1 GF yeast packet (enclosed in Pamela's Wheat-Free Bread Mix)
1-1/3 cups warm water
1/4 cup oil
YEILD: approximately 7 bagels
Combine dry mix, yeast packet, oil and water (no eggs are used). Mix on medium for 3 minutes. Use 1/2 cup dollop of dough for each bagel. Place on a greased baking sheet. Use oil or non-stick spray on dough to create bagel shape. Let dough rise for one hour, then poke hole in center of each bagel. In boiling water, boil bagels for 25 seconds , then remove with slotted spoon and place on greased baking sheet. Note: Bagels do not have to be boiled before baking but it is suggested. Bake in a preheated oven for 20 - 25 minutes.
For freshly baked morning bagels, refrigerate shaped bagels on a greased baking sheet overnight. In the morning, preheat oven to 400 degrees, boil bagels, then bake for 25-30 minutes. Bagels do not need to rise before baking.
Whole Wheat style Bagels: add 2 tablespoons Black Strap Molasses
Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers).
Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder.
Cinnamon Bagels: add 2 teaspoons cinnamon and 1/4 cup sugar.
2 large eggs, seperated
1-1/2 cups of GF Baking & Pancake Mix
3/4 cup of water
2 tablespoons oil
Whip egg whites until stiff. In a separate bowl combine the GF Baking & Pancake Mix, egg yolks, water, and oil together until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. May need to increase baking time for crispy waffles.
Helpful hint: Make extra and freeze for later use. Wrap in foil or plastic to store in freezer. Remove wrap before reheating in your toaster or microwave oven. Can be used for sandwich bread in a pinch. Great for open face sandwiches. Makes 3, 7-inch round waffles.
Chocolate Chip Cookies
1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla
1-1/2 cups GF Baking & pancake Mix
1 cup semi sweet chocolate chips
1/2cup chopped nuts (optional)
Yield: approximately 20 cookies
Cream butter and sugar, add egg and vanilla and beat together. Add GF Baking & Pancake Mix and chocolate chips (and nuts) mix throughly. Place tablespoon sized scoops of dough on a lightly greased cookie sheet. Flatten. Bake in preheated 350 degrees oven for approximately 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.
Variation: Try white chocolate chips, milk chocolate chips, or butterscotch chips. Try pecans or macadamia nuts.
Fast & Easy: Use a small ice cream scooper or a tablespoon to form dough balls. Place on a greased cookie sheet, flatten and put in a freezer. When frozen, remove from the cookie sheet and store in a freezer bag. For hot, fresh cookies, remove from freezer, place dough on a greased cookie sheet and bake in a preheated 350 degree oven for 15 minutes.
Pan Cookies: Bake dough in a greased pan (9 x 12) for 20 to 25 minutes. Cut into bars after cooking.