Eating gluten-free has become a hot topic within, and increasingly, beyond, the celiac and gluten-intolerant community. For 21 years now, Pamela's Products has provided baking mixes and finished packaged cookies that focus on great taste so that celiacs and wheat-eaters can enjoy food equally and together. The baking mixes are certified "K," and the finished packaged cookies are "O.U."
May is also Celiac Awareness Month.
Celiac disease is the world's most common autoimmune disease, with the only treatment being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale.
Consequently, it's in almost everything — burger buns, cookies, pies, tamales, bread-crusted fish, etc. — that's offered at family gatherings.
Here are a couple of recipes for Father's Day, picnics and other seasonal events (also log on to: www.pamelasproducts.com).
1 bag Pamela's Cornbread & Muffin Mix
1/2 cup sugar
8 Tbsps. unsalted butter, melted
2 eggs, large
11/4 cups water
1 can (4 oz.) roasted green chili peppers
2 cups shredded cheddar cheese
Preheat oven to 375º.
Grease an 8-inch square pan.
In a bowl, combine all ingredients. Pour into the pan and bake for 23 to 35 minutes.
Reheat the cornbread in a microwave by wrapping it in paper towels, or wrap in foil and place it in the oven to warm.
Crispy French-Bread Loaf
1 bag Pamela's Gluten-Free Bread Mix
13/4 cups warm water
1 Tbsp. olive oil
2 Tbsps. vinegar
1 yeast packet (included with bread-mix package)
Combine all ingredients in a mixing bowl and mix at medium speed for 3 minutes.
Use half of the dough for each loaf. Dough will be wet and sticky.
Spoon out the dough in an oval shape onto a greased baking sheet.
With a rubber spatula, lightly draw up dough from surface to fold over top to achieve a round almond shape.
Let dough rise for 45 minutes, then lightly slash across top of loaf two to three times at an angle.
Preheat oven to 375°.
Bake for 65 to 70 minutes.
Makes 2 loaves.