Blend of Gluten-Free Bread Flour

 

Use my tried-and-true Gluten-Free Bread Flour Blend to make your own gluten-free bread flour, flatbread, focaccia, pizza crust, and more! It is simple to manufacture, can be scaled to your desired amount, and contains neither gums nor additives.
I have advised everyone who follows my recipes to make their own blends for each loaf rather than using pre-made gluten-free bread mixes ever since I began creating my own gluten-free bread recipes.

The pre-made mixes can vary greatly and contain a variety of additions, such as xantham gum, guar gum, added sugars, salts, and other ingredients that might alter the bread's flavor and texture. When the primary component of gluten free bread flour, can differ so greatly depending on the bread flour blend being used, it can be challenging to diagnose the issue with a recipe!

But I also understand how crucial convenience is when baking bread, and measuring just one flour instead of four can make things much easier. I thought it was time to create a gluten-free bread flour blend that would work in all of my recipes.The gluten-free flatbread, the incredibly fluffy gluten-free bagels, and the traditional gluten-free sourdough (as well as all of my gluten-free sourdough recipes) all benefit greatly from this blend.

What does this blend of gluten-free bread flour contain?

White rice flour can also be used in place of brown rice flour.Either both of you, or both of you. If you can locate Superfine or place an online buy, it will produce the best results. Use the substitutes listed below to make this blend rice-free.

A light white sorghum flour is what I adore here. It produces a lovely fluffy texture.

Arrowroot starch and tapioca starch function similarly for our purposes.Use whatever is more convenient for you! The outcome will remain the same.

Potato Starch: This starch can assist avoid gumminess because it is a little drier than tapioca and arrowroot starches.

Can I use X flour instead?

If you wish to make this a rice-free blend, you can substitute millet flour, teff flour, cassava flour, or buckwheat flour for the brown rice flour. Each of these has a somewhat different effect and can alter the loaf's color or flavor. The best and most neutral alternative to rice flour is millet, which can be substituted 1:1.

Use any of the above-mentioned rice flour substitutes in place of the sorghum flour.

You can also use brown rice flour or white rice flour.

You can substitute an equal amount of tapioca or arrowroot starch for the potato starch if you are nightshade-free or otherwise dislike potatoes.

 

How much does this blend of bread flour yield?

A little less than 3.5 pounds (1502 grams) of flour will be produced by this gluten-free bread flour blend recipe. Depending on the recipe, this will yield different amounts of bread. Three loaves of my usual gluten-free bread loaf will come out of it. About five loaves of the gluten-free sourdough bread will be produced.

Does it contain any additives or gums?

No! We are using whole grain flour and gluten-free starches. Guar gum and xantham gum, which can upset many people's stomachs and change the texture of your bread, are not allowed here. Because the amount varies from recipe to recipe, I separate the binders (usually psyllium husk) in my recipes.

What is the best way to utilize this gluten-free bread flour blend?

 
Use it in place of ALL of the flour or starches in the following recipes:

Recipes for yeast:

Bread Without Gluten
Simple Gluten-Free Focaccia with the Best Gluten-Free Pizza Crust Recipes for gluten-free cinnamon-raisin bread, gluten-free flat bread, and gluten-free sourdough bagels:

Gluten-Free Bread Made with Sourdough

The Greatest Sourdough Pizza Crust and Sourdough Focaccia Without glutenfree bread flour Rosemary Garlic Gluten-Free Sourdough Rolls
Gluten-Free Sourdough Bagels