Vegetable-Based Food Product

Abstract

A food product composition is provided and includes a a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt %) of the food product composition and having a gluten free flour, water in an amount of from about 16.00 to about 20.00 wt % of the food product composition, a leavening agent in an amount from about 0.20 to about 0.30 wt % of the food product composition, a protein source in an amount from about 0.50 to about 19.00 wt % of the food product composition, a gluten free substitute in an amount from about 45.00 to about 72.00 wt % of the food product composition and having cauliflower; and a remainder of the composition containing a balance of incidental ingredients in an amount that is about 2.00 wt % or less of the food product composition.

Dependencies are inferred from the claim text.