This was one of my first backcountry food inventions. This bread mix comes in a tall zip-lock bag. You add water and knead the bag with your hands until it's thoroughly mixed. Next, you cut off a corner of the bag and squeeze small dollops of bread into a hot skillet. It's easy and quick. Picture yourself next to a lake taking in the smell of hot bread, garlic and basil. Eating these warm little breads is heavenly. Back home, you can use my stovetop skillet-bake instructions or make a BakeOver crust.
This is a Project F.A.R.M. (First-class American Rural Made) product.
- Skillet Bake
- Organic Unbleached Wheat Flour, Organic Cane Crystals, Organic Sucanat® (dehydrated organic cane juice), Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), Sea Salt, Organic Garlic, Baking Soda, and Organic Basil.
- Additional info
- Nutrition Facts: One 79 g serving equals 270 calories, 1 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 990 mg sodium, 57 g carbohydrate (0 g fiber, 6 g sugar), 8 g protein.
- 5.6 oz