Real customers. Real results. With over 4,200 verified reviews and a 95% five-star rating, Pamela's gluten-free products have earned the trust of families, home bakers, and gluten-free communities across the country. From fluffy pancakes to buttery shortbread, hear directly from the people who make Pamela's a staple in their kitchens every day.
A couple of the cookies did get broken but I think is somewhat inevitable. They are incredibly delicious, crunchy and buttery
I've used this recipe many times. It's delicious. Adding, canned diced chiles, some frozen corn, and grated cheddar makes them especially yummy!
I usually buy the individual bread mix packages but decided to buy the bulk bag of bread flour only this time since I was baking ginger bread cookies with it. The cookies turned out great and so did the loaf of bread I baked with it. LOVE Pamela’s products.
Best gf dinner rolls ever! These are light, sweet, buttery and delicious! Highly recommend!
I have damaged Kidneys and these are one of the few things I can eat that are low in sodium and low in potassium.
Thank You
We have used Pamela's products for years and they have been a life saver for those of us that need gluten free products.
very dusty mixture. I doctor it up a bit with substitute ingredients, and it comes out nicely.
Have been making this for almost 20 years, back when nothing Gluten Free was good or when products were not readily available. The absolute most moist cake of any kind I have ever had! Thank you Pamela!
So disappointed! I followed the recipe exactly and the batter sunk and burned without cooking through. It wasn't even in the oven 30 minutes before I smelled it burning.
Why is it impossible to find this product in Canada> It used to be sold in some retail stores and/or online. Not anymore.
Seems it should be two cups water, not three. All other ingredients are 3x the amount in one batch of pancakes. It’s 2/3 cups water for a single batch of pancakes, and 3 x 2/3 cups is 2 cups.
At first we used this mix to make gluten free bread for those that needed it for communion at church. But it tastes so good the entire congregation wanted it so now it is the only communion bread we make.
This is the best pancake mix ever to me, not missing the gluten taste at all! Glad it’s gone! Thank you for exceptional products that do not compromise flavor and enjoyment!
I make these every time our Church has a potluck dinner and everyone loves them. I have been asked to make them every year for our Church Christmas Market..4 dozen is the request! I print a label that says "almond flour chocolate chip cookie".. some folks shy away from "gluten free";-0
I, too, craved lemon when I was pregnant. I haven't been able to find decent lemon cookies, STRONGISH, with NO AFTERTASTE. Pamela's nailed it!!
I use these to make pie and cheesecake crusts. Perfect crumbs out the food processor, fine yet keep their texture. Not too sweet. Love them.
This Recipe is simple and easy to make good quality gluten free totilla wraps.
I mixed the dough up in 10 minutes or less, chilled in fridge for a few hours and pressed them into wraps. Cooks well in egg pan, does not need any added oil or butter in the pan. Turned out great!
The Graham crackers are delicious. Will you be restocking the cinnamon graham crackers soon?
I'm sorry to say, this recipe goes in the bin. I've baked with Pamela's GF for 15 years. The pie crusts with the Bread Mix turn out beautifully. We could not find that mix and purchased this instead. Yikes. I turned the oven down 5 degrees and checked the berry pie 10 minutes early. It was already burned. What a Thanksgiving Day disappointment. Hopefully the mix is good for pancakes.
These not only taste good, but I also crumble them for pie crust. I usually use some gluten free ginger cookies, and these, to make my pumpkin pie crust for Thanksgiving. When I changed from a graham cracker crust, to this, I received tons of compliments! Again, they’re good to munch as well!
This is the best flour for making banana bread!
Delicious cookies with just a bit dryness
Amazing! I do cut the sugar in the batter to just 1/2 c and it’s still plenty sweet with the filling!
