Here are some baking tips from Pamela to help you succeed in the kitchen using her products!
- For the most consistent measurement of flour in our recipes, the best way to measure is to scoop and level.
- Because many people scoop flours differently, we have provided a weight measurement equal to 1 cup for each of our baking flours:
- All-Purpose Flour Artisan Blend = 140 grams
- Baking & Pancake Mix = 140 grams
- Bread Mix = 150 grams
- Pizza Mix = 160 grams
- It is advised to use dry measuring cups for dry ingredients. Why? You will have a more accurate measure of dry ingredients in a dry measuring cup because you can level it off.
- The main reason to use liquid measuring cups for wet ingredients is to avoid the mess of accidentally overfilling or spilling. Liquid measuring cups have extra room at the top and a spout for pouring.
Using the Baking & Pancake Mix
- Pamela’s Baking & Pancake Mix can be used as a substitute in most of your favorite recipes. If your recipe does not bake out to your satisfaction, try omitting any baking powder, baking soda and salt as these three ingredients are in this mix.
- Do not pack down mix in measuring cup.
- When eggs are called for, use large eggs.
- When butter is called for, I suggest unsalted. There is salt already in Pamela’s Baking & Pancake Mix.
- When adding liquids, do not add all at one time, leave out a small amount and check dough for correct consistency.
- Ovens vary in temperature. You may need to alter baking times.
- To use with your own recipes you may need to make adjustments. The leavening in Pamela’s Baking & Pancake Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup.
- Unlike wheat flour recipes, cake batter should be thick for better rise. However, bread dough should be looser than wheat flour dough.
- If your cookies spread too much, cut back the shortening or butter. Too crispy, cut back the sugar.
- For cakes, separate the eggs and add the yolks to the batter. Whip egg whites until stiff and fold in before baking. Cake batter should be thick to prevent center from falling after baking.
- Baking without wheat can be tricky, measure ingredients carefully.
- Use your own common sense. If your dough seems too dry, add more liquid. Too wet, add a little more mix.
Using the Brownie Mix
- Recipes may require additional baking time. If needed, continue baking and check in 3 to 5 minute intervals. Be careful to not overbake.
- For high altitude baking, increase oven temperature by 25° , reduce liquid by 1 TBSP and bake according to recipe directions.
Using the Bread Mix
- Pamela’s Gluten-Free Bread Mix will not make a loaf of bread without the yeast packet.
- Measure liquids carefully. Too much liquid can cause bread to not bake thoroughly.
- Add an extra egg in addition to liquids to make a lighter fluffier bread texture.
- For a richer texture with any recipe, replace 1/2 cup water with 1/2 cup milk.
- Baking times for recipes may vary.
- Rolls: fill lightly greased muffin tins 1/2 full of dough. let rise for 1 hour and bake at 325° for 25-30 minutes.
For tips on making a gluten-free pie crust using Pamela’s products, see Pamela’s Pie Crust Tips.