Recipes
Recipes
on Jan 14 2025
This a gluten-free version of the New Orleans style yeast cake that is traditionally decorated with yellow (or gold), purple and green, and colored glazes or sugar sprinkles. Often served for Mardi Gras, the colors symbolize power, justice and faith. These cakes are served for other occasions; at Christmas the cake is said to symbolize the three Wise Men, hence the King Cake name. Made with our Bread Mix.
Recipes
Angel Food Cake with Frosting and Berries
on Jan 12 2025
Take this incredible cake to a Fourth of July party and you will have the whole neighborhood lining up.
Recipes
Fried Chicken Tenders in Cornbread Crust
on Jan 10 2025
This simple recipe is a great way to use your leftover cornbread, yielding a perfect crunchy coating with flavorful tender chicken inside. Served plain or with one of our dipping sauces, these are even at good room temperature—f there are any left!
Recipes
Slice & Bake Peanut Butter Cookies
on Jan 06 2025
Old-fashioned slice-and-bake peanut butter cookies - keep a log of gluten-free dough in the fridge or freezer and bake fresh cookies whenever you want them.
Recipes
Egg-free & Dairy-free Chocolate Cake
on Jan 05 2025
This is a full flavor, delicious chocolate cake, just without the eggs and dairy.
Recipes
Chocolate Cake with Dark Chocolate Ganache
on Dec 31 2024
This deep, dark chocolate cake recipe is courtesy of Loveletter Cakeshop in New York City. It is made using Pamela’s All Purpose Flour Artisan Blend."In response to the growing gluten free market in New York City, Loveletter Cakeshop began developing a full line of gluten free cakes. To achieve this, we individually taste-tested every single gluten free flour blend on the market (yes, all of them!). When we tasted our chocolate cake recipe with Pamela’s Artisan Gluten Free Flour Blend, we thought we were tasting our conventional chocolate cake and had to double check. It’s that good, and we had the same results with our carrot, red velvet, and vanilla cakes, too. Best of all, it’s a 1:1 flour replacement, so we didn’t need to tweak our base recipes one bit. Thank you, Pamela’s!"
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