Well here it is! I know you have all been waiting for our big announcement. We finally did it! happy to announce that the New Astoria Mills Enriched Gluten Free Mixes are now available for sale. There have been so many details to get worked out.

Hope you will enjoy browsing throught the website at www.astoriamills.ca and seeing more new photographs taken at my kitchen window just before anyone was allowed to taste, J . Lots of fun and I hope to do some video demos in the next few weeks to show how the mixes work.

Someone asked me if you could make Monkey Bread with any of our gluten free mixes and I said of course! In fact with only a few basic mixes you can make all the foods you love again, and because the mixes are enriched, even a piece of pie is more nutritious!

Here is the recipe for Monkey Bread

Pull Apart Monkey Bread – Made Gluten Free

1. Wet Ingredients:  Beat in bowl of an electric mixer or by hand,

3eggs (or substitute)

4 tablespoons vegetable oil

Add 1 ½ cups lukewarm milk –(about 75 degrees)



2. Dry Ingredients:  Blend the following together in a separate bowl

4 cups – or entire 700g pkg. Italian Breads & Pizza Mix #5

1/3 cup sugar

Now quickly mix the dry ingredients with the wet ingredients together by hand. Or if you have a powerful dough hook, that will work too.

Mix about 2 minutes until well blended. Let dough rest at room temperature for 2 hours, or overnight in the refrigerator.

3. Knead dough using a little Astoria Mills Pastry Flour Mix #2

adding enough to be able to shape the dough into 1 1/2" to 2" diameter balls. Let balls rise for about 15 minutes ( if dough was refrigerated, bring to room temperature)

4. Melt 1/2 cup butter and allow to cool slightly, add

1 tablespoon sugar (optional)

5. Dip the dough balls into the slightly cooled, melted butter, placing each ball of dough into a buttered Bundt pan, tube, or monkey bread pan forming layers of little dough balls until ¾ of the pan is full.

6. Let the dough rise for another 15 to 20 minutes and bake in a pre-heated 350 F oven for 45-60 minutes. Cool 5 minutes, run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto platter.

Let bread cool for a least a half hour, the bread may be served either sliced or pulled apart.

All the best,

Trina