ratgirl

So do you have to add any xanthan gum to it or no? I got Pamela's stuff the other day after that nasty Bob's Red Mill stuff, and while it tasted good, I can't get anything to cook all the way! My cookies spread out into paperthin yummies, but my muffins and cornbread ended up burning on the edges, but still weren't cooked in the middle. Stupid stuff!

I'm getting burnt out really fast actually cooking 3 meals a day! What are your favorite types of things that you can make huge batches of, freeze, and reheat? I made a bunch of enchilada sauce the other night (thank you, corn starch!), a batch of potato soup (scared of how this will reheat, though), and beef stew. All are in my freezer in single serve...

I actually cried the first time I used their all purpose flour. I was so happy to be able to make cornbread, and it tasted like bloody pennies. It was awful. I hate that stuff. I only bake with Pamela's baking mix now. It tastes just like the real thing.