Ingredient: Baking soda
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Gluten-free Corn Bread
Servings Ingredients- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar (Xylitol)
- 3/4 cup Pamela's Gluten-free Baking Mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon sea salt,
- 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons raw honey
Servings Ingredients- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar (Xylitol)
- 3/4 cup Pamela's Gluten-free Baking Mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon sea salt,
- 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons raw honey
Instructions- Set oven at 350.
- Grease an 8x8-inch baking pan with butter or coconut oil.
- Keep warm in the oven.
- Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
- Pour the wet ingredients into the dry and give them a good stir, just til moistened.
- Pull the hot greased pan from the oven and pour in the batter.
- Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
- When done, take the corn bread out of the oven and brush the top with honey.
- Cool slightly before cutting into squares.
- Enjoy with butter and honey and your favorite chili!
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Pumpkin Cookies
Servings Ingredients- 2 Eggs
- 3 ounces apple juice concentrate
- 3 ounces orange juice concentrate
- 2 tablespoons yogurt
- 1 1/2 cups pumpkin, cooked fresh or canned
- 2 1/2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon Baking soda
- 1 cup seeds or nuts
- 1/2 teaspoon extra-virgin olive oil, to coat pan
Servings Ingredients- 2 Eggs
- 3 ounces apple juice concentrate
- 3 ounces orange juice concentrate
- 2 tablespoons yogurt
- 1 1/2 cups pumpkin, cooked fresh or canned
- 2 1/2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon Baking soda
- 1 cup seeds or nuts
- 1/2 teaspoon extra-virgin olive oil, to coat pan
Instructions- Preheat oven to 375 F., and lightly coat two cookie sheets with oil.
- Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well.
- In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender.
- Stir just until combined, but don't over mix.
- Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets.
- These cookies don't spread when baked, so shape the dough as you wish.
- Bake in the oven for 15 to 18 minutes until cooked through and nicely browned.
- Remove from the oven and let the cookies cool on a rack.
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Oatmeal Cranberry Cookies
Servings Ingredients- 10 tablespoons butter
- 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
- 1 teaspoon vanilla extract
- 2 Eggs
- 1 1/2 teaspoons Baking soda
- 1 pinch salt
- 1 2/3 cups cups Pamela's Gluten-free Baking Mix
- 1 cup Gluten-free rolled oats (Bob's Red Mill)
- 2 cups chopped dried cranberries
- 3/4 cup chopped walnuts
Servings Ingredients- 10 tablespoons butter
- 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
- 1 teaspoon vanilla extract
- 2 Eggs
- 1 1/2 teaspoons Baking soda
- 1 pinch salt
- 1 2/3 cups cups Pamela's Gluten-free Baking Mix
- 1 cup Gluten-free rolled oats (Bob's Red Mill)
- 2 cups chopped dried cranberries
- 3/4 cup chopped walnuts
Instructions- Preheat oven to 350 degrees F.
- Blend butter and sugar until fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl sift flour, baking soda, and salt together.
- Stir in to butter mixture.
- Stir in the oats.
- Fold in nuts and cranberries.
- Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.
- These cookies spread.
- Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.
- Cool on wire racks and enjoy.
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Molasses Ginger Cookies
Servings Ingredients- 4 1/2 cups flour (substitute with Pamela's Gluten-Free Flour)
- 4 tsp grated fresh ginger
- 2 tsp. Baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. cloves
- 1/4 tsp. salt
- 1 1/2 cup shortening
- 2 cups brown sugar
- 2 Eggs
- 1/2 cup molasses
- 3/4 cup raw sugar
Servings Ingredients- 4 1/2 cups flour (substitute with Pamela's Gluten-Free Flour)
- 4 tsp grated fresh ginger
- 2 tsp. Baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. cloves
- 1/4 tsp. salt
- 1 1/2 cup shortening
- 2 cups brown sugar
- 2 Eggs
- 1/2 cup molasses
- 3/4 cup raw sugar
Instructions- Set oven to 350.
- In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.
- Set aside. In a large bowl beat shortening until soft.
- Gradually add the 2 cups of sugar; beat until fluffy.
- Add eggs and molasses; beat well.
- Add half the flour mixture; beat until combined.
- Stir remaining flour in with a wooden spoon.
- Using a scooper, shape dough into balls.
- Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.
- Bake 12-14 minutes.
- Let stand before moving to a cooling rack.
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Wholesome Whole-grain Pancakes
Servings Ingredients- 1 cup buckwheat flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Almond meal
- 2 teaspoons double acting baking powder
- 1 teaspoon Baking soda
- 1 packet of Stevia
- 1 teaspoon salt
Mix dry ingredients in a large bowl.- 2 beaten eggs
- 1/4 cup melted butter
- 2 cups buttermilk, or whole milk with a teaspoon of vinegar
- 1 teaspoon vanilla extract
Servings Ingredients- 1 cup buckwheat flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Almond meal
- 2 teaspoons double acting baking powder
- 1 teaspoon Baking soda
- 1 packet of Stevia
- 1 teaspoon salt
Mix dry ingredients in a large bowl.- 2 beaten eggs
- 1/4 cup melted butter
- 2 cups buttermilk, or whole milk with a teaspoon of vinegar
- 1 teaspoon vanilla extract
Instructions- Cook on a greased hot griddle until bubbly.
- Flip pancakes once and heat until lightly browned on the bottom.
- Serve with whipped cream or plain yogurt and fresh or frozen fruit.
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Pumpkin Flax Muffins
Servings Ingredients- 2 1/4 cup flour
- 1/2 cup flax meal
- 3/4 cup turbinado sugar
- 1 tablespoon aluminum free baking powder
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt,
- 1 cup pureed pumpkin
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
Servings Ingredients- 2 1/4 cup flour
- 1/2 cup flax meal
- 3/4 cup turbinado sugar
- 1 tablespoon aluminum free baking powder
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt,
- 1 cup pureed pumpkin
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
Instructions- Preheat oven to 375 degrees.
- Spoon flour in measuring cup, level with a knife.
- Combine flour and next 8 ingredients in a medium bowl.
- Make a well in the center of mixture.
- Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
- Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
- Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
- Remove muffins from pans and cool on a wire rack.
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Oat Bran Muffins
Servings Ingredients- 1 1/2 cup flour
- 1 cup oat bran
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon or more honey or pure maple syrup, or both
- 3 mashed bananas
- 3/4 cup applesauce
Servings Ingredients- 1 1/2 cup flour
- 1 cup oat bran
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon or more honey or pure maple syrup, or both
- 3 mashed bananas
- 3/4 cup applesauce
Instructions- Mix all ingredients together well. Spoon into oiled mini muffin tins.
- Bake for 10 minutes at 400 degrees.
- Remove from oven, cool slightly, then remove from pan to rack to cool.
- Enjoy with a pat of butter!
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Gluten-free Banana Quinoa Muffins
Servings Ingredients- 1/2 cup Pamela's Gluten-free Baking Mix
- 1/2 cup Quinoa Flakes
- 2 tablespoons raw honey
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Himalayan Pink Salt
- 2 Ripe bananas
- 2 Eggs
- oil for coating
Servings Ingredients- 1/2 cup Pamela's Gluten-free Baking Mix
- 1/2 cup Quinoa Flakes
- 2 tablespoons raw honey
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Himalayan Pink Salt
- 2 Ripe bananas
- 2 Eggs
- oil for coating
Instructions- Preheat oven to 400 degrees.
- Mix flour and flakes with dry indredients.
- In a separate bowl, mix together bananas, eggs, and honey.
- For more moist muffins, add 1-2 teaspoons of coconut oil.
- Add to dry ingredients.
- Pour into greased muffin tins half full.
- Bake 20-25 minutes at 400 degrees.
- Cool slightly before removing muffins from tin.
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Gluten-Free Banana Cranberry Muffins
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Instructions- Preheat the oven to 350 degrees.
- In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
- Mix well and set aside.
- In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
- Add dry ingredients and mix just until combined.
- Stir in cranberries.
- Spoon batter evenly into each cup of prepared muffin tin.
- Let stand for 30 minutes.
- Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
- Remove from the pan immediately and let cool completely on a rack.