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 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 is a good gluten-free flour mix!
Bread Flour Mix
Many people on a GF diet have other sensitivities that make it difficult to use a generic flour mix. For example, I just don’t do well with sorghum, quinoa, or rice.
This is the main reason why I created a mix-your-own bread flour. So that everyone can use their favorite flours! It’s also perfect for experimenting. Play around with different flour combinations to create your own personal favorite.
If you have a particular combination that you want to share, leave a note in the comments section, and I will be sure to try it out!
The only trick to mixing your own bread flour is that the hydration ratio of each flour is slightly different. So you may need to adjust your recipes account for that. While it doesn’t actually matter for my sandwich bread, any recipe that requires kneading the dough may need to be adjusted.
Types of Flour
Here are the four types of flour that go into this bread flour mix.
I’ve listed several examples of each, italicizing my favorite flours. If you have a particular food sensitivity, feel free to leave out the bean flour (which is included to increase the protein content) or light flour (which adds a softness).
In general, I recommend avoiding rice flours, which are what make GF baking taste dry and cardboard-like. Any other wholegrain flour will give the baked good a bit more flavor.
- Wholegrain Flours: buckwheat flour, oat flour, brown rice flour, quinoa flour, millet flour, sorghum flour, or teff flour. If you want a white bread flour mix, then replace the wholegrain flour with white rice flour or light buckwheat flour.
- Starches: potato starch, tapioca flour, sweet rice flour, arrowroot flour, or cornstarch.
- Bean Flours: chickpea flour, urad flour, fava bean flour, soy flour. Bean flours increase the protein content and aren’t required as a binder. Feel free to skip if you have trouble with bean flours.
- Light Flours: almond flour, masa harina, white rice flour.
Gluten Free Bread Flour Mix
This basic 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 cups 1x
- Category: Bread
- Diet: Gluten Free
- 1 1/2 cups whole grain flour
- 1 cup starch
- 1/2 cup light flour
- 1/2 cup bean flour
- I’ve listed examples of each of the types of flour 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. I usually mix up a large 3-quart jar of bread flour about once every 2 to 3 months.
- If you’re making a large batch measure each of the flours for the smaller batch several times. This will help layer them in your storage container. Otherwise, it can be hard to get 4 1/2 cups of oat flour to fully mix into 3 cups of starch!
- If you are unable to tolerate bean flours, then feel free to leave them out. While it does add some binding properties, it’s primarily included to increase the protein content of the flour mix.
- 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 favorite bread recipe accordingly.
Keywords: buckwheat, rice, sorghum, teff, quinoa, millet, oat, tapioca starch, almond flour, bean flour, masa, chickpea, potato starch