes and waffles isn’t actually maple syrup. “Many consumers don’t understand the difference between fake pancake syrup filled with corn syrup and artificial flavoring versus 100% pure maple syrup,” says Christy Brissette, MS, RD, a brand ambassador for Maple from Canada. Maple syrup imposters also commonly contain preservatives like sodium benzoate. So, how do you know you’re getting the real thing? “When shopping for maple syrup, it’s important to turn the bottle over and look on the label to make sure there is only one ingredient: pure maple syrup,” Brissette says. If the price holds you back from buying pure maple syrup, it’s important to understand what you’re really getting. “Maple syrup is a 100% natural product — it’s boiled maple tree sap,” says Cory Ayotte, communications director at the Vermont Maple Sugar Makers’ Association. “A lot of work goes into producing it.” Consider that it takes about 40 gallons of maple sap to make one gallon of pure maple syrup. Plus, the harvest season is very short — generally around four to six weeks, depending on the weather. Though many people associate maple syrup with the fall season, Ayotte explains that maple syrup is harvested in the spring. The flow of maple tree sap is prompted by alternating periods of nighttime freezing and daytime thawing. When the trees start to bud, the sap tends to develop off-flavors and the harvest ends for the year. It’s also worth noting that brands offering certified organic maple syrup must follow many special regulations for producing the syrup and must keep up with a lot of additional paperwork. This can impact the product cost, too.

Maple syrup grades

In recent years, you may have noticed a shift in how maple syrup is labeled. You won’t see syrup labeled “grade B” anymore. It’s now all “grade A” with new color and flavor descriptors. This change is due to new federal guidelines for grades of maple syrup initiated in 2015 and adopted by producers in the United States and Canada. “A lot of people thought grade B was lower quality,” Ayotte says. “In fact, it was just darker syrup from sap gathered later in the season. The light, golden-colored syrup is generally from sap harvested at the beginning of the season.” To ease confusion and provide consistency in the market, maple syrup is now described with the following color and taste descriptors:
  • Grade A Golden Color / Delicate Taste — Has a mild maple taste
  • Grade A Amber Color / Rich Taste — Has a full-bodied maple taste of medium intensity
  • Grade A Dark Color / Robust Taste — Has a stronger maple taste than the lighter colors; was formerly Grade B
  • Grade A Very Dark Color / Strong Taste — Has a maple taste stronger than robust
Just as cheddar cheese is categorized as mild, medium, sharp or extra-sharp (and none are inferior), it’s similar with maple syrup. The type you choose is a matter of personal preference and how you plan to use it. According to the USDA, consumers are increasingly looking for the darkest colors of maple syrup for cooking and table use. Ironically, what some consumers mistakenly thought was second-rate is actually highly sought-after syrup.

Maple syrup nutrition

Whether maple syrup is “healthier” than refined table sugar is a popular question. Scientists have found that maple syrup is substantially higher in antioxidants than refined white sugar, corn syrup and agave nectar. In addition, the darker the maple syrup, the higher the antioxidants. The extent to which this might favorably impact your health isn’t certain, but lab tests suggest the antioxidants in maple syrup may help protect the health of your cells. Maple syrup also offers vitamins and minerals, though mostly in small amounts. That said, a 2-tablespoon serving of maple syrup provides an impressive 39% of the Daily Value for riboflavin and 50% of the Daily Value for manganese (though this can vary somewhat with the source). You need manganese for a healthy immune system and riboflavin for energy production. No one would suggest guzzling maple syrup just to get vitamins and minerals, but the nutrients are a nice bonus. Keep in mind that a 2-tablespoon serving of maple syrup has 104 calories, which come from the 27 grams of naturally-occurring sugars in the syrup. To put that into perspective, U.S. government dietary guidelines advise that the average adult limit the intake of added sugars to 50 grams a day. So, as with many things, moderation is important when using maple syrup.

Best ways to use maple syrup

There are countless ways to use maple syrup beyond topping pancakes. Ayotte usually starts his day by stirring a little maple syrup into his coffee and oatmeal. He says many people like to use maple syrup for baking. To substitute maple syrup for granulated white sugar in baked goods, Ayotte gives these guidelines:
  • Per each 1 cup of sugar called for, substitute 3/4 cup of pure maple syrup
  • Decrease the liquid in the recipe by 2 to 4 tablespoons for each cup of syrup used
  • Add 1/4 to 1/2 teaspoon baking soda, unless the recipe already calls for buttermilk, sour milk or sour cream
  • Decrease the oven temperature by 25-degrees Fahrenheit since maple syrup tends to caramelize more quickly
Ayotte also notes that people like to use the dark and very dark maple syrups for baking. The flavor of these dark syrups tends to hold up better when heated. There are also countless ways to use maple syrup beyond baking. “Maple syrup can add depth and complexity to a wide range of entrees,” Brissette says. “It can be used as an ingredient in glazes, rubs or barbecue sauces for poultry, meat, seafood or vegetables.” Brissette suggests some other ways to use pure maple syrup, including:
  • Add a little “golden delicate” syrup to fresh fruit, plain yogurt or ice cream
  • Include “amber rich” syrup in vinaigrettes and desserts
  • Try “dark robust” syrup in cooking, baking, sauces and fruity dishes
  • Enjoy “very dark strong” syrup in sauces and glazes
  • Use any favorite syrup to sweeten tea, hot chocolate, smoothies and cocktails
Are you craving a little maple syrup yet? Peruse some recipes, tie on your apron and enjoy this simple, natural sweetener.
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