Helpful Hints for Baking with
Pamela's Baking & Pancake Mix

1. 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.

2. Do not pack down mix in measuring cup.

3. When eggs are called for, use large eggs.

4. When butter is called for, I suggest unsalted. There is salt already in Pamela's Baking & Pancake Mix.

5. When adding liquids, do not add all at one time, leave out a small amount and check dough for correct consistency.

6. The Celiac Sprue Association recommends that if you have Celiac Sprue, use only grainless baking powder, and flavorings without grain alcohol.

7. Ovens vary in temperature. You may need to alter baking times.

8. 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.

9. Unlike wheat flour recipes, cake batter should be thick for better rise. However, bread dough should be looser than wheat flour dough.

10. If your cookies spread too much, cut back the shortening or butter. Too crispy, cut back the sugar.

11. 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.

12. Baking without wheat can be tricky, measure ingredients carefully.

13. Use your own common sense. If your dough seems too dry, add more liquid. Too wet, add a little more mix.

© 2006 Pamela's Products, Inc.