Bagels (GF)

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Ingredients

• 3 1/2 cups Pamela's Gluten-Free Bread Mix
• 1 yeast packet (enclosed)
• 1-1/3 cups warm water
• 1 (8 ounce) package cream cheese
• 1/4 cup oil

Directions

Combine dry mix, yeast packet, oil and water (no eggs are used). Mix on medium for 3 minutes. Use 1/2 cup dollop of dough for each bagel.

Place on a greased baking sheet. Use oil or non-stick spray on dough to create bagel shape.

Let dough rise for one hour, then poke hole in center of each bagel.

In boiling water, boil bagels for 25 seconds, then remove with slotted spoon and place on greased baking sheet. Note: Bagels do not have to be boiled before baking but it is suggested.

Bake in a preheated 400° oven for 20-25 minutes.

For freshly baked morning bagels, refrigerate shaped bagels on a greased baking sheet overnight. In the morning, preheat oven to 400°, boil bagels, then bake for 25-30 minutes. Bagels do not need to rise before baking.

Variations:

Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses

Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds

Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers)

Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder

Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar

Pamela's Cloverleaf-Style Rolls

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Ingredients

• 3 1/2 cups Pamela's Gluten-Free Bread Mix
• 2 large eggs
• 3/4 cup milk scalded
• 1/4 cup butter melt in the hot milk
• 2 TBSP sugar
• 3/4 cup warm water to proof the yeast for 10 minutes
• Additional Pamela's Gluten-free Bread Mix or white rice flour for dusting

With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high.

Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-free Bread Mix (or rice flour).

Sprinkle additional Pamela's Gluten-free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.

Breadsticks (GF)

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Ingredients

• 1 pkg instant yeast (2-1/4 teaspoons)
• 1/2 cup very warm water
• 1-3/4 cups Pamela's Baking & Pancake Mix
• 2 tablespoons oil

Mix all ingredients together.

Dust dough with Pamela's Baking & Pancake Mix or rice flour and roll into long ropes. Place on a greased cookie sheet. Dough strips should be 6" to 8" long and approximately 1/2" thick.

Let rise 30 minutes.

Wet the dough rope top with water using your fingers (optional sprinkle with sesame or poppy seeds before baking). Bake in a preheated 375° oven for 15 minutes.

For extra taste, try adding herbs, finely chopped nuts, sun dried tomatoes and/or Parmesan or cheddar cheese to dough.

Source: http://www.pamelasproducts.com/recipe_frames.html

Banana Muffins (Pamela's GF)

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Ingredients

• 2 1/2 cups Pamela’s Mix
• 2 eggs
• 3/4 cup water or more
• 1/3 cup honey
• 1/3 cup mashed banana or more
• 1 tsp vanilla
• pumpkin pie seasoning
• dash of nutmeg

Directions:

Preheat oven to 350 degree oven.

Combine ingredients Except for sliced banana, stirring gently.

Pour batter into greased muffin tin and place one banana slice on top of each muffin.

Bake for 18-20 minutes.

Source: http://www.bookofyum.com/blog/gluten-free-banana-muffin-recipe-made-with-pamelas-baking-mix-1433.html

Chicken Nuggets

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1 cup whole wheat flour (arrowroot powder*)
4 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. poultry seasoning
1 tsp. ground mustard
1/2 tsp. pepper
8 boneless skinless chicken breast halves
1/4 cup olive oil

In a tupperware bowl with a lid, combine the seasonings. Make sure lid is tight and shake to mix. Place chicken pieces into container, a few at a time, and shake to coat.

Heat oil in skillet, cook chicken, turning frequently, until browned and juices run clear, about 6-8 minutes.

Yield: 8-10 servings.


*I used arrowroot powder and the nuggets turned out sticky, but very tasty and acceptable for being wheat and dairy-free!