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
Ingredients
Units
Scale
- 1 1/2 cups whole grain flour
- 1 cup starch
- 1/2 cup light flour
- 1/2 cup bean flour
- Optional: 1 Tbsp xanthan gum
Instructions
- 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.
Notes
- 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.
- Xanthan gum is great at improving the structure of gluten-free baking, however, it’s not necessary for this flour blend. Most of my recipes specifically call for xanthan gum or psyllium husk. However, adding xanthan gum will make this flour more similar to a commercial blend, and work better for recipes calling for a cup-for-cup style gluten-free flour blend.
Keywords: buckwheat, rice, sorghum, teff, quinoa, millet, oat, tapioca starch, almond flour, bean flour, masa, chickpea, potato starch