Flour Blend for making your own homemade gluten-free bread, flatbread, focaccia, pizza crust, and more! It’s easy to make, scales to how much you need, and has no gums or additives.
Since I started making my own gluten-free bread recipes, I have recommended to everyone following my recipes to create their own blends for each bread, instead of using pre-made gluten-free bread mixes.
The pre-made mixes which can all be so different and have different additives, like guar gum, xantham gum, added sugars and salts, and other things that can change the texture and flavor of the bread. It’s hard to troubleshoot what’s wrong with a recipe when the main ingredient in bread, the flour, can vary so widely based on which bread flour blend someone is using!
Basic Preparation Instructions For Gluten Free Homemade Wonderful Bread Mix
However, I also recognize that ease is so important when it comes to bread making, and measuring out one flour, as opposed to four, can create a lot more ease. SO — I decided it was time to create a gluten-free bread flour blend that works well for all of my gluten-free bread recipes. From the classic gluten-free sourdough (and all of my gluten-free sourdough recipes), to the gluten-free flatbread, to the amazingly fluffy gluten-free bagels, this blend works beautifully for all of them.
This gluten-free bread flour blend recipe will yield just under 3.5 pounds of flour (1502 grams). The amount of bread this will make will vary on the recipe used. For my standard gluten-free bread loaf, it will make 3 loaves of bread. For the gluten-free sourdough bread, it will make about 5 loaves.
Should I use this blend for the sourdough preferment? No, I recommend using whole grain flour, like brown rice flour or sorghum flour, for the preferment, since the starches in this blend will be digested more quickly by the starter.
Gluten Free Bread Flour
No! We are using gluten-free whole grain flour and starches. No xantham gum or guar gum here, which can be hard on many people’s stomachs and also affects the texture of your bread. My recipes have binders separated (generally psyllium husk) since the amount varies between each recipe.
To use gluten-free bread flour: add up the amount of all of the starches/flours called for in the recipe. Replace the entire amount with this gluten-free flour blend.
This is my well-tested Gluten-Free Flour Blend for making your own homemade gluten-free bread, flatbread, focaccia, pizza crust, and more! It’s easy to make, scale to how much you need, and has no gums or additives.*This is not my original recipe, but a blend shared with me by a friend and I’ve been using it and loving it ever since! *Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place (I use a large mason jar). *Gluten-free flours can be tricky because they react differently in pretty much every recipe. With that in mind, use this blend in place of all-purpose or whole wheat flour. TIP: I have found that substituting gluten-free flour in place of all-purpose flour in a 1:1 ratio doesn’t always yield the best results. Because of this, I recommend substituting in other ingredients, such as almond meal, oat flour, and/or rolled oats, in addition to the gluten-free blend to create a more desirable texture. EXAMPLE: If a recipe calls for 1 cup (136 g) all-purpose flour, I generally substitute ½ cup gluten-free flour blend (80 g), ¼ cup almond meal (27.5 g), and ¼ cup gluten-free oat flour (23 g), depending on the recipe. For extra binding (since gluten is not present) a pinch of xanthan gum can be added, depending on the recipe, though I don’t find it absolutely necessary. *This blend has worked wonders for me in muffins, cakes, quick breads, cornbread, waffles, gluten-free crêpes, and more. *This blend (as original recipe is written) yields 2 ½ cups total, or 406 grams (~40 g per ¼ cup). *Nutrition information is a rough estimate calculated without xanthan gum.
The Best Gluten Free Bread (no Knead!)
Serving: 1 quarter-cup servings Calories: 156 Carbohydrates: 34.7 g Protein: 1.8 g Fat: 0.7 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.25 g Monounsaturated Fat: 0.26 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 72 mg Fiber: 1.3 g Sugar: 0.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 3 mg Iron: 0.52 mg
1-Bowl Gluten-Free Banana Bread// Gluten-Free Zucchini Cake // The Best Vegan Gluten-Free Waffles // Vegan GF Strawberry Shortcake // Easy Vegan GF Brownies // 1-Bowl Vegan Gluten-Free Crackers // Fluffy 1-Bowl Sugar Cookies // Vegan GF Cornbread // Peanut Butter Cup Pancakes // 1-Bowl Pumpkin Cake // Life-Changing Banana Walnut Pancakes //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 blend.
To be honest, I never used to bother with bread at all. However, when my son also ended up on a gluten-free diet I felt obliged to come up with a decent gluten-free bread recipe.
Yeast Free Gluten Free Vegan Bread
Since then, I have spent a lot of time experimenting, and have created several differentgluten-free bread recipes. One of the secrets to a good gluten-free loaf is a good gluten-free 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, corn, or rice.
This is the main reason why I created a mix-your-own bread flour recipe. 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.
Easy Homemade Gluten Free Bread Recipe
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 recipe 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.
. If you have a particular food sensitivity and are unable to use bean flour (which is included to increase the protein content) or one of the light flours (which adds a softness), then feel free to leave them out. The mix will work with just a combination of whole-grain flour and starch.
Homemade Gluten Free Flour Blend {without Xanthan Gum}
In general, I recommend avoiding rice flour, which is what makes GF baking taste dry and cardboard-like. Any other wholegrain flour will give the baked goods a bit more flavor.
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.
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