In my never ending quest to replicate my traditional baked goods while remaining Gluten Free (GF), I am constantly searching the web, reading, and tinkering with new products. I stumbled on to Pamela’s flour mixes while in a funk that yet another GF pizza crust had failed miserably. (That is yet a challenge to be tackled, I’ll keep you posted when I achieve success) After watching her video on ‘How To’ make her pizza dough, I decided to click around and read reviews. There seemed to be a general positive consensus that her flours worked pretty darn well as cup for cup replacements, with a bit of tweeking. The result of that research was the previous post on making scones with her GF “Pancake and Baking Mix”. Because it has rising agents in it already, as well as salt, I had to tweak it a bit. As previously mentioned, it was very loose and I figured I’d need a mold to get the traditional shape. They were tasty right out of the oven, but the next day became almost ‘spongey’…more like a…well, pancake. Yeah no, not what I was going for. Try again.

My oldest, offspring #1, came home last night from college for the holidays. She is my cooking buddy, and ironically, NOT the one who is gluten intolerant. So, I asked her to whip up some cinnamon rolls using the Pamela’s bread mix. While she was doing that, I thought I’d give Pam’s Artisian Flour a whirl with my traditional scone recipe. I was reading the back and there are no rising agents, flour or dairy to mess with, or have to tweak my recipe with. Just an extra bit of butter and a little more liquid, that was it.

What you see above are the results. Beautiful, craggy, well-browned, traditionally shaped, tender and tasty scones. I took a bite (these were cherry-chocolate chunk) and WOW. Even BETTER than the previous batch! They tasted like regular flour scones and the texture was darn near identical. I don’t think there will ever be an identical replacement for flour, but holy cow, these are as close as I’ve gotten.

I’m very impressed with that flour. It handled nearly identical to real flour. Having structure and not getting overly loose, nor being rock hard. I’ve looked online and while the price is staggering, the next best reviewed compatible flour is C4C which is nearly $20/3 lb bag. OUCH.

My next adventure, with Thanksgiving close at hand, might be King Arthur flours recipe for coffee cake. It’s amazing and feeds a crowd. If I do it, and if it’s successful, I’ll let you all know. Right now, it’s about time to put the cinnamon rolls into the oven.

I can hardly wait to taste them when they come out. Don’t you all wish there was smell-a-vision?