Thursday, January 14, 2010

Mock Pamela's Gluten Free Baking Mix


Mock Pamela's Gluten Free Baking Mix:
I use this to make waffles and pancakes.  I also use it in a few of my cookie recipes, but you must make adjustments if the recipe calls for adding baking powder or soda.  Additionally, I swapped out the offending ingredients for our family and made some adjustment with quantites. 
I got this recipe from a GF Yahoo group (sorry I can't remember which one.) but it was posted by healthyfishies on Dec. 16, 20007.

1 1/4 cup brown rice flour
1 3/4 cup white rice flour
2/3 cup of dairy free powdered milk (I use Dari Free made from potatoes)
1 cup hazelnut flour*** (Nut free replacement below, this was orginially Almond meal)
3/4 cup tapioca starch
3/4 cup sweet rice flour
1/2 cup potato starch
3 Tbsp baking powder
2 Tbsp baking soda
2 tsp sea salt
2 tsp xanthun gum

Mix altogether and store in a air tight container.



***Update to the Mock Pamela's Gluten Free Bake Mix

I have a friend that is allergic to nuts and I have modified the recipe to accommodate those with nut allergies.  I replaced the 1 cup of nut flour with 1/4 cup of flax meal.  I tried it out in my pancakes, muffins, and cookies and they all turned out the same.  

2 comments:

  1. What is potato milk? And how is it different than potato starch? Thanks for posting this recipe, modified for my allergies too!

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  2. Potato milk is used to make a milk substitute. It is rather sweet tasting when made. Potato starch is the starch extracted from potatoes. It helps in binding foods, and with texture.

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