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"Well, I made the pizza from Mix #5 and it was great. I served it to our family and everyone gasped when I ate it too. They thought is was wheat! Now I don't have to make double stuff. Love the system of mixes that go together to make anything I want. And the fact that they have nutrition added is a real plus for me. Pretty reasonable too for what is in it." Joy B. North Carolina

"Just wanted to write to you and say I love that your flours taste so good in my baking. They work right and let me bake from scratch again." Pamela W. New York City

Hi, Just letting you know that I finally tried the pasta flour (Fine Flour Mix #3) and it worked far better than my expectations. It was fast, easy and delicious. I was in a hurry, so I just rolled it out and sliced it into Fettuccini. I made half a batch and it still made enough pasta for four servings, so Janet and I will be eating it again tomorrow. Thanks again. You sure have brightened up my life." Brian G. (Mix #3 also makes great cake and is used as a dusting mix)

Bread, artisan bread and buns, that's what I like! Your sprouted brown bread (Mix #6) is delicious. I use your mix as a base now that I have mastered the easy starter recipes. I add caraway seeds, I play with adding your whole grain Mix #4, that is really good, and as I can have gluten free oats, I add some of those to it sometimes. Thank you, please tell me you are going to keep going... I know what it is like when you start up a small business out of love like you did, but now you have me hooked, so please, please keep up the good work. Trina, you told me you have more ideas coming, let me know, my tummy is ready!" Carol C. Toronto

Gluten Free Baking Classes with Trina Astor-Stewart

Astoria Mills gluten free baking mixes are very easy to make. Just like the diagram above.

How to make gluten free Angel Food Cake

Watch this 2 part video for easy instructions on how to make gluten free Angel Food Cake with Strawberries and Whipped Cream Frosting
Buy the Fine Flour - Mix #3 or any other mix and get a free e-Cookbook with over 300 recipes.

Assemble all ingredients ahead, Prepare an Angel Cake baking pan with GF cooking spray or butter.
Sift Astoria Mills Fine Flour - Mix #3 over the pan and invert, tap to remove excess. Pre-heat oven to 325 F.

Step 1
Mix in a separate bowl and set aside:
1 1/3 cup Astoria Mills Fine Flour -Mix #3
½ teaspoon Xanthan gum
¼ teaspoon Baking powder

Step 2
In an electric mixer, beat until soft peaks form:
12 large room temperature egg whites (about 1 ¾ cups)
½ teaspoon salt
1 ½ teaspoons cream of tartar

Beat in a little at a time:
1 ½ cups granulated sugar

Beat until stiff peaks form. Then fold in gently,
1 teaspoon vanilla extract

Step 3
Sift in the flour mixture while mixer is on the lowest setting, to fold together until blended.

Step 4
Spoon the cake batter into angel food cake pan. The batter will be thick and you may need to push the batter into the edges so that it will be firmly in place in the bottom of the pan. Bake at 325 F. for about 50 to 60 minutes or until cake springs back when lightly touched with fingertips.

Invert pan and cool completely. The cake will rise quite a bit and then settle somewhat, but still be reasonably high. Gently lift cake out of pan with the tube and loosen bottom. Remove from tube section and frost with whipped cream and strawberries as shown or eat plain or with fruit on the side.

How to make gluten free Pizza & Ciabatta Buns

Watch this 2 part video for easy instructions on how to make gluten free Pizza, Foucaccia bread and Ciabatta buns.
Buy the Pizza Mix or any other mix and get a free e-Cookbook with over 300 recipes.

Recipe for Pizza and Ciabatta buns using Mix #5 - as in this video

Whisk or beat wet ingredients until frothy.
4 eggs,
4 tblsp. oil,
1½ cups lukewarm water
Add: 4 cups of Astoria Mills Pizza & Bagels Mix #5.

Tip: Batter should be moist enough for yeast to work properly, add 1/4 cup more water if batter is too thick)

Mix with spoon until blended. Cover, let dough rest in warm place for 2 hours.

For best results, knead dough using Astoria Mills Pastry Flour Mix #2. Shape dough as desired into pizzas, bagels, buns etc. Once shaped, brush rolls or edge of pizzas with oil, let rise 30 to 60 min. Bake approx. 30 to 40 minutes at 400 F. depending on size.

Shaped dough can be frozen after second rise. To bake frozen buns (or frozen pizza with toppings already on) place in cold oven, turn oven on to 350F and bake until done.

Makes great Pizzas, Bagels, Ciabatta, Focaccia, Fougasse, & Pita breads.

How to make gluten free Brown Bread

Watch this short video for easy instructions on how to make gluten free brown bread using Astoria Mills Brown Bread Mix #6. This and more are in our eCookbook with 343 gluten free recipes, a chapter for each mix. This e-Cookbook is free with any purchase of Astoria Mills Baking Mixes.

Recipe for 1 Loaf - Mix #6 as in this video

Whisk or beat until frothy:
2 eggs,
2 tblsp. oil,
1 cup lukewarm water.
Add all at once:
2 cups AM Brown Bread - Mix #6

Mix well, with a spoon until blended. Cover and let dough rest at room temperature for 2 hours.

To shape dough: knead with Astoria Mills Fine Flour Mix #3 for best results (can be kneaded with cornstarch). Shape into artisan loaves or buns as desired. Brush tops with oil, let rise 30 to 60 minutes more. Bake approx. 30 to 45 minutes at 350 F depending on size. Bread is done when it sounds hollow when tapped.