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.  


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

  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.