Name: Gluten-Free Bread Flour Blend
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups brown rice flour; 1 1/2 cups tapioca flour; 1 cup sorghum flour; 1/2 cup potato starch; 1/4 cup flaxseed meal; 2 teaspoons xanthan gum

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Achieve bakery-worthy gluten-free bread with Kim’s all-purpose flour blend! Easy recipe for incredible texture & taste.

Creating Your Own Gluten-Free Bread Flour Blend

You don’t need to rely on store-bought mixes to make delicious gluten-free bread. Crafting your own blend allows you to customize it to your preferences.

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How to Measure and Combine Ingredients

When making your gluten-free flour blend, precision is key. Use a kitchen scale to measure your flours and starches by weight for the most accurate results. Even small variations in quantities can impact the final texture.

Popular Ratios for Bread Flour Blends

The standard ratio for a basic gluten-free bread flour blend is 40% whole grain flour (like rice flour) and 60% starches (like tapioca and potato starch). However, this ratio can be adjusted depending on the type of bread you’re making.

Ratio for Soft Bread vs. Crusty Bread

For softer bread, you may want to increase the amount of starch, while for a crustier loaf, you can add more whole grain flour or use a slightly higher percentage of brown rice flour.

Store-Bought vs. Homemade Gluten-Free Flour Blends

While making your own blend is fun, store-bought options can be convenient. Here’s a look at the pros and cons of both.

Advantages of Homemade Blends

Homemade blends give you control over the ingredients and ratios, allowing you to tweak the texture, flavor, and nutritional content to your liking. Plus, they’re often more affordable in the long run.

Popular Store-Bought Brands

If you’re short on time, store-bought gluten-free flour blends like Bob’s Red Mill, King Arthur Flour, and Pamela’s are great options. They’re formulated to work well in a variety of recipes and save you the effort of mixing your own.

Tips for Gluten-Free Bread Baking Success

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Choosing the Right Recipe

Not all bread recipes are created equal. Look for recipes specifically designed for gluten-free bread to avoid frustration and ensure better results.

Dough Texture and Consistency

Gluten-free bread dough tends to be stickier and wetter than traditional dough. Don’t be tempted to add too much flour to make it firmer; the extra moisture is essential for a good rise.

Baking Time and Temperature Adjustments

Gluten-free bread often needs a longer bake time at a slightly lower temperature. This helps the bread cook through without burning the crust. Be patient and always use a thermometer to check for doneness — the internal temperature should be around 200°F.

Ingredients:

2 cups brown rice flour
1 1/2 cups tapioca flour
1 cup sorghum flour
1/2 cup potato starch
1/4 cup flaxseed meal
2 teaspoons xanthan gum
Instructions:

Instructions:

In a large bowl, combine the brown rice flour, tapioca flour, sorghum flour, potato starch, flaxseed meal, and xanthan gum.
Whisk the ingredients together until they are thoroughly combined. Ensure that the xanthan gum is evenly distributed throughout the flour blend.
Then transfer the flour blend to an airtight container.
Store in a cool, dry place for up to 3 months.

Gluten-Free Bread Flour Blend

Achieve bakery-worthy gluten-free bread with Kim's all-purpose flour blend! Easy recipe for incredible texture & taste.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

2 cups brown rice flour
1 1/2 cups tapioca flour
1 cup sorghum flour
1/2 cup potato starch
1/4 cup flaxseed meal
2 teaspoons xanthan gum

Instructions

In a large bowl, combine the brown rice flour, tapioca flour, sorghum flour, potato starch, flaxseed meal, and xanthan gum.
Whisk the ingredients together until they are thoroughly combined. Ensure that the xanthan gum is evenly distributed throughout the flour blend.
Then transfer the flour blend to an airtight container.
Store in a cool, dry place for up to 3 months.