Pamela Gluten Free Baking Mix Recipes

Are you a gluten-free baker looking for delicious recipes using Pamela Gluten Free Baking Mix? Look no further, because this article is here to help! Whether you’re craving fluffy pancakes, gooey brownies, or savory biscuits, there’s a recipe for you. From breakfast to dessert, this collection of Pamela Gluten Free Baking Mix recipes has got you covered. Get ready to impress your friends and family with these mouthwatering treats that are sure to satisfy your gluten-free cravings.

Baking Basics

Understanding Pamela’s Gluten Free Baking Mix

If you’re new to gluten-free baking or simply looking for a reliable gluten-free flour mix, Pamela’s Gluten Free Baking Mix is a fantastic option. This versatile mix eliminates the need for multiple flours and allows you to create a wide variety of baked goods without compromising on taste or texture.

Pamela’s Gluten Free Baking Mix is made from a blend of flours including brown rice flour, white rice flour, and tapioca starch. It also contains natural sweeteners like honey and molasses, as well as a touch of sea salt for flavor. This mix is not only gluten-free but also free from artificial flavors, colors, and preservatives.

What sets Pamela’s mix apart is its unique ability to mimic the texture and rise of traditional wheat-based baked goods. The carefully selected blend of flours and other ingredients creates a light and fluffy texture, making it nearly impossible to tell the difference between gluten-free and traditional baked goods.

Tips for Successful Baking with Pamela’s Mix

While Pamela’s Gluten Free Baking Mix simplifies the process of gluten-free baking, there are still a few tips and tricks to keep in mind for the best results:

Measure accurately: It’s important to measure the mix carefully to maintain the right balance of ingredients. Use a kitchen scale for precise measurements or make sure to fluff the mix before spooning it into a measuring cup.
Check the consistency: The consistency of the batter or dough may vary depending on the recipe. If it seems too dry, you can add a little more liquid, such as milk or water. Alternatively, if it appears too wet, you can add a bit of the baking mix to balance it out.
Allow for extra rising time: Gluten-free baked goods often require a longer rising time compared to their gluten-containing counterparts. Be patient and give your dough or batter ample time to rise before baking.
Experiment with add-ins: Pamela’s mix provides a fantastic base for a wide range of flavors. Feel free to experiment with add-ins like chocolate chips, dried fruits, or nuts to personalize your creations.

By following these simple tips, you can ensure successful results when baking with Pamela’s Gluten Free Baking Mix and impress both gluten-free and gluten-loving friends and family.

Breakfast Recipes

Gluten Free Pancakes

Who doesn’t love a stack of fluffy pancakes for breakfast? With Pamela’s Gluten Free Baking Mix, you can enjoy delicious gluten-free pancakes that are just as good, if not better, than the traditional ones.

To make gluten-free pancakes using Pamela’s mix, you’ll need the following ingredients:

1 cup Pamela’s Gluten Free Baking Mix
1 large egg
3/4 cup milk (or a dairy-free alternative)
1 tablespoon oil or melted butter
Optional: Add-ins like blueberries or chocolate chips

Here’s how to make them:

In a mixing bowl, whisk together the egg, milk, and oil or melted butter.
Add Pamela’s Gluten Free Baking Mix to the bowl and stir until just combined. Be sure not to overmix.
If desired, gently fold in any add-ins, such as blueberries or chocolate chips.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter to prevent sticking.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Waffles with Pamela’s Mix

If you prefer waffles over pancakes, you can easily whip up gluten-free waffles using Pamela’s Gluten Free Baking Mix. The process is similar to making pancakes, but you’ll need a waffle iron for this recipe.

Here’s what you’ll need:

1 cup Pamela’s Gluten Free Baking Mix
1 large egg
3/4 cup milk (or a dairy-free alternative)
1 tablespoon oil or melted butter

Follow these steps:

Preheat your waffle iron according to the manufacturer’s instructions.
In a mixing bowl, whisk together the egg, milk, and oil or melted butter.
Add Pamela’s Gluten Free Baking Mix to the bowl and stir until just combined, taking care not to overmix.
Lightly grease the waffle iron with non-stick spray or oil.
Pour the batter onto the preheated waffle iron, using the recommended amount for your specific model.
Close the waffle iron and cook until golden brown and crispy.
Repeat with the remaining batter.
Serve the waffles hot with your favorite toppings, such as fresh berries, whipped cream, or maple syrup.

With these simple recipes, you can start your day off right with delicious and gluten-free pancakes or waffles using Pamela’s Gluten Free Baking Mix.

Bread and Muffin Recipes

Homemade Sandwich Bread

Nothing beats the taste of freshly baked bread, and with Pamela’s Gluten Free Baking Mix, you can enjoy a homemade gluten-free sandwich bread that rivals the classic wheat-based version.

To make gluten-free sandwich bread using Pamela’s mix, you’ll need the following ingredients:

2 1/2 cups Pamela’s Gluten Free Baking Mix
1 packet (2 1/4 teaspoons) active dry yeast
1 tablespoon sugar or honey
1 1/4 cups warm water (105°F-115°F)
2 tablespoons oil
1 teaspoon salt
3 large eggs
1 teaspoon cider vinegar

Follow these steps:

In a small bowl, dissolve the sugar or honey in warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes, until frothy.
In a mixing bowl, combine Pamela’s Gluten Free Baking Mix and salt.
In a separate large mixing bowl, beat the eggs, then add the oil, cider vinegar, and activated yeast mixture. Mix well.
Gradually add the dry ingredients to the egg mixture, beating until the batter is smooth.
Grease a standard loaf pan and pour the batter into it, leveling the top with a spatula.
Cover the pan with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 60-90 minutes, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Bake the bread for approximately 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool completely before slicing.

With this simple recipe, you can enjoy fresh, homemade gluten-free sandwich bread that’s perfect for toasting, making sandwiches, or simply enjoying with your favorite spreads.

Blueberry Muffins

Muffins make for a delightful treat any time of day, and these gluten-free blueberry muffins using Pamela’s Gluten Free Baking Mix are no exception. Bursting with juicy berries and a tender crumb, they’ll satisfy your muffin craving without any gluten worries.

Here’s what you’ll need:

2 cups Pamela’s Gluten Free Baking Mix
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup milk (or a dairy-free alternative)
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Follow these steps:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together Pamela’s Gluten Free Baking Mix, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Gently fold in the blueberries, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups.
Bake for approximately 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the tin and let them cool on a wire rack before enjoying.

These gluten-free blueberry muffins are perfect for breakfast, a snack, or an addition to your afternoon tea. Feel free to get creative and experiment with other fruit variations, such as raspberries or chopped strawberries.

Banana Bread

Banana bread is a classic comfort food that holds a special place in many people’s hearts. With Pamela’s Gluten Free Baking Mix, you can easily whip up a delicious gluten-free version that will have you coming back for seconds.

To make gluten-free banana bread using Pamela’s mix, you’ll need the following ingredients:

3 ripe bananas, mashed
1/2 cup sugar
1/4 cup melted butter or oil
2 large eggs
1 teaspoon vanilla extract
2 cups Pamela’s Gluten Free Baking Mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: Chopped nuts or chocolate chips for added texture and flavor

Follow these steps:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large mixing bowl, combine mashed bananas, sugar, melted butter or oil, eggs, and vanilla extract. Mix well.
In a separate bowl, whisk together Pamela’s Gluten Free Baking Mix, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until just combined.
If desired, fold in chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This gluten-free banana bread is perfect for breakfast, a snack, or as a sweet treat. Enjoy it plain, or spread a bit of butter or your favorite nut butter on a warm slice.

Cake and Cupcake Recipes

Classic Vanilla Cake

A classic vanilla cake is a must-have in any baker’s repertoire, and this gluten-free version made with Pamela’s Gluten Free Baking Mix is sure to impress. From birthdays to special occasions, it’s the perfect cake for any celebration.

To make a gluten-free classic vanilla cake using Pamela’s mix, gather the following ingredients:

2 1/2 cups Pamela’s Gluten Free Baking Mix
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup milk (or a dairy-free alternative)

Here’s how to make it:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract.
Add Pamela’s Gluten Free Baking Mix to the bowl alternately with the milk, beginning and ending with the mix. Mix until just combined.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Chocolate Cupcakes with Cream Cheese Frosting

If you’re a chocolate lover, these gluten-free chocolate cupcakes made with Pamela’s Gluten Free Baking Mix will surely hit the spot. Paired with a luscious cream cheese frosting, these cupcakes are a delightful treat for any occasion.

Here’s what you’ll need for the cupcakes:

2 cups Pamela’s Gluten Free Baking Mix
1/2 cup cocoa powder
1 1/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk (or a dairy-free alternative)

For the cream cheese frosting, gather these ingredients:

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Follow these steps:

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners.
In a large mixing bowl, whisk together Pamela’s Gluten Free Baking Mix, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the softened butter to the bowl and beat on low speed until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the milk while continuing to mix until the batter is smooth.
Divide the batter among the prepared muffin cups, filling each one about two-thirds full.
Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the cream cheese frosting:

In a mixing bowl, beat the softened cream cheese and butter together until smooth and well combined.
Gradually add the powdered sugar, mixing well after each addition.
Stir in the vanilla extract until fully incorporated.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting, using a piping bag or a spatula.
Optional: Decorate with sprinkles, chocolate curls, or other toppings of your choice.

These gluten-free chocolate cupcakes with cream cheese frosting are guaranteed to satisfy your sweet tooth. Share them with loved ones or keep them all to yourself – it’s up to you!

Carrot Cake

Carrot cake is a classic favorite that many people assume they have to give up when following a gluten-free diet. However, with Pamela’s Gluten Free Baking Mix, you can make a delicious gluten-free carrot cake that’s just as moist and flavorful as the traditional version.

To make a gluten-free carrot cake using Pamela’s mix, gather the following ingredients:

2 cups Pamela’s Gluten Free Baking Mix
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)

For the cream cheese frosting, you will need:

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Follow these steps:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Add Pamela’s Gluten Free Baking Mix to the bowl and mix until just combined.
Fold in the shredded carrots, crushed pineapple, nuts (if using), and shredded coconut (if using).
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

For the cream cheese frosting:

In a mixing bowl, beat the softened cream cheese and butter together until smooth and well combined.
Gradually add the powdered sugar, mixing well after each addition.
Stir in the vanilla extract until fully incorporated.
Once the cakes are completely cooled, frost them with the cream cheese frosting, using a spatula or a piping bag.
Optional: Decorate with additional chopped nuts, shredded coconut, or carrot decorations.

This gluten-free carrot cake is wonderfully moist and full of flavor, thanks to the combination of shredded carrots, pineapple, and optional add-ins. Serve it as a show-stopping dessert for birthdays, holidays, or any special occasion.

Cookie Recipes

Chocolate Chip Cookies

Chocolate chip cookies are a timeless favorite, and with Pamela’s Gluten Free Baking Mix, you can enjoy these classic treats in a gluten-free version. These cookies are irresistibly soft and chewy, making them a hit with cookie lovers of all ages.

To make gluten-free chocolate chip cookies using Pamela’s mix, gather the following ingredients:

2 1/4 cups Pamela’s Gluten Free Baking Mix
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
Optional: Chopped nuts, such as walnuts or pecans

Follow these steps:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add Pamela’s Gluten Free Baking Mix to the bowl, mixing until well combined.
Stir in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for approximately 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are perfect for anytime indulgence. Enjoy them with a glass of milk, share them with friends, or simply treat yourself to a sweet pick-me-up.

Sugar Cookies

Sugar cookies are a classic treat, especially during festive seasons or when baking with kids. Fortunately, you can easily make delicious gluten-free sugar cookies using Pamela’s Gluten Free Baking Mix. These cookies are buttery, tender, and perfect for decorating with icing or sprinkles.

To make gluten-free sugar cookies using Pamela’s mix, gather the following ingredients:

2 1/2 cups Pamela’s Gluten Free Baking Mix
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Icing and decorations of your choice (optional)

Follow these steps:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add Pamela’s Gluten Free Baking Mix to the bowl, mixing until well combined.
Divide the dough into two equal portions and shape each portion into a disk.
Between two sheets of parchment paper, roll out each dough disk to approximately 1/4-inch thickness.
Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
Bake for approximately 8-10 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled, you can leave them as is or decorate them with icing and sprinkles for added flair. These gluten-free sugar cookies are perfect for any occasion, from birthdays to holiday gatherings, or simply as a sweet treat to enjoy with a cup of tea.

Peanut Butter Cookies

Peanut butter cookies are a beloved classic, and this gluten-free version made with Pamela’s Gluten Free Baking Mix is just as tasty. With their signature crisscross pattern and rich peanut butter flavor, these cookies are sure to become a favorite among both children and adults.

To make gluten-free peanut butter cookies using Pamela’s mix, gather the following ingredients:

2 cups Pamela’s Gluten Free Baking Mix
1/2 cup (1 stick) unsalted butter, softened
1 cup peanut butter (smooth or chunky)
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Follow these steps:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until well combined and creamy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add Pamela’s Gluten Free Baking Mix to the bowl, mixing until just combined.
Roll tablespoons of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to make a crisscross pattern on each cookie, flattening them slightly.
Bake for approximately 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These delicious gluten-free peanut butter cookies are perfect for sharing with friends and family or enjoying as a special treat for yourself. They pair exceptionally well with a glass of milk or a hot cup of coffee.

Dessert Recipes

Apple Crisp

When the autumn season arrives, there’s nothing quite like indulging in a warm and comforting apple crisp. With Pamela’s Gluten Free Baking Mix, you can create a gluten-free apple crisp that is as delicious as it is easy to make.

To make gluten-free apple crisp using Pamela’s mix, gather the following ingredients:

6 cups peeled, cored, and sliced apples (approximately 6-8 medium-sized apples)
1/2 cup granulated sugar, divided
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Pamela’s Gluten Free Baking Mix
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Follow these steps:

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a large mixing bowl, combine the sliced apples, 1/4 cup granulated sugar, lemon juice, cinnamon, and nutmeg. Toss until the apples are evenly coated.
Transfer the apple mixture to the prepared baking dish, spreading it out evenly.
In a separate bowl, mix Pamela’s Gluten Free Baking Mix, rolled oats, brown sugar, and remaining 1/4 cup granulated sugar together.
Pour the melted butter over the dry mixture and stir until it resembles coarse crumbs.
Sprinkle the topping evenly over the apples in the baking dish.
Bake for approximately 35-40 minutes or until the apples are tender and the topping is golden brown and crispy.
Remove the apple crisp from the oven and let it cool for a few minutes before serving.

Serve this delightful gluten-free apple crisp warm on its own or with a scoop of vanilla ice cream for the perfect cozy dessert.

Berry Cobbler

Berry cobbler is a delightful dessert that perfectly showcases the vibrant flavors of fresh berries. With Pamela’s Gluten Free Baking Mix, you can easily create a gluten-free berry cobbler that will transport your taste buds to summertime bliss.

To make gluten-free berry cobbler using Pamela’s mix, gather the following ingredients:

5 cups mixed berries (such as strawberries, blueberries, raspberries, or blackberries)
1/2 cup granulated sugar, divided
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup Pamela’s Gluten Free Baking Mix
1/2 cup rolled oats
1/4 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Follow these steps:

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a large mixing bowl, combine the mixed berries, 1/4 cup granulated sugar, lemon juice, and vanilla extract. Toss until the berries are evenly coated.
Transfer the berry mixture to the prepared baking dish, spreading it out evenly.
In a separate bowl, mix Pamela’s Gluten Free Baking Mix, rolled oats, brown sugar, and remaining 1/4 cup granulated sugar together.
Pour the melted butter over the dry mixture and stir until it resembles coarse crumbs.
Sprinkle the topping evenly over the berries in the baking dish.
Bake for approximately 35-40 minutes or until the berries are bubbling and the topping is golden brown and crispy.
Remove the berry cobbler from the oven and let it cool for a few minutes before serving.

This gluten-free berry cobbler is best enjoyed warm, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Chocolate Pudding

There’s something undeniably comforting about a bowl of smooth and creamy chocolate pudding. With Pamela’s Gluten Free Baking Mix, you can create a delectable gluten-free chocolate pudding that will satisfy your chocolate cravings.

To make gluten-free chocolate pudding using Pamela’s mix, gather the following ingredients:

1/2 cup Pamela’s Gluten Free Baking Mix
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 3/4 cups milk (or a dairy-free alternative)
2 teaspoons vanilla extract
Optional: Whipped cream or shaved chocolate for garnish

Follow these steps:

In a medium-sized saucepan, whisk together Pamela’s Gluten Free Baking Mix, granulated sugar, cocoa powder, and salt until well combined.
Gradually whisk in the milk until the mixture is smooth.
Cook over medium heat, whisking constantly, until the pudding thickens and comes to a gentle boil.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the pudding into individual serving bowls or a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours to allow it to set.
Once chilled and set, garnish the pudding with whipped cream or shaved chocolate, if desired, before serving.

Indulge in the rich and velvety texture of this gluten-free chocolate pudding as a standalone dessert or as a decadent addition to pies or parfaits.

Pie and Tart Recipes

Classic Apple Pie

Apple pie is the epitome of comfort food, and with Pamela’s Gluten Free Baking Mix, you can easily create a mouthwatering gluten-free apple pie that will have your whole kitchen smelling like a bakery.

To make a gluten-free classic apple pie using Pamela’s mix, gather the following ingredients:

1 package Pamela’s Gluten Free Baking Mix (for the pie crust)
5 cups thinly sliced and peeled apples (such as Granny Smith or Honeycrisp)
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cornstarch or tapioca starch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 egg, lightly beaten (for egg wash)

Follow these steps:

For the pie crust:

Prepare Pamela’s Gluten Free Baking Mix according to the package instructions to make a double crust. Chill the dough for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out half of the chilled dough between two sheets of parchment paper or plastic wrap to fit a 9-inch pie pan. Remove the top sheet and carefully transfer the dough to the pie pan, pressing it gently into place. Trim any excess dough hanging over the edges.

For the apple filling:

In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, cornstarch or tapioca starch, ground cinnamon, ground nutmeg, and lemon juice. Toss until the apples are coated.
Pour the apple mixture into the prepared pie crust, making sure to spread it out evenly.
Dot the top of the apple filling with the small pieces of unsalted butter.

To assemble and bake the pie:

Roll out the remaining chilled dough on a lightly floured surface, creating a top crust. You can either place the whole sheet of dough over the filling or create a lattice pattern.
Trim and crimp the edges of the pie to seal the crust.
Optional: Brush the top crust with the lightly beaten egg for a shiny finish.
Place the pie on a baking sheet to catch any drips, and bake for approximately 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack before serving.

Serve this beloved gluten-free classic apple pie on its own or with a scoop of vanilla ice cream for a truly delightful dessert experience.

Lemon Tart

If you’re a fan of citrusy desserts, this gluten-free lemon tart made with Pamela’s Gluten Free Baking Mix is sure to please. With its buttery crust and tangy lemon filling, it’s the perfect sweet treat for any lemon lover.

To make a gluten-free lemon tart using Pamela’s mix, gather the following ingredients:

For the crust:

2 cups Pamela’s Gluten Free Baking Mix
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons granulated sugar

For the lemon filling:

3/4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup granulated sugar
1/4 cup Pamela’s Gluten Free Baking Mix
4 large eggs
Optional: Powdered sugar or whipped cream for garnish

Follow these steps:

For the crust:

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan.
In a mixing bowl, combine Pamela’s Gluten Free Baking Mix, melted butter, and granulated sugar. Mix until the ingredients are well combined.
Press the mixture evenly into the bottom and sides of the tart pan.
Bake the crust for approximately 10-12 minutes or until lightly golden. Remove from the oven and let it cool.

For the lemon filling:

In a mixing bowl, whisk together the fresh lemon juice, lemon zest, granulated sugar, Pamela’s Gluten Free Baking Mix, and eggs until well combined.
Pour the lemon filling into the pre-baked tart crust.
Bake the tart in the preheated oven for approximately 25-30 minutes or until the filling is set and slightly golden.
Remove the tart from the oven and let it cool completely.
Optional: Dust the top with powdered sugar or serve with a dollop of whipped cream for garnish.

Indulge in the zesty and refreshing flavor of this gluten-free lemon tart. It’s the perfect dessert for special occasions or when you’re simply craving a burst of citrus goodness.

Pecan Pie

Pecan pie is a classic Southern treat known for its rich and gooey filling with a delightful crunch from the pecans. With Pamela’s Gluten Free Baking Mix, you can easily create a gluten-free pecan pie that will have everyone coming back for seconds.

To make a gluten-free pecan pie using Pamela’s mix, gather the following ingredients:

For the crust:

2 cups Pamela’s Gluten Free Baking Mix
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons granulated sugar

For the pecan filling:

1 1/2 cups pecan halves
3/4 cup dark corn syrup or maple syrup
2/3 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Follow these steps:

For the crust:

Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
In a mixing bowl, combine Pamela’s Gluten Free Baking Mix, melted butter, and granulated sugar. Mix until the ingredients are well combined.
Press the mixture evenly into the bottom and sides of the pie pan.
Bake the crust for approximately 10-12 minutes or until lightly golden. Remove from the oven and let it cool.

For the pecan filling:

In a large mixing bowl, whisk together dark corn syrup or maple syrup, packed brown sugar, melted butter, eggs, vanilla extract, and salt until well combined.
Stir in the pecan halves until evenly coated in the filling.
Pour the pecan filling into the pre-baked pie crust, ensuring the pecans are spread out evenly.
Bake the pie in the preheated oven for approximately 45-50 minutes or until the filling is set and slightly puffed.
Remove the pie from the oven and let it cool completely on a wire rack before serving.

This gluten-free pecan pie is a true Southern delight with its rich, caramel-like filling and crunchy pecans. Serve it warm or at room temperature for a truly indulgent dessert experience.

Savory Recipes

Gluten Free Pizza Crust

Pizza is a beloved comfort food, and with Pamela’s Gluten Free Baking Mix, you can easily create a delicious gluten-free pizza crust that’s perfect for loading up with your favorite toppings.

To make a gluten-free pizza crust using Pamela’s mix, gather the following ingredients:

For the crust:

2 cups Pamela’s Gluten Free Baking Mix
1 teaspoon salt
1 tablespoon sugar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
2 large eggs
1/2 cup warm water

For the toppings:

Your favorite pizza sauce
Shredded mozzarella cheese
Toppings of your choice, such as pepperoni, sliced bell peppers, mushrooms, or olives

Follow these steps:

For the crust:

Preheat your oven to 425°F (220°C). Grease a baking sheet or pizza pan.
In a mixing bowl, combine Pamela’s Gluten Free Baking Mix, salt, sugar, olive oil, and dried Italian seasoning. Mix until the ingredients are well combined.
In a separate bowl, beat the eggs and warm water together.
Gradually add the egg mixture to the dry ingredients, stirring until a dough forms.
Transfer the dough to the prepared baking sheet or pizza pan. Use your hands or a rolling pin to shape the dough into a round pizza crust of your desired thickness.
Bake the crust in the preheated oven for approximately 10-12 minutes or until it is slightly firm and just beginning to brown around the edges.

For the toppings:

Remove the partially baked pizza crust from the oven.
Spread your favorite pizza sauce over the crust, leaving a small border around the edges.
Sprinkle shredded mozzarella cheese evenly over the sauce.
Add your desired toppings, such as pepperoni, sliced bell peppers, mushrooms, or olives.
Return the pizza to the oven and bake for another 10-15 minutes or until the cheese is melted and bubbly, and the crust is golden brown.

Slice up this delicious gluten-free pizza and enjoy it hot out of the oven. Serve with a side salad for a complete meal that the whole family will love.

Cheese Biscuits

Cheese biscuits are a savory delight that makes a perfect side dish for soups, stews, or as a standalone snack. With Pamela’s Gluten Free Baking Mix, you can easily create gluten-free cheese biscuits that are flaky, cheesy, and oh-so-delicious.

To make gluten-free cheese biscuits using Pamela’s mix, gather the following ingredients:

2 cups Pamela’s Gluten Free Baking Mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, chilled and cubed
1 cup shredded cheddar cheese
3/4 cup buttermilk (or a dairy-free alternative)

Follow these steps:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together Pamela’s Gluten Free Baking Mix, baking powder, baking soda, and salt.
Add the chilled and cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese until evenly distributed throughout the mixture.
Gradually add buttermilk to the bowl, stirring until the dough comes together. The dough should be slightly sticky but manageable.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for approximately 12-15 minutes or until the biscuits are golden brown and cooked through.
Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.

These gluten-free cheese biscuits are incredibly flavorful and have a wonderful texture. Serve them fresh out of the oven, slathered with butter or your favorite jam, for a truly satisfying treat.

Chicken Pot Pie

Chicken pot pie is a comforting classic that’s perfect for chilly nights or whenever you need a hearty meal. With Pamela’s Gluten Free Baking Mix, you can create a gluten-free chicken pot pie that’s packed with tender chicken, vegetables, and a deliciously flavorful crust.

To make gluten-free chicken pot pie using Pamela’s mix, gather the following ingredients:

For the crust:

2 cups Pamela’s Gluten Free Baking Mix
1 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, chilled and cut into small cubes
2-4 tablespoons ice water

For the filling:

2 cups cooked chicken, shredded or cubed
2 tablespoons unsalted butter
1 small onion, diced
2 carrots, diced
1 celery stalk, diced
1/2 cup frozen peas
1/2 cup frozen corn
2 tablespoons Pamela’s Gluten Free Baking Mix
2 cups chicken broth
1/2 cup milk (or a dairy-free alternative)
Salt and pepper to taste

Follow these steps:

For the crust:

In a mixing bowl, combine Pamela’s Gluten Free Baking Mix, salt, and sugar. Mix until the ingredients are well combined.
Add the chilled and cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add ice water to the bowl, 1 tablespoon at a time, and mix until the dough comes together. Be cautious not to add too much water – the dough should hold together but not be overly wet or sticky.
Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes before using.

For the filling:

Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables have softened.
Stir in the frozen peas and corn, and cook for another minute.
Sprinkle Pamela’s Gluten Free Baking Mix over the vegetable mixture and stir until well coated.
Gradually add the chicken broth and milk, stirring constantly, until the mixture thickens and comes to a gentle boil.
Stir in the cooked chicken and season with salt and pepper to taste. Remove the skillet from the heat.

To assemble and bake the pot pie:

Roll out the chilled crust dough on a lightly floured surface to fit the size of your baking dish or individual ramekins.
Transfer the filling mixture to the baking dish(es).
Place the rolled out dough over the filling, crimping the edges as desired. Cut a few slits in the top crust to allow steam to escape during baking.
Optional: Brush the top crust with melted butter or an egg wash for a golden finish.
Bake the pot pie in the preheated oven for approximately 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for a few minutes before serving.

This gluten-free chicken pot pie is the ultimate comfort food. Serve it with a side salad or roasted vegetables for a satisfying and complete meal.

Holiday and Special Occasion Recipes

Gingerbread Cookies

Gingerbread cookies are a festive treat that brings warmth and spice to holiday celebrations. With Pamela’s Gluten Free Baking Mix, you can create gluten-free gingerbread cookies that are just as delicious and aromatic as the traditional ones.

To make gluten-free gingerbread cookies using Pamela’s mix, gather the following ingredients:

3 1/2 cups Pamela’s Gluten Free Baking Mix
1/2 cup butter, softened
1/2 cup packed brown sugar
1/3 cup molasses
1 large egg
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Optional: Royal icing and decorative sprinkles for decorating

Follow these steps:

In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the molasses, egg, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until well combined.
Gradually add Pamela’s Gluten Free Baking Mix to the bowl, mixing until a soft dough forms.
Divide the dough into two equal portions and shape each portion into a disk.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of the dough to approximately 1/4-inch thickness.
Use your favorite cookie cutters to cut out shapes from the rolled dough. Transfer the cutouts to the prepared baking sheet, spacing them about 1 inch apart.
Repeat steps 7-8 with the remaining dough until it has all been used.
Bake the cookies in the preheated oven for approximately 10-12 minutes or until lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, you can decorate them with royal icing and decorative sprinkles, if desired.

These gluten-free gingerbread cookies are perfect for holiday gatherings, cookie exchanges, or as edible gifts for friends and family. Enjoy the delightful aroma of gingerbread filling your home as you indulge in these sweet and spicy treats.

Pumpkin Pie

Pumpkin pie is a quintessential dessert for Thanksgiving or any fall gathering. With Pamela’s Gluten Free Baking Mix, you can create a gluten-free pumpkin pie that’s velvety smooth and bursting with warm spices.

To make a gluten-free pumpkin pie using Pamela’s mix, gather the following ingredients:

For the crust:

2 cups Pamela’s Gluten Free Baking Mix
1 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, chilled and cut into small cubes
2-4 tablespoons ice water

For the filling:

1 can (15 ounces) pumpkin puree
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 1/4 cups evaporated milk (or a dairy-free alternative)
Optional: Whipped cream or vanilla ice cream for serving

Follow these steps:

For the crust:

Preheat your oven to 425°F (220°C). Grease a 9-inch pie pan.
In a mixing bowl, combine Pamela’s Gluten Free Baking Mix, salt, and sugar. Mix until the ingredients are well combined.
Add the chilled and cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add ice water to the bowl, 1 tablespoon at a time, and mix until the dough comes together. Be cautious not to add too much water – the dough should hold together but not be overly wet or sticky.
Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes before using.

For the filling:

In a mixing bowl, whisk together pumpkin puree, packed brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined.
Beat in the eggs, one at a time, followed by the evaporated milk, until the filling is smooth and well combined.

To assemble and bake the pie:

Roll out the chilled crust dough on a lightly floured surface to fit the size of your pie pan.
Transfer the rolled out dough to the pie pan, pressing it gently into place. Trim any excess dough hanging over the edges.
Pour the pumpkin filling into the pre-baked pie crust, ensuring it is evenly distributed.
Optional: Cover the edges of the pie crust with aluminum foil or a pie crust shield to prevent over-browning.
Bake the pie in the preheated oven for approximately 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes or until the filling is set and slightly puffed. To check for doneness, gently shake the pie – the center should jiggle slightly but not be overly liquidy.
Remove the pie from the oven and let it cool completely on a wire rack.
Once cooled, refrigerate the pie for at least 4 hours, or overnight, before serving.
Serve this scrumptious gluten-free pumpkin pie chilled with a dollop of whipped cream or a scoop of vanilla ice cream.

This gluten-free pumpkin pie is a holiday essential that captures the flavors of the season in a delightful dessert. Share it with loved ones and savor every bite.

Irish Soda Bread

Irish soda bread is a traditional bread that’s quick and easy to make, thanks to the use of baking soda as a leavening agent. With Pamela’s Gluten Free Baking Mix, you can create a gluten-free version of this beloved bread that’s both rustic and delicious.

To make gluten-free Irish soda bread using Pamela’s mix, gather the following ingredients:

4 cups Pamela’s Gluten Free Baking Mix
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk (or a dairy-free alternative)
1 large egg

Follow these steps:

Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
In a large mixing bowl, whisk together Pamela’s Gluten Free Baking Mix, granulated sugar, salt, and baking soda until well combined.
In a separate bowl, beat the buttermilk and egg together.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft and sticky dough forms. The dough should come together but not be overly wet or dry.
Turn the dough out onto a well-floured surface and knead it gently for a minute or two until it becomes smooth.
Shape the dough into a round loaf and place it on the prepared baking sheet. Use a sharp knife to score an X into the top of the loaf, about 1/2 inch deep.
Bake the soda bread in the preheated oven for approximately 45-55 minutes or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.

Enjoy this gluten-free Irish soda bread with a smear of butter or your favorite jam. It’s perfect for serving alongside soups, stews, or as a standalone snack.

Gluten Free Conversion Guide

Substituting Gluten Free Flour for Regular Flour

When following a gluten-free diet, it’s essential to have a reliable flour substitute that can be used in place of regular flour. Pamela’s Gluten Free Baking Mix is a versatile option that can be substituted in many recipes.

To substitute Pamela’s Gluten Free Baking Mix for regular flour, use the following guidelines:

For cakes, cookies, and muffins:

Replace regular flour with an equal amount of Pamela’s mix.
No additional adjustments are necessary.

For breads and pizza crusts:

Replace regular flour with an equal amount of Pamela’s mix.
Add an additional 1/2 to 1 teaspoon of baking powder per cup of mix to help with rising.

For pie crusts and pastry dough:

Replace regular flour with an equal amount of Pamela’s mix.
Add additional butter or shortening to ensure a flaky and tender crust.

Adjusting Liquid Amounts for Gluten Free Baking

When baking with Pamela’s Gluten Free Baking Mix or other gluten-free flours, you may need to adjust the liquid amounts in certain recipes to achieve the desired consistency.

Here are some general guidelines for adjusting liquid amounts when baking gluten-free:

If the batter or dough seems too dry and doesn’t come together well, add a small amount of liquid, such as milk or water, a tablespoon at a time until the desired consistency is reached.
If the batter or dough seems too wet and doesn’t hold its shape well, add a small amount of Pamela’s mix, a tablespoon at a time, until it thickens up.

It’s important to note that gluten-free batters and doughs are often slightly stickier and have a different texture compared to those made with wheat flour. Don’t be alarmed if the consistency seems different – this is normal for gluten-free baking.

By adjusting the liquid amounts as needed, you can ensure successful results and enjoy gluten-free baked goods that are just as delicious as their wheat-based counterparts.

In conclusion, Pamela’s Gluten Free Baking Mix is a versatile and reliable option for gluten-free baking. From breakfast pancakes and waffles to delicious cakes, cookies, and pies, this mix allows you to enjoy a wide range of baked goods without the worry of gluten. By following the provided recipe suggestions and guidelines for substituting and adjusting liquids, you can confidently create gluten-free treats that are sure to impress. So go ahead and get baking with Pamela’s mix – delicious gluten-free delights await!