Gluten-Free Pantry’s Favorite Coffee Cake

1,15-oz. bag Gluten-Free Pantry Old Fashioned Cake & Cookie Mix
1 egg + 1 yolk
¾ cup low-fat yogurt or buttermilk
1 tsp vanilla
6 Tbs. melted butter

Topping Ingredients:
¾ cup toasted, ground pecans
½ cup light brown sugar, packed
2 tsp. ground cinnamon
4 Tbs. softened butter

Preheat oven to 325 degrees.
Combine eggs, yogurt or buttermilk and vanilla. Mix
into cake mix. Add melted butter. Combine topping ingredients.
Spoon half the cake mixture into a, lightly oiled
8-inch spring form pan. Sprinkle half the topping
over batter, Top with remaining cake batter and sprinkle
with remaining topping mixture. Bake 50-55 min. Cool
15 min. in pan. Remove sides of pan. Let cool completely
and serve.

Chicken and Shallot Ravioli with Balsamic Glazed Tomatoes

3 TBSP olive oil
2 boneless, skinless chicken breasts, diced
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 shallots, peeled, halved and thinly sliced
1 cup crumbled ricotta salada cheese
1 pint red grape or pear tomatoes
2 TBSP balsamic vinegar
¼ cup chopped fresh basil
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
2 large eggs 1 yeast packet (enclosed in mix bag)
1/4 cup oil
warm water (per directions)
1 cup cornmeal, for dusting
3 TBSP butter
½ cup gluten-free chicken broth
Yield: 16 ravioli

Heat 1 Tablespoon of the oil over medium-high heat in a medium non-stick skillet. Season the chicken with half of the salt and pepper. Cook the chicken and shallots in the oil, stirring often, for 5 minutes or until the chicken is cooked through. Transfer to a large bowl and mix in the crumbled cheese. Set aside. Return the skillet to high heat and add the remaining oil. Cook the tomatoes, stirring frequently, until the tomatoes are softened and browned in spots. Reduce the heat to medium, add the vinegar and remaining salt and pepper, and cook for 1 more minute. Add the basil and turn off the heat. (Reheat if desired before serving.)

Prepare bread dough using the Oven Baking preparation (using eggs, yeast packet, oil and water). Divide dough into fourths. Using your hands, roll 1/4 of the dough into a log shape. (Keep the unused dough in the refrigerator until needed).
Dust a cookie sheet, your work surface and a rolling pin with cornmeal. Place the dough log onto your dusted work surface and, using the rolling pin, roll the dough into a rectangle 4-inches x 8-inches long. Cut the dough crosswise into four strips, each 4-inches x 2-inches. Place 2 Tablespoons of filling toward the end of one dough strip, leaving ½-inch border. Slightly flatten the filling. Fold the other end over the filling and crimp the edges closed with a fork. Place the filled ravioli on the cornmeal dusted cookie sheet in the refrigerator, and repeat with the remaining dough and filling, re-dusting your work surface and rolling pin as necessary.

Heat the butter on medium-high in an extra-large non-stick skillet. If you do not have an extra-large skillet, divide the butter and broth in half and cook in two batches. Add the ravioli and cook for 1-2 minutes or until lightly golden brown. Turn carefully and cook 1-2 more minutes until lightly golden brown. Turn the heat to high, add the chicken broth and cook 2 more minutes, or until the dough is set. Serve immediately with the tomatoes.

Peasant “Pumpernickel” with Raisins and Walnuts

This flavorful, chewy bread is a real treat with corned beef or toasted and spread with cream cheese.
1 bag of Really Great Food - Rye Style Bread
2 Tablespoons cornmeal
1 Tablespoon unsweetened cocoa
2 teaspoons instant coffee
2 Tablespoons molasses or honey
3 large eggs, lightly beaten
1/3 cup melted butter or vegetable oil
1½ cups plus 2 Tablespoons warm water
1 packet active dry instant yeast (enclosed with mix)
1 cup toasted, coarsely chopped walnuts
1 cup raisins, soaked in 1 cup warm water for 15 min. and drained (liquid reserved)

Combine mix, cornmeal, cocoa, and coffee. Set aside. Measure out liquid from raisins. Add enough water to make 1 ½ cups. Mix together with molasses, eggs, and butter.

Bread Machine Method (1½ - 2 lb. capacity):
Add dry, liquid, and yeast in order recommended for your bread machine. Best if the machine can be
programmed to omit one Knead and one rise cycle.

Oven method:
Preheat oven to 350°. In a large bowl, combine dry ingredients with yeast. Beat in liquids and beat 2-3
minutes on medium speed until mixture is smooth. It will be thick. Scrape into a lightly-oiled 9-x-5-inch
loaf pan. Cover with oiled plastic wrap and let rise to the top of the pan. Bake 40-45 minutes. Transfer
to a wire rack and cool completely before slicing.
Makes 1 large loaf

Pumpkin Pie Cake

1 can (29oz.) Pumpkin
4 eggs
1 can (13 oz.) evaporated milk
1 1/2 cups sugar
2 teaspoons of cinnamon
1 teaspoon ginger
1 Namaste Spice Cake... this either makes one or two depending on how much you put on!
1 Cup melted butter
1 cup chopped nuts (optional)
whipped cream (optional)

Combine pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg; beat well.

Pour into an ungreased 9x13 cake pan. Sprinkle Dry cake mix over mixture in pan. Pour Melted butter over cake mix; sprinkle with nuts. Bake at 350 for 1 hour; cool. Before serving, cover with whipped cream if desired.
Usually I get 2 out of the cake mix!!

January is National Oatmeal Month! More oatmeal is consumed in January than any other month. Eating oatmeal can lower blood cholesterol and may reduce the risk of heart disease. Try all of our gluten free oatmeal’s with or without flavoring and add you own fruit or toppings.

Celiac Disease, Gluten Intolerance, Autism, Attention Deficit Hyperactivity Disorder, Wheat Allergies & Multiple Food Allergies
It has been proven that strict adherence to a gluten-free diet improves the overall quality of life for people with Celiac Disease, Gluten Intolerance, Autism and Attention Deficit Hyperactivity Disorder. We cater to people with Celiac Disease, wheat & gluten intolerance, wheat allergies and multiple food allergies, and have helped thousands of families adapt to this challenging diet.

About Our Company
Since 1993, we have been offering gluten-free products to people on this diet. Our company was founded by professional chef and food writer, Beth Hillson who, along with her son, is gluten-free. We are always on the lookout for new products and ideas to help make it easier and tastier for our customers to thrive on a gluten-free diet. Our customers are constantly thanking us for our great products, informative website and reliable and friendly customer service.

Our Products
Our selection includes a wide array of delicious gluten-free and wheat-free gourmet baking mixes, breads, bagels and baguettes, crackers, cookies, pretzels, snacks, pastas, beverages, vitamins, convenience and prepared meals, baking ingredients, condiments, books, and so much more.

Choose from the biggest brand-names such as Glutino, Gluten-Free Pantry, Bi-Aglut, Bakery on Main, Bob's Red Mill, Cherrybrook Kitchen, Cream Hill Estates, Dr. Schar, Ener-G, Enjoy Life Foods, Food-Tek, Jo-Sef, Kinnikinnick, Maxwell's Kitchen, Namaste, Nature's Path, Organ, Pamela's Products, Perky's, Premier Japan, PureFit, Really Great Food, San-J, Shelton's, Thai Kitchen, Tinkyada, Zojirushi, and more.

Now, great foods for special diets are more accessible than ever!