Editor’s Note: We have long found Pamela’s Products to be a delicious gluten-free alternative for pancakes, cookies, cakes and other baked goods. Here, an endorsement from our gluten-free specialist, Georgi Page-Smith.
Even if you don’t avoid gluten, if you have friends who do, buy a box of mix. Then, when you’re planning a visit, you can present them with a plate of just-baked chocolate chip cookies, or other treat.
My first experiment in gluten-free flour involved a well-known purveyor of grains, whose flour was overwhelmingly bean-y in taste and texture—due, I believe, to the use of garbanzo and fava flour*.
But I prefer my cookies and my falafel to stay in their own appointed lanes, thank you very much. So when I went looking a second time there was a lot more at stake. I was on a quest.
Of course I went to the Internet. I Googled, I read product reviews, and by far the products that were most recommended were Pamela’s.
I have also used various combinations of the Bread Flour and the Baking Mix for pie crust, with good results.
Some gluten-free flour brands produce a crust that will not hold together, or is amazingly tough. With Pamela’s, I have achieved mini apple hand pies whose crust had a delightful crumb-y texture, just verging on flaky.
Pamela’s became my new best friend in the kitchen, enabling me to live the gluten-free lifestyle which I was becoming accustomed to.
Substitutions are painless, and they are aided and abetted by the extensive collection of recipes on the Pamela’s site, as well as by the fact that many gluten-free bloggers use Pamela’s in their own experiments.
The prices are a bit high*, but as competition increases we hope that will change. Pamela’s products are also very available: I have seen them in more stores than almost any other brand. And of course…
You can buy them online at PamelasProducts.com, with a smaller selection available on Amazon.
*Note: The finest ingredients typically cost more. Some brands may choose to keep the price down by using other ingredients.
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