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You are here: Home / Archives for Gluten Free / Bread / Bread Mixes

Pamela’s Cornbread & Muffin Mix

January 25, 2011 By
gluten free cornbread mix

Pamela's Cornbread & Muffin Mix

As a girl raised in the south (GRITS as we are called), cornbread has always been a favorite on my table. Before I started eating gluten free, I made the best cornbread–I got compliments on it all the time.  I made it 3 or 4 times a week to serve with dinner. After going gluten free, though, cornbread has been an experiment every time. It has turned out either too dense, too moist, too just not right. I have tried several brands of GF cornbread mixes along the way, but every single one of them have had sugar in them. They tasted good enough, and were the right texture, but I am from the school of cornbread that says it just shouldn’t be sweet.

gluten free cornbread

Pamela's Cornbread & Muffin Mix

When Pamela’s offered to send me a package of their cornbread mix, I said I be delighted to try it out. Honestly, I knew it would be good, because we have used Pamela’s products almost from the beginning of my gluten free life. My husband requests his pancakes be made using Pamela’s Baking & Biscuit Mix. But I really expected their cornbread mix to be like all the rest of them, and have sugar in it.  Was I ever surprised to find that it does not!

cornbread gluten free

Pamela's Cornbread & Muffin Mix

Pamela’s Cornbread & Muffin Mix baked up almost as fluffy as I remember my own cornbread being. It tasted very good. Even my  non-gluten free husband loved it, and asked for more. And it didn’t taste sweet, so the southern girl in me loved it!

Pamela’s Cornbread & Muffin Mix is wheat-free & gluten free, Non-GMO and Organic corn meal, easy to use with many recipe choices, has all natural ingredients, and has no added sugar.

Ingredients: Organic degermed corn meal; brown rice flour; white rice flour; tapioca starch; sweet rice flour; potato starch; organice degermed corn flour; grainless & aluminum free baking powder; (sodium bicarbonate, sodium acid pyrophosphate, potato starch); sea salt; xanthan gum.

To read more about Pamela’s Products, check out their website here.

Filed Under: Bread, Bread Mixes, Gluten Free Tagged With: , ,

Gluten Free Bisquick!

October 20, 2010 By

Gluten Free Bisquick prize pack

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The good folks who make Gluten Free Bisquick and My Blog Spark sent me a package so that I could try out the new Gluten Free Bisquick. Before I found out that I had to eat a gluten free diet, I used Bisquick all the time, and I have really missed it. So, when the new gluten free version came out, I was very excited about it. I was not disappointed!

The first thing we tried was pancakes. They turned out soooo yummy–even the non-gluten free hubby enjoyed them. I LOVED using that pancake pen they sent me, too.

Bisquick gluten free pancakes

Second, I made some biscuits. They were good the first day, but did not hold over to the second day well. I would say, if you’re going to use this product to make biscuits, make just enough for one meal. But they did taste good, and they browned up really well. I’m going to try gluten free sausage balls next!

gluten free biscuits

Bisquick and My Blog Spark are going to send one of my readers the same prize pack that I received.  For a chance to win the pack that includes a Pancake Pen, a box of Gluten Free Bisquick, a blue silicon spatula and a cast iron silver dollar pancake pan, leave a comment telling me what you’ll make first with the new Gluten Free Bisquick. I’ll pick a winner on Saturday, October 30. Be sure you leave me an email address so I can contact you if you are the winner.

Filed Under: Bread Mixes, Give Aways, Gluten Free, Mixes, Review Tagged With: , ,

Sister’s Three Gluten Free Bread Mix

June 4, 2010 By

Nancy from Sisters Three asked me to try their new gluten free bread mix.  Their website says “If you can bake a cake from a mix you can make our  bread.”  They were right, too. This bread is so simple and easy to make, a beginner cook could do it.

Sisters Three White Bread Mix

You put the mix in a bowl, add 1/4 cup shortening, 2 eggs, 1 1/2 cups warm water and a teaspoon of cider vinegar. Mix well, and pour into a greased loaf pan. Cover, and let it rise until it is about an inch or so over the top of the pan. Place in the oven and bake for 65 minutes. And you have bread.

Let it rise.

This bread is soft, and tastes really good. I loved it hot from the oven with butter, and made into sandwiches. I made some french toast with it, too. All in all, a very good loaf of gluten free bread!

It smelled delicious baking!

Ingredients:   Tapioca Starch, Rice Flour, Sugar, Xanthan gum, Salt

The website says you can use egg replacer and Spectrum shortening to make this egg and soy free if you want.

Mmmm, this was very good bread:

Look at the texture! too bad you can't see how good it tastes!

Sisters Three White Bread Mix is not available for sale online yet–until it is, you can buy it at these locations:

Bi-Lo 4th North Ave, Indiana, PA

County Market 201 Hampton Ave, Punxsutawney, PA

Yoder’s Carfts & Gift Shop 14342 Route 36, Punxsutawney, PA,

Shop ‘n Save 200 Commons Drive,  Dubois, PA

Wholesome Fare 1780 Pine Hollow Blvd. Hermitage, PA

Filed Under: Bread, Bread Mixes, Gluten Free, Review Tagged With:

kinnikinnick Kinni-Kwik Bread & Bun Mix

September 5, 2009 By

Kinnikinnick bread mix

Today I decided to try making bread again, this time with kinnikinnick Kinni-Kwick Bread & Bun Mix.  Because I live at a high altitude, and am still learning to bake at over 8,000 feet, I did a google search for instructions on baking gluten free at high altitude. The instructions I found advised me to:

1. Increase baking temperature by 25 degrees.
2. Subtract 5-8 minutes of baking time.
3. Add 1 tablespoon of flour for every 1,000 feet over 3,500 feet.
4. Decrease liquid by 1 tablespoon for every 1,000 feet over 3,000 feet.

Now that I had my adjustments, I started my baking experiment.  On the back of the package of Kinni-Kwik Bread & Bun Mix, the instructions say:

Preheat oven to 375 degrees F. Blend 3 parts of mix with 2 parts of cold water, milk, or non-dairy alternative. Mix the batter for a full 2-3 minutes with elextric beater. Scoop into greased muffin pans or small bread pans. Place pans in pre-heated oven immediately and bake 20-30 minutes for buns and 40-50 minutes for breads.

The full bag contains 5 1/2 cups of mix, and says to use 3 3/4 cups of liquid for the entire bag. So, here is what I added:

The full bag of mix
1 egg
enough liquid with the egg to make 3 1/2 cups liquid
4 tablespoons of sweet sorghum flour

I mixed it for 3 minutes, then scooped the batter into two disposable loaf pans.  I placed the pans on a cookied sheet and placed them into my oven, which I had preheated to 400 degrees F. Then I set the timer for 40 minutes.

Ooops! high altitude did this!


When the time went off, OMG! It was like a lava flow! It was like the blob! It was like this stuff just kept on growing! It overflowed onto the cookie sheet, and then some. It was in the bottom of my oven, burning to black cinders there.

The overflow burned in the oven

I had to use a knife to cut the two pans apart. There was about a third of the product wasted by it climbing out of my pans.  The good news is, that I was able to salvage it, and will be using it to make some dressing for chicken and dressing next week. It just wasn’t in the slicable loaf format that I was looking for.

The inside of the bread turned out good!

All this aside, I don’t think it was the fault of the product itself–it has to be the high altitude causing the humongous rising of the dough, producing the siamese twin loaves of bread, and the lava flow onto the cookie sheet.
After I was able to get the loaves apart, and cut the overflow off the sides of the pans, the loaves came out great!

All turned out good!

The end product is a sliceable loaf of bread, that tastes pretty darn good. I will use this mix again, but if I am still at high altitude I will use three pans instead of two.

good bread after all

Filed Under: Bread, Bread Mixes, Gluten Free, Mixes

Pamela’s Gluten Free Bread Mix

August 23, 2009 By

I have used Pamela’s Gluten Free Bread Mix before for making bread, in loaves. It tastes good and is an unusually soft bread to be gluten free. But today, I was missing bagels, so I thought I would give the recipe on the side of the bag a try.


I have never made bagels before, but I love to eat them. Since I live in an RV fulltime, with a tiny oven that has a less than accurate thermostat, and because I live at almost 9,000 feet elevation, I knew it would be a challenge.

To make bagels with this mix, add the contents of the bag, 1 1/3 cup water, and 1/4 cup oil to a bowl. Mix at high speed for three minutes.

Drop 1/2 cup portions of the dough onto a greased baking pan. I always line my pan with aluminum foil to make clean up easier.


With greased hands, form each dough portion into a rounded, flat shape. Then let the dough rest for one hour.

At the end of the hour, drop each dough shape into boiling water, and let it boil for 25 seconds. Remove from water with a slotted spoon, and place back on the greased pan.


The package says to bake in a 400 degree oven for 20-25 minutes. I had to bake mine for 32 minutes. I turned them over halfway through that time, so they wouldn’t burn as much. (It’s my oven, not the mix, at fault here.)


The finished product was crispy on the outside, and soft and chewy, with a good yeasty flavor, on the inside. I ate one hot from the oven, and decided they would be best toasted first.

These bagels are pretty good for my first attempt at making bagels. I like that the process was easy, and the finished product tasted pretty good. I’ll be making some more of these as soon as I get another bag of the mix.

Filed Under: Bread, Bread Mixes, Gluten Free, Mixes, Pamela's Tagged With: ,