Frequently asked questions

Tid bits and answers to questions that may be of interest. Feel free to email and ask questions

How do you Knead the Dough for buns, Fougasse, pizza or other breads?

Here is a video you can watch with me making Fougasse bread dough, basically kneading is all done similarly.

To ........., Thank you so much for writing. I am glad you liked the website. Having been in your position a number of years ago, I am glad to help all I can. You and your family member will feel better and better. In order to be true to my diet, I had to come up with some tasty foods. After being told over and over that my recipes and mixes were different, my husband and I decided to have my recipes blended in a dedicated gluten free facility. We are just new at this, only have had the mixes for sale since last November and are sold out of our first batch and awaiting the next. People are loving them so much. Especially the breads and pizza that are so easy to mix up.

Answer to a Bakery:

Thank you for asking about bakery quantity mixes. Your plans sound really exciting and I know there is a big need for a gluten free bakery in your area.

Because of our need to eat gluten free I had to throw out all the fine recipes I had learned to make from my chef taught mother. No more apple strudel, pies, tortes or even decent breads. It is my feeling that food not only nourishes our bodies, but acts as a point for family togetherness and memories. I was determined to come up with some good recipes.

Many people who like to bake are really frustrated with the differences in gluten free baking. They sometimes end up throwing out so much food in their experimentations. Even some ready made mixes do not meet expectations. One woman wrote me about how they had made a peach cobbler using someone else's mixes for Thanksgiving and ended up throwing it out. I have even been told people order gluten free pizzas and then only eat the toppings because the crust is so bad.

Many people are too busy these days to bake and would prefer buying readymade. Astoria Mills Enriched Mixes are designed for bakeries who want to order mixes in quantity that will perform well, taste good, and allow them to sell at a reasonable profit so they can be paid for their time, without charging the customers too high a price.

It was a considerable investment for us to get going in gluten free, we spent a considerable amount of time taste tests to assure we would be able to please even wheat eaters. They all liked my baked goods and were actually amazed. I love watching people take that first tentative bite, the look on their faces when it actually tastes good, and then watch them eat the whole slice.You can get people to take a bite, but to eat the rest they have to like it.

We are overwhelmed with the good response. It is always a risk, wondering if anyone will actually buy. I know you will be successful using our mixes in your bakery. YOu need to follow strict rules to avoid cross contamination. We can help you with guidelines here. From our experience, those on a gf diet are so tired of eating inferior foods, getting reactions from what they bought and thought was gluten free.

Points for Astoria Mills Cooking and Baking System of Mixes.

  • Made and packaged in Dedicated gluten free environment
  • Mixes are enriched with a proprietary vitamin and mineral formula developed especially to provide gluten intolerant and celiac with nutritional elements needed based on the latest research findings. Maltodextrin in the formula is used for the purposes of keeping the nutrients suspended for even distribution and is made using potato base, not wheat. (Developing this formula alone was valued at $40,000.)
  • Astoria Mills Mixes are: Gluten Free, Casein and Dairy Free, Nut free, Peanut Free, Egg Free Mixes, Soy free. Recipes may call for eggs, sugar or dairy which can be substituted for other ingredients. ( mixes can be made with or without eggs)
  • Come with hundreds of recipes
  • Pizza and bread doughs are kneadable similar to regular wheat dough.
  • High Fiber Breads and Pizzas
  • Contain no methylcellulose, no artificial preservatives.
  • A system that allows you to make all your favourite foods again, (including my apple strudel)
  • Good shelf life, with raw freeze and bake method that increases production and allows people to take home frozen and bake fresh breads and pizza.
  • Great taste!

You can also sell the mixes themselves in your bakery for people who want to have mixes on hand. Many people live in rural areas and need to stock up on gluten free supplies. Astoria Mills Mixes will keep for quite awhile. Best within an 15 month period.