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  • 35 oz $11.00
  • 180z  $6.25

Ingredients: Sorghum Flour,

Arrowroot Starch, Powdered Sugar

(sugar, cornstarch), Potato Starch,

Baking Powder (sodium acid pyrophosphate,

sodium bicarbonate,cornstarch, monocalcium phosphate),

Salt.

Manufactured by:

Josie’s Best Gluten Free Mixes, LLC

212 NE Revere Ave, Bend, OR 97701

 

Per 1 cup of dry mix add:

  • 1 large egg
  • ½ Cup + 2 tsp Water
  • 1/2 cup milk
  • ½ tsp vanilla
  • Pinch of nutmeg (optional)

*makes approximately 6 six inch Crepes

Mix all ingredients well.  Batter should be smooth and very thin.

Heat griddle or skillet to desired temperature (med/low preferred).  Put approximately 1/4 cup of batter (for a medium to large nonstick skillet)  into the pan.  Gently swirl batter in a round shape – batter should be paper thin.  Cook until lightly brown on each side and easy to roll.

Per 2 cups of dry mix add:

  • 3 large eggs
  • 1 cup + 1TBS water
  • ¾ cup + 1 TBS milk
  • 1 ¼ tsp vanilla
  • Pinch of nutmeg

*makes approximately 10  six inch pancakes

Mix and cook as directed above

Additional Tips for Success!

  • Do not over grease the skillet – only a small amount of oil is necessary.
  • Crepes take a bit of practice to create the perfect round, thin crepe. If you’re using a large, non –stick skillet simply swirl your whole pan gently immediately after laying the batter down.
  • If your crepe is too crisp to roll it is over cooked- try turning down your heat.
  • You can either fill and roll crepes or top them with jam, fruit, whip cream, chocolate, or whatever you can dream up!
  • If your batter sits in between batches you will need to whisk it again as it will separate over time.