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RECIPE VAULT » Kate’s Art of the Pie Gluten-Free Baking Mixture

Kate’s Art of the Pie Gluten-Free Baking Mixture

Recipe by Kate McDermott of Art of the Pie. The flour mixture that I use for my gluten free pie baking is the culmination of much of what I have learned on my six-year journey of adapting to a gluten free lifestyle. I make my baking mixture up in advance and always have some in the freezer bagged and dated for late night experiments and those moments when I feel I just have to make a pie.

  • Makes 6+ cups
  • 2 ¼ cups brown rice flour
  • ¼ cup potato starch (not potato flour)
  • 2/3 cup tapioca flour or starch
  • ¾ cup sweet rice flour
  • 1/3 cup cornstarch
  • 1 cup gluten-free oat flour
  • 1 cup millet flour
  1. Sift each flour as you measure it, mix well and sift again. If one has a Kitchen-aide stand mixer, put all the flours in after the initial individual sifts to mix them well before the final sift. It does not need sifting a third time when using the mix in a recipe.


1 CUP: CALORIES 532; FAT 3.7 g (sat 0.6 g, mono 0.6 g, poly 0.6 g); PROTEIN 8.0 g; CARBS 115.3 g; FIBER 6.7 g; CHOLEST 0.0 mg; IRON 2.7 mg; SODIUM 6 mg; CALCIUM 16 mg


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