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Pamela's Products Grain-Free Pancake Mix Gluten Free -- 12 oz


Pamela's Products Grain-Free Pancake Mix Gluten Free
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Pamela's Products Grain-Free Pancake Mix Gluten Free -- 12 oz

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Pamela's Products Grain-Free Pancake Mix Gluten Free Description

  • Grain and Gluten-Free
  • Nut Flours + Non-Dairy + 0 g Sugar
  • 6 f Protein Serving as Prepared
  • Non GMO Project Verified
  • Kosher

Pamela's Grain-Free Pancake Mix

Grain-Free • Gluten-Free • Wheat-Free • Non-Dairy

 

The Baker's Daughter...

Pamela introduces a grain-free blend into her baking mix line, innovating with ingredients just as her father, "Big Al" Giusto, did in his natural foods bakery in San Francisco in the 1960s. Experience the benefits of grain-free and taste the heritage of Pamela's baking roots.

 

The Grain-Free Pancakes have a unique, naturally sweet taste and texture. A remarkable new direction for your breakfast - pancakes made with nuts!


Directions

For Best Results Refrigerate After Opening.

 

Pancakes

1/2 cup (65 g) Grain-Free Pancake Mix

1 egg*

2/3 cup almond milk**

1 Tbsp oil

Yield: six 4-inch pancakes

*For an egg-free option, we recommend using our waffle recipe

**Cows' milk or other milk alternative can be used.

Directions:

Pre-heat griddle to medium heat. Mix all ingredients together and let batter sit for 2 minutes. Pour batter onto a lightly oiled griddle. When bubbles appear and pancake puffs, flip and cook until bottom is golden brown. Grain-free Pancakes may take longer to cook, and will have a slightly wetter texture than traditional pancakes. Oil griddle before cooking each pancake. Thicker batter will create thicker pancakes. Water can be added to thin batter.

Waffles

Mix together thoroughly 1/2 cup mix, 1 Tbsp oil, 1/2 cup water. Batter will be thick. Pour onto medium heated greased waffle iron and cook until crispy. Waffles may take longer to cook. Oil iron between waffles.

Yield: one 7 to 8-inch, thick waffle.

Free Of
Gluten, wheat, grain, dairy, GMOs, artificial additives, hydrogenated oils, trans fats, xanthan and guar gum.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: About 1/4 Cup Dry Mix (33 g)
Servings per Container: About 10
Amount Per Serving% Daily Value
Calories140
   Calories from Fat60
Total Fat7 g11%
   Saturated Fat1 g5%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium260 mg11%
Total Carbohydrate18 g6%
   Dietary Fiber5 g20%
   Sugars0 g
Protein3 g
Vitamin A0%
Vitamin C0%
Calcium15%
Iron6%
Other Ingredients: Almond flour, organic coconut flour, cassava flour, tapioca starch, pecan flour, grainless and aluminum-free baking powder (sodium acid pyrophosphate, potato starch, sodium bicarbonate), walnut flour, thickener (potato starch and psyllium), gluten-free vanilla flavor, psyllium, cellulose, sea salt. (nut flours appear as brown flecks).

Allergen Information: Almonds, coconut, pecans, and walnuts.
Pamela's Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free certified facility. Our products are produced on equipment that processes tree nuts, coconut, eggs, soy and milk.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
View printable version Print Page

5 Gluten-Free Baking Tips for Beginners

Do you or a family member suffer from gluten sensitivity experiencing digestive upset or uncomfortable bloating? Or maybe you just don’t feel well after eating your favorite bakery treat. If you’ve been diagnosed with celiac disease and feel limited in your choices, here’s some good news: you don’t have to bid farewell to your favorites!

Gluten-Free Buckwheat Gran and Flour in Bowls with Wooden Spoon | Vitacost.com/Blog

According to a study published in Jama International Medicine, “about 2.7 million Americans avoid gluten in their diet, but 1.76 million have celiac disease.”

And the numbers are increasing.

With a heightened demand for gluten-free flours and baking products, availability is much better, but not without its challenges. Here are my top five tips for newcomers to the delicious world of gluten-free baking. Yes, you can have your cake, cupcakes, and pancakes and eat them too.

1. Be open to a new way of baking

After multiple kitchen experiments, I quickly learned that simply swapping out 1 cup of white or whole grain flour for 1 cup of gluten-free flour is not the best approach. This method can result in dry, crumbly, dense, or just plain inedible, results. Gluten-free baking requires a different set of ingredients and the raw batters often look different than what you are used to seeing. For example, gluten-free bread dough often looks like a very thick batter rather than a dough you’re used to kneading with your hands.

2. Get to know your gluten-free ingredients

Stocking your pantry with new ingredients can be a challenge if you don’t know what you’re looking for. There is a whole world of nut flours, grains and grain-like seeds to choose from such as amaranth, buckwheat, millet, brown rice flour, sweet glutinous rice flour, almond flour, hazelnut flour, sorghum, corn flour, quinoa, white rice flour, tapioca flour and the list goes on. (For more information, here are 8 alternative flours for gluten-free baking.)

Feel the texture of the different flours between your fingers. Some are very fine and some have a course texture. Many commercially ground rice flours have a gritty texture. If this is not what you are looking for, then a superfine grind may be a better choice.  When you smell the flour, you’ll notice some are subtle and others like buckwheat and quinoa have a more pronounced aroma and flavor. Each of these ingredients has distinctive characteristics and work differently when you are baking. Get to know these flours by experimenting on your own!

3. Choose a recipe that translates well to gluten-free

Smaller, quicker cooking baked goods like quick breads, muffins, pancakes, brownies and cookies tend to translate well from traditional recipes and result in a finished product that looks and tastes like what you are used to. Until you get more comfortable with gluten-free baking, choose recipes designed using gluten-free ingredients and follow it through exactly before making substitutions.

4. Set yourself up for success with a gluten-free baking mix

Not ready for mixing and blending? Take advantage of wide variety of gluten-free flour blends and baking mixes. Choose from a light-and-fluffy pancake mix, muffin mix, cookie mix or pizza crust.

5. Have fun!

Like anything in life, the more you practice, the better at it you’ll get—and so will your baked goods. And if you’re anything like me, be ready for some mistakes along the way including not-so-pretty looking muffins, dense pancakes and crumbly cookies.

Ready to put your gluten-free baking skills to the test? Check out our FREE gluten-free recipe e-book for more than a dozen recipes for cookies, muffins, pizza & more!

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