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First Time W/ Pamela's Bread Mix

jglisson73

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jglisson73 Newbie
jglisson73
Posted

I just fired up the bread maker for the first time with Pamela's gluten-free Bread Mix. I just realized that I used 2 cups of water instead of 2 cups total liquid. Doh! The recipe calls for 1/3 cup oil, 2 eggs, and warm water to make 2 cups when combined w/ oil and eggs (+2 tbsp water). So, I figure I have about 1/2 cup extra water in there.

 

Well, in about 3 hours we'll see how it has turned out LOL!

 

My son and I are both celiac. He's been eating Udi's bread for quite a while and has decided he just doesn't like it. So, I'm on the journey of learning how to make it at home. Hoping it will be more tasty, and perhaps even more affordable! :)

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cyclinglady Grand Master
cyclinglady
Posted

Live and learn! You will get it!

You can always skip bread for a while. gluten-free tends to taste better the longer you have been away from gluten-containing products.

I did serve chili last night to a crowd last night and no one suspected the cornbread muffins were gluten-free. Pamela's is my go-to flour blend.

kareng Grand Master
kareng
Posted

Live and learn! You will get it!

You can always skip bread for a while. gluten-free tends to taste better the longer you have been away from gluten-containing products.

I did serve chili last night to a crowd last night and no one suspected the cornbread muffins were gluten-free. Pamela's is my go-to flour blend.

 

 

Do you mind sharing your recipe for the CB muffins?  I make corn bread from a mix and no one knows the difference but muffins would be better.

cyclinglady Grand Master
cyclinglady
Posted

Here is recipe that I used last night.

Open Original Shared Link

I do not use cookbooks anymore because of storage issues (clutter) and my handy iPad! I look for recipes and match the ingredients I have in my pantry. I happened to have plain Greek yogurt (full fat) on hand and lots of honey, so I tried the above recipe link . I used butter and Pamela's flour blend that contains guar gum. The muffins were nice and moist. They need to be eaten fast or frozen to keep moist though. That is true for all gluten-free baked goods.

My best muffins usually contain the most fat and use full-fat yogurt, sour cream, buttermilk or mock buttermilk (tsp vinegar to whole milk).

We slathered them with soft butter! Yum!

Enjoy!

kareng Grand Master
kareng
Posted

Here is recipe that I used last night.

Open Original Shared Link

I do not use cookbooks anymore because of storage issues (clutter) and my handy iPad! I look for recipes and match the ingredients I have in my pantry. I happened to have plain Greek yogurt (full fat) on hand and lots of honey, so I tried the above recipe link . I used butter and Pamela's flour blend that contains guar gum. The muffins were nice and moist. They need to be eaten fast or frozen to keep moist though. That is true for all gluten-free baked goods.

My best muffins usually contain the most fat and use full-fat yogurt, sour cream, buttermilk or mock buttermilk (tsp vinegar to whole milk).

We slathered them with soft butter! Yum!

Enjoy!

Thanks

jglisson73 Newbie
jglisson73
Posted
  • Author

The bread sort of turned out. The middle is a bit sticky and will probably be dense because the extra water seems to have kept it from rising quite like it should have. I ate a couple of pieces though, and the taste was good - just a consistency thing. I look forward to getting it right next time!!! :)

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