Gluten Free Recipes using Astoria Mills Baking System
Recipes are listed on the back of each mix as well as on the product listing page for each mix.
The Original Astoria Mills e-cookbook with a chapter for each mix can be easily downloaded. Save or print out a copy to use in your kitchen. There are 2 more e-cookbooks coming in the fall of 2012.
The Astoria Mills e-Cookbooks
Now you can prepare meals, snacks and buffet tables that everyone will enjoy... shhhhh no need to mention what's on the menu is gluten free!
Free e-Cookbook ...
Download your copy here.
Recipes to enjoy for any occasion. Gluten free foods you can serve to anyone.
Now you can have great breads, as one of my aunts quoted when I informed her I was gluten intolerant,
"Why but honey, bread is the staff of life!" She said this unbelieving and sort of pittying, but no longer.
Just look at the breads made with Astoria Mills gluten free mixes.
And of course, I just have to make my son's favorite Texas Chocolate Pie every now and then!
Pictures on the left from top to bottom:
Brown Bread - Mix #6 with a little Aztec Harvest Blend - Mix #4 added for extra whole grain goodness.
Brown Roll also made with Mix #6 (no Mix #4 added)
The same brown roll sliced open
Biscuits made with Pastry Flour - Mix #2
Texas Chocolate Pie, crust made with Pastry Flour - Mix #2
Texas Chocolate Cream Pie
(see pie crust recipe below)
This is the recipe for chocolate pie my sons just love. It will make two small 8 inch pies or one large deep dish 10 inch pie. Make it ahead, it tastes great the next day too. I adapted this old fashioned recipe is making it gluten free from an old Dallas County Heritage Society
cookbook given to me by a cousin, Billie Jean.
The Chocolate Pudding Pie Filling:
Make pie crust shell and pre-bake. While cooling make filling.
Step One: Blend
5 tablespoons cocoa
2 ½ cups milk
1 cup sugar
Heat mixture slowly in a sauce pan until cocoa is dissolved into the milk mixture.
Step Two: Mix
7 tablespoons corn starch in ½ cup water, pour into the hot chocolate mixture and bring to the boil, stirring constantly.
Step Three: Place in a separate bowl and beat with a whisk:
3 egg yolks
While whisking egg yolks with one hand, pour a small amount of hot mixture into the bowl and continue blending. When the mixture has enough of the hot chocolate mixture blended in so that it won’t curdle, add this to the remaining hot chocolate in the sauce pan and continue beating to thicken.
As a last step to finishing the chocolate pudding add:
1 tablespoon of butter, and
1 tablespoon of pure vanilla extract
Stir together well, pour into the pre-baked pie shell on which you have placed ¼ cup chopped semi-sweet chocolate chunks, and let cool completely.
Whip 1 cup of heavy cream, with 2 tablespoons vanilla sugar and smooth onto top of chocolate pie. Garnish with a little grated chocolate. Serve chilled.
Trina’s Perfect Pie Crust
This GF pie crust recipe is nice and flaky not only tastes great, it slices beautifully! It also makes really good little tart shells you can hold in your hand like regular tarts. The big secret here is not using too much Xanthan gum, use only ¼ scant teaspoon Xanthan Gum, or it will be too soft and won’t slice properly.
1 cold egg
½ cup shortening,
½ cup butter
1 tablespoon vinegar
1 tablespoon brown sugar
5 drops Pure Vanilla Extract
1/4 cup cold water
¼ teaspoon xanthan gum
Once the above is mixed well, (I often use a food processor) then add the flour mix and blend.
2 cups Astoria Mills, Pastry Flour - Mix # 2
Mix together into a soft dough. As the dough is soft, it is best not to try and roll it out. Hey it is easier and faster than wheat pie this way. Best to pat it into the pie pan or tart tin using a bit of Astoria Mills, Pastry Flour – Mix #2 on your fingers. Sometimes I also place a layer of plastic wrap over the dough in the pie plate and smooth the dough into place around the bottom and sides. Then remove the plastic wrap and pinch edges slightly to make a decorated edge.
For a different pie such as double crust apple - make a top crust by rolling out some dough between two sheets of plastic wrap about the size of the pie plate you are covering.
I find that placing the finished pie shell in the freezer for a few minutes before adding the filling works well. In fact most of the time I make a double batch of dough and fill about 3 pie plates with dough, and freeze. This way I have an unbaked crust ready and all I have to do is make the filling and bake.
See Astoria Mills e-books for hundreds of recipes.
Looking for a quick and easy gluten free sauce? Hollandaise to the rescue, here is an easy recipe
Easy Hollandaise Sauce
In the container of a blender combine:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 drop hot pepper sauce
1/2 cup (hot just melted) butter
Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot, but not boiling water.
With a set of Astoria Mills gluten free mixes in your kitchen you will always have something good to eat!