I've enjoyed Pamela's products for several years now, their mixes and baked goods are always safe bets- especially when you're looking for something to satisfy a sweet-tooth! Their Baking and Pancake Mix is a wonderfully versatile product, creating light, fluffy pancakes and moist, yummy cakes and muffins. I always keep a big bag of this mix in my kitchen cupboard because it works in so many recipes (and the recipes on the back are excellent!) and is so easy to use, the mix already contains a combination of brown rice flour, white rice flour, tapioca starch, sweet rice flour, potato starch and xanthan gum. This is the secret to non-gritty and non-crumbly gluten-free baking: xanthan gum and a diverse combination of flours. Having a wide variety of flours in one bag saves space in small kitchens!
Today, I used the Pamela's mix to make blueberry pancakes. I just followed the simple recipe on the bag and in a short time had a plate of light, fluffy blueberry pancakes. I've also had great success with other recipes from the bag. Their straightforward muffin recipe is easily adapted to create blueberry muffins, apple cinnamon muffins, chocolate chip muffins- the sky is the limit. On the first bag of Pamela's Baking and Pancake Mix there was an amazing recipe for carrot cake. My gluten-free-phobic brother enjoyed it without complaining and he won't touch anything I tell him is gluten-free (so, I don't tell him until after!). The recipe wasn't included on the second bag- horror! But fortunately, I rescued the old bag from the trash and will reprint it here:
Carrot Cake
- 1/2 cup oil
- 3/4 cup sugar
- 1 and 1/2 cups grated carrots
- 2 and 1/4 cups Pamela's Baking and Pancake Mix
- 1 and 1/2 teaspoons cinnamon
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup walnuts (if you like walnuts in your carrot cake . . .)
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