Gluten Free Baking Mix Recipes
How to make the best gluten free flour mix for baking.
This fool-proof pie crust is of one our family’s essential gluten free baking recipes.
Ingredients:
- 2½ cups of My Sister’s Kitchen gluten free “all purpose” flour blend
- 1 tsp fine sea salt
- 2 tsps xanthan gum
- 2 tablespoons sugar or sweetener of choice
- 1 cup salted, chilled butter (freeze 15 minutes before using)
- 3-5 tablespoons of cold water
Instructions: Mix together the dry ingredients and cut in the butter, incorporating until it forms small, pea-size clumps. Add the water, mixing in one tablespoon at a time.
Work the dough with your hands to bring it together until well combined and divide into two equal parts. Don’t be afraid to work dough quite a bit until it forms a solid disc with no cracked edges. Place the two discs in an airtight container or bag and refrigerate or freeze until ready to use, preferably in a day or two.
When ready to bake, allow the dough to come to room temperature. Using a silicone baking mat lightly dusted with gluten free flour, roll the dough out to fit a nine-inch pie plate.
Brush away excess flour and quickly flip the crust into pie plate. It can be helpful to place the pie plate upside down on top of the dough and then flip the two together.
Mend any cracks, remembering that some of the things you find most beautiful about the people you love are their imperfections.
Repeat the process for the top crust and use any excess to even out the rim and give it all that classic, two finger, one thumb pinch. You can also roll it out and use a cookie cutter to make a pretty design on top (and hide any tears as needed).
Bake according to filling instructions.
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This is one of our family’s favorite gluten free baking recipes. Dry Ingredients:
- 3 cups of My Sister’s Kitchen gluten free “all purpose” flour blend
- ¾ tsp xanthan gum
- 2 tablespoons baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup cold butter, cut in
- ¾ cup buttermilk (or milk + 1 tablespoon lemon juice, let sit for five minutes)
- 2 eggs
- 4 tablespoons honey or sweetener of choice
- 1 tablespoon lemon zest
- 1 cup blueberries, frozen
Instructions: Mix the dry mix together in a bowl. Make a well in the center and cut in the butter, mix to incorporate. Fold in the buttermilk, 2 eggs, sweetener, and lemon zest—do not overmix! Fold in the blueberries. On gluten free floured parchment paper, carefully fold the dough over itself 2-3 times, then form into a round about seven inches in diameter and two inches thick (feel free to leave the edges tapered). Wet a knife with hot water and cut the dough into pieces like a pie. Place the triangules on a parchment-lined baking sheet and bake 15-20 minutes at 400 degrees.
If freezing, flash freeze on parchment paper for 30 minutes and then transfer to a freezer bag.
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This is our family’s go-to gluten free baking mix. We use it daily!
Ingredients:
- 750g (26.5 oz.) brown rice four
- 750g (26.5 oz.) white rice flour
- 600g (21 oz.) oat flour
- 675g (24 oz.) tapioca flour
- 525g (18.5 oz.) corn starch
Mix all ingredients thoroughly together carefully with a whisk and use for any all-purpose flour recipe. This mix is the base for baking with gluten free flour, both sweet and savory.
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