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The Week's Good Eats - Week of April 4th

posted 2023 Apr by Kristy Still

Get ready for the week's good eats with some new gluten-free desserts for spring!

It's spring! Are you ready for the warm season? I know we are counting down the days until unlimited sunshine, swimming, plus no school. This has been my first year homeschooling too, which has actually gone really well and allowed us to experiment with some new gluten-free recipes too as part of our schooling. It's always fun to use baking to teach math! I think my daughter's personal favorite is all the gluten-free cookies, but I've also made a lot of Gluten-Free Scones lately too. Those are my favorite paired with a cup of coffee. Do you have a favorite gluten-free breakfast food? Be sure to share it with us! The Week's Good Eats: Monday - Start the week with a batch of gluten-free blueberry pancakes. Then, for dinner whip up a batch of this tasty Oven Fried Chicken, perfectly paired with mashed potatoes. Tuesday - Be sure to add this tasty and beautiful Strawberry Angel Fluff Trifle to your menu for Easter or Spring Desserts! It is made with gluten-free all-purpose flour. Now, let's talk dinner today and try this Sheet Pan Mini Meatloaf and Vegetables! Wednesday - Start the meal with these Gluten-Free Air Fryer Mozzarella Sticks that are made gluten-free with gluten-free flour and breadcrumbs! Next up for dinner enjoy this Gluten-Free BBQ Chicken Pizza! Thursday - It's a good day for an easy meal with these Slow Cooker Chicken Fajitas. Then, for dessert make a batch of Gluten-Free Peanut Butter Oatmeal Cookies. Friday - Make a batch of White Chocolate Cranberry Biscotti for your coffee, made gluten-free with Better Batter! Then, for dinner make a batch of Gluten-Free Ninja Foodi or Instant Pot Beef Stroganoff! This looks like a great week of meals to me, what are some of your favorites during the spring?

Raspberry Lemonade Cupcakes

posted 2023 Apr by Jennifer Lathom

Summertime is perfect time for pink lemonade. Why not make these cupcakes while the berries are in season?

The Week's Good Eats - Week of March 7th

posted 2023 Apr by Kristy Still

Get ready for SPRING! It's coming, are you ready? I find myself so ready for spring and summer and it used to be that I was so ready for fall and winter. Now...I feel like I live for spring and summer. I'm just ready for things to slow down and summer break to be here, it is just refreshing to feel like we finally get some breathing room in our schedule again that time of year. Each summer though seems so different, my kids are getting older and I feel like I don't have many more left with my son before he's off with his own friends and job. These years go so fast! As I'm looking ahead though, I enjoy getting my menu plan ready to go so that I at least have control over something throughout the changing of seasons. Let's get to this week of good eats! Monday - Let's just go for dessert from day 1 this week, with this Gluten-Free Strawberry Shortcake. It's a good treat to welcome in spring! Next up for dinner, make this Ninja Foodi or Instant Pot Pork Chops using gluten-free cream of mushroom soup. Tuesday - This gluten-free chicken pot pie is an all-time favorite comfort meal over here and it must be served too! Wednesday - Today, make a great snack with this Air Fryer Eggplant, it's coated with a breading that includes Better Batter. Next up for dinner, make this Air Fried Chicken, this chicken is made with the Better Batter Seasoned Flour and it's the closest thing I've had to REAL fried chicken in years! It's so good! Thursday - On Thursday, whip up a batch of Gluten-Free Chocolate Chip Cookies. Then for dinner make this Sheet Pan Mini Meatloaf and Veggies. Friday - On Friday enjoy a tasty Grilled Pizza and for dessert or breakfast, make a batch of Blueberry Scones. Time to enjoy this week of good eats!

Irish Soda Bread

posted 2023 Apr by Naomi Poe

St. Patrick’s Day is nearly upon us – why not round out your Shepherd’s Pie or Corned beef and Cabbage with a nice Irish Soda Bread. For extra authenticity make sure to include the caraway we provide in the recipe, or if you’re like Naomi’s husband and hate the stuff, feel free to leave it out!

Jennifer's Delicious Banana Bread - Artisan Blend

posted 2023 Apr by Miranda DelMastro

Our lovely friend Jennifer, from Living Freely Gluten Free, came up with this amazingly delicious Banana Bread recipe. Just in time for National Banana Bread Day this year on February 23! The perfect excuse to make this perfect quick bread! Servings 8 Prep Time 100 Cook Time 50


1 egg 1/2 C sugar 1 tsp vanilla 1 1/2 C mashed banana 1/3 C coconut oil (or vegetable oil) 1/2 tsp cinnamon Pinch of salt 1/2 tsp baking soda 1 1/2 C Better Batter Artisan Blend


Preheat the oven to 350 degrees F. In your stand mixer add the egg, sugar, vanilla and mashed banana. Mix on low speed for about a minutes, with the mixer on low speed; drizzle in the oil and allow it to blend. Add the cinnamon, salt and baking soda, blend on low for 30 seconds. With the mixer off add the flour and allow it to mix on med/low speed for 1-2 minutes. Pour into greased loaf pan and bake for 50 minutes. Test that it is done by poking the middle with a butter knife. Allow it to cool for about 30 minutes before slicing.

The Week's Good Eats - Week of February 7th

posted 2023 Apr by Kristy Still

We are heading into the year and off to a good start, I hope! I'm back to share some more recipes that feature Better Batter. These are all gluten-free recipes that use a simple 1:1 swap, they can easily be made gluten-free with Better Batter All-Purpose Flour. In each recipe, it will be indicated if any other swaps are needed as well. Let's get to the week of good eats! Monday - Start the week with Ninja Foodi or Instant Pot Baked Potato Soup. This is great paired with a Gluten-Free Croissant! This is the best comfort meal to start your week with. Tuesday - Start the day with Gluten-Free Blueberry Muffins. These are easy to make ahead and have throughout the week too. If you need a snack make these Air Fryer Zucchini Fries, so good and easy to make with Better Batter. Then, for dinner enjoy a Garlic Butter Ribeye. Wednesday - Prepare some Gluten-Free Breakfast Burritos using these Gluten-Free Tortillas. Make a pot of Homemade Chicken Noodle Soup with Homemade Noodles. Thursday - Make Air Fryer Crispy Chicken Tenders for dinner, then for dessert make these Gluten-Free Pecan Sandies. Friday - Warm up with this Creamy Tomato Florentine Soup, wonderfully paired with a grilled cheese sandwich. This soup is very similar to Zio's soup if you are familiar with that and it's so warm and creamy! This is our week of good eats, what's on your menu? We like to enjoy warm, comfort meals this time of year while also trying to eat better than we did over the holidays. Sometimes that balance can be hard too! When it comes to gluten-free though it's easy to eat gluten-free with Better Batter. We use it as a 1:1 swap in almost every recipe that we use and it just never fails me! Enjoy this menu plan!

Raspberry Shortbread Hearts

posted 2023 Apr by Patrick Auger

This recipe was inspired by my favorite recipe for Linzer cookies. It is really simple to make and free of the top 8 allergens. I hope you really like them. You can fill them with any kind of jam or even chocolate. Servings 24 average size cookies Prep Time 90 Cook Time 45211


Shortbread Cookie Base:

560 g ARTISAN BLEND: Gum/Rice Free Gluten Free Flour or ORIGINAL BLEND: Better Batter Gluten Free Flour

1 tsp salt

3/4 c (143 grams) vegetable or palm shortening

3/4 c (170 grams) vegan butter

1 c (200 grams) granulated sugar

1/2 c (56 grams) powdered sugar

¼ c milk or vegan milk (hemp seed milk)

1 Tbsp pure vanilla

2 tsp imitation almond extract

zest from one lemon (optional)

Assemble cookies 1 c powdered sugar 1 jar raspberry jam (You can use any flavor of jam or lemon curd)


Whisk together the flour and salt. Set aside. In a large bowl, cream together the shortening, vegan butter, sugar, and powdered sugar with an electric mixer on medium speed. Add the vegan milk and vanilla and beat well. If you have chosen to add lemon zest, add it next. Slowly add the flour and salt mixture; beat until combined. Divide dough in half and flatten into two disks. Wrap each in plastic wrap and chill for 90 minutes. Preheat oven to 375°F degrees and line baking sheets with parchment paper. Roll out each disk 1/4 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Using a 3 inch (7.5 cm) cookie cutter (round, square, heart, etc.) cut out the cookies. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Place the cookies about an inch apart on the prepared baking sheet. Roll any scraps and cut out the remaining cookies. Bake cookies for 10-12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool. To assemble the cookies, place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread a thin layer of jam on the flat surface. Top with the sugar-dusted cookies and gently sandwich them together.

Karen Cameron's Dairy Free Sugar Cookies- ARTISAN BLEND

posted 2023 Apr by Patrick Auger

We asked one of our Better Batter customers, Karen Cameron, to share her amazing Sugar Cookie recipe that uses our revolutionary artisan flour blend. We hope you love this cookie recipe as much as we do! We thank Karen so much for sharing her recipe. For corn free powdered sugar, try Wholesome Sweeteners Organic Powdered Sugar. Check out Karen at and at
Servings 24 average size cookies Prep Time 30-40 Cook Time 45214


3/4 Cup (170 grams) Dairy Free butter 1 Cup (200 grams) sugar​ 2 eggs or ½ cup Aqua faba (white bean juice) 1 Tbsp vanilla extract ½ tsp almond extract or imitation almond extract (nut free) ¼ tsp salt 3 Cups (405 grams) ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR Cookie icing for decorating see link : VEGAN, EGG-FREE ROYAL ICING or Royal Icing Two Ways - Better Batter Gluten Free Flour


Cream butter and sugar until light and fluffy. Add eggs, extracts, and salt and combine well. Add flour one cup at a time and mix well. Dough should come together and not be sticky nor crumbly. Halve the dough and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes. Preheat oven to 375oF. Take out one half of the dough to roll and cut out. Refrigerate sheet(s) of cut outs while rolling other half of the dough. Roll and cut out second half of dough. If very warm in the kitchen, refrigerate for 10 minutes. Take sheets from refrigerator and place directly into preheated oven. Bake for 10 minutes or until edges are slightly browned (centers should not be shiny). Remove from oven and cool on pans for 5 minutes, then move to cooling racks and cool completely.

Auntie Anne’s Pretzel

posted 2023 Apr by Patrick Auger

I developed this recipe for our customers using both of our amazing flour blends. The pretzels that inspired these are a staple in many malls across America. The secret to this recipe is the sweet cream butter in which the finished pretzel is literally bathed. These are best served warm, fresh out of the oven, with salt or cinnamon sugar. Servings 8 Prep Time 2 hours Cook Time 20 to 25 minutes


Ingredients 2 1/4 cups warm water 110F 14 g Instant or Rapid Yeast 50g brown sugar or maple sugar or swerve sweetener brown sugar 9 g salt 560 g Better Batter Original blend + 15g whole psyllium husk or 10g psyllium husk powder or 5 g Glucomannan powder.


560 g Better Batter Artisan blend (don’t add the psyllium husk or glucomannan)

Pretzel Bath Spray 2 cup Warm Water 2 Tbsp baking soda Toppings 2 sticks unsalted butter or vegan butter (melted and kept warm) Coarse Kosher Salt or Cinnamon Sugar


Preheat oven to 475 degrees. Prepare several cookie sheets with parchment paper. Mixing: Into the bowl of a stand mixer, add Artisan Baker’s Blend Flour or Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder or 5 glucomannan . Then add all remaining ingredients. Mixing with the paddle attachment, begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point Make ahead: You may place dough into an oiled bowl, cover tightly and refrigerate for up to 24 hours if you wish. Before proceeding, allow dough to come to room temperature for 30 minutes. Use Immediately: Remove dough from bowl onto a lightly floured surface, and dust lightly with additional flour. Using a dough scraper, bring dough together into a single mound. If it is still shaggy, use floured hands to knead lightly until dough comes together. Cover with Plastic wrap and allow dough to hydrate/rest/prove for at least 30 minutes. To Bake: While dough is resting (or the day you plan to make pretzels), prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Place into a plastic spray bottle or bowl. Be certain to stir or shake often. Shaping: Dough should now resemble sticky bread dough and should be able to be shaped easily. Use the remaining flour to flour the rolling surface as needed Separate the dough into balls slightly larger than baseballs but slightly smaller than tennis balls - about 4 ounces per ball. Roll slightly on a lightly floured surface to ensure the outside is lightly coated with flour. Taking one ball at a time, roll the ball between your hands until it is about four inches long. Lay onto the rolling surface. and roll a "snake", about 14 inches long - dough will be about 1/2 inch in diameter . Take the rope and quickly form it into a pretzel shape. This dough should be able to be handled well. Place onto the prepared baking sheet. Repeat. Spray each pretzel with soda solution or brush the solution onto the pretzel. Allow pretzels to rise for about 15 to 20 minutes. Ensure oven is correct temperature, then spray pretzels one more time and place into the oven. Bake for about 20 to 25 minutes or until golden, then remove from oven. While still warm, dip in melted butter and desired toppings, then serve in additional parchment paper and enjoy!

The Week's Good Eats - Week of January 3rd

posted 2023 Apr by Kristy Still

It's another start to a new year, and I hope you are starting it well this year! We are trying to get back into a routine again, this year has been a bit different as I have one in homeschool and one in traditional school. It's back to balancing the last semester of the year with working too. One thing that really helps me stay in balance is a menu plan, so let's get started with this week's good eats! Monday - Start the week with Gluten-Free Chocolate Chip Muffins, perfectly paired with milk or a cup of coffee. Then, let's do a comfort meal with this Ninja Foodi Beef Stroganoff, which can also be made in the Instant Pot too. Tuesday - Make a batch of White Chocolate Cranberry Biscotti to dip in your favorite coffee, great to share with friends too. For dinner enjoy a gluten-free version of Crockpot Crack Chicken. Wednesday - Get the morning going with these Gluten-Free Biscuits. Then, for dinner enjoy this easy Grilled Pizza. Thursday - Start the day with a refreshing Strawberry Smoothie. These smoothies are great to start the day with and can be made with a variety of flavors. Then, finish it out with this Easy Taco Salad. Friday - End the week with a gluten-free version of Fish and Chips! Finish it off by using this Gluten-Free Cake Mix to make your favorite cake. This cake mix is fun to make for friends and family too, it's a great DIY gift option if you prefer as well. Remember with each of these recipes if it calls for gluten-free flour, I am using Better Batter Gluten-Free All-Purpose Flour with 1:1 swap. It's so easy to swap and have the same great taste! Each of these recipes has been tested with Better Batter and it works perfectly! Enjoy this week of good eats!

Better Batter Gluten Free Seasoned Flour

posted 2023 Apr by Naomi Poe

Missing our original seasoned flour? Sad that we don't sell it anymore? Well, we finally got around to converting our huge formula to a home-cook sized recipe. This stuff is the BEST for breading and frying and also makes terrific gravy. Have fun!!! 1lb 4 cups Better Batter Gluten Free Flour 1 Tbsp plus 2 ½ tsp salt 2 ½ tsp black pepper 2 ¼ tsp white pepper 1 1/8 tsp ground sage ¾ tsp ground ginger 2/3 tsp ground nutmeg 2/3 tsp ground savory ¼ tsp plus 1/8 tsp ground cardamom 2/3 tsp ground coriander 1/3 tsp ground cloves 1/8 tsp ground cayenne pepper 5lb 16 cups Better Batter Gluten Free Flour ½ c salt ¼ c black pepper ¼ c white pepper 2 Tbsp ground sage 1 Tbsp plus 1 tsp ground ginger 1 Tbsp ground nutmeg 1 Tbsp ground savory 2 tsp cardamom 2 tsp ground coriander 1 1/2 tsp ground cloves ¾ tsp ground cayenne pepper

The Week of Good Eats - Week of December 6th

posted 2023 Apr by Kristy Still

Get ready for the holidays with the week of good eats and this week's menu plan!

We are heading into the last month of 2021! It never ceases to amaze me just how quickly the years really go. I hope you were able to have a great year and can find some delicious new recipes for this week of good eats. Remember with the holidays coming these Gluten-Free Gingerbread Cookies are a great choice for the family. Another option is to check out these 10 Gluten-Free Holiday Cake Recipes too! Each one can be made with Better Batter Gluten-Free All-Purpose Flour. Menu Plan: Monday - Start the week with these Pumpkin Chocolate Chip Waffles! These can also be used as breakfast for dinner too, that's a family favorite around my home. For dinner, try this Ninja Foodi or Instant Pot Chicken Enchilada Soup! Tuesday - If it's not too cold yet, try these Smoked Baby Back Ribs on the Pellet Grill. These pair well with Scalloped Potatoes. For dessert, make these Gluten-Free Peppermint Cookies! Wednesday - Start the morning with a batch of Gluten-Free Blueberry Scones. Enjoy dinner with this Ninja Foodi or Instant Pot Beef Stew. Serve this with a side of gluten-free cornbread. Thursday - Make a snack with these Air Fryer Zucchini Fries, perfect for an appetizer. For dinner enjoy this Cajun Shrimp Boil in the Air Fryer a great tasty recipe! Friday - On Friday, make a batch of Hot Chocolate Cookies that are gluten-free with the kids! For dinner enjoy this Gluten-Free Eggplant Parmigiana and Grilled Pizza! These recipes are perfect for your week of good eats! Be sure to add in some of these cookie recipes too, they are delicious to share with friends and family. What are some of your favorite winter recipes? Do you make a lot of stew and chili this time of year? We sure do! Share some of your favorites with us!

Cranberry Orange Shortbread Cookies

posted 2023 Apr by Jennifer Lathom

Looking for the perfect holiday shortbread cookie? Here it is! These are perfect for a holiday party with friends and family, or for that holiday cookie tray!

Original recipe posted in December, 2016 by Jen L. Revised by Patrick A. in December, 2021.

Peppermint Crinkle Cookies Allergy- Friendly

posted 2023 Apr by Patrick Auger

This is the perfect holiday crinkle cookie for anyone with food allergies. The peppermint flavoring adds an extra holiday feeling. You can also omit the peppermint flavoring if you want to make these as chocolate crinkle cookies. Servings 12 Prep Time 30-40 Cook Time 45211


COOKIES: 1 (18.25 - 20oz) box Better Batter gluten free chocolate cake mix 2 (4 oz) containers prune purée (Gerber baby food) 1/4 cup oil 1/2 cup hot water 2 Tablespoons Dutch process cocoa powder 1 Tablespoon peppermint extract COATING: 1 cup (125 g) powdered sugar, gluten free 1 cup (200 g) granulated sugar


Prepare several baking sheets with parchment paper. Preheat oven to 350°F. Mix together Better Batter Chocolate Cake Mix, prune purée, oil, water, cocoa powder, and peppermint extract until well combined. With wet hands, form into balls about 1-2 tablespoons in size. A small cookie scoop can also be used. Use a whisk to blend the coating ingredients in a separate bowl.Roll each ball in the coating mixture and place at least an inch apart on the baking sheet. Bake at 350°F for 10 to 12 minutes, until cookies spread and ‘crackle’. Remove from oven. Cool cookies on pan for 2 minutes before transferring the parchment sheets and cookies to a rack. Allow cookies to cool completely before removing from parchment paper. This recipe makes 12-24 cookies, depending on size. NOTE: To make these as chocolate crinkle cookies, omit the peppermint flavoring. The cookies will “crackle” more if you coat them twice in the sugar coating. Coat the first time as you make each ball. When all are done, roll one more time in the coating before baking.

Pumpkin Crunch Cake

posted 2023 Apr by Jennifer Lathom

Original recipe published by Jen L. in November, 2016. Revised and republished by Patrick A. November, 2021.

The Week of Good Eats - Week of November 1st

posted 2023 Apr by Kristy Still

Get ready for the week of good eats with this week's menu plan!

Thanksgiving is coming, what is on your menu? We do a lot of the classic of course with a few delicious desserts added in. I haven't even got a chance to start planning yet but I have a general idea of what we will be making this year. Remember that you can find all my gluten-free recipes here in my recipe index. I have a lot that is perfect for the holidays and any recipes that use flour will always be made with Better Batter Gluten-Free All-Purpose Flour. It's my go-to flour for everything! If you want to add another winter favorite, be sure to check out this Hot Chocolate Mix too. We love enjoying a cup of hot chocolate on cold evenings. Menu Plan: Monday - Start the week with these Gluten-Free Fish and Chips, simple to make gluten-free with a quick swap! These Gluten-Free Pumpkin Cupcakes are a great option for dessert. This is also a great dessert option for Thanksgiving too! Tuesday - Start the morning with a batch of Gluten-Free Homemade Biscuits. Make an easy dinner with this Air Fryer Turkey Recipe. This is the perfect go-to option if you are doing a small Thanksgiving too, the Air Fryer Turkey is wonderful and ready in minutes. Wednesday - Make a warm grilled cheese sandwich and bowl of tomato soup for a classic dinner. For dessert finish the day with a Gluten-Free Cherry Dump Cake. Thursday - These Skillet Beef Fajitas make a great simple dinner. Make a batch of gluten-free pumpkin bread for dessert. Friday - Finish the week with an Air Fryer Cheeseburger paired with Gluten-Free Air Fryer Onion Rings! This looks like a bunch of delicious recipes to me, what is on your menu? Share it with us!

Mini Apple Pies

posted 2023 Apr by Jennifer Lathom

These sweet little pies are everything you love about apple pie, just in miniature! These are fun for kids to help assemble and are the perfect way to use up extra apples if you picked too many at the orchard.

Original recipe published on site by Jen L on 10/20/17. Revised by Patrick Auger on 10/26/21.

Farmhouse Rolls- Artisan Blend

posted 2023 Apr by Patrick Auger

These beautifully delicious farmhouse rolls are allergy friendly and perfect for your holiday table this season! Servings 9-12 rolls Prep Time 180 Cook Time 20-25


Sponge: 1 1/4 cups warm water (heated to approx. 105°) If dry climate, add up to ¼ cup more water 1 cup milk or vegan milk (heated to approx. 105°) 1 package (7g) Instant Yeast 50 grams sugar or sugar substitute (Swerve sweetener, monk fruit sweetener, or maple sugar) 245 grams ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR Dough: Fermented Sponge (from above) 245 grams ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR 57 grams melted butter or vegan butter for the batter 2 tablespoons apple cider vinegar or lemon juice 2 teaspoons salt 2 tablespoons butter or vegan melted butter to brush on top of the rolls after baking


Note: Sponge needs to be made and fermented in advance. See directions below: Sponge: Put all of the sponge ingredients into the bowl of an electric mixer and mix until well combined. Cover and set on the counter to ferment for at least 1 hour and as long as 4 hours. Dough: Into the fermented sponge, add the artisan blend flour, butter (or vegan butter), apple cider vinegar, and salt. Using the paddle attachment of your mixer, begin mixing on low to combine. Increase to medium/high speed for 5 minutes until the dough is cohesive and fluffy. Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for 2 hours to allow the dough to hydrate and chill. Shaping: Prepare a baking sheet with parchment paper. Add a small amount of flour to the parchment to avoid sticking and set aside. Lightly flour your board and put the dough onto the board. Roll dough into a rectangle, about 2 inches in thickness. Use any sharp object like a knife or pizza cutter to cut dough into squares, or use a 3 inch square biscuit cutter. Transfer the cut rolls onto the prepared baking sheet. Brush the tops of rolls with milk or vegan milk and let rise until doubled in size, about 35 to 45 minutes. Baking: Bake at 475° F for 20 to 25 minutes, until golden brown or to an internal temperature of 210°F on a digital thermometer. Remove from oven and brush hot rolls with melted butter or vegan butter. Enjoy!

Perfect Pie Crust- ARTISAN BLEND

posted 2023 Apr by Patrick Auger

This is a nearly fool-proof pie crust — tender, flaky, with a crispness to the edges and a taste that can’t be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as well. Servings 2 pie crusts Prep Time 90 Cook Time 30 to 35


½ cup (4oz ) extremely cold butter or vegan alternative, cut into one ounce or ½" cubes

½ cup extremely cold shortening or lard, cut into 1 ounce or ½" cubes

3/4 cup cold water plus several ice cubes (for chilling)

1/4 cup sugar

1/4 cup Vodka (gluten-free) or lemon juice

2 1/2 cups 350 g well chilled Artisan Baker's Blend (gum/rice free) (plus more for rolling)

1 teaspoon kosher or fine sea salt

1 teaspoon baking powder


All ingredients need to be well chilled! Put butter and shortening in the freezer for 15 – 30 minutes before beginning.

Add ice cubes to the water and let it chill for several minutes – at least 5. Add vodka or lemon juice to the water and set aside.


Combine the flour, salt, sugar, and baking powder in the bowl of a food processor. Pulse 5 -6 times to combine. Add the cold butter, shortening or vegan alternative fat to the flour mixture. Pulse 6 -8 times or until the mixture resembles coarse meal with some pea sized pieces of fat. Remove ice cubes from the water mixture. With processor running, add 3/4 of the water mixture all at once. Continue to mix until the mixture just comes together. Only add extra water if the dough refuses to come together and is crumbly. Dough should start out very wet and thicken while mixing (and get less sticky upon resting). Proceed with recipe (below):


Combine the flour, salt, sugar, and baking powder in a mixing bowl. Whisk well to combine.

Add the cold butter, shortening or vegan alternative fat to the flour mixture. Use pastry cutter or two sharp knives with a scissoring motion (running the blades across each other) to cut the fat into the flour mixture until the mixture resembles coarse meal with some pea sized pieces of fat. Remove ice from the water mixture. Add 3/4 of the water to the mixture and blend quickly with your hands, pressing lightly, until the mixture comes together. Only add remaining water if dough refuses to come together and is crumbly. Dough should start out very wet and should start to thicken as you blend it. Proceed with recipe (below):

Turn dough out onto a floured surface and bring together by hand. Fold the dough over itself two to three times. The dough should be mostly put together and slightly loose/shaggy. Do not knead the dough. Divide into 2. Make each half into a disk shape. Wrap in plastic wrap and refrigerate approximately 90 minutes. Then, remove from fridge.

To roll the dough, lay a piece of wax paper on a work surface and sprinkle with some flour blend. Lay the disk on the floured paper, sprinkle with some more flour, and lay another piece of wax paper on top of the disk. Roll the dough into a circle approximately 12 inches wide. Repeat with other disk (if using). Note: if dough is too cold to roll easily, let it sit on the counter for a few minutes.

Remove the top sheet of wax paper and carefully transfer the dough into a 9 inch pie plate. Remove the wax paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Fill the pie, then trim the edge of the pie crust to about ½ – ¾ inch overhang. Top with top crust if recipe directs.

Tuck the overhang under and pinch the dough into a decorative finish.

Bake as your pie recipe indicates.

Delicious Fall Time Maple Apple Crisp

posted 2023 Apr by Patrick Auger

Fall is an amazing time to make apple crisp! This apple crisp is made with maple sugar - something I'm beginning to use a lot in my baking. I think it's an awesome combination, and I hope your family loves it. Servings 8 Prep Time 25 Cook Time 40


Apple Mixture

4 pounds tart apples, peeled and sliced

1 cup maple sugar

1/2 cup fresh apple cider

2 tsp ground cinnamon

1/2 tsp nutmeg

2 tsp vanilla extract

1/2 cup (70 grams) NEW! ARTISAN BAKER'S BLEND OR ORIGINAL BLEND: Better Batter Gluten Free Flour/Baking Mix

Crisp Topping

1 1/2 cup certified gluten free oats

1 cup (140 grams) NEW! ARTISAN BAKER'S BLEND (GUM/RICE FREE) OR ORIGINAL BLEND: Better Batter Gluten Free Flour/Baking Mix

1 cup Maple sugar or Brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup pure maple syrup

1 cup cold dairy free butter substitute

1 tsp vanilla extract


Preheat oven to 375 degrees F. Grease a 9 inch deep dish, or 9x9 inch rectangular baking pan. In a large bowl, mix together apples, cinnamon, maple sugar, nutmeg, apple cider, flour, and vanilla. Mix everything together and place into prepared baking pan. Next, mix the filling: blend oats, maple sugar, flour, maple syrup, cinnamon, nutmeg and vanilla. Blend until evenly mixed. Cut in the cold dairy free margarine, until large crumbs form. Sprinkle topping evenly over the apple mixture. Bake for about 35 to 40 minutes or until golden brown and bubbling. Allow to cool for a few minutes before serving.

Better Batter Gluten Free Flour 1885 E Pleasant Valley Blvd Altoona PA 16602 +1-814-946-0958