October 7, 2006

Pamela's Gluten Free Pancake Mix - Revisited

I've wanted to try using Pamela's Gluten-Free Pancake Mix again to see if I could make another good batch of pancakes. The previous batch was pretty nasty.

The pancake batter turned out too gooey and stuck to the skillet horribly. I wondered what could have gone wrong, since the previous batch has been so good. It could have been a couple of things, there could have been product settling in the bag or during the packaging process the ingredients are added to the bag in layers and not as a blend.

Just in case either of my ideas was the source of my pancake problem, I emptied out the bag of mix into another container and mixed well. Then I made the basic pancake mix and did a taste test. Yep, pretty typical gluten-free flavor...bland. I have to mess with food that tastes this dull...I can't help it. So, I went to town making banana nut pancakes. Here's what I did:

Gluten Free Banana Nut Pancakes

1 cup Pamela's Pancake Mix
1 large egg
3/4 cup + 2 Tb of water
1 Tb Grapeseed Oil
1/4 cup almond meal
2 small bananas, mashed
1/4 cup chopped pecans

Mix the ingredients together. Mix shouldn't be too thick or too thin. Heat skillet with some grapeseed oil on medium low heat. Pour 1/4 cup batter or smaller amount into pan and cook until golden brown and flipped once.

This time they turned out beautifully. My small array of food critics loved them...even the guy who doesn't like syrup or butter on his pancakes. They were very tasty. The mix didn't stick to the pan and cooked up just like they were supposed to...YEAH!

October 2, 2006

Peanut Butter Sauce Pan Cookies - Gluten Free

One of my family's favorite recipes is gluten-free, Peanut Butter Sauce Pan Cookies. My baking record is three batches in a row of these cookies when we've had family over.

I've done a little tweaking to the recipe which my mother received from her friend Deannie about 45 years ago, so the flavor is a richer chocolate rather than like cocoa.


1 stick butter
2 cups cane sugar
1 1/2 squares semi-sweet chocolate
1/2 cup milk or half 'n half
2 tsp vanilla
1/2 cup + 2 Tb crunchy peanut butter
3 1/2 cups quick rolled oats

Get all of your ingredients together and measured out before starting. Once the chocolate mixture is boiled it will set up before you have time to measure everything out.

Place butter, sugar, chocolate and milk in a large sauce pan. Stirring constantly, bring to a boil. Boil for 1 minute. Remove from heat and add in vanilla, peanut butter and oats. Blend well. Drop by spoonfuls onto parchment paper. Allow 15 minutes for cookies to harden enough to eat.

All of my family loves these cookies. They are a family favorite that disappear quickly.

Source for Gluten Free Oats

The latest Living Without Magazine mentioned a Montana based company called Gifts of Nature which is now carrying certified gluten free oats. They also carry Montina flour and lima bean flour. You can find out more from their website, http://www.giftsofnature.net