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 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. And the secret to a good gluten free loaf of bread is a good gluten free flour mix.
PrintGluten Free Bread Flour Mix
Here is a basic gluten free flour mix that works great for baking breads. It offers many flour alternatives so that you can make your own combination!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1/2 cups 1x
- Category: Bread
- Cuisine: Gluten free
Ingredients
- 1 1/2 cups wholegrain flour
- 1 1/2 cup starch
- 1/2 cup white flour
- 1/2 cup bean flour
Instructions
- I’ve listed examples of each of the flours below, so that you can use whatever flour works best for you.
- The 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 for baking gluten free bread.
Notes
- This flour mix is the base for most of my gluten free sourdough recipes. I have written all the recipes so that you can mix up the flours each time. Or you can do what I do… and mix up a huge batch of flour once every few months.
- I use a different flour mix for gluten free cookies, muffins and other baked goods. It is softer and doesn’t have the bean flour.
- The exact flours that you use for your mix will change the hydration ratio of the flour. For example, buckwheat and rice flours absorb a lot more liquid than oat or quinoa flour. So how much flour you will need to get a nice soft dough will vary by about half a cup between a flour mix made with white rice flour compared to oat flour.
Keywords: buckwheat, rice, sorghum, teff, quinoa, millet
Flours
The flours that I typically use are underlined. However, feel free to experiment and see which flour combinations are your 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!
- 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
or 
. If you want a white bread flour mix, then replace the wholegrain flour with white rice flour.
, 
, 
or cornstarch
, 
, soy flour
, 
Sharon Overfield
October 27, 2017 at 12:55 pmI just found your site! Your site and recipes are fantastic! Can this recipe be used for a gluten free sourdough bread?
Thanks!
Sharon
Emillie
October 27, 2017 at 1:12 pmThanks! I’ve slowly worked on my GF bread recipe since posting this flour mix. Check out the GF Sourdough category link to see all my sourdough bread recipes. Or the GF link for other types of bread recipes.
Dee
May 17, 2018 at 9:21 pmI just found your site because we’re not really happy with the GF ready pizza crusts or quick pizza dough recipes… Used to make our own wheat-based sourdough pizza every week, but now two of us can no longer have it. Am excited to try your pizza recipe (already have my starter going), but I’m stuck at the 1c of bean flour for the bread flour mix. Beans (soaked as well as fermented and even sprouted) are making my family sick, so I’m wondering if I can substitute the bean flour with some other. Are the beans providing protein or fiber in this mix? Thank you, Dee
Emillie
May 18, 2018 at 7:49 amBeans provide both protein and thickening/stickiness. I would suggest replacing with rice or oat flour. Hope it works for you!
Dee
May 18, 2018 at 9:53 amThank you so much, Emillie! I will try one of those. 😉
Jessica Schafer
September 3, 2018 at 2:23 pmDo you have a good source of potato starch or tapioca starch? They seem very expensive when I’ve seen them on store shelves around Victoria. Wondering if you’ve found any good deals… 🙂
Emillie
September 3, 2018 at 2:38 pmI used to shop at Ingredients, and was so sad when they closed. Now I pretty much buy everything online at Organic Matters (out of Nelson, BC). However, starch is still expensive. I only use it for bread and cakes. Otherwise, I just use straight GF oat flour.
Georgia Plagens
October 15, 2018 at 11:48 amYou have the started sourdough recipe for gluten-free bread And than the flour mix you use but you don’t say how much of the started you use the flour mix. Do you use it all or part like most wheat starters?
Emillie
October 15, 2018 at 12:17 pmI use what is needed for my recipe. I usually start everything I need all at once. So 2-4 cups of flour depending on how much baking I’m doing. I find that I don’t need the process of feeding or building extra starter as long as I use some buckwheat in my GF blend.
Glenda
April 17, 2019 at 4:00 amMy dad has just gone GF. He has been making his own sour dough starter bread for years and it is always fluffy and light. Which flour combo do you recommend to replace his white bread with 7 grain added. Thank you in advance
★★★★★
Emillie
April 17, 2019 at 5:58 amWhite rice is the usual white flour replacement. However, I find it makes baked good dry and tasteless. Buckwheat flour is amazing for catching sourdough starter (takes 2-3 days). I usually start it with buckwheat flour, then move to oat flour. I like oat flour for my baking because it is flavourful and oats have that natural stickiness. Oats are GF, they just are often processed in the same mills and wheat flour. So if he’s celiac, then you should look for GF oats.