Pamela's Bread Mix Gluten-Free

Pamela's Bread Mix Gluten-Free


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Bagels, pie crust, pizza, and more! Gluten-free. Non-dairy. Whole grain. Add your own yeast. Fast. Easy. Delicious. Since 1988. Gluten-free, non-dairy, whole grain. No artificial colors, flavors or preservatives. A scrumptious aroma will fill your kitchen as this bread bakes up golden brown
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Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Evaporated Cane Sugar, Inulin, Millet Flour, Molasses & Honey, Rice Bran, Sea Salt, Xanthan Gum. Yeast not Included.


Pamela's amazing bread for bread makers: 3 1/2 cups Pamela's bread mix. 1/3 cup oil. 1 egg, large + 3 egg whites, or 2 large eggs. 2 1/4 tsp active dry yeast or 1 yeast packet 7g (not included). Water (per directions). Settings: basic white bread, 2 lb loaf, medium crust. Do not use gluten-free setting. In a 2 cup liquid measuring cup, measure 1/3 cup oil, add 2 eggs, then fill with warm water up to 2 cups liquid, plus add 2 tbsp additional water. Pour all liquids into bread maker, add bread mix and yeast. Start machine and scrape down sides and corners of pan while dough is mixing. After baking, remove from pan and let cool before slicing. High altitude: use 2 cups total liquid. Oven baking: Use a heavy duty stand mixer with whisk attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure 1/3 cup oil, add 2 eggs, then fill with warm water up to 2 cups liquid, plus add 2 tbsp additional water. Add to dry mix and yeast, then beat with stand mixer for 3 minutes on med/high. Pour into lightly greased "8 x 4" bread pan and let dough rest for 60 to 90 minutes. Dough should rise but if not, will rise when baking. Preheat oven to 350 degrees. Bake for 60-70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack. Rolls: fill lightly greased muffin tins 1/2 full of dough. Let rest for one hour and bake at 350 degrees for 25-30 minutes. Baking tips: yeast packet not included. This bag contains approximately 13 cups of mix. Consumers concerned about gluten should make sure that all flavorings and additional ingredients added to recipes are gluten-free. *Variety breads: add the following to the Pamela's amazing bread recipe above. Whole wheat: 2 tbsp molasses. Three seed bread: 2 tbsp sesame seeds, 2 tbsp sunflower seeds, and 1 tbsp poppy seeds. Cheese bread: 2 cups fine-shredded cheese and 2 tbsp melted butter (optional; add 1/4 cup chopped green onions or jalapeno peppers). Herb bread 2tsp Italian herbs, and 1/2 tsp onion powder. Cinnamon bread: oven baking recipe only. In a separate bowl combine 2 tsp cinnamon and 1/4 cup sugar. Fold cinnamon mixture into dough approximately three times to create cinnamon swirls. Let rest in pan for one hour and bake. Croutons: cut slices of bread into small squares and bake on a cookie sheet for two hours in 200 degrees oven. Cut larger, thinner pieces to make toast for appetizers. Pamela's cinnamon swirls dough: 3 1/2 cups Pamela's bread mix. 1/2 tsp salt. 1 stick (8 tbsp) butter. 1/2 cup cottage cheese. 2/3 cup warm water. 1 tbsp orange zest (optional). Yeast: 2 1/4 tsp active dry yeast or 1 yeast packet. 7g (not included). 1 tsp sugar. 1/2 cup very warm water. Filling: 1 stick (8 tbsp) butter. 2/3 cup brown sugar. 4 tsp cinnamon. 1/3 cup raisins and/or pecans. Glaze: 1 cup powdered sugar. 3/4 tsp vanilla. 2 to 3 tbsp water. Yield: 5 to 7 large cinnamon swirls. Filling: Mix sugar and cinnamon with room temperature butter; put to the side. Yeast: dissolve yeast in 1/2 cup very warm water and 1 tsp of sugar. Let stand 5-10 minutes until foamy. Dough: use a heavy duty stand mixer with whisk attachment. Mix room temperature butter and cottage cheese together. Add remainder dough ingredients and foamy yeast, and then mix well. Between two sheets of greased parchment paper, roll out dough in a rectangular shape to a 1/4 inch thickness. Remove top parchment. Evenly spread filling, raisins and/or nuts over dough, pressing in lightly. Shape: starting with longest side, roll dough into long log. Peel off paper as you form log. If dough is loose, refrigerate for 30 minutes. With sharp clean knife, slice log into 1 1/2 to 2 inch wide pieces. Place pieces in a greased 8" round pan, equal distances apart with swirls facing up. Let dough rest for 60-90 minutes. Preheat oven to 350 degrees. Bake for 40-50 minutes or until golden brown. Let rest in pan for 5 minutes before inverting onto plate. Invert a second time so that the tops of swirls are showing. Glaze: combine sugar and vanilla with enough water to create thick glaze. Frost cinnamon swirls while warm. Pamela's easy pie crust: 3 1/2 cups Pamela's bread mix. 2 sticks (16 tbsp) unsalted butter, chilled. 7 to 8 tbsp ice cold water. Flakier crust: use 8 tbsp unsalted butter and 8 tbsp shortening. Non-dairy: use 8 tbsp margarine and 8 tbsp shortening. Yield: two 9" pie crusts. Preheat oven to 350 degrees. In bowl, cut chilled butter through mix with two knives until small pea sized pieces are formed. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over-handle dough. Divide dough in halves and roll out between two sheets of parchment or plastic wrap, about 1/8th inch thin. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. (Cover and chill dough for 30 minutes if dough is too soft.) Bake unfilled crust on bottom oven rack for 28-30 minutes. Or bake filled according to your pie recipe directions. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

Always refer to the actual package for the most accurate information