Remember when gluten-free usually meant taste-free? Thank goodness so many great gluten-free products are now available. I’m constantly trying new ones, not because I’m on a gluten-free diet (lately I feel like I’ve been on a glutton-plus diet but that’s a different post) but because people are always asking what I recommend.
So I was happy when my friend Aly Nardini of Chicago sent me samples of products made by Pamela’s, a leading purveyor of great-tasting, gluten-free mixes for breads, muffins, flours such as almond, cassava, tiger nut, and coconut, cookies, cakes, ramen noodles, pasta, grain-free pancake mixes using nut flours, and more. Pamela’s website is very informative and for each item, there’s a list of ingredients as well as recipes so there’s always something new to try. Besides that, the site provides substitutions so if you’re using, say tiger nut flour, you can use it both as a one on one substitute for other flours or, since tiger nuts aren’t really nuts but a milled vegetable root with a flour consistency, it can be used instead of nut flours such as almond flour. How handy is that?
I always try any recipe before I post it.For example, using Pamela’s Baking and Pancake Mix, I made their Fall Sheet Pan Pancake with apples and cranberries. According to the website, the mix packet contains brown rice flour, white rice flour, cultured buttermilk, natural almond meal (may appear as brown flecks), tapioca starch, sweet rice flour, potato starch, grainless & aluminum free baking powder (sodium acid pyrophosphate, potato starch, sodium bicarbonate), baking soda, sea salt, and xanthan gum. According to their Allergen Information, their mix contains milk and almonds and was manufactured in a gluten-free certified facility, on equipment that processes tree nuts, coconut, eggs, soy and milk. Manufactured in a peanut-free facility.
The following are recipes that I’ve made using Pamela’s Products. They’re all available on her website under the recipes tab. Just click here.
Fall Sheet Pan Pancake
Recipe courtesy (@uncomplicatedchef)
2 cups of Pamela’s Baking & Pancake Mix (follow package instructions for the batter
1 apple, sliced
1/4 cup of fresh cranberries
1/4 cup sugar
1 tsp cinnamon
Maple syrup for serving
Make the pancake batter as per package instructions.
Slice the apple. In a bowl mix apples and cranberries with sugar and cinnamon.
Bake in preheated oven 350 degrees for about 20 minutes until nice and fluffy. Serve with butter and maple syrup.
Lemon Bars
This gluten-free recipe from @soulfooodie features Pamela’s Honey Grahams and Coconut Flour and is a delightful rift on a personal favorite.
CRUST:
- 2 cups @pamelasproducts #glutenfree Honey Grahams
- ½ cup butter, melted
- ¼ cup coconut palm sugar
- 6 tablespoons of @pamelasproducts #glutenfree Coconut Flour
- ½ teaspoon salt
LEMON CURD:
- 5 large eggs
- 2 ½ cup granulated sugar
- ¾ cup + 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- ¾ cup + 1 tablespoon @pamelasproducts Coconut Flour
- Powdered sugar for dusting
Crust:
Preheat oven to 350 degrees Fahrenheit. Grease pan and set aside.
Mix graham cracker crumbs, coconut palm sugar, coconut flour, and salt. Then pour in melted butter and mix until thoroughly combined.
Pour mixture into pan and press crumbs into pan.
Bake crust for 10 minutes. Let cool before adding the lemon curd.
Lemon Curd:
Whisk together eggs and sugar until smooth. Then whisk in lemon juice and zest.
Add in coconut flour and whisk together until smooth and thoroughly combined.
Pour lemon curd mixture over the cooled crust and bake for 36 minutes. Cool & serve.
Kabocha Empanadas with Gruyère & Thyme {Gluten-Free}
Recipe courtesy of Snixty Kitchen.
Gluten-free Crust
- 1¼ cups Pamela’s All-Purpose Flour
- 1 teaspoon sugar
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 8 tablespoons cold, unsalted butter, cut into tablespoon sized pieces
- 8-10 tablespoons ice water
Filling:
1 small kabocha squash (1-1.5lb and you’ll still probably have some left over!), seeds discarded and cut into ¼ to ½-inch cubes
1 tablespoon olive oil
¼ cup shredded gruyère cheese
3 tablespoons chopped shallot (1 large)
1 tablespoon minced garlic (3-4 large cloves)
5 sprigs of fresh thyme
Salt & pepper
Egg wash
1 egg
1 tablespoon water
Gluten-free crust:
Pulse together the Pamela’s All-Purpose Flour, sugar, xanthan gum, and salt in the bowl of a food processor. (If you don’t have a food processor, you can whisk by hand).
Add the cold butter, but don’t pulse. One tablespoon at a time, dribble ice water into the food processor, pulsing after each addition, until the dough holds together when pinched with your fingers. Add water until it just holds together, but is not sticky.
If you need more water, add a teaspoon at a time. (If working by hand, mix the butter into the flour with your hands, breaking up the butter until the largest pieces are about the size of a pea. Mix in ice water, one tablespoon at a time, until the dough just holds together).
Form the dough into a flat disc and wrap in plastic. Refrigerate for 30 minutes to an hour.
Meanwhile, prepare the filling as directed below.
On a lightly floured surface, roll out the dough to ⅛-inch thickness. Use a 4-inch cutter to cut dough rounds and transfer each round to a large parchment-lined baking sheet. Roll out the scraps and repeat until you have 10 dough rounds.
Filling
Preheat the oven to 400°F.
Spread the kabocha squash cubes on a large parchment-lined baking sheet and toss with olive oil and about ¼ teaspoon each of salt & pepper. Bake for about 15 minutes, until just tender when pierced with a fork. Place the cooked squash in the refrigerator to cool before filling the empanadas.
When the dough rounds are ready, place filling components in the following on one half of the round: about 1 teaspoon of shredded gruyère, 1 tablespoon cooked kabocha squash, 1 teaspoon chopped shallot, a pinch of minced garlic, and leaves from half a sprig of thyme. Sprinkle with salt and pepper.
Prepare the egg wash by whisking the egg and water together in a small bowl.
Lightly brush the edge of one half of one dough round with the egg wash, fold the round in half around the filling, lightly crimping the edges together with your fingertips. Repeat with all 10 empanadas.
Brush the egg wash over the top of each empanada.
Bake your empanadas for 30-35 minutes rotating the baking sheet halfway through, until the tops are lightly golden brown. (Tip: Keep an eye on your empanadas after 20 minutes, as the color of your baking sheet can vary the baking time!).
Serve warm.
- 4½ cups chicken or turkey stock
- 1½ tsp dried thyme or 1 TBSP fresh thyme
- 2 bay leaves
- 1½ tsp dried sage or 1 TBSP fresh sage
- 1 tsp dried marjoram or oregano or 2 tsp fresh marjoram or oregano
- 2 tsp salt
- 1 tsp black pepper
- a pinch of cayenne
- 1 large onion, chopped
- olive oil for sautéing
- 1 cup white wine or broth
- ½ cup butter or butter alternative
- ½ cup All-Purpose Flour Artisan Blend
- 1 lb or 3 cups cubed or shredded chicken or turkey
- 2 cups carrots, diced and cooked (if using frozen, cook according to package directions)
- 2 cups red or Yukon potatoes, cooked and cubed (if using frozen, cook according to package directions)
- 1 cup peas (if using frozen, do not cook first)
Pie Crust
- One pie dough recipe — either Pie Dough with All-Purpose Flour Artisan Blend or Pie Dough with Bread Mix
FILLING:
Heat chicken or turkey stock with all the spices on the stove or in microwave (this gives the seasoning time to release the flavors). In a 3½ to 4 qt. heavy pot, sauté onions in a little olive oil until soft, add wine to deglaze the pan and reduce by half. Remove from pan for later use. In the same pot, melt butter and add the All-Purpose Flour Artisan Blend, stirring constantly for a minute or two. This is the base for your roux.
Once roux has cooked for a minute or so, slowly add hot liquid, constantly whisking as it thickens. This will take a minute or two. Once thickened, add onions back in and mix well. Cook for 3 or 4 minutes until fully thickened. Remove from heat and let it cool until just warm.
In a large bowl, gently mix together the chicken or turkey, carrots and potatoes, and then pour the warm sauce in and gently mix well until incorporated. Last, add frozen peas. Store in refrigerator until totally cool — overnight is best, or you can freeze.
MAKING INDIVIDUAL POT PIES:
You will need ramekins or glass baking cups/bowls, large enough to hold enough filling for 1 person, about 1 cup. You will need approximately one recipe pie dough from either Pie Dough with All-Purpose Flour Artisan Blend or Pie Dough with Bread Mix. Depending on the size of ramekins used, you may need to double the crust recipe.
Mix together pie dough according to directions. Divide dough in half. Pat one half into a square, wrap in plastic wrap, and set aside.
Spray a piece of parchment paper or plastic wrap with non-stick spray and flatten and pat the remaining dough into a rectangle or square. Spray another piece parchment or plastic wrap and lay it on top. Roll the dough to desired thickness, no thicker than ¼ “. Place rolled dough on a sheet pan and refrigerate while rolling the second piece. It is easiest to cut and remove scraps when dough is chilled and stiff. Using a pot lid or knife, cut desired size circles. You want the dough 1½ to 2” bigger than the top of your ramekin. Cut as many circles as you can, then re-roll scraps and repeat process until all dough is used. Keep circles chilled, covered, and with wax paper in-between, until ready to use.
ASSEMBLY:
If cooking right after assembly, pre-heat oven to 425°. Take out dough to let rest a minute until it warms up just a little and can easily be manipulated with your fingers. Spray ramekins with non-stick spray, fill almost to the top with chilled filling, and repeat until all are filled.
Cover each ramekin with a dough circle slightly larger than top. Gently try to pull dough flat so the crust is not all lying on filling. Using your fingers press the top dough over the rim, crimp the dough up like a pie crust, then press the remaining dough down onto the sides of the ramekin, so it sticks to the sides. Make sure it is securely attached all the way around to prevent seeping sauce down the sides. (You can leave the edges plain with no crimp, and then add a decoration of small shapes cut from the extra dough with very small cookie cutters.) Place on parchment-lined, rimmed sheet pan in refrigerator to chill and let edges of dough set. Repeat until all pies are completed and chilled. Once the dough is chilled and hard on top, cut 3 or 4 slits in the top. Bake, or wrap well and freeze.
Optional egg wash: Brush tops with one egg yolk mixed well with 1 TBSP milk or water for a nice brown top.
BAKE:
Bake in pre-heated oven at 425° for 15 minutes, then turn oven down to 375° for about 20 minutes until crust is golden and the filling is bubbling a little under the crust.
Chef’s Note: left over filling is great served with rice.
