How are you starting your Monday morning? @lisa_vipond inspired us with a batch of Swedish Pancakes using our #ATKglutenfree flour blend, and topped them with a sprinkle of powdered sugar and fruit. Curious about our all-purpose #glutenfree blend? To develop a foolproof recipe, we mixed 4 starches (white rice flour, brown rice flour, tapioca starch, and potato starch) and baked many batches of muffins and cookies (upward of a ­thousand) with slightly altered flour and starch proportions. In the end, we found that too much brown rice flour made baked goods gritty, too much tapioca starch made them dense, and too much potato starch gave them crumbly textures. We liked a basic ratio of 4 parts white rice flour, 1 part brown rice flour, 1 part potato starch, and 1/2 part tapioca. Making any of our recipes this week? Don't forget to share your photos with #ATKgrams along the way.