Pamela's Pancake mix

Linda in BC · Post by **Linda in BC** » Wed Jan 19, 2011 8:30 am

I finally found some Pamela's Pancake mix up here and bought it. I was so looking forward to having the delicious pancakes made from it that people on here have talked about. But when I got it home, I read the ingredients and it has buttermilk in it, so I can't use it!

Does the stuff you buy in the US have buttermilk in it?

Linda

Joefnh · Post by **Joefnh** » Wed Jan 19, 2011 8:49 am

Linda it does. Tex pointed that out in another post just recently.

I am pretty sensitive to gluten and soy and have been able to tolerate King Aurthurs GF products. They do have tapioca starch though so some may not tolerate it.

A good recipe can be found at

http://www.kingarthurflour.com/recipes/ ... les-recipe

Or you can order their product at:

http://www.kingarthurflour.com/shop/ite ... ancake-mix

Tex recently posted about another product called Bread From Annas which can be found at:

http://www.breadsfromanna.com/

--Joe

Linda in BC · Post by **Linda in BC** » Wed Jan 19, 2011 9:28 am

Thanks for the response, Joe. I can't seem to tolerate tapioca either so King Arthur's is probably out for me, but I will check out breads from Anna. I know I have seen their products somewhere. Thank goodness for Van's GF, DF, and egg free waffles!

I guess I will give that brand new unopened bag of Pamela's Pancake and baking mix to our local food bank. I have bought a lot of various gf baking products over the last six months, only to find that I cannot tolerate them, so I took a bunch of it down to the food bank and they said they were happy to take them as they do have people who come there who have food intolerances.

Linda

Post by **tex** » Wed Jan 19, 2011 11:03 am

Linda,

Unfortunately, the Breads From Anna GF Pancake mix is loaded with tapioca, also. Commercial recipe formulators love tapioca flour/starch, because it is sticky, and helps to replace the gluten, but as we are well aware, (and they apparently are not), many people with food sensitivities are sensitive to it, and food companies aren't very good at thinking out of the box - they all seem to think along the same lines, when it comes to GF pancake mixes.

Have you tried Matthew's Banana/Almond Pancake recipe?

Tex

MaggieRedwings · Post by **MaggieRedwings** » Wed Jan 19, 2011 1:05 pm

HI Linda,

It goes back to one thing we all know - what works for one may not for another. I too have a hard time with tapioca startch and at times it is fine and others not. The one thing I cannot eat is products from Van's and I have no idea why. For a while they worked and then that fizzled out for me. Just shows we all have some form of the disease but react in different ways.

Love, Maggie

Linda in BC · Post by **Linda in BC** » Thu Jan 20, 2011 8:03 am

Tex, thanks for the warning about Breads from Anna, though next time I buy anything I hope I will read the ingredients! Funny how I just grabbed the Pamela's off the shelf and didn't read like i usually do, I was just so happy to find it after reading about it on here. I mustn't forget, just because it's on here doesn't mean it will work for me!

Maggie,
That is weird about the Van's products for you.... I, too, wonder what's is in them that gets you.
Linda

Kari · Post by **Kari** » Thu Jan 20, 2011 11:38 am

Hi Linda,

One thing I can say that may make you feel better - at least you did not TASTE Pamela's pancakes!!! I found out here after I tasted them and LOVED them that they had buttermilk

. I've also become a lot better at reading labels - actually, come to think of it, there are no longer any labels for me to read, as I eat almost 100% fresh foods. When I had to give up corn, I quickly realized that there are close to zero products that do not contain at least one of my intolerances

. On the bright side, I'm learning how to cook!!!

Love,
Kari

harma · Post by **harma** » Thu Jan 20, 2011 12:39 pm

Today I found a chocolate cake mix which only contains: rice flower, sugar, cocoa powder, baking powder (calcium bi carbonate, calcium phosphate, potassium and sodium bi phosphate) and an emulsifier (not specified). For sure the mix is gluten, corn, milk and yeast free and I hope soy free. But not 100% sure, because emulsifier E471 sometimes means soja lechitine. Let's just hope it's not.

I bought the mix today to bake a chocolate cake for my birthday next week. It won't a be a special cake for me, all the guest will have to eat this special diet cake. I want to cover it with a layer of melted chocolate. Have not decided no the color, maybe a mixture of white, brown and dark chocolate.

Brand of the cake mix is: Lhian's Kitchen.

Linda in BC · Post by **Linda in BC** » Thu Jan 20, 2011 12:47 pm

mmm, sounds great, Harma! I hope it turns out well.

Linda

Gabes-Apg · Post by **Gabes-Apg** » Thu Jan 20, 2011 1:09 pm

Harma
this can be a bit expensive but to give the GF/DF/SF cake a bit of smoothness and richness i grated some of the bonvita chocolate into the mix before cooking.

the cake mixes that i can get here that are 'safe' are nice but they are 98% fat free and low sugar. with the slight heaviness of GF flour they need the extra oil and chocolate to help the texture of the cake be smooth.

have fun cooking! and have a wonderful birthday week

harma · Post by **harma** » Thu Jan 20, 2011 1:27 pm

thanks for the tips gabes. For the dark chocolate I will use Lindt (the only normal brand without soy I know) and bovista is not that expensive here, about 2 euros for a 100 gram tablet. Also it is available here in at least one supermarket and in some organic/health food shops, so no extra shipping costs.

Kari · Post by **Kari** » Thu Jan 20, 2011 2:10 pm

Harma,

Sounds to me that your bday cake will be way better than average - whoever gets to share it is fortunate!!! Lindt chocolate used to be my favorite - yum. Have a happy bday week and good luck with the baking.

Love,
Kari

TooManyHats · Post by **TooManyHats** » Thu Jan 20, 2011 2:26 pm

Has anyone tried this brand?:

www.CanyonBakehouse.com

Brown Rice Flour – we use brown rice flour for its nutritional contribution and flavor enhancement. Brown rice flour contains all of the vitamins, minerals and fiber components that are removed when making white rice flour. Brown rice flour contains 3x as much vitamin B2 than does white rice flour, and has over 2,000 mg of fiber per 100g, verses zero for white rice flour.
Whole Sorghum Flour – whole grain sorghum flour has many nutritional benefits. It is naturally high in protein, high in most of the B complex vitamins, and high in potassium and magnesium minerals.

Extra Virgin Olive Oil – Beyond the wonderful flavor contributions, Extra Virgin Olive Oil is exceptionally high in monounsaturated fats, which have been shown to control LDL (bad) cholesterol levels by increasing HDL (good) cholesterol levels. Extra Virgin Olive Oil also contains higher levels of naturally occurring anti-oxidants than other vegetable and tropical oils.

Ancient Grains – Our San Juan 7 Grain contains Whole Grain Amaranth, Whole Grain Quinoa and Whole Grain Teff, three of Earth’s original cultivated grains. All of these grains are good sources of protein, and the minerals potassium, magnesium and calcium.