Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pamela's Bread Mix

Anonymousgurl

Recommended Posts

Anonymousgurl Contributor
Anonymousgurl
Posted

I just bought a bread machine, and I also just bought a nice bag of Pamela's baking/bread mix :) I was wondering if anyone has used her bread mix before, and if you guys have any recipes?

I was also wondering if anyone has ever replaced oil with applesauce in a bread recipe. I'm thinking of doing this, but I don't know how much applesauce to use in place up 1/4 cup oil.

Thanks everyone! :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


momandgirls Enthusiast
momandgirls
Posted

Pamela's bread mix is our absolute favorite. It's delicious as is and we've also added cinnamon and raisins to it and it's delicous that way, too. I've never tried to substitute the oil but I'd think that 1/4 cup of oil would equal 1/4 cup of applesauce.

Nantzie Collaborator
Nantzie
Posted

I'm not sure which of these you've got, but I'll tell you what my family thinks of both of them.

If you're talking about "Pamela's Wheat-Free Bread Mix", we go through at least two loaves of it a week. Even my non-gluten-free husband eats it. I've even made hamburger buns out of it before.

If you're talking about "Pamela's Ultimate Baking and Pancake Mix" we make pancakes out of it about once a week.

Nancy

Cynbd Contributor
Cynbd
Posted

We love Pamela's Wheat Free bread mix too. It's the best I have tried, as far as mixes go.

It took me a couple of tries to get it right with my Breadman... The gluten-free setting didn't work out, and so I sent an email to Pamela's and they responded quickly with what I needed to do and even offered to send me a new bread mix to make up for the first one that didn't turn out right...

but it was still good! :P

Enjoy!

EG+FC Apprentice
EG+FC
Posted

I was reading one of my recipes and they just sub. 1/4 of unsweetened applesauce for 1/4 of oil, so I assume that for your bread recipe you can do the same thing.

celiacgirls Apprentice
celiacgirls
Posted

This is the one I use the most also. The rolls are very good. The recipe is on the bag. Even my daughter's gluten-eating friends like the rolls.

Anonymousgurl Contributor
Anonymousgurl
Posted
  • Author
I was reading one of my recipes and they just sub. 1/4 of unsweetened applesauce for 1/4 of oil, so I assume that for your bread recipe you can do the same thing.

Thanks for your replies everyone! I ended up using the "egg free" recipe on the bag, and substituting the oil for 1/4 cup applesauce. It was my very first attempt at the bread machine and bread in general, so Im really excited to go test it out for breakfast! I'll let you all know how it goes.

What else do you guys make with that bread mix? Does anyone make muffins, hamurger buns? Got any recipes?

I'm totally open to ANY bread machine recipes because now that i've got it, im so excited to use it :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Anonymousgurl Contributor
Anonymousgurl
Posted
  • Author

IT DIDNT WORK :(

It came out too doughy and not cooked all the way through :( It smelled so good though...what torture :( ugh.

Any suggestions or advice? I put it in the bread machine and it was in there for 2 hours and 15 minutes on the white bread setting I believe...

how dissapointing. I was so excited about the idea of possibly having toast...or a SANDWICH!

jacqui Apprentice
jacqui
Posted
IT DIDNT WORK :(

It came out too doughy and not cooked all the way through :( It smelled so good though...what torture :( ugh.

Any suggestions or advice? I put it in the bread machine and it was in there for 2 hours and 15 minutes on the white bread setting I believe...

how dissapointing. I was so excited about the idea of possibly having toast...or a SANDWICH!

jacqui Apprentice
jacqui
Posted

Where do you buy Pamela's? I know of her chocolate chip cookies but I am not sure if we have seen the bread mix.

We were dx'd last spring and summer so we went and bought the Cuisanart breadmaker - it actually says for gluten free and low carb baking on the box. I used the gluten-free pantry frenchbread/pizza mix and followed the breadmaker instructions and it was great. It tasted like english muffin bread.

Good luck!!

Jacqui

momandgirls Enthusiast
momandgirls
Posted

I'm not sure what went wrong. We have a Zojirushi bread machine (and love it) and use the Pamela's bread mix without any problems. The only thing I can think of is that the setting we use takes 3 hours and 20 minutes to make a loaf of bread, which is about an hour longer than the setting you used. Maybe that has something to do with it?

rbh Apprentice
rbh
Posted
I'm not sure what went wrong. We have a Zojirushi bread machine (and love it) and use the Pamela's bread mix without any problems. The only thing I can think of is that the setting we use takes 3 hours and 20 minutes to make a loaf of bread, which is about an hour longer than the setting you used. Maybe that has something to do with it?

Which setting do you use to make Pamela's mix in the Zo? I'm about to purchase some of these mixes from Amazon (a great price -- 6 for about $20)? I've used the quick wheat setting in the Zo for other mixes -- have you ever used this setting (about 2 hours plus) for the Pamela's mix? Thanks.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Wheatwacked
      - Wheatwacked replied to Jmartes71's topic in Coping with Celiac Disease
      14

      Related issues

      Did they ever tell you specifically which vitamins would interfere with which tests? Fermented pickles source of thiamine and other B-vitamins, The fermentation process with lactic acid bacteria increases the nutrient value. Colonies of beneficial bacteria can help crowd out the the bad SIBO. Have you had the rash biopsied for Dermatitus Herpetiformus...
    2. sc'Que?
      - sc'Que? commented on Celiac.com Sponsor: Review's article in Product Reviews
      2

      Bold Taste, No Alcohol & Crafted to Remove Gluten: Daura Non-Alc Beer Takes Alcohol-Free Beer to the Next Level

      I'm being SERIOUS here! Absolutely none of the styles of beer I use to drink are ever represented in the gluten-free market.
    3. Theresa2407
      - Theresa2407 replied to Aya77's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Books about celiac

      You are correct. Same place. I have used their site for so long and have it bookmarked. Still living in past. Our support group was affiliated with them.
    4. Known1
      - Known1 replied to Aya77's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Books about celiac

      Hmm, I think you mean the Gluten Intolerance Group®? Their website is not gig.net. Maybe it was at one point? I am new to all of this, but did find their website here: https://gluten.org/ Kind Regards, Known1
    5. knitty kitty
      - knitty kitty replied to Colleen H's topic in Coping with Celiac Disease
      3

      Barilla gluten free pasta

      @Scott Adams, You're right about corn and wheat not sharing similarities in the 33-mer peptide segment of gluten. Corn has a completely different peptide that causes an autoimmune reaction because it attaches to HLA-DQ8. Casein in dairy shares with wheat similarities in the33-mer peptide chain. Sorry about the oversimplification. Maize...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,472
    • Most Online (within 30 mins)
      7,748
    Eddie Graham
    Newest Member
    Eddie Graham
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Related issues

      By Wheatwacked · Posted

      Did they ever tell you specifically which vitamins would interfere with which tests? Fermented pickles source of thiamine  and other B-vitamins, The fermentation process with lactic acid bacteria increases the nutrient value.   Colonies of beneficial bacteria can help crowd out the the bad SIBO. Have you had the rash biopsied for Dermatitus Herpetiformus?  Atopic Dermatitis and dermatitis herpetiformis share symtoms and atopic dermatitis patients have higher risk of dermatitis herpetiformis.  dermatitis herpetiformis is a symptom of Celiac diagnosis. When I had the carotid artery stent, the hospital put down "wheat allergy" for the food service.  I guess allergy puts the fear of god in them more than the misunderstood Celiac Disease.  Whatever keeps me alive in this world.   
    • Theresa2407
      Books about celiac

      By Theresa2407 · Posted

      You are correct.  Same place.  I have used their site for so long and have it bookmarked.  Still living in past.  Our support group was affiliated with them.
    • Known1
      Books about celiac

      By Known1 · Posted

      Hmm, I think you mean the Gluten Intolerance Group®?  Their website is not gig.net.  Maybe it was at one point?  I am new to all of this, but did find their website here:  https://gluten.org/ Kind Regards, Known1
    • knitty kitty
      Barilla gluten free pasta

      By knitty kitty · Posted

      @Scott Adams, You're right about corn and wheat not sharing similarities in the 33-mer peptide segment of gluten.  Corn has a completely different peptide that causes an autoimmune reaction because it attaches to HLA-DQ8.  Casein in dairy shares with wheat similarities in the33-mer peptide chain. Sorry about the oversimplification.  Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC3820067/
    • Scott Adams
      Barilla gluten free pasta

      By Scott Adams · Posted

      I just want to mention that corn and wheat do both contain storage proteins (corn has zein, wheat has gliadin and other gluten proteins), and there are some small similarities in certain amino acid sequences. However, those similarities are not considered medically equivalent, and corn proteins do not trigger the autoimmune response of celiac disease in the vast majority of people with celiac. Celiac disease specifically involves an immune reaction to gluten peptides found in wheat, barley, and rye. Corn is classified as gluten-free because its proteins do not activate that same immune pathway in most individuals. Although corn intolerance is very real, the explanation about the proteins being the same is oversimplified to the point where it's not accurate.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.