I’ve talked about the American Test Kitchen’s Gluten Free Baking Book many times now.
The recipes work and most of the time I don’t use a “from scratch” gluten free flour, as I use Bob’s Red Mill One to One Flour.
However, last week, I made the flour from scratch to make this strawberry tart. I ordered all of the various flours necessary, which is something a blogger will do, but I’m still not sure a home cook will want to pursue.
If you do want to make your own gluten free flour mix, this fares well, as do all the recipes I’ve tested so far from the cookbook.
The ATK book is very instructive is telling us why they use each ingredient.
Here’s What America’s Test Kitchen says about their Gluten Free Flour Mix
Potato Starch – is necessary for tenderness and binding, however you can replace with sweet rice flour for cookies, cakes, quick breads or substitute with arrow root flour or powder in yeast breads.
Tapioca Flour lends elasticity and structure.
Non-Fat Dry Milk, which adds to flavor, browning, structure and tenderness, while tempering starchiness. Also encourages hydration of starches and proteins.
Xanthum Gum – helps with structure and stability. It is NOT part of the recipe, but will be needed in most recipes. They left it out in order to customize the quantity.
Here’s What Spinach Tiger Says about this Gluten Free Flour Mix
If you are going to make your own gluten free flour mix, you may save a little money, but you will make an initial big investment and need to find room to store all the various flours and starches in your pantry.
You will still need to purchase the following products for various gluten free baking recipes:
Xanthum gum, used as a binder, and in almost all recipes.
Psyllium husk powder, especially good in bread recipes, creating an open and airy crumb, used in many of the bread recipes.
Golden flax meal, used in many of the recipes and adds structure.
Baking Powder, may be added to recipes like the gluten free pizza.
Baking Soda is alkaline and used when other acidic ingredients are used such as buttermilk, or sour cream.
Instant or Rapid Rise Yeast.
Some Gluten Free Baking Pantry Ingredients Need to be Stored in Refrigerator.
- Xanthum Gum
- Almond Flour
- All Rice Flours
- Golden Flax
The Good News When Baking Gluten Free
You may choose to order all of these flours or go with a store bought brand. I found the Bob’s Red Mill One to One flour fared just as good, but I did add in a teaspoon of non-fat dry milk to many recipes.
Weigh Your Ingredients
You MUST weigh your ingredients to make this mix. I use a scale like this. The ATK recipe is stated in ounces. I like to weigh in grams.
I’ve been baking gluten free for a few years now, and have some very successful recipes. You can use this flour made from scratch or the Bob’s Red Mill one to one for any of my gluten free recipes.
The most popular here and on youtube is my gluten free biscuits and the feedback has been amazing.
- 712 grams white rice flour (24 ounces)
- 200 grams brown rice flour (7½ ounces)
- 208 grams potato starch (7 ounces) (see note for sub)
- 85 grams tapioca starch (3 ounces)
- 3 tablespoons non-fat dry milk
- Tools Needed for this Recipe
- Food Scale
- Products Needed for Most Gluten Free Recipes
- Xanthum Gum (will be needed in recipes)
- Psyllium Husk (will be needed in recipes)
- Golden Flax (some recipes)
- Mix white rice flour, brown rice flour, potato starch, tapioca starch, non-fat dry milk.
- Measure each ingredient using a food scale for complete accuracy.
- Store in cool dry place.
Use sweet rice flour for cookies, cakes, quickbreads.
Use arrowroot powder for yeast breads.
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