Best Atk Gluten Free Flour Blend Recipes

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ATK GLUTEN FREE FLOUR BLEND



ATK Gluten Free flour blend image

I ordered a book on line--a cookbook of course! In it I found this recipe for a gluten free flour blend that really works. After I made a pie crust with it using the test kitchen methods I was sold! I hope you try it too.

Provided by TERRI OPGENORTH @Terrio13

Categories     Other Breads

Number Of Ingredients 5

24 ounce(s) white rice flour
7 1/2 ounce(s) brown rice flour
7 ounce(s) potato starch
3 ounce(s) tapioca starch
3/4 ounce(s) nonfat milk powder

Steps:

  • Whisk all ingredients together in a large bowl until well combined. Transfer to an airtight container and refrigerate for up to 3 months.

ATK GLUTEN FREE PIE DOUGH



ATK Gluten Free pie Dough image

This pie dough is flaky and fantastic! I give all credit to America's Test Kitchen. I am so excited to have a pie crust that I can eat again...and that tastes great!

Provided by TERRI OPGENORTH

Categories     Pies

Time 20m

Number Of Ingredients 8

5 Tbsp ice water
3 Tbsp sour cream
1 Tbsp rice vinegar
15 oz atk gluten free flour blend
1 Tbsp sugar
1 tsp salt
1/2 tsp xanthan gum
16 Tbsp unsalted butter cut into 1/4" pieces and frozen 15 mins

Steps:

  • 1. Combine ice water, sour cream, and vinegar together in a bowl. Process flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized.
  • 2. Pour half of sour cream mixture over flour mixture and pulse until incorporated. Pour remaining sour cream mixture over flour mixture and pulse until dough comes together.
  • 3. Divide dough into 2 even pieces. Flatten each piece into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Dough can remain refrigerated for up to two days.

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