For all your gluten free bread baking needs, trust that my Gluten Free Bread Flour Blend will make the best gluten free bread you've ever had!
why i created my own bread flour blend
I've been gluten free since 2012. At that time, when I got the news that I have celiac, I was devastated. I'm sure many of you can relate, right? That initial moment when you feel like your life as you know it is over is so incredibly shocking. But then you start trying to just go with the flow, first buying pre-made loaves of bread and then realizing they suck, so we try to make our own and that goes horribly wrong. Is this what we're supposed to accept as bread for the rest of our lives?
I couldn't do it. I could not, for the rest of my life, accept that this was the only type of bread I would have. Cardboard pizza crust? No thank you. Spongy, weird loaves of bread? Nah ah! No pastries or, specifically, croissants ever again? No way! So I tried my hardest to make these things with every store bought flour out there. And bombed horribly. That's when I finally decided to create my own blend. And Kim's gluten free bread flour blend is the result. It is the BEST flour blend out there for baking bread the way it should be, with the proper texture and flavor, but without the wheat.
here's what you'll need
- Potato starch--the most crucial ingredient in this flour blend, potato starch is a texturizer that basically holds everything together. It particularly holds onto moisture, which makes gluten free baked breads tender. Do not confuse potato starch with potato flour. They are not the same thing and will not work the same in this flour blend. I get mine from my local Restaurant Depot, but unless you have a food business you cannot shop there so I would recommend this potato starch.
- White rice flour--not just any white rice flour. In order for the mix not to be gritty, this flour needs to be superfine. This brand of ultrafine also works well.
- Tapioca starch/flour--tapioca starch (or flour, they are interchangeable) is necessary to provide the proper stretch and even bounce.
- Whey protein isolate--the missing link to all of those flour blends out there promising to deliver the best gluten free known to man. Since gluten is a protein, it would only be logical to replace that protein with another protein. Whey protein isolate happens to work the best. However, check below for substitutions if you can't have dairy.
- Xanthan gum--xanthan gum is a well known stabilizer and emulsifier in the food industry as a whole, but is especially useful in gluten free baking.
How to Make This Bread Flour Blend
Are y'all ready for this? Just as in my all purpose flour blend, here's the lengthy process for making this bread flour blend: weigh everything into a container, put the lid on, and shake it up. A good whisk afterwards and you're done! It's that easy, y'all!!
why are the ingredients in grams and not cups?
I developed my blends in grams because it’s so much more precise AND unbelievably easy to weigh ingredients than to measure by volume. My blends don’t translate very well to cups. I sure don’t have an 18th of a cup measurement, do you? I strongly suggest you invest in a scale (they’re very cheap) and weigh your ingredients–you’d be surprised at how easy it is and you’ll most likely never switch back.
Substitutions
- For dairy free protein, you can TRY soy protein, hemp protein, pea protein, egg white protein, pumpkin protein, vegan protein (all clickable links) or any other pure protein powder. Please note, however, that these are all simply suggestions. My bread flour blend works best if there are NO substitutions, but I do understand that some of you may have other allergies. I wish I was a guru of all other food aversions, but I admit I am very challenged when it comes to others. The only one I’m well versed in is gluten free. I’ve heard from many readers who stated pea protein doesn’t work, while others have stated that it works fine. Some stated hemp protein worked beautifully (giving the finished bread a light green hue). One reader stated that a product that combines pea and quinoa protein worked beautifully for her. However, I DID try this product and did NOT get the usual rise and texture to my breads. In fact, they were very flat and inedible and not up to the standards that I’m used to in my recipes, so I won’t recommend that.
- For the potato starch, one reader stated she had great results with cassava flour instead of potato starch. I haven’t tried this, so I don’t know what the results are like.
- For the white rice flour, you may be able to substitute brown rice flour, but try to get a superfine brown rice flour. None of Bob’s Red Mill’s rice flours are fine enough and your dough consistency will be different.
- For the tapioca starch, you could try arrowroot powder or perhaps cornstarch. Note that these have not been tested by me.
- For the xanthan gum, this is a difficult one to substitute because it’s very unique in its qualities. However, you are welcome to try guar gum. I have never tried guar gum so I don’t know how it will react as a sub.
What Can I Make With This Flour Blend?
While I would not suggest trying to make a bread recipe made for gluten/wheat using this flour blend as a 1:1 substitute, it can be used in any of my gluten free bread recipes and will most likely also work in gluten free bread recipes from other bloggers. Just substitute either their flour blend or whatever store bought flour blend they are using.
Here are just a few recipes that you can make with this flour blend:
- Gluten Free Sourdough Soft Pretzels
- Best Ever Gluten Free Sourdough Bread
- How to Make Gluten Free Pita Bread (Easy and Delicious)
- The BEST Gluten Free Yeasted Naan
- Gluten Free German Stollen
- Ultimate Gluten Free Cinnamon Rolls
- Fabulous Gluten Free Italian Bread
- Soft and Buttery Gluten Free Brioche
- New & Improved Gluten Free Croissants
- Gluten Free English Muffins
- Amazing Gluten Free Pizza Crust
- Homemade Gluten Free Pasta
Kim's Gluten Free Bread Flour Blend
Equipment
Ingredients
For 700g (approx 5 cups)
- 285 grams Potato Starch
- 250 grams Superfine White Rice Flour
- 75 grams Tapioca Starch
- 75 grams Whey Protein Isolate
- 15 grams Xanthan Gum
Instructions
- PLEASE READ THROUGH THE RECIPE POST FOR SUBSTITUTION SUGGESTIONS!
- Combine all flour blend ingredients in a large container that has a tightly sealing lid. Replace the lid and shake the contents vigorously several times, in all directions.
- Remove the lid and use a whisk to finish combining the ingredients.
- To make larger amounts, simply move the servings slider to the right until you reach your desired amount (I always make 2.8kg (20 cups)).
- Flour blend can be stored in a cool, dark area (such as a pantry or closet) up to three months. For longer storage, freeze for up to one year.
Samantha Kuhn-Arnold
Hello! I have yet to try this recipe but it looks amazing and seemingly great reviews! I do not have access to superfine white rice flour. Is there any difference between it and just buying standard white rice flour and grinding it to be finer?
Colin Murtha
Hi Kim.
I just ordered Soy Protein Isolate to substitute for the Whey.
Can I use it 1 : 1 in the Flour Blend Recipe?
I can't wait to try your Gluten Free Artisan Bread recipe.
Colin Nicholas Murtha
Please reply Kim.
I am waiting to make this bread
Kim
Yes, you can!
tecia
Hello... Firstly, I love the bread. I have been making GF bread for a short time (2yr or so). This is the first recipe that mimics the firmness of white bread with a pleasant taste & texture.
I have a question for substitution... I make a GF yogurt. Can I use the whey produced as the 'whey protein isolate' in your sandwich bread recipe?
Grateful for your passion and sharing your work.
trx
Kim
Thank you so much for your kind words!
It possibly could work, but that would mean reformulating the entire flour blend recipe AND the bread recipe you're using it in, which would be more than I'm capable of doing at this time. I make my own ricotta cheese and often have leftover whey that I would like to use in a recipe, but that would be in substitution for something like milk or water, not the whey in the flour blend.
Freijah Hawes
Hi there, just wondering if using whey protein would work as opposed to whey protein isolate? It seems to be extremely expensive where I live. Even whey protein is expensive and I've wondered whether using milk powder or egg replacer would work in place of it, so it adds the protein back into the recipe.
Kim
You can use whey protein concentrate, but it may add unnecessary fats and carbs to the recipe, thereby possibly altering anything you bake with it. Milk powder and egg replacers are very different products and will not give the same results.
Neil
Have you used Almond instead of rice flour? I'm curious as to what the difference is/or what you would expect. Thanks for the recipe!
Debbie
My son in law is gluten intolerant and allergic to rice can I substitute another flour instead of rice flour. Thanks
Julia
Have you ever tried using liquid whey obtained from making cheese instead of the processed stuff? Thanks!
Kim
I haven't, but I plan to within a few of my recipes (although I would still use WPI within my flour blend as it is a concentrated amount of protein that I would never get from a liquid whey).
tecia
In regards to your reply... Would adding an alternative protein/substitute (as suggested) along with the liquid whey, work?
Amiee
I’m having a hard time finding superfine rice flour in Canada. I will let you know if I can use my vitamix to grind down to a better consistency and let you know. *crossing fingers*
Julie
I made these with King Arthur gluten free bread flour and they came out great but I am skeptical because it has gluten free wheat starch in it I am celiac so I wanted to use your bread flour blend I followed direction exactly made the bread flour exact but the dough was very soft hard to roll I did do it but it was a very sticky dough
Any thought on that maybe to much liquid is there any thing I can do to make less sticky
Kim
What did you make? You posted this on the bread flour blend page, so I don't know what it is that you made.
Questions: did you use a rice flour that I recommended? Or something like Bob's Red Mill? That will totally alter the consistency of the dough. Did you refrigerate the dough for the time recommended? Depending on what recipe you are following, this will also affect the dough's consistency. Without knowing what you made, I can't help any further.
Marlene
Hi Kim, thank you for sharing such great recipes and knowledge. As a person who has never rolled out flour but really wants to try your bread/buns/etc. recipes could you explain why you add quite a bit of flour after you remove the dough from the mixer. Could I just add the extra flour, a little at a time, while the dough is still in the mixer and let the dough hook do the work to make it smooth and less sticky? thank you, Marlene
Tina R
I’m so disappointed. 😢 Why did you remove the chart you had before so we can make different amounts? I make your blend in bulk and before it gave me all the info, but now I need to somehow try to calculate what it was before. 😭 Please add the chart back!!!
Kim
Tina, please read the instructions and you'll see that all you need to do is use the servings slider to the right to reach your desired amount 😊
Gina
Just tap on the number 5 on the serving slider and slide your finger and there you get amounts and then scroll down,my love and magic it's really cool
Karen Fassel
I haven't tried your recipes yet but they look wonderful. I own a small cafe and I'm always looking for ways to provide palatable breads and baked goods for my customers, especially if they are gluten-free or choose to be vegan. Sometimes both... Do you know if vegan egg substitute will work in your recipes? Would rather hear from an expert than try and fail with pricy ingredients.
Thanks!
Tina R
We have successfully made many recipes of hers using Aquafaba (water from a can of chickpeas lightly whisked - 2.5 TBSP per egg, but no more than 3 eggs in a recipe). They’ve been great!
Jalene
What would you sub for the whey protein? It doesn't sit well with my tummy. 🙁
Kim
I have not tried an egg substitute in my breads, but there are several of them that don't require eggs at all. My daughter is vegan and I have made my artisan bread vegan for her by subbing the whey protein with soy protein in the flour blend and it came out perfectly. My Italian bread also does not use eggs and can be made vegan, as well as my focaccia bread, English muffin bread and English muffins, and my white sandwich bread to name a few.
Ingrid Bradfield
Hi what do you mix the GF base with water, and how much a cup to make a dough?
Kim
You'll have to look at all of the recipes. There are different recipes for different breads, all of which have different ingredients added and amounts.
Matt
Can I use all tapioca starch instead potato starch and tapioca starch or is the potato starch a must?
Kim
The potato starch is what really makes the blend work perfectly, but you could attempt to try to sub with all tapioca starch. I don't know what kind of results you'll get.
Janine Marshall
Do you ever use modified tapioca starch or Caputo Florigut? If not, why?
Kim
I don't like the taste or smell of modified tapioca starch so I don't use it. As far as Caputo's, I've never tried it because when I developed my own blend and had such amazing results, I didn't need to try anything else. I also know that Caputo's has wheat starch in it and even though it's supposed to be safe for celiacs, I'm just a little leary about that.
Nikki
Do you know if using Whey Protein vs Whey Protein Isolate would make a difference?
Kim
The main reason I use whey protein isolate is because it's much more of a "pure" protein without other things added. I can't say whether whey protein concentrate would work the same or throw off all the other fats, etc in the recipe it's being used in.
Faye Barbetta
Do you have a recipe for sourdough bread,?
Kim
Yes I do! It should be right on the front page of my blog, but you can also find it in the bread section under recipes.
Janine Marshall
Whey protein isolate is a more processed/refined version of whey protein concentrate (therefore one tablespoon of isolate would contain more protein than one tablespoon of concentrate). However , some brands of whey protein concentrate have virtually the same protein per gram profile as whey protein isolate, therefore they would be interchangeable. The whole purpose of adding whey to gluten-free flour is to add protein, as gluten flour contains protein.
Tammy
Can I use a pea protein instead . I have an allergy to the whey protein
Heidi
The WPI that Kim uses also contains soy lecithin which improves texture and helps with the emulsification of the fats.
Ella
I wondered the same thing. The isolate is SO expensive, where the whey protein powder is still a bit pricey, but much more affordable. I guess I'll give it a try and see how the powder works.
Kim
You could try it, but please note it may alter recipe results.
Amy
Kim,
Thank you so much for sharing all of your work. My 6 year old son has been recently diagnosed with celiacs. For our family I thought it was the best just to keep gluten out of the house. I want our home to be a safe place for everyone and the thought of cross contamination scares me. Your recipes have helped our family so much! Thank you for helping us navigate this new journey.
Kim
Awe, it is my pleasure!! I completely understand 🥰