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

Pumpkin Scones with Cinnamon Icing

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Ingredients

• 2 cups Pamela's Mix
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 6 tablespoons butter sliced and chilled
• 1/3 cup pumpkin puree
• 1/3 cup heavy whipping cream
• 6 tablespoons brown sugar
• 2 teaspoons vanilla extract
• Cinnamon Icing Ingredients:
• 1 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1-2 tablespoons milk

Directions

1. In a large mixing bowl, whisk together the first 7 ingredients (dry). Cut in butter until coarse crumbs form.

2. In a smaller mixing bowl, whisk together the pumpkin, cream, sugar, and vanilla.

3. Add to dry mixture and stir just until mixture forms a thick dough. Use your (clean) hands to knead the dough once or twice, pressing it together. (For more tender scones, don't over-knead.)

4. On a lightly floured surface, form dough into a circle, about 3/4 inch thick. Use a knife or pizza cutter to cut circle into 8 wedges/triangles. Place wedges on an ungreased baking sheet, not touching.

5. Bake at 425 degrees for 15 minutes, until scones are lightly browned on the bottom.

6. Make icing by whisking together the icing ingredients, adding just enough milk to make a drizzling consistency. Icing can be drizzled over warm or hot scones, or brushed on.

Scrumptious Raspberry Lemon Bread

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Ingredients

• 1-1/3 cups all-purpose flour
• 2/3 cup whole wheat flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 egg white
• 1/2 cup unsweetened applesauce
• 1/2 cup fat-free milk
• 3 tablespoons butter melted
• 1 cup fresh or frozen raspberries
• 2 teaspoons grated lemon peel
• GLAZE:
• 1/3 cup confectioners' sugar
• 2 tablespoons lemon juice

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, beat the egg, egg white, applesauce, milk and butter. Stir into dry ingredients just until moistened. Fold in raspberries and lemon peel.

Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.

Combine the glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Raspberry Cream Cheese Coffee Cake

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• 8 Servings
• Prep: 25 min. Bake: 25 min. + cooling

Ingredients

• 3 tablespoons butter, softened
• 3/4 cup sugar, divided
• 1/4 cup plus 2 tablespoons egg substitute, divided
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup fresh raspberries
• 2 ounces reduced-fat cream cheese
• 1 teaspoon confectioners' sugar

Directions

• In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
• Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
• Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Pineapple Carrot Cake w/ Cream Cheese Frosting

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Ingredients

• 1 1/2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2/3 cup oil
• 2 eggs
• 1 cup finely shredded carrot packed
• 1/2 cup crushed pineapple (with juice)
• Frosting Ingredients:
• 3 ounces cream cheese softened
• 1 tablespoon butter softened
• 1 teaspoon vanilla
• 2 cups sifted powdered sugar
• milk as needed

1. To make the cake, sift dry ingredients together in a large bowl.

2. Add wet ingredients and mix on medium speed for 2 minutes.

3. Pour batter into a greased and floured 9x9-inch baking pan.

4. Bake at 350 degrees for 35 minutes or until cake tests done.

5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.

6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.

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.

Orange Juice Muffins

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1 egg
½ cup buttermilk
1/3 cup frozen orange juice concentrate, thawed
1/3 cup margarine, melted
1 2/3 cups flour
½ cup sugar
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

Combine flour, sugar, baking soda, baking powder, and salt together in a large bowl. Combine the egg, buttermilk, orange juice concentrate and melted margarine in a separate bowl. Add the wet ingredients to the dry ingredients. Stir until batter is moistened but still lumpy.

Lightly spray 12 muffin cups with vegetable oil spray. Fill the muffin cups ¾ full with batter. Bake in a 400° oven for 20 minutes or until muffins are golden brown. Yields 12 muffins.

Source: http://glimpseofsonshine.blogspot.com/2008/11/scrumptious-sunday-oj-muffins.html

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

Blueberry Orange Scones

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• 8 Servings
• Prep/Total Time: 30 min.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons grated orange peel
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 cup cold butter
• 1/2 cup buttermilk
• 1/4 cup orange juice
• 1/2 cup fresh or frozen unsweetened blueberries

Directions:

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries.

Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 scone equals 198 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 509 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Source: http://www.tasteofhome.com/recipes/Blueberry-Orange-Scones

Herbed Swirl Bread

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From Light & Tasty

This yeast bread is so pretty, with a swirl of herbs in each slice! It's great with soups or stews or toasted and served with reduced-fat margarine. Try it with whatever herbs are growing in your garden. —Laura Dennison of Pensacola, Florida

INGREDIENTS
3 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°), divided
1 teaspoon sugar
3-1/4 cups whole wheat flour
1 tablespoon salt
2-3/4 to 3-1/2 cups bread flour
6 green onions, finely chopped
1 garlic clove, minced
1 cup minced fresh parsley
2 tablespoons minced fresh rosemary
1 tablespoon each minced fresh basil and oregano
1 teaspoon minced fresh thyme
1/4 teaspoon pepper
2 tablespoons butter
1 egg, beaten

SERVINGS
24
CATEGORY
Breads
METHOD
Baked
PREP
30 min.
COOK
40 min.
TOTAL
70 min.


DIRECTIONS
In a large mixing bowl, dissolve yeast in 3/4 cup warm water. Add sugar; let stand for 5 minutes. Add the whole wheat flour, salt and remaining water; beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a nonstick skillet, saute onions, garlic, herbs and pepper in butter until tender. Set aside. Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14-in. x 9-in. rectangle. Brush with some of the egg; refrigerate rest of egg. Spread herb mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in tow 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover; let rise until doubled, about 45 minutes. Brush with reserved egg. Bake at 375° for 40-50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Yield: 2 loaves (12 slices each).

NUTRITIONAL INFO
Nutritional Analysis: One slice equals 134 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 309 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch.
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Whole Wheat Buttermilk Biscuits

INGREDIENTS

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk

DIRECTIONS

In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.


These biscuits are Great! To make them even more healthy, I substituted low-fat buttermilk for the milk. I then added additional buttermilk 1 tablespoon at a time (about 3 T) until it was moist enough stirring only until it was mixed. Since I used buttermilk, I also added 1/2 teaspoon soda and also eliminated the sugar. Yum-O!- crunchy on the outside and soft and fluffy on the inside! A definite keeper!!!