Gluten-Free Atta (Flour) Recipe for Biscuits and Baked Goods

Ingredients

• 2 cups (200 g) blanched almond flour
• 2 cups (250 g) tapioca flour/starch
• 1 cup (120 g) arrowroot flour/starch
• ¼ cup (30 g) certified GF oat flour (or grind rolled oats)
• ¼ cup (28 g) psyllium husk powder (whole husk, not capsules)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• ½ tsp salt

Instructions

1. In a large bowl, whisk all dry ingredients thoroughly.
2. Add 1½ cups (360 mL) warm water; mix until a cohesive dough forms. Adjust: add water 1 tbsp at a time if dry; add tapioca flour if sticky.
3. Knead on lightly floured (tapioca) surface 5 minutes until smooth and elastic.
4. Wrap in plastic; refrigerate 30 minutes (hydrates psyllium, relaxes dough).
5. Preheat oven to 190°C (375°F). Line baking sheet with parchment.
6. Roll dough to ¼-inch (6 mm) thickness. Cut with 2.5–3 inch biscuit cutter.
7. Place 1 inch apart. Bake 15–20 minutes until golden brown and firm.
8. Cool completely on wire rack before storing airtight (room temp 3 days, freezer 3 months).

Tips for Success

• Use a kitchen scale for accuracy.
• Psyllium husk powder is essential for binding and chew; whole husks don't work as well.
• Xanthan gum improves elasticity; can substitute 1 tsp guar gum.
• Add herbs (rosemary, thyme), garlic powder, cheese, or cinnamon/sugar for variations.
• Use for biscuits, flatbread, pizza crust, dumplings, or pie crust.

This blend mimics wheat atta's texture and versatility without gluten.