America's Test Kitchen goes gluten free...

Such a long space between posts! Time seemed to fly by, Not a moment to spare...But I sure miss my happy place. As you all know I am a huge fan of America's Test Kitchen. Their recipes are tested and retested, they tell you the science behind why recipes work. They tell you the best ingredients to use and why the ones they suggest work so well. It has always been my go to cookbook. When I found out they came out with a Gluten Free Cookbok I ran to the store to buy it. I read it cover to cover and decided I would make the recipes and  share with you and let you know how they worked! I know many of you that read my blog are not gluten free. I have been on a mission lately to find good gluten free food. I have wasted my money and have eaten some really crummy ucky gluten free foods. Some things are ok...but rarely good. As with most things, homemade is usually better than store bought. Many less preservatives and fresh is always best.

I will start with America's test kitchens flour mix. They tested many, many, different store bought flour mixtures. Their two favorites were Bob's Red Mill All purpose gluten free flour and King Arthur's all purpose gluten free flour. They weren't completely sold on either one but if you do buy a flour mix at the store ATK recommends buying one of these two. They decided to develop their own mix. They put their team together and tested hundreds of recipes using different ingredients finally arriving at the formula that worked the best for an all purpose gluten free flour

24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cup) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder

Whisk all the ingredients together in a bowl and transfer to an airtight container and refrigerate for up to 3 months. America's Test Kitchen strongly recommends a scale to measure the flours...I did not do that but that is on my must have lists...a digital scale...

Americas test kitchen strongly recommends using Bob's red mills gluten free flours for your mix if at all possible. Most are readily available at grocery stores with out going to specialty health food or organic whole food markets. So first make your flour and next lets make bread!!!

Cheers to Happy !!