I have written about it before, but for those of you who don’t know, two of my 5 boys have Celiac Disease which means that they can not eat gluten or they get very sick. Honestly when we got this diagnosis I wasn’t even clear on exactly what gluten was. I learned that Gluten is a mixture of proteins found in wheat and related grains, including barley, rye, oat, spelt, kamut, and triticale. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. So as you can imagine, removing gluten from baking can be very tricky. It was actually quite discouraging. I love to bake and I LOVE bread, so you can imagine my despair when nothing I made was turning out AT ALL when I subbed rice flour for the wheat flour in recipes. My baked goods were hard, flat, grainy and really just awful. Over the last 3 years, I have bought so many different cookbooks, flours, commercial flour blends and even baking mixes in an effort to make good food for my gluten free boys. I am learning a lot and figuring out what works and what doesn’t and what we like and don’t like. It is a process! It seems like so many people are having problems with digestion and needing to eat a gluten free diet, that I thought I would start sharing some of our most successful recipes here on The Sisters Cafe.
I have found that no single gluten free grain or starch behaves like wheat flour in recipes. Not even close! To pull of the similar results as wheat flour you must use a combination of different gluten free flours and starches. I was getting overwhelmed with so many different GF blends given in the various GF cookbooks. I did not want to have to stock dozens of flours and starches to make a customized blend for each recipe. What a lot of work!! I was looking for a single blend that I could use in my GF baking and I finally hit the jackpot with this one!! Thanks to America’s Test Kitchen I now keep this blend on hand and can make the fabulous waffles, muffins, scones, cookies and more. I have had great success using this GF flour blend with recipes from the Americas Test Kitchen GF cookbook and in my own recipes too!
This cookbook is fantastic and I highly recommend it! I am sharing the ATK blend so that I can refer back to this blend for all the different Gluten Free recipes that I will post in the future.
- 24 ounces (4½ cups plus ⅓ cup) white rice flour ( Bobs Red Mill is best brand for texture)
- 7½ ounces (1⅔ cups) brown rice flour (Bobs Red Mill is best brand for texture)
- 7 ounces (1⅓ cups) potato starch
- 3 ounces (3/4 cup) tapioca starch
- ¾ ounce (3 Tablespoons) nonfat milk powder
- Whisk all ingredients together in a large bowl until well combined. Transfer to an airtight container and refrigerate for up to 3 months.