0
elaine33

Pamelas Chocolate Chip Cookies

Rate this topic

Recommended Posts

I mixed the batter for the chocolate chip cookies on the Pamela's baking mix and it was SOO dry I had to add some water and some oil to them to even be able to mold them. Did anyone else find this. I haven't eaten any yet, they are baking right now. :)

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I just used my reg. old recipe & changed the flour & added about a 1/2 cup more & no one can tell the difference.........

mamaw

Share this post


Link to post
Share on other sites

These are so good:

Bette Hagmans' Toll House Cookies:

1 3/4 c. feather light mix* 1 tsp. baking soda

1/2 tsp. xanthan gum

1/2 c. sorghum 1 scant tsp salt

1/2 c. margarine 1 tsp vanilla

1/2 c. butter crisco 2 eggs

3/4c. sugar one 12 oz. bag choc. chips

3/4 c. brown sugar 1 c. chopped nuts

Preheat oven to 375. Blend flour, sorghum, xanthan. Cream sugars, margarine and crisco. Add baking soda, salt, vanilla. Beat in eggs, one at a time. Add dry ingredients. Beat well. Stir in chocolate chips and nuts. Bake 9-11 minutes or until done.

Share this post


Link to post
Share on other sites
I mixed the batter for the chocolate chip cookies on the Pamela's baking mix and it was SOO dry I had to add some water and some oil to them to even be able to mold them. Did anyone else find this. I haven't eaten any yet, they are baking right now. :)

I make chocolate chip cookies from Pamela's Baking mix about every other week, and have never had that problem. I always use real butter instead of margarine, and I usually throw in a tablespoon or so of almond meal. Butter, egg and vanilla are the only liquids. Maybe used too much mix?

Share this post


Link to post
Share on other sites
I make chocolate chip cookies from Pamela's Baking mix about every other week, and have never had that problem. I always use real butter instead of margarine, and I usually throw in a tablespoon or so of almond meal. Butter, egg and vanilla are the only liquids. Maybe used too much mix?

I am embarrassed to post this but I misread the 1/2 cup butter to be 1/4 cup. My, are they dry :P . I'd blame it on my son who was helping me, but I took the butter out hours earlier on my own to soften. Well, duh.

Share this post


Link to post
Share on other sites
Ads by Google:


The December 2006 Issue of Gourmet Retailer Magazine Editor's Choice issued the following:

According to Market Researcher Packaged Facts, as many as 11 million Americans are afflicted with serious allergies to common foods like milk, wheat and peanuts. More consumers are turning to gluten- and allergy-free foods both to manage specific food sensitivities and simply as part of a trend toward more healthful eating. Unfortunately, taste-wise, many of the products out there still need some tweaking. Thankfully, I came across a company that is setting standards in the taste of gluten-free foods. 1-2-3 Gluten Free is a small women-run company that makes mixes for baked goods in a dedicated gluten-free (and peanut-free and nut-free) kosher facility. All products are gluten-free, wheat-free, nut-free and peanut-free. Many are also free of soy, corn, egg and dairy (including casein) and their labels clearly indicate this. Since my mom is sensitive to wheat, but has a wicked sweet tooth, I'm always searching for products that taste as good as the real thing. We recently whipped up a batch of Chewy Chipless Scrumdelicious Cookies and added our own semi-sweet chocolate and butterscotch chips to the mix (all of the products are extremely versatile and the Web site features fabulous recipe suggestions). Without doubt, these were the best tasting gluten-free cookies we've ever had -- the cookies baked up a perfect golden brown with a silky smooth texture and great "mouthfeel," which is unique in the gluten-free market. In fact, you'd never know these were gluten-free. For more information, visit www.123glutenfree.com

-- Kristin V. Montalvo, Editor's Choice, The Gourmet Retailer Magazine, December 2006 issue, p.99.

Share this post


Link to post
Share on other sites
I am embarrassed to post this but I misread the 1/2 cup butter to be 1/4 cup. My, are they dry :P . I'd blame it on my son who was helping me, but I took the butter out hours earlier on my own to soften. Well, duh.

Try again - everyone I know who has tried these cookies really likes them.

Share this post


Link to post
Share on other sites
Guest nini

We used the Pamela's cookies in a food demo this week and I found them to be too dry too...

By the way, YEP 123 Gluten Free Products are AMAZING!!!! They always turn out just the way they should... I'm just frustrated cos my local store stopped carrying the Aarons dinner rolls mix... man I miss those... (I can't afford to order them online...)

Share this post


Link to post
Share on other sites
We used the Pamela's cookies in a food demo this week and I found them to be too dry too...

By the way, YEP 123 Gluten Free Products are AMAZING!!!! They always turn out just the way they should... I'm just frustrated cos my local store stopped carrying the Aarons dinner rolls mix... man I miss those... (I can't afford to order them online...)

It's so funny you posted this. We have a pot luck at work and I brought these cookies in today. I make them differently. I use an 8 x 8 pan and bake them almost like brownies at 350 degrees for 20 min. This is the same way I used to make regular cookies before I was diagnosed. I had such a hard time telling when the cookies were ready the conventional way and this way they always come out perfect. I use butter as well. I tend to add things to the cookies, like coconut or peanut butter chips or gluten-free frosting on top just to jazz them up a bit. Definitely try again, the people at work are raving about them.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   16 Members, 1 Anonymous, 505 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:

     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com