Admittedly, we’ve barely scratched the surface in sampling the vast line up of Pamela’s Baking Mixes. They have about a dozen Non-Dairy varieties. Although our review team has only sampled a few thus far, the results have been quite excellent.
In our home, we tested the Cornbread & Muffin Mix. I started with their “Sweet Old Fashioned” preparation, but made a few tweaks. I ended up with two varieties: Dairy-Free Buttermilk and Strawberry Vanilla Cornbread Muffins. Tony and I thought both batches were delicious, in fact, every nibble was devoured in two days! They were very cohesive, and had a nice texture with bits of corn grits throughout for an “authentic” taste.
As my husband reached for what I believe was his fourth muffin that day (I lost count), I finally told him they were gluten-free. At that point, he just looked at me, shrugged with a “so what” attitude, and happily enjoyed his muffin.
Since we aren’t into super-sweet mixes, I was a bit worried about going with the Sweet Cornbread recipe, but I was glad I did. The taste was pleasantly sweet, but not sugary, like so many muffins. They went perfectly with our savory chili dinner, but turned right around and served as an after-dinner treat topped with jam (for my husband) and honey (for me). I can definitely see the versatility in this mix.
I turned the sweeter Pamela’s Baking Mixes over to Go Dairy Free reviewer Amy B. for her family’s evaluation:
Chocolate Cake: I am amazed at the ease of Pamela’s Baking Mixes – no special instructions, just throw it all together in one bowl! I made the chocolate cake into cupcakes (frosted with Pamela’s Chocolate Frosting Mix) for a family birthday and they went over incredibly well. My grandmother was impressed. My father ate three. My mother swore she would not eat another one, but she couldn’t resist having a second. In fact, we finished off every little cake. No one could guess they were gluten or dairy free. The flavor was lusciously rich and chocolaty, and the crumb was soft but not fragile.
Vanilla Cake: My mother made Pamela’s vanilla cake with their vanilla frosting for my birthday- what a wonderful gift!
Upon first slice, I could tell how moist and perfect the texture was. It sliced easily and was only slightly sticky on the tray, so texture-wise I thought it was a fair rival to traditional bakery cake. Just one bite, and I knew the rest of the cake would be gone in a heartbeat. It was rich but still light and fluffy. My only wish is that the mix made a slightly bigger cake. The result in an 8×11-inch pan was a somewhat modest height.
Chocolate Chunk Cookies: I was impressed by the rich chocolate smell that came out of the bag when we opened it. There were HUGE chocolate chunks in the mix, which I was quite excited about. Once prepared, my daughter and I settled in to watch a movie with a plate of these cookies and glasses of dairy-free milk beverage. Can I just say YUM?! The whole cookie literally melts in your mouth with a perfectly sweet taste.
Bread: Far simpler than wheat bread, you just mix everthing up, let it sit for an hour and then bake – so easy! The end result was a rich, chewy and moist bread that allowed me to remember what it was like to come home from work and eat a jelly sandwich… without getting a stomachache. The texture of the baked bread was a bit hearty, which I love. It had substance, but it did threaten to crumble a little too quickly. That said, it did hold up well in sandwich form (even cut with cookie cutters), in the toaster, with peanut butter and jelly, and smothered in margarine for a midnight snack. Plus, the flavor and overall quality rivaled that of my mother’s homemade bread.
I also trialed the bread in French Toast form and it worked wonderfully! I used 2 slices f the bread, 2 egg whites, 1 full egg, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla, and 2 tablespoons vanilla rice milk.
The Facts on Pamela’s Baking Mixes (Dairy-Free Versions)
Certifications: Pamela’s Baking Mixes are Certified Gluten-Free, non-GMO Verified, and Certified Kosher.
Dietary Notes: By ingredients, the non-dairy versions of Pamela’s Baking Mixes are dairy-free / non-dairy, egg-free*, gluten-free, nut-free, peanut-free, vegan / plant-based*, and vegetarian. Most varieties are soy-free (the ones with chocolate chips contain soy lecithin). Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
*These Pamela’s Baking Mixes are egg-free / vegan, but eggs are called for in the preparation.
For More Product Information: Visit the Pamela’s website at www.pamelasproducts.com.