Tag Archives: Pamela’s Baking/Pancake mix

Pamela’s Pizza Crust

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I love discovering new blogs and looking at a new variety and range of gluten free recipes. I also love when a blog has a great recipe, but with multiple methods and ways of making it. There is nothing better than discovering a great recipe that uses ingredients I actually have, especially after I’ve searched through numerous different recipes with no luck. I have a few repeat recipes myself…

Pizza, pizza, pizza. I feel as if every time I indulge in a delicious slice of pizza, it is a new recipe. I actually told myself a little while ago that I have a great set of delicious gluten free pizza recipes, and I really wanted to create my own, so I would not look for or make any new pizza recipes. That, however, was before I was given the idea of a gluten free pizza crust recipe using Pamela’s Baking and Pancake mix, and I knew I had to try it out! I got the idea for this recipe from a recipe I found at Pamela’s website. Pamela’s mix works so well and makes such delicious recipes, so I was thrilled to try to make a pizza crust with it. I knew my main flours would be Pamela’s mix with about half as much tapioca flour, because that has worked so well with one of my other favorite pizza recipes, which also is made with a cheese crust.

This pizza was SO delicious! The cheese crust is soft and slightly chewy on the inside, with a perfect crunch on the outside. The outer part of the crust is crisp and cheesy (I love the taste of baked cheese). The cheese is not an overwhelming or overpowering flavor; the taste of this wonderful crust is perfectly balanced. I don’t think I will change anything about this recipe. I actually was out of milk when I made this, so I used water instead, and the pizza crust turned out perfectly, so I decided to keep water is the ingredient.

 

Ingredients:

  • 1/2 cup tapioca starch
  • 1 cup Pamela’s Pancake & Baking Mix
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup water
  • 1/3 cup cottage cheese (preferably low sodium)
  • 1/2 cup mozzarella cheese, shredded
  • 1 cup (approx) shredded cheese of choice for toppings (I would not use more than this since the crust already has cheese in it as well)
  • 1-2 tbsp sauce
  • Any additional, desired toppings (chicken, mushrooms, peppers, pepperonis, etc.)

Instructions:

  • Preheat oven to 450 degrees.
  • Blend tapioca flour, Pamela’s mix, half the basil/all oregano, and parmesan cheese together in a bowl.
  • In a separate bowl, mix egg, olive oil, salt, and water until smooth, then add mixture to bowl with flour.
  • Mix until ingredients are nearly combined, then add cottage cheese and mozzarella.
  • Stir until everything is totally blended and there are no flour or parmesan clumps.
  • Pour mixture into two 8-inch, round, greased (grease with olive oil for great taste) cake pans or one 9 by 13 inch pan.
  • Sprinkle remaining basil on the edges of the pizza crust and place on middle rack of preheated oven. Reduce heat to 375°F and bake for about 25 minutes, or until golden.
  • Remove pizza crust from oven and add pizza toppings (precook any raw meats/vegetables), then place pizza back into the oven at 375° for about 8-10 minutes.

 

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Corn Muffins with Pamela

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This morning, I was looking through the recipes I wanted to make (for breakfast), trying decide what to cook next. If you have looked at my recipe index, you will know that I already have many recipes, so when my eyes alighted on corn muffins, I knew that would be what I wanted to make. I already had a recipe draft, so I pulled it out, made a change here and there, and went to work in the kitchen. I decided to make a slightly bigger recipe than what I usually make, because I have had such luck with Pamela’s products in the past. I just hoped I would be able to say the same for the cornmeal.

Everything was easy to mix to spoon into the muffin tin. Mine only took 15 minutes to cook, but I could see someone wanting a slightly darker muffin, so you could add up to 5 extra minutes in the oven. I am not a huge sweet fan, so feel free to add a little more sugar if desired. I knew I should have some, but I didn’t want so much that it would be a prevailing flavor.

These were so good! I loved them. The recipe makes 12 corn muffins, so there were plenty of leftovers. The corn muffins were so soft and steamy; they were not overly dense or crumbly, but I wouldn’t describe them as having a cake-like texture either. They were perfect, in my opinion. I don’t think there is anything I would change in this recipe. My mom asked me as the muffins were cooking if I had put cheese in them, which made me think I could try adding cheese to some of them next time I make them. Cheesy corn muffins…that sounds delicious to me!

Ingredients:

  • 1 1/3 cups Pamela’s baking and pancake mix
  • 1 cup medium cornmeal
  • 1/2 teaspoon salt
  • 1/2-1 tsp sugar
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 stick (1/4 cup) butter, melted/cooled

Instructions:

  • Pre-heat oven to 375 degrees and grease a 12-cup muffin tin.
  • Blend all dry ingredients together, then lightly and separately mix all the wet ingredients together.
  • Stir wet ingredients into dry and mix until completely blended and no flour or cornmeal clumps remain.
  • Fill muffin cups about 3/4 full.
  • Bake for 15-20 minutes.
  • Serve immediately or warm.

*NOTE 1: For corn muffins from scratch, you can replace Pamela’s mix with: 2/3 cup rice flour, 1/3 cup cornstarch, 1 tbsp baking powder OR 1 cup rice flour, 1 tbsp baking powder.

*NOTE 2: I am sure this recipe can be used to make cornbread as well. Here are just some general directions: Follow the directions above up until you pour the batter into the muffin tin. Instead, pour it into a greased 8-inch pan (this is the size that I have used for past recipes and it worked well) – and bake for about 25 minutes (maybe a little longer, since cornbread tends to take longer than the muffins).

UPDATE: These make great leftovers. I just finished the last of them, five days after I made them, and they have tasted great (if not better) each time I’ve eaten one. I had one with some soup one night which tasted especially delicious.

PERFECT Pamela’s Pancakes

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Pamela’s Pancake and Baking mix wowed me with its biscuits, and it continues to do so as a pancake batter. This morning, I was in a pancake mood. I was just craving a couple of warm, delicious pancakes, and Pamela’s gave them to me! I only don’t have much to say other than if you’re looking for a yummy breakfast food, pick this!

I have always been a fan of pancakes. They are a great, simple food for kids…and adults! Not many people (at least, not many I know of) will turn down a stack of hot-off-the-pan, delicious pancakes. One things I love about Pamela’s (other than the AMAZING taste) is the smell. I realize that may be strange sounding, but I honestly really appreciate good smells. Especially food smells. They just make a meal or dish so much more appetizing and enjoyable. Pamela’s pancakes have a sort of sweet aroma that hits me full force every time, making eating less than two pancakes almost irresistible.

Even though I have just eaten three and am delightfully full, writing this makes me want to go into the fridge and grab another! So, here it is…

Ingredients:

  • 1 cup Pamela’s Pancake and Baking mix
  • 1 large egg
  • 2/3 cup milk
  • 1 tbsp vegetable/olive oil

Instructions:

  • Mix all ingredients together until there are no lumps. Batter should not be too thin or thick; add additional milk if needed.
  • Preheat a waffle/pancake maker OR a frying pan on medium heat and lightly grease it.
  • Pour some batter (about 4-5 inches) and cook until golden brown (for pan, flip when batter is puffy and small bubbles are forming at edges).
  • Serve immediately.
  • Extra pancakes can be cooked, cooled, then be refrigerated or frozen. To reheat, microwave on a paper towel until hot, about 30 seconds per pancake.

NOTE: Can add fruit/berries to batter before cooking (I don’t know if this will work in a waffle maker or not).

ALSO: I am sorry I have no photo as of now; my camera was temporarily out of order.

Pictures: Pamela’s Biscuits

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Crepes the other day, biscuits today. I’ve said it before, I’ll say it again: I love a good breakfast! I’ve never liked to make huge lunches, and dinner is good, but I really love breakfast foods. Like I said, I made some more biscuits today for the family and myself, so I can finally post some pics. I think my next big breakfast will be biscuits from scratch, but that might be in a week or so, because I’m almost out of rice flour and just went to the grocery store. Also, I was in a bit of a hurry this morning, getting ready for church (Happy Easter,btw!) so I cheated by melting the butter, instead of tediously cutting it into the flour. Guess what? It worled SPLENDIDLY, and they tasted the exact same and had the same texture and everything. I will definitely be doing that from now on. Who says short cuts never work? This one sure does!

Find my recipe for Pamela’s Biscuits here. They will not disappoint!

 

Pamela’s Biscuits

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I am a salty person, as opposed to a sweet one. Before gluten free, biscuits were one of my favorite treats, and when I began looking for a great first recipe to try, I knew I wanted to taste the rich bread again. So I searched the internet, trying to find a simple, easy recipe I could replicate. Then I discovered Pamela’s. It was popular and stocked in my grocery store – Martin’s. I picked up a package, hoping that it would be the answer.

I was in no way disappointed. The recipe calls for shortening, but I replaced it with butter, an easier, healthier option. Pamela’s drop biscuit recipe makes about 6 biscuits and uses only three easy ingredients. They are Pamela’s pancake and baking mix, milk, and butter.

I could hardly wait to make them once I had the mix. I didn’t even tell anyone about my sudden interest in cooking. I simply did it. So, after about 20 minutes (cutting the butter into the mix definitely takes more time than shortening, but I think it’s worth it), I had my first complete and edible gluten free food that I had baked myself. And they were delicious. I saved some for my family, who all couldn’t believe I had made them. I was so elated.

I have made these once more since, and sprinkled shredded cheese on top of some, which was quite tasty. I would recomend it! So, the official list of ingredients and preparations…

Ingredients:

  • 1 cup Pamela’s Pancake and Baking Mix
  • 1/2 stick butter
  • 1/3 cup 1 tbsp milk

Instructions:

  • Preheat oven 375 degrees
  • Cut in butter (w/ mix) w/ a fork/knife until mixture resembles coarse crumbs (I melt the butter and add; if you do this, the mix may be a tad bit more liquidy, so just stir a little longer))
  • Pour in milk while stirring w/ fork (do NOT let mixture sit)
  • Drop spoonfuls of dough onto a greased cookie sheet (I sprinkle cheese on top of one or two)
  • Bake 12 minutes, or until brown on top

This is definitely something I will make a lot! ( I will post a picture next time I make them)