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Tim-n-VA

Options For Lazy Cooks

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It probably is something that I should just get over but when I see a recipe that tells me to mix four different kinds of flour my first instinct is to forget it. I know that the Pamela's website has some recipes using their baking mix. Can I use that in any Bisquick recipe if the other ingredients are gluten free?

I've used Pamela's mix a lot for quick shortcuts and ended up with acceptable but not great results. For example:

1) Bake a double quantity of the waffle recipe in a 9x13 pan for 30 minutes cut it into six sections, slice and use for sandwiches. (When I don't have three hours for the bread machine cycle).

2) Make a waffle and cut in half, cool and then use for a sandwich (When I don't have the 30 minutes for item 1)

3) Reduce waffle recipe by 1/3 and use to top the "Upside down pizza casserole" listed on this board.

I guess I'd like this to become a thread with short-cut tips using mixes similar to the concept in the "Cake Doctor" books where each recipe starts with a box mix and is enhanced.

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Not quite what I think you're looking for, but I use Pamela's baking mix for almost anything I would use flour for. Breading onion rings, biscuits, you name it. I have found that it is very similar to Bisquick except for one thing, it can't hold up size wise. Everything I made with it I make small so that it doesn't get crumbly or start breaking.

It also works great as a gravy thickener, I like it better than straight white rice flour because of the flavor. The almond meal seems to complement everything.

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What do you want to use it for? There's a recipe on the website for a yeastless bread that's supposed to be pretty quick, I was going to try it tonight and see how it turns out. What kinds of recips are you looking for? I use it for EVERYTHING (except yeast breads). All my muffins, quick breads, cakes, cookies, pie crust....... I haven't tried the bisquick recipe on the website so I'm not sure how it turns out, but based on my experience--all the recipes I've tried and love. Mostly I alter my regular recipes. I agree with you though, if I see a recipe with 4-8 different flours listed, I won't even try it!

Anyway, if you want specific types of recipes, let me know.

For my shortcuts, this is what I do:

Any recipe (as described above), I sub the Pamela's straight across for the flour. I omit any salt, baking soda, baking powder (and xanthan gum if using a gluten-free recipe). I cut the fat (butter, oil, etc...) BY 2/3-always.

For example (my chocolate chip cookie recipe):

2.5c ap flour

1tsp baking soda

1tsp baking powder

1/2 tsp salt

1c butter

1c bn sugar

1/2c white sugar

2 eggs

1 tsp vanilla

2c choco chips

turns into

1/3c butter

1c bn sugar

1/2 c white sugar

2 eggs

1 tsp vanilla

2.5c pamelas

2c chocolate chips

less measuring, less time=more better!! :D

I also make up a bunch of extra pancakes and use them for sandwiches. I've done the waffle thing too, but this is a little less messy and more compact (but I have a Belgian waffle iron)

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Perfect for this:

http://www.glutenfreeforum.com/index.php?showtopic=51529

Mexican Pie

The next time you make tacos, make some extra ingredients then make the pie with the leftovers. Only takes 20 minutes to bake. Very easy! I am looking for recipes to use a bisquick sub with. I have 3 little Bisquick books I am looking to convert to gluten-free. That's where I found the recipe for the Upsidedown Pizza Recipe and for this one:

Bacon cheeeseburger upsidedown pizza

http://glutenfreeforum.com/indez.php?showtopic=51030

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For my shortcuts, this is what I do:

Any recipe (as described above), I sub the Pamela's straight across for the flour. I omit any salt, baking soda, baking powder (and xanthan gum if using a gluten-free recipe). I cut the fat (butter, oil, etc...) BY 2/3-always.

Thank for that one. I tried the same process on an apple-nut bread recipe but didn't reduce the fat and it had weird texture but still a pretty good taste. Next time I'll reduce the fat.

My only concern with this is that my wife has a diagnosed allergy to pecans and walnuts and by extension just tries to avoid all nuts. She has ate the pancakes with no reaction before we noticed the almonds so I suspect the almonds are different enough that she doesn't react but that is obviously her choice.

I know a lot of these things are already on the site so a link to another post might be better (as Purple did). I was just trying to make it easy for others (and me - I said I'm a lazy cook) to find the recipes that are mix based versus a flour blend.

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Thank for that one. I tried the same process on an apple-nut bread recipe but didn't reduce the fat and it had weird texture but still a pretty good taste. Next time I'll reduce the fat.

My only concern with this is that my wife has a diagnosed allergy to pecans and walnuts and by extension just tries to avoid all nuts. She has ate the pancakes with no reaction before we noticed the almonds so I suspect the almonds are different enough that she doesn't react but that is obviously her choice.

I know a lot of these things are already on the site so a link to another post might be better (as Purple did). I was just trying to make it easy for others (and me - I said I'm a lazy cook) to find the recipes that are mix based versus a flour blend.

I'm fine with posting my recipes here. Here's my favorite-and one I make at least once a week with different variations:

Muffins

3 mashed bananas OR 2c pumpkin puree OR 2c applesauce OR 2c shredded zucchini (with moisture squeezed out)

3/4c egg whites or 4 whole eggs

1/4c sugar

1 tsp cinnamon or pumpkin pie spice

2c Pamelas

1/2c mini chocolate chips-optional

(NO OIL)

mix 1st 4 ingredients well, mix in Pamelas and chocolate chips

bake at 350 for 20-25 minutes-in sprayed muffin tins (filled at least 3/4 full)

roughly 100 calories per muffin--12 muffins per batch

also super easy-

Shortbread

1/3c butter-very soft

1/4c sugar

1c Pamelas

Mix together, pat out into a circle-or whatever-on parchment, bake 350 time depends on how thick the dough and how big your "shape" start at 5 minutes and check evey few minutes, cut immediately but leave on parchment to cool and firm up. Watch out, it's addicting!

--I also use this for my pie crust but decrease sugar to 2 tbs

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