Gluten free bread isn’t easy to make. As a person who has been gluten free since before it was a thing, even I have to admit that gluten is basically the reason why bread exists! This is why it is VERY important to have a good gluten free bread flour mix.
To be honest, I never used to bother with bread at all. However, when both my kids also ended up being gluten free I felt obliged to come up with a decent gluten free bread recipe.
I spent a lot of time experimenting, and have created several different gluten free bread recipes. One of the secrets to a good gluten free loaf of bread is a good gluten free flour mix!
Types of Flour
Many people on a GF diet have other sensitivities that make it difficult to use a generic flour. For example, I just don’t do well with quinoa or rice.
This is one of the main reasons why I created a mix-your-own bread flour. So that everyone can use their favourite flours! It’s also perfect for experimenting. Play around with different flour combinations to create your own personal favourite.
If you have a particular combination that you want to share, leave me a note in the comments section, and I will be sure to try it out!
Here are the four types of flours that go into my bread flour mix. I’ve listed several examples of each, italicising my favourite flours.
- Wholegrain Flours: brown rice flour, buckwheat flour, millet flour, oat flour, quinoa flour, sorghum flour or teff flour. If you want a white bread flour mix, then replace the wholegrain flour with white rice flour.
- Starches: potato starch, sweet rice flour, tapioca flour, arrowroot flour or cornstarch
- Bean Flours: chickpea flour, urad flour, fava bean flour, soy flour
- White Flour: white rice flour, almond flour, hazelnut flour, masa harina
Gluten Free Bread Flour Mix
This basic gluten free bread flour mix is perfect for baking gluten free bread. See the section above for details on the different types of flours that can be used to make this well-balanced mix.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1/2 cups 1x
- Category: Bread
- Diet: Gluten Free
- 1 1/2 cups whole grain flour
- 1 1/2 cup starch
- 1/2 cup white flour
- 1/2 cup bean flour
- I’ve listed examples of each of the types of flours above so that you can use whatever flour works best for you.
- This recipe can be doubled or tripled if you want to make a large batch of flour. Just mix all the ingredients in a large container and use it for baking your favourite gluten free bread.
- This flour mix is the base for my gluten free sourdough sandwich bread.
- I have a different flour mix for gluten free cookies, muffins and other baked goods. It is softer and doesn’t use bean flour.
- Each gluten free flour has its own hydration ratio. For example, oat and rice flours absorb a lot more liquid than quinoa flour. So you may need to adjust your favourite bread recipe accordingly.
Keywords: buckwheat, rice, sorghum, teff, quinoa, millet, oat, tapioca starch, almond flour, bean flour, masa, chickpea, potato starch