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Pamela's (amazing) Wheat Free Bread Mix

Nantzie

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Nantzie Collaborator
Nantzie
Posted

I keep bringing this up in posts so I thought it deserved it's own topic. :D

It smells like wheat bread. Especially when it's baking. It's pliable. It doesn't have an odd flavor. It doesn't crumble. It's not gritty at ALL. Everybody likes it. Even non-celiacs. Even my MIL, who will point out the negative in just about anything, made a point of telling me that she thought it was really good.

I use it for any kind of sandwich, including PB&J, which never mixed well with gluten-free bread for some reason.

I even make hamburger buns with it. I have a muffin top pan. I just pile it into the pan indentations and spread it. Let it rise and bake it. It works great. We use them for hamburgers, sloppy joes, and philly cheesesteaks.

Anyone else?

Nancy

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Kaycee Collaborator
Kaycee
Posted

Nantzie, I would so love the chance to fall in love with Pamela's bread. I get so jealous when I read about all the different breads etc etc that are available over there, it makes me drool. I am not sure if NZ is just behind, or whether I am just not too good at hunting out the different gluten free things. But it would worry me as the more I find, the more I will eat, and the more weight I will put on, so really I am quite happy with the selection here. And cooking fresh, from scratch is the best food on this planet.

I am happy with the bread I make (I have not yet found a good commercially made bread), and I just experiment around, and give it different flavours, if it goes wrong it does not worry me too much, as it is always me that has to eat it! I am getting good at eating minor disasters. Major disasters, well that is a bit different, more often than not they get lost in the bottom of the freezer for about a month and then turfed.

One of my minor disasters I stuffed a chicken with, so there I go sharing my food around.

That sounds good how to make the hamburger buns, I will have to give that a try. I was just thinking the other day, if some of the fast food outlets took up gluten free buns, they would make a mint, as here are so many people who would just die for a hamburger, be it MacDonalds, or the local fish and chip shop.

Thanks for that Nantzie.

Catherine

Nantzie Collaborator
Nantzie
Posted
  • Author

That's a great point Catherine. There is NO such thing as a lost loaf of gluten-free bread. Breadcrumbs, croutons and stuffing all come out great with not-so-perfect bread results. Even not-great gluten-free bread can be improved just by toasting it. Or making french toast and slathering it with syrup or jam. I made a different type of bread last week that I didn't really like for sandwich bread, but they made the best breadcrumbs.

Nancy

Guest nini
Guest nini
Posted

I'm in love with the Pamela's bread... it is awesome... in fact when I go to Outback for dinner I pack a few slices (already warmed up) in foil with butter! My daughter and I DEVOUR them while everyone else is eating their gluteny bread and onion rings!

jaten Enthusiast
jaten
Posted

Pamela's is the only bread I eat now! Great bread! Great pizza crust! My MIL, too, thought the bread was delicious....and that's a huge compliment! Any friend or family member who has tried it thinks it tastes just like gluten-filled homemade bread. YUM!

Tim-n-VA Contributor
Tim-n-VA
Posted

This is like most things, different people, different tastes. I didn't like Pamela's as well as the gluten-free pantry sandwich bread. This one gets such good reviews I might try again. I might have made a mistake somewhere in the prep. I didn't use a bread machine.

Guest nini
Guest nini
Posted
This is like most things, different people, different tastes. I didn't like Pamela's as well as the gluten-free pantry sandwich bread. This one gets such good reviews I might try again. I might have made a mistake somewhere in the prep. I didn't use a bread machine.

I use a bread machine AND I substitute 1/2 cup of milk for 1/2 cup of water (when you are filling up the cup to come up to 2 cups at the last 1/2 cup stop and pour in milk...) really makes a difference to me.

I just had some of this bread for breakfast, I keep it sliced in the fridge in a ziploc bag and warm it in the microwave about 1 minute and put butter and honey on it! YUMMY!

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mouse Enthusiast
mouse
Posted

Nantzie, what is a muffin top pan. I own every size of muffin pans they make, but I don't know what a muffin top pan is. I would love to make decent hamb. buns.

Daryl Newbie
Daryl
Posted

Do you know if it's available at Harry's markets?

wolfie Enthusiast
wolfie
Posted

I totally agree!!! DS loves this bread!!! :) He can't get enough of it! He also has me make "bread pizza" with it. I just top with gluten-free marinara, mozzerella & parm and toss under the broiler! YUM!

Nantzie Collaborator
Nantzie
Posted
  • Author

I got the muffin top pan at a local kitchen store, but I've seen them around. Here's a pic of the same one I have so you can see what it looks like. Open Original Shared Link

One thing I didnt' like at first was it was slightly sticky (not underdone) in the middle. So now I leave it in the breadmaker until it's cool. Doing that drys it out just a little bit so it's not sticky.

I'm not sure where you could get it locally, but I think I found it the first time at a local healthfood store. You could always talk to the market and see if they can order it.

Nancy

mouse Enthusiast
mouse
Posted

Thanks Nancy. I see the depth is different then a regular muffin pan. I have tart pans, but of course those would be two bite hamburgers - he he. I am going to order this tomorrow and then go get the bread mix.

melie Apprentice
melie
Posted

Does the Pamela's bread taste ok even without toasting?

I adore the Whole Foods Market Prairie Bread (with sunflower seeds, yum) but it is nearly $9 a loaf, so I'm looking for a cheaper option out there.

Guest nini
Guest nini
Posted

the milk doesn't have to be warm and I think the Pamela's tastes great without toasting, however I do prefer it warmed up in the microwave. To me it tastes so good warmed up with a little melted butter and honey... ( ok think I'm gonna go have some now...)

jaten Enthusiast
jaten
Posted
One thing I didnt' like at first was it was slightly sticky (not underdone) in the middle. So now I leave it in the breadmaker until it's cool. Doing that drys it out just a little bit so it's not sticky.

Nancy

That's interesting. Mine used to never be sticky in the middle. Lately, it's happened a couple of times. Does anyone have a thought on how I could avoid this?

The method I've always used:

Follow pkg directions

Substituing 1/2 cup milk (DariFree)

Bake in Zojirushi machine with gluten-free setting programmed in

I've always done it exactly the same way, an wondering how to acct for the "slightly sticky" middle now. As Nancy said, it's not underdone...weird.

jukie Rookie
jukie
Posted

Okay...now I gotta try this! So far I haven't tried making gluten-free bread but this sounds too good.

Has anyone made this with egg replacer? Also, how long does it generally stay good?

Guest nini
Guest nini
Posted

I haven't tried it with egg replacer, I don't know how long it will stay fresh because I can't keep it in my house longer than a week! I eat it all!!! or I should say, my daughter and I eat it all

jaten Enthusiast
jaten
Posted

How long does it stay good?

That's hard to say. Most of the time I slice it and wrap each slice individually then toss into a ziploc and into the freezer. When I want a sandwich or whatever, I toss however many pieces into the toaster just long enough to thaw and warm...30 seconds. It makes a great sandwich whether you just warm the bread or fully toast it.

I have tried it straight from the fridge but even out of the fridge it's just better a little warmed. If I take a sandwich to work for lunch I toss it in the toaster for a bit before making the sandwich. I don't reheat before eating. It's still great at lunchtime. Yummy!

pinkpei77 Contributor
pinkpei77
Posted

i love this bread tooooooo!!

i make it all the time with egg replacer and it comes out great.

but last night i tried it with the egg replacer and the part where you substitute the 1/2 c water with the half c milk/soymillk and it didnt bake up at ALL!!

it was horrible.

so i dont suggest doing both.. ive always just done the egg replacer and water recipe.

Shalia Apprentice
Shalia
Posted
I keep bringing this up in posts so I thought it deserved it's own topic. :D

It smells like wheat bread. Especially when it's baking. It's pliable. It doesn't have an odd flavor. It doesn't crumble. It's not gritty at ALL. Everybody likes it. Even non-celiacs. Even my MIL, who will point out the negative in just about anything, made a point of telling me that she thought it was really good.

I use it for any kind of sandwich, including PB&J, which never mixed well with gluten-free bread for some reason.

I even make hamburger buns with it. I have a muffin top pan. I just pile it into the pan indentations and spread it. Let it rise and bake it. It works great. We use them for hamburgers, sloppy joes, and philly cheesesteaks.

Anyone else?

Nancy

I'm so in love with it it's pathetic. *grin*

I love the fact that I can mess with the recipe and not mess up the bread. I psychologically like brown bread better, so I always add a teaspoon cocoa to it. Makes it brown. I add flaxseed. I add flaxseed meal. I add sesame seeds. I add teff flour sometimes. I add all sorts of stuff and it ALWAYS WORKS. No matter how much I screw with it (OK, I also add an egg for liquid) it ALWAYS WORKS.

It's tasty and squishy and makes good sandwiches and cuts well and... I love it. :) Love it love it love it. No other bread mix has come close in my opinion.

rez Apprentice
rez
Posted

I'm going to have to try this bread. I made the Pamela's brownies and they were DISGUSTING and inedible. The gluten free pantry brownies are awesome!!! I have not found a decent bread yet. My poor little boy used to live on PB&J's and hasn't had one now in two months. I don't have a breadmaker. Do you think it's a necessity or could I do it in the oven? Thanks

Nantzie Collaborator
Nantzie
Posted
  • Author

I never have had a loaf last more than three days. So a week? Wow.... :P

And adding cocoa to make it brown and all the other yummy things. What great ideas!

Even if you don't have a breadmaker, you should definitely try this. You should be able to make it just fine in a regular bread pan. The biggest mistake people make when making bread from scratch (not just dumping everything into a breadmaker) is not having the water hot enough for the yeast. It needs to be 110-120 degrees, which is actually hot to touch in my opinion. It's worth it to pull out a kitchen thermometer and check it. It's so aggravating to go through all the trouble and figure out that the yeast aren't going to activate because the water wasn't hot enough.

One thing that I've learned with trying gluten-free things is that a lot of the time you'll hate something made by a certain company and then love something else. I also HATE the Pamela's brownies. So many people love it here. Haven't tried GFP's yet though. I also love Ener-G Wheat Free Crackers and buy them by the case (my kids love them too). They remind me of Carr's Water Crackers. They're awesome. But some people are leary of trying them because their first experience with gluten-free food is usually a package of Ener-G's White Rice Loaf.

Hey! No cuts!!

B)

Nancy

Shalia Apprentice
Shalia
Posted

Rez,

If it makes you feel better, I HATE Pamela's brownies (inedible) HATE her cake (same), think her baking mix is awesome (makes excellent cookies) and think the bread is the best thing since... well... sliced bread! ;):lol: Also, I don't own a breadmaker. I make it in the oven and it turns out fine. And I'm terrible about temperatures of things. I make sure the eggs are warmish (most of the time) and I get the water to about the temp of the inside of my wrist, and I've never had a flat loaf yet. *shrug* (Caveat: with Pamela's. Other loafs have been a mess. *grin*)

Nantzie,

You really can add a lot of fun stuff to this bread. I added Gifts by Nature Oats when I wanted to try an oatmeal bread, I've added Bob's Red Mill hot cereal for some texture, I've made mine cheesy I've made it sweet, I've done all sorts of stuff. I'm never satisfied. I think it's why I love this bread so much. All the rest of the mixes I tried fell apart when I got "creative". *giggle*

And FTR, I think they are out on Amazon. I've been waiting for my order since Sept. 27th. *insert angry face*

jukie Rookie
jukie
Posted

Oh, no...I hope Amazon's not out of it! I just placed an order and it shows as "in stock". Of course, I'm still waiting for LaraBars from Amazon too...go figure :rolleyes:

Shalia Apprentice
Shalia
Posted
Oh, no...I hope Amazon's not out of it! I just placed an order and it shows as "in stock". Of course, I'm still waiting for LaraBars from Amazon too...go figure :rolleyes:

Seriously, I just got another e-mail yesterday saying it'd be another week minimum. Grr.

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