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Kinnikinnick Cookies Vanilla Wafers

$4.99
6.3oz($0.79/oz)
Gluten Free
Found in Aisle: 06

Nutrition Facts

0 servings per container

Serving Size 8 wafers

Amount Per Serving

Calories

160
% Daily Value*
Total Fat 5g6%
Saturated Fat 2.5g13%
Trans Fat 0g0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 0mg0%
Sodium 130mg6%
Total Carbohydrate 27g10%
Dietary Fiber 1g4%
Soluble Fiber 00%
Insoluble Fiber 00%
Total Sugars 10g0%
Includes 0 Added Sugars 0%
Protein 1g0%
Vitamin D 0mcg0%
Calcium 0mg0%
Iron 0mg0%
Potassium 20mg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Description

Free from artificial flavors. Gluten-free. Free from: nuts; gluten; soy; dairy; peanuts. Beyond Celiac Gluten-Free: Gluten-free Certification Program. www.gf-cert.org (Trademark of the National Foundation for Celiac Awareness. Used under license). Produced in a dedicated facility free from gluten, wheat, dairy, peanuts, tree nuts and soy. Best things in life are free from. Produced in a dedicated facility free from gluten, wheat, dairy, peanuts, tree nuts and soy. Gluten-free has never tasted so good. Safe and scrumptious since 1991. www.kinnikinnick.com. Twitter. Instagram. Facebook. Pinterest. (at)KinnikinnickGF. For more recipes visit: www.kinnikinnick.com. Toll Free: +1 (877) 503-4466. Product of Canada.

Instructions

Preparation Tip: When tempering eggs, (adding hot liquid to eggs) to avoid scrambling them, always add hot liquid to cold, never cold to hot. Instructions: Store in sealed container in a cool, dry place.

Ingredients

Cane Sugar, Egg Whites, White Rice Flour, Potato Starch (Not a Product of Genetic Engineering), Shortening (Palm Oil, Modified Palm Oil), Pea Starch, Tapioca Starch, Cellulose, Water, Tapioca Syrup, Natural Flavors, Salt, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Pea Starch, Mono Calcium Phosphate), Modified Cellulose, Sunflower Lecithin, Beta-Carotene (Color).

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