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Thursday, March 4, 2010
Looking for Recipes: Pamela's Gluten-Free Bread Mix


I have a huge bag of Pamela's Gluten-Free Bread Mix but I don't have a large mixer or a bread machine. I have made bread from this mix before using a lot of stirring and kneading, but the bread came out feeling like a brick. Does anyone have good recipes that incorporate this Pamela's Gluten-Free Bread Mix but that does not require a stand-up mixer or bread machine! Thanks!!

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5 Comments:

Anonymous Anonymous said...

I found a blog that talked about making bread in a bread machine using Pamela's Bread mix. Check it out. Perhaps ask her questions.

http://glutenfreegoddess.blogspot.com/2006/12/first-loaf-in-my-gluten-free-bread.html

Blogger Erin S. said...

Thanks for the comment, but I don't have a bread machine so I am looking for a recipe without needing one.

Anonymous Anonymous said...

The package has a delicious recipe for crepes. My grandkids (not GF) can't get enough when they visit us (GF). It helps to have all at room temperature. I do not use a bread machine, but a good stand mixer is really helpful. Put it on your holiday wish list soon. I found it much easier baking when using a stand mixer.

When the dough mix climbs up the beaters, it was frustrating. I found spraying with a non-floured non-stick spray was cured the problem. I guess one could wipe the beaters with oil to have the same results.

They make numerous comments about temperature, use of large eggs, etc. I copy from their site those hints most helpful in using their flour http://www.pamelasproducts.com/recipe_frames.html :
1. Pamela's Baking & Pancake Mix can be used as a substitute in most of your favorite recipes. If your recipe does not bake out to your satisfaction, try omitting any baking powder, baking soda and salt as these three ingredients are in this mix.

2. Do not pack down mix in measuring cup.

3. When eggs are called for, use large eggs.

4. When butter is called for, I suggest unsalted. There is salt already in Pamela's Baking & Pancake Mix.

5. When adding liquids, do not add all at one time, leave out a small amount and check dough for correct consistency.

6. The Celiac Sprue Association recommends that if you have Celiac Sprue, use only grainless baking powder, and flavorings without grain alcohol.

7. Ovens vary in temperature. You may need to alter baking times.

8. To use with your own recipes you may need to make adjustments. The leavening in Pamela's Baking & Pancake Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup.

9. Unlike wheat flour recipes, cake batter should be thick for better rise. However, bread dough should be looser than wheat flour dough.

10. If your cookies spread too much, cut back the shortening or butter. Too crispy, cut back the sugar.

11. For cakes, separate the eggs and add the yolks to the batter. Whip egg whites until stiff and fold in before baking. Cake batter should be thick to prevent center from falling after baking.

12. Baking without wheat can be tricky, measure ingredients carefully.

13. Use your own common sense. If your dough seems too dry, add more liquid. Too wet, add a little more mix.

Most beneficial for me is: having all ingredients at room temperature and adding a bit of liquid to solids at a time; perhaps mixing longer or less time, depending on texture; add plenty egg. We use egg substitutes so always use 1/3 cup or more per egg in recipe. For right looking texture I add an egg or more in recipes. More protein too. Egg substitutes of flax don't always work for me.

I've added rising agent also on occasion. Often will increase baking time to allow for better rise. I was told by several GF pros that dark metal pans yield best bread results. Glass usually requires 25 degrees less and adding 25 minutes to baking time. Least effective are silicone containers. I like using parchment so I don't have to pul out bread from pan. I use wax paper also. Don't let the waxy smell in baking scare you. Taste doesn't transfer to me.

I've found I often must bake much longer to get a good rise. The tooth pick test is only a loose guide. Best is temperature read but then I'd have to poke the bread and I don't like doing that.

Hope some tips help you do GF easily, better. Best, KD

Anonymous Anonymous said...

http://www.kitchen-apparel.com/2/post/2013/03/the-best-gluten-free-irish-soda-bread.html


I used Pamela's GF mix in this and it turned out awesome! I used a little bit more buttermilk to moisten it up and instead of coating the top with butter I just put all 4tbsp into the flour mix.

Anonymous Michael said...

Well I tried to make this bread without a BreadMachine and this is how I did it. I followed the instruction on the package of Pamela Bread mix,but deviated when mixing the yeast and other ingredents.
I mixed the yeast in warm tap water( about 120 degrees) and activated the yeast. I then beat the eggs, poured them and poured the oil directly into the bread mix.When the yeast had foanmed some. I it poured it in,
also.
I then mixed it until the batter was smooth.
I poured the batter into a well oiled baking dish and covered it with plastic wrap, Pre heated the oven to 150 degrees. Place the dish in preheated oven to rise. After the batter rose I took it out to preheat the oven to 400 dgrees. I baked the bread a 400 degrees for 50 minutes and an internal of 210 degrees. I took it out of the oven, cooled in the pan for 10 minutes, then turned it out on to a rack to finish cooling. It collaped some, when I sliced it and it tasted good. But I think it could have cooked for another 10 minutes

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