Monday, March 8, 2010

Back to Basics: Staples for a GF Kitchen

When you go gluten free you don't "need" to buy any "special" gluten free foods. You can just shop the outer aisles of the supermarket, and as long as you avoid the bread section, it is almost all gluten free. You can eat all of the fruits, vegetables, meats, eggs, milk, and yogurt as your little gluten free heart desires.

But what if you want the occasional muffin, some pancakes, or maybe even some pizza or a slice of bread? After several years of living gluten free I have decided which 2 specialty items would be at the top of my list to keep in the pantry: Pamela's Ultimate Baking and Pancake Mix, and The Gluten Free Pantry's Favorite Sandwich Bread Mix. With these two staples in stock you can make just about anything you can dream up: Scones, cookies, cake, pancakes, waffles, pizza, hamburger buns, garlic rolls, sandwich bread, to name a few. I get these through the "Subscribe and Save" option on for the lowest price.

I have tried making my own blend of "all purpose flour". For a while I used Bob's Red Mill All Purpose gluten free flour. While I still keep some of that on hand, I have found that the Pamela's is much more convenient, and usually makes baked goods with a better texture as well. It is handy because it already contains the xanthan gum that you need in your baked goods, as well as the baking soda, so most recipes don't need any additional leavening.

The Pamela's package has lots of great recipes on the back. Yesterday I used the scones recipe (with some slight modifications, I used 1 cup mini chocolate chips instead of 1/2 cup of currants and dropped the extra baking powder as they seemed the same with and without it):

Chocolate Chip Scones:

2 1/4 cups Pamela's Baking Mix
4 TBSP butter
2/3 cup milk
1/4 cup sugar
1 large egg, beaten
1 cup mini chocolate chips

Makes 8-10 scones
Preheat oven to 375. Mix the dry ingredients together. Cut in the butter. Add milk and eggs, combining all together with a fork. Stir in chocolate chips. Dough will be thick. Drop large, tall dollops onto an ungreased baking sheet. Bake for 15-17 minutes.

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