The Dry Mix Pantry: Gluten-Free Version

Seventy, split across six sections: Baking, Breads & Treats (soft sandwich bread, dinner rolls, hamburger buns, pizza crust, tortilla wraps, biscuits, cornbread, chocolate chip cookies, fudge brownies, vanilla celebration cake, flaky pie crust), Breakfast (fluffy pancakes, crisp waffles, crepes, cinnamon rolls, blueberry muffins, banana bread, baked doughnuts), Meals, Sides & Coatings (cheeseburger macaroni skillet, beef stroganoff, tuna noodle casserole, chicken and dumplings, crispy chicken coating), Soups, Gravies & Sauces (cream of chicken, cream of mushroom, brown gravy, country gravy, cheddar cheese sauce, chicken noodle soup), Seasonings, Dressings & Rubs (taco, fajita, chili, ranch, Italian dressing, Cajun, barbecue rub), and Drinks (hot cocoa, chai latte, mocha, spiced apple cider).

No. The recipes are written for gluten-free flours from the start. Each one names the flour it was built on and says whether that blend already contains xanthan gum or whether you add it yourself. Where the form of an ingredient matters, the page says so, like whole psyllium husks instead of powder in the tortilla wraps, or certified gluten-free oats in the granola.

You need a gluten-free flour blend, and the recipes name widely sold ones such as King Arthur, Bob's Red Mill and Pillsbury. A handful of breads also use single flours and binders like tapioca, brown rice flour, sorghum, xanthan gum and psyllium husk. Beyond that it's pantry basics: cornstarch, rice, gluten-free pasta, dry milk, sugar and spices. A bowl, a whisk and jars with lids cover the mixing, and a stand or hand mixer helps with the yeast breads.

Storage directions are printed with the recipes. Dry mixes go in a clean, airtight container somewhere cool and dry, and you use them by the earliest date on the ingredients you put in. Some mixes keep a part in its own packet, such as the yeast for breads or the seasoning for rice dishes. Date each jar when you fill it.

It's a physical spiral-bound edition that lays completely flat on the counter, so you're not fighting a book that snaps shut while your hands are covered in flour.

No, this edition is gluten-free only. Many recipes use milk, butter, yogurt, cheese or eggs, either in the mix or when you finish the dish. Some are naturally free of them, and you can see every ingredient on the page before you start. If you need both, look at each recipe individually.

The recipes call for gluten-free labeled ingredients throughout, including the ones people often miss, like bouillon, chili powder, baking powder, oats and sausage. Because you buy the ingredients and mix them in your own kitchen, the result is only as gluten-free as the products you choose and the surfaces you use. Check each label and follow your usual cross-contact routine.

It depends on what you currently buy. The clearest savings tend to be on the gluten-free boxes you re-buy most, like pancake, brownie and cake mixes, seasoning packets and condensed-soup replacements, because they're made from a short list of staples you can buy in larger bags. Expect one bigger shop up front for flour and binders; the cost per batch drops after that.

Not at all. Most mixes are measure, whisk, seal. Each page then lists exactly what to add when you're ready, the steps to finish it, and how much it makes. Pancakes, muffins, seasonings, soups and skillet meals are simple stovetop and oven work. The yeast breads take more time because of the rises, and the page walks you through each one.

You're covered by a 90-day money-back guarantee. Cook from it, test a few jars, and if it isn't earning its shelf space, contact us within 90 days for a refund.