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!
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
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
- PLEASE SEE ABOVE (WITHIN THE BLOG POST) FOR ALL SUBSTITUTION SUGGESTIONS!
For 700g (approx 5 cups)
- 285 grams Potato Starch
- 250 grams Superfine White Rice Flour
- 75 grams Tapioca Starch
- 75 grams Whey Protein Isolate (PLEASE SEE THE POST ABOVE FOR SUBSTITUTION SUGGESTIONS!)
- 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.
Tara says
Hi Kim! I made your flour blend and realized that the Anthony’s white rice flour is not fine enough (when I ordered it I could not find the one you suggested). So I mixed it up and my bread is a sloppy mess. I just now am seeing that you recommend using 60g less water but at this stage after making the dough, can I add in any other type of flour or starch as I shape it to help with moisture/wetness in my dough? I’ve tried so many recipes and this is getting so expensive and frustrating:( Thank you!
Kim says
I'm not sure which bread recipe you're making, but the only thing I can suggest is to add more of the flour blend (although I'm not sure how well your bread will come out). Otherwise, you could try baking it in a loaf pan (I don't know what recipe you're making, though). Unfortunately, if you use a white rice flour that is not fine enough, your dough will be very sticky.
SJ says
Hi Kim
Wondering if the xanthan gum is a must?
Cheers, Sarah-Jane
Sheila says
Kim can I add cheese and jalapeños to the sourdough bread recipe and if I can when and how would you like I incorporate that? I have made your sourdough bread and it’s amazing. Was wanting to know if I could get a little bit more creative with it as far as cheeses and herbs not just nuts and seeds.? Thank you
Kim says
Absolutely!!! I would add it in when you knead the dough before shaping.
Kim says
Yes, it's a binder that's needed in gluten free bread.
Grace Hora says
Kim, thank you for sharing your gluten-free bread flour blend with the rest of the world! It's been a real blessing to find it! I've used it in cinnamon rolls and monkey bread, and have yet to try it in many more recipes. It's simple, effective, and delicious!
Thanks also for your carefully written instructions. It's one thing to offer a formula--after multifarious experimentation, no doubt--but it's another to carefully guide users to the necessary steps of following that formula.
I wish I could include here photos of the results on my baking--especially the beautiful crumb shots--to prove the brilliance of your bread flour recipe! Somehow, you've managed to combine precise amounts of just the right ingredients to create an altogether excellent rise, balanced rate of moisture, tender texture, and decent pliability. I'm impressed! Thus, for every special occasion where I need a fool-proof gluten-free sweet bread made, it's your flour blend that I rely on!
And, to those of you who are having trouble locating white rice flour of the super-fine or ultra-fine sort, I find mine at Asian grocers. Granted, the packaging doesn't indicate its specific type of grind (eg. super or ultra fine), but I've had fabulous results with it. No grittiness detected. I'm writing this to encourage you to try Kim's bread flour recipe, regardless! Need be, start with a reduced amount. If certain white rice flour brands don't suit you, then search for others until you land the texture of your desire, but don't give up! I've tried many gf bread recipes over the years and have to say that, ultimately, this recipe IS a definite winner!
Thanks again for sharing this gem, Kim!
Kim says
Awe, so glad you're enjoying my flour blend! I would LOVE to see pics. If you have an instagram account, please tag me @letthemeatglutenfreecake so I can see those pics 🥰🥰🥰
Ashley says
Am I about to use bobs red mill gluten free 1 to 1 baking flour instead of making the flour mixture you suggest?
Ashley says
Am I able to*
Kim says
You won't get the same results if you do. That's why I developed my own blend.
Lisa says
Hi Kim, can you use carnation dry milk powder to sub for whey protein isolate? And if so would it be the same amount of grams?
Kim says
Unfortunately, no. They are not the same thing.
Ashley says
Hey Kim- would any gluten free unflavored Whey Protein Isolate work? The suggested brand is quite pricy where I live but there are other brands much more affordable- really hoping to try these recipies soon- my mouth is watering!
Kim says
Absolutely! Of note, I purchase the Now Foods brand 5 lb container only about twice a YEAR (and I do a TON of baking) so while it's pricey, you're only using 300g of it for every 2.8kg of flour, which is a nominal amount really. In other words, a little bit goes a long way.
Tammy says
Can I use whey protein concentrate? I’m in a different country and it’s difficult to find unflavoured whey protein isolate. As far as I can tell it has a slightly lower protein content. Thank you!
Kim says
You could try it. I haven't myself so I don't know without testing it, but it's worth a shot. You could also sub with one of the other protein powders I've suggested.
Monica says
Hi Kim! Are you aware of any good substitutes for xantham gum for those that need to avoid it?
Kim says
I honestly haven't tried any so I don't know, but you could try googling it. They most likely will have several options.
Shannon says
I have to avoid white potato, wheat and corn. Is their a potato starch substitute?
Thanks, Shannon
Shirley says
Shannon,
Tapioca starch or arrowroot powder can be used instead of potato starch in any recipe. Here is a link giving the substitution directions.
https://www.healthline.com/nutrition/potato-starch-substitute#2-Tapioca-starch
Darren says
Hi Kim thank you for all your fantastic Recipes I am currently unable to source ultra fine or super fine White Rice flour in Canada only super fine Brown rice no other substitutions.I am finding the dough consistencies extremely sticky requiring a lot of flour at kneading shaping steps to form and my resulting breads although very tasty quite dense and a much thicker crust is this due to the brown vs white super fine Rice. Is there any other alternatives? Any help would be greatly appreciated. Trying to make my celiac wife some bread that isn’t store bought crumbly expense waste. Thanks Darren
Kim says
Have you tried going directly to authenticfoods.com and ordering directly through them? There seems to be a supply issue right now through Amazon, but I have been able to buy direct from Authentic Foods. I don't know if they ship to Canada, but I see no reason why they wouldn't.
Darren says
They are out of stock as well unfortunately anyone who does have it can’t ship to Canada I believe it’s an agricultural restriction at the border
Kim says
Oh man! I'm so sorry about that. I wish I could find something else for you to use. In the meantime, you may be able to have success with some of my recipes by reducing the liquid content in the recipe by about 60g.
Catherine says
Kim, can one not grind the white rice flour Many times and then sift a few times. I've thought of trying this, as already mentioned not available in Canada?
Catherine
Kim says
You could try it.
Alexandra says
I don’t know where in Canada you live but you should be able to find it an Asian grocery store ie T&T or maybe an Indian grocery store.
Christy says
will anthonys premium white rice flour work? i am having trouble finding one that will deliver easily.
Jessica says
Can I use something else instead of the whey?I am allergic to dairy
Christy says
Will Anthony’s premium white rice flour work?
Kim says
Unfortunately it's not fine enough. I wish it was. If you're having trouble finding superfine or ultrafine white rice flour on Amazon, try the source at authenticfoods.com
Trent says
Kim! This recipe is amazing. My wife has celiac and after 15 years, we’ve found a bread that isn’t a crumbly mess that tastes like cardboard!
A couple of questions for you and the group:
1. I’ve found the bottom of the bread to be very hard and almost burnt. I am using a Dutch oven with a sheet pan under it. Any thoughts on how to minimize this?
2. May be related to number 1. When I pop the top off the Dutch oven at 40 minutes, the bread is an amazing golden brown. The 20 minutes w/o the lid definitely darkens it up - and I would presume is causing the bottom to harden and darken as well. Can I leave the top on longer or simply not remove it at all?
Again - you’re amazing! This recipe is outstanding!
Shaunte says
You could double parchment paper, put a thin layer or cornmeal or rice at the bottom of the butch oven to help avoid over browning. I do a combination of doubling parchment, cornmeal or rice and sheet pan
Trent says
Thanks Shaunte! Do you put the cornmeal/rice in between your parchment or just in the bottom of the Dutch oven? I’m wondering if the rice will burn up and stick to the bottom.
Kim says
Thank you, Trent! So glad you like it!!
Yes, if your bread is already golden brown when you remove the lid, you can definitely leave the lid on. Mine is never fully brown and I tend to like my bread a deeper brown color so I always bake the rest of the way with the lid off. But by all means, that is not necessary if you're getting it to the color you want with the lid on.
Trent says
Thanks Kim!
Brandi says
Hi Kim! Could i use bone broth protein instead of whey? Have you had anyone try this? I’m allergic to whey 😩
Kim says
Check the comments section here as I think someone stated they used collagen protein (not sure about bone broth, though). Without having used it myself, I honestly don't know if it will work.
Mimi says
Hands down THE best gluten free bread flour recipe out there! Solid recipe results every time - Kim you are magic! Thank you so much for sharing your incredible talent and wisdom!
Kim says
Awe, it is my pleasure, Mimi! So glad you're enjoying it 🥰
Carrie Ann says
Can anyone comment if they have used Equip unflavored beef isolate protein powder for this?
Maria says
Hi Kim,
Could I avoid using the whey protein or any other proteins in the gluten free bread recipe.
Thank you.
Jennifer says
How many grams is this flour blend to equal 1 cup?
Kim says
140
Tom says
On 12/19/24, Laurel asked about grinding white rice flour in a food processor to make it finer. Your reply was "oh no... but an alternative might be reducing the liquid in any of the bread recipes by 1/2 cup (120g)". Does this mean 1) to eliminate the white rice flour (not superfine or ultrafine) completely and reduce the liquid by 1/2 cup or 2) to use the white rice flour (not superfine or ultrafine) and reduce the liquid by 1/2 cup? Sorry for such a technical question.
Kim says
I didn't mean "oh no" as in no to the food processor, just "oh no" as in she couldn't find the superfine white rice flour. My suggestion was merely that, a suggestion, not something that I would recommend normally, but she was desperate at the moment. However, if you want to try it (at your own risk), what I meant is to use the regular white rice flour and reduce the liquid.
Ashleigh Montalvo says
Hi Kim! The authentic foods superfine white rice is unavailable. Will the brown rice work? Or another brand?
Ashleigh Montalvo says
Just kidding! Found it in the suggested substitutions.
Liz says
Can you sub the whey protein isolate with either pea protein powder or hemp protein? I'm allergic to whey and dairy
aj says
she won't answer any of these- several of us have asked!!
Kim says
I cannot continue to answer the same question over and over when all of the answers to this same question are already up above. I am one person running this entire blog/youtube channel/all social media and there are HUNDREDS and THOUSANDS of comments and questions I get that I would like to answer that are NOT in the information that has already been given to them. All you need to do is simply READ above and you will find many substitution suggestions. I don't know how I can make it any more clear.
Ms Karen Malane says
Hi Kim, as I make my own yogurt and I have left over liquid whey, Can I substitute the whey isolate powder with my whey liquid?
Kim says
You might be able to, but then you'd need to reconfigure the entire recipe, including the flour amount, etc.
Elizabeth says
I have a 12 year old recently diagnosed with Celiac. She loves bread, and yours looks amazing. I know a lot of people have asked for a dairy free option. Any chance you have any substitutes for whey yet? If not could I just leave it out. There is coconut milk powder; maybe that? Please answer I'd be grateful ❤
Melissa says
There are multiple suggestions in the actual blog post above the recipe to substitute for whey.
Laurel says
Help!!! Long story short I’ve run out of ultra fine white rice flour. No stores in my city carry it. Amazon can’t get it here before Christmas. Can white rice flour be used if I use my food processor to see if I can get it a finer grind??)
Thanks so much!!!
Kim says
Oh no! I doubt you can get it much finer, but an alternative might be reducing the liquid in any of the bread recipes by 1/2 cup (120g).
Meghan says
Can I sub the whey for nonfat milk powder? I wrote down an ingredient list with the nonfat milk powder and cannot find the exact one from you…? Eek thank you!
Kim says
Unfortunately, milk powder and whey are not the same and they will not work the same. I've seen some of my local stores carrying unflavored whey protein, including my local Walmart.
Julie Fuselier says
Hi Kim:
Thank you so much for creating "Let Them Eat Gluten Free Cake" blog.
I am just getting started with baking sourdough GF Bread so your posts are very helpful.
I have a question regarding your GF bread flour blend. I am a vegan - have been for almost 5 years. Can I just leave out the Whey protein from your flour blend recipe? Or do I need to substitute it with a vegan options? If I don't use it, will I have to compensate the other recipe ingredients in regard to amount to make up the difference?
Appreciate your help with this.
Happy Baking!
>Julie Fuselier
Troutman, NC
Kim says
I'm sorry, you cannot just leave it out. It requires a protein of some type. Please read through the post. There are plenty of vegan substitutions.
Mary of the Midwest says
Thank you for this recipe! I am GF and rice-free so I subbed millet flour for the exact amount of rice flour and used the recommended pumpkin protein with the rest of the recipe exactly as shown. The final bread was EXCELLENT though smaller than expected. Not sure if I did something wrong or it was due to the subs but the second rise (1 hour) did not seem to happen (though it is very cold here in Michigan) so I baked the small, pinched ball in my Dutch oven as directed. The crust and taste were remarkably good but slightly dense. I will keep working with the recipe and again, I thank you.
Kim says
My suggestion would be to go less by the rising time suggestion and more by the look of the dough. In other words, don't limit your dough to rise for just an hour. If it hasn't risen in an hour, give it longer. An hour is just a suggested time frame, but everyone's environment is different.
DCincush says
Hello Kim. My daughter and I have made your GF Bread Flour Blend for 2 years now, to make your most wonderful Ultimate GF Cinnamon Rolls for Christmas mornings. We also make "regular" copy cat Cinnabons. To Be honest, it is getting tougher to tell the difference between the two. Upon going through the freezer for the ingredients, to make another batch of the GF flour blend, I found a freezer bag that has about 2 cups, w-a-a-a-y in the back, dated 10-23-2023. Would this be considered "iffy" to use at this time?
Thank you.
Kim says
I would smell it and see if there is an off putting smell to it, but I honestly would give it a try.
Erik says
Hi Kim!
My name is Erik and I am so looking forward to trying out this bread flour blend!
My wife is gluten free and since I met her I have always tried to figure out how to make gluten free bread as good as possible. Now that we have christmas around the corner I am planning to bake some Saffronbuns! Previous years I have used any generic store gluten-free flour blend and the result have almost always been a bun that has a gritty and dry texture/flavor, however this year I will try to use this!
Thank you for all your recipes, I read them with excitement and I also tell my wife about them and how delicious it all looks!
Is there any chance you will have this flour blend sold in store?
Kim says
I am working on it, Erik! Hopefully it will happen before too long.
Erik Lundgren says
Glad to hear it Kim, looking forward to it! 🙂
Sarena says
Can I use collagen peptide instead of whey protein? If not collagen, can I use brown rice flour or sorghum flour?
Kim says
Yes, you should be able to. I haven't tried it myself, but I'm pretty sure others have (check the comments).
Ashley says
Hello! I have a rice allergy, is there something I could use in place of the rice flour?
Kim says
Unfortunately, I don't think so. You could try cornstarch and it might work, but I haven't tried it so I would suggest trying in a small amount and maybe halving one of the recipes to see if it works.
Marya Ferris says
Does whey powder work instead of whey isolate?
Kim says
Meaning whey protein concentrate? I suppose it would work, but it's not as "pure" as the isolate so there may be added fats, etc that might skew the recipe it's being used in.
Lisa says
Do you have to use the same name brand ingredients that you have for the flour mixture?
Kim says
No, but those are the ones I use and sometimes if there are problems, it stems from the flour blend itself. The superfine or ultrafine white rice flour is very important, however.
Cricket says
I’m requesting your guidance…my research is indicating tapioca comes from the cassava root. In your experience could cassava flour and tapioca flour be interchangeable…or am I wrong . I have come to truly appreciate your candid honesty…a refreshing relief right now.
Kim says
I don't believe they are interchangeable as one is made with the whole root while the other is made from just the starch. I would think they act a little differently.
Alice Perry says
I have tried so many recipes and this is the best! My husband has celiac so finding something that was better than store bought (which has come a long way). This is our go to!
Lisa says
Can these be made ahead of time and frozen raw, then thawed to bake?
Kim says
Hi, Lisa! You are commenting on my bread flour blend recipe. What recipe are you asking about?
Kim says
Awe, that is so awesome, Alice!!! Thrilled for your husband (and you)!!!!
KMV-gma says
Important question about what flour to use for entire sourdough starter (7+days), or can the Kim's GF flour recipe itself be used for the sourdough starter?
I cannot use whey so I also plan to use a (bovine-only) protein/collagen powder.
Kim says
Please see my sourdough starter post for all the details of the flours you can use: https://www.letthemeatgfcake.com/gluten-free-sourdough-starter/
Sharon says
Can I substitute with Anthony's premium white rice flour?
Thanks.
Kim says
Unfortunately, Anthony's isn't fine enough. I wish they were because they're a great company and have great products.
Linda says
Would this bread flour blend work well in a bread machine set on the gluten free setting? I’m looking for a good sandwich bread recipe made in my bread machine.
Kim says
I'm sure it would! I don't have a bread machine so I can't say for certain, but I'm pretty sure others have had success with bread machines 🙂
Colleen says
Kim,
Just starting the celiac journey. Where do you find all the ingredients for your flour blend and other recipes (i.e. potato starch, whey protein isolate, xanthan gum, etc)?
Thank you!
Kimberly Matlock says
Amazon
Kim says
Everything listed within the recipe is a link to where you find it (usually on Amazon)
Kallie Tettenburn says
Nevermind last post! Just saw the subs at the top. Got it.
Kallie Tettenburn says
Hi there. I can’t have dairy. Is there a good replacement that’s not whey based for the whey protein in this recipe? Thanks 🙂
RHIANNON HAZLEWOOD says
I also would like to know if there is a good replacement!
Kim says
Are you not seeing the substitutions section of the post? I even put this as the first instructions: "PLEASE READ THROUGH THE RECIPE POST FOR SUBSTITUTION SUGGESTIONS!" I get this question DAILY and I'm just not sure how to make it more clear. Please give me recommendations on how to alert people that there is an entire section about how to substitute ingredients within the post.
UPDATE: I put in all caps and bolded within the recipe card to please see the substitution suggestions within the post. Hopefully this will work. I'm so sorry it's not being seen by anyone, but hopefully it will finally be fixed now!
Marie says
Hi Kim
I made my first artisan loaf following your flour mix and recipe exactly. I didn't turn out like yours. It was lovely and crusty but the centre was dense and didn't have the lovely open structure yours had. What did I do wrong?
Kim says
It could have been a number of things, but my guess usually is under proofing or over proofing. Either of those will cause the loaf to be very dense. Have you watched the video?
Hend Samy says
Hello Kim,
I'm really amazed by your story and your great recipes... My little 10 year old daughter was recently diagnosed by celiac and I'm trying gluten free recipes for her. I tried your pillowy soft bread but I was really afraid to use the whey protein for her so I made it without it 🙈 and unfortunately the dough was some how gritty and the bread was a lot different than yours... Is the gritty texture because of the protein absence or maybe because of the type of rice flour?
I know you said the whey protein is an important ingredient for the bread but is it safe for children? And for adults not doing any workouts 😅 ?!!
And are protein powder and protein isolate different?
I'm new to the celiac journey and I'm really struggling... sorry for the long note and thanks in advance ☺️
Kim says
I'm no physician, but whey protein isolate should be completely safe for everyone, as long as you don't have allergies to dairy. The protein is the ONE thing that separates my flour blend from all the others on the market and the only thing that will give you the same results as mine. I'm sorry it is that way, but that's just the only way you'll get breads like mine. Simply leaving it out is not an option as it alters the entire flour blend. However, if you need to be dairy free, you can always use a different kind of protein powder (these are all listed in the substitutions section of my flour blend page). Protein powder and protein isolate are different in that the isolate contains at least 90% protein and hardly any fats or carbs, making it ideal for my flour blend as it won't affect any recipe you're using it in. The reason I added the protein to my flour blend is because gluten is a protein in regular wheat flour, which creates structure in baking. Adding protein powder to a gluten free flour blend mimics that same structure making quality. As far as the grittiness, it's probably from the rice flour you're using. It should be superfine or ultrafine.
Sharon says
Hi Kim,
Had to laugh….you are not a physician but by gosh you are a scientist‼️🤣🤣🤣Thank you for your hard work here‼️
Kim says
Awe, you're so sweet and way too kind!
Tyler Gaara says
Hey Kim - I am searching for a good recipe for a hamburger bun, and would like to try yours. I'm unfortunately also corn and rice food intolerant, so the superfine rice flour here wouldn't work for me. Do you know of an alternative? If not, I was thinking of trying 1:2 tapioca:sorghum flour substitution?
Kim says
The rice is a tough one to substitute, but your idea may just work! Without trying it myself, I don't know for sure.
christina deyo says
Kim,
I have tried at least 5 recipes to achieve the perfect gluten free sourdough bread recipe. I came across yours and thought it looked the best but seemed to have more ingredients than most. So I pushed your recipe behind the others i decided to try--that was my first mistake. I wasted so much time and money--all the other recipes were huge failures. Your recipe was going to be my last attempt. I made sure I had everything for your flour blend. When I started to make it--i knew it would be one more fail The mixture was so mushy and watery--almost like mashed potatoes. I knew for a fact it would not work but decided I came this far I may as well bake it...WOW was I ever surprised. I opened up my dutch oven after 40 minutes (the lid) and WOW--the most perfect GF sourdough!!! Well tasting is truly believing so I cut into it and boy oh boy it did not disappoint. Thank you thank you thank you....a true fan!!!
Kim says
Awe, YAY!!!!!!!! I'm so glad you finally found a sourdough bread you love! It makes me so happy to hear stories like these because I know how it--I've been there, I AM there 🥰🥰🥰
Aslan Balaur says
Hey Kim
I am just about done collecting the ingredients to make both your bread flour and your AP flour. However, in my newness to shopping for food items online, I have one bag of Authentic Foods Superfine White Rice Flour,nd on bag of Authentic Foods Superfine SWEET White Rice Flour.
Is this going to have any effect on the taste or texture of the baked goods, other than a bit of sweetness if I blend the two together?
I also have some psyllium husk powder which I've hear a lot of good about its effect on the texture of GF bakery products. I know it's not a listed ingredient in your flour blends but do you think it could add some loft, and (for bread crustiness to add maybe ~20 grams to your typical 700 grams batch? I initially got the psyllium husk powder as a component of GF ramen noodle flour.
Kim says
I would not add the psyllium husk powder to the flour blend itself as several of my breads don't require it. It is added in the individual recipe as needed.
I have never subbed sweet rice flour for regular white rice flour. Sweet rice flour is the main flour used in things like mochi, so it may give a more chewy texture. However, that may not be all that bad. Without experimenting myself, I can't give you a definitive answer, but if I were you I'd give it a shot.
Stephanie says
I have your bread flour and all purpose flour mix stored in air tight containers. We recently moved across the country and I am just now getting back to baking! Can I still use the flour after 3 months of storage?
Kim says
I think it should be fine, as long as it was airtight!
Rhona L Ferling says
Thank you so much, Kim, it was my pleasure, and sorry for my delayed reply - the last couple weeks kind of got away from me. I'll put together an email about the recipe over the next couple of days. I'd be curious to have your opinion on why this loaf rises so much - I have a few theories.
Best,
Rhona
Robyn Daniel says
Hi Kim,love your website and everything!
I am wondering if lupin flour could be used in the gf bread…….it is high protein so would like to try it ……..any advice on this ?
Kim says
Hmmm, I've never used it in anything so I honestly don't know. I'll have to look into it and see if I can do some experimenting.
Robyn Daniel says
Thank you 😊
Jane says
Kim, I am so looking forward to trying your gluten free sourdough recipe and this is the flour mix for it. I am also dairy free so was wondering about a sub for the whey protein isolate. Sadly, both gluten and dairy wreck havoc on me. Do you think a vegan protein powder could work? Many thanks!
Kim says
Jane, please see instruction number 1 in the recipe card. Thank you!
Rhona says
Hi there Kim,
I just wanted to tell you what an enormous game-changer your gluten-free bread flour recipe has been for me, in baking gluten-free bread and other treats for my teenage daughter, who was diagnosed with celiac five years ago. She misses all the wonderful things she used to be able to eat, and we're a very food-centric family, so I'm always trying to find new recipes and techniques, even if I don't always have as much time as I like for baking projects.
Your bread flour mix is AMAZING!!!! I actually came across the recipe and your site while looking for a one-for-one bread flour substitute to use in regular gluten recipes. I think somewhere I read that you recommend using the mix only in gluten-free recipes, which I totally understand, but I wanted to point out that I've had wonderful success using it as a substitute in "regular" recipes. I have an old recipe for good white bread, and with your mix it bakes up just as beautifully and rises as high as when you use wheat flour. My son made this recipe with wheat flour, and right afterwards I made it with your bread flour mix, and you absolutely could not tell the difference, whether in taste, texture or the finished height of the bread. Gluten-free loaves are so often undersized! My success may also have something to do with the recipe itself, which is a little unconventional in terms of bread recipes (let me know if you'd like me to share more details).
Anyway, I went on to make Danish pastries from the same book with your mix, and those were also excellent. I'm looking forward to trying some of the delicious-looking GF recipes on your site, but in the meantime I had to tell you how fantastic your mix is as a one-for-one blend, even if that wasn't the original intent.
The hard work you put into this site really shows! Thank you for providing so much for free; I know that's really tough for content creators these days. Keep doing what you do!
Kim says
Awe, thank you so much, Rhona!! I hear you about being a food-centric family (my family gatherings ALWAYS are centered around food). I LOVE, LOVE, LOVE to hear that my flour blend is being used in other recipes with success! You've piqued my interest with this particular bread recipe of yours and I've love to hear more details about it. If you want to send it to me in an email, my email address is [email protected]
Again, I truly appreciate you taking the time out of your day to make such a nice comment on my blog. I am always so humbled when I read comments like yours because I know you didn't have to do this and our time is valuable and it just really leaves me speechless 🥰🥰🥰
Sarah says
I love your bread flour recipe! I am in the process of making a new batch and discovered I am short on potato starch (I have about half of what I need). I have tapioca and arrowroot on hand can I sub these in or will it change the balance too much? Thanks!
Kim says
I haven't tried it, but I'd think arrowroot would work better than tapioca.
Mary says
I can't wait to make this mix and start making GF breads! The only issue is that whey protein isolate costs so much. Combining these ingredients and using for a recipe would cost me almost $90. Is this a problem you come across? Is there a more cost-effective solution?
Valerie says
Kim:
I made this bread flour mix, but then I found another one of yours that calls for powdered milk.
Have you changed it?
I want to make the biscuits recipe.
Can I use my recipe that has whey protein isolate instead of powdered milk?
Kim says
Hi, Valerie!
There are a few different flour blends on my website. This one is for bread only. The one that uses powdered milk is an all purpose flour blend and it is best used in biscuits. There's also a multigrain bread flour blend, which is used for making multigrain breads.
I specifically state which one to use in each of my recipes (in the recipe card it's a direct link to whichever flour blend I use, so you only need to tap on it and it will bring you right to the recipe for that blend 🙂
Kim says
I know it might seem costly, but in the long run the whey protein will last quite a while. For instance, I just purchased my second 5 lb container of it this year. The 1st time I purchased it was in January, so it lasted me nearly 9 months. I bake nearly every single day, so for it to last that long in MY kitchen should mean that it would last quite a while in other kitchens that might not bake as much as I do. Hope this helps!
Matt says
Can you recommend a particular whey isolate brand? It seems like there are a ton of options.
Thanks.
Kim says
This is the one I use: https://amzn.to/3TStVw0 You can also buy it in smaller quantities, but I will just note that I buy this 5 lb container maybe twice a year, so it lasts quite a long time.
Also to note, the label states that it is processed in a facility that also processes wheat, but here is info on their cleaning practices: https://www.nowfoods.com/quality-safety/our-manufacturing-process I've been using this product for years (at least 12) and have celiac and have never once had an issue with cross contamination.
Val says
At age 67 I've been diagnosed with an autoimmune disease.
No more gluten.
Store bread gluten-free is awful.
I've tried different recipes which have gone into the trash.
Today I made your bread.
Guess who's having toast for breakfast tomorrow!
Even my husband loves it and he's not gluten-free.
Oh, pb&j again!
Thank you so much.
Any chance you have a hamburger bun recipe?
Val
Kim says
That's wonderful, Val!!! So glad you can enjoy bread again!
I DO have a hamburger bun recipe, a couple of them actually. My preferred bun for hamburgers is my brioche bun (https://www.letthemeatgfcake.com/gluten-free-brioche-buns/), but I also have regular hamburger buns (https://www.letthemeatgfcake.com/gluten-free-hamburger-and-hot-dog-buns/) and potato brioche buns (https://www.letthemeatgfcake.com/gluten-free-potato-brioche-buns/). Hope you find one that suits your tastes 🙂
KC says
Hi there, I wanted to learn how to make gluten free sourdough starter and bread. As a beginner, I know absolute nothing and I came across your recipes by chance.
I will like to ask some questions: 1) is there any possible replacement for xantham gum?? Is it ok to only use psyllium husk for the bread recipe?
2) Also, what is the purpose of whey protein isolate in this recipe?
Thank you for answering
Kim says
Hi, KC!
I'm not sure about the xanthan gum. You might be able to use guar gum or you might be able to use just the psyllium husks.
The whey protein is there to take the place of what's considered protein in regular flour, which is what gluten is (protein). By replacing it with another form of protein, I was able to replicate regular flour without the gluten.
Linda L. Julien says
A couple of years ago, I found printabletables for your other bread flour blends, showing the amounts of ingredients for making larger batches.
Do you have a table for this blend as well? I can also no longer find the tables for the earlier blends. Can you direct me?
Thanks!
Kim says
Hey Linda!
I updated my flour blend recipes so all you need to do is move the servings slider over to the right until you find the amount you're looking for 😊
Thomas W Eaton says
After more than an hour struggling to leave a constructive comment I ended up ultimately loosing my work. I finally had to downgrade my rating.Your site has way to many advertisements and I can't figure out if it's that or something wrong with my tablet that is slowing things down so much. I have used my usual tools , which have always served me extremely well, to clean up my system, but things continued to run ridiculously slow. Oddly enough as soon as I lost my work everything is going along swimmingly. I know that advertisements are how you pay for this website but come on really. You certainly have other sources of income, are the constant, invasive, in your face adds really necessary? Is that fair to your readers? Ah well, I guess I'll have to leave the constructive criticism for another day, and your readers will just have to wait a while longer to find out what I've managed to learn and accomplish.The gluten free sourdough buttermilk biscuits I made are pretty good and I really did want to share my experience, but I'm just so frustrated and I don't have any more time today. Thank you for the opportunity to share, even if it didn't work out so well. Have a great day.
Kim says
So you're downgrading your rating on my bread flour blend? I'm not really understanding that. How do you know my financial situation, I have to ask. I "certainly have other sources of income?" This blog is my ONLY income. My husband is retired navy and retired from his job, so he gets a social security check of a minimal amount and his navy retirement, which is also not much (he was enlisted). The income I make from this blog is the only other income we have. So HOW DARE YOU say I "certainly have other sources of income"!!!!! I have FOUGHT my way out of poverty from being a single mother of two, often working two jobs to feed my children as their deadbeat dad didn't help at all. I finally met my current husband, who was being raked over the coals by his ex wife for child support so between the two of us, we barely had two dimes to rub together. I have worked SO HARD to create this website, and continue to work very hard every single day (sun up to sundown) to maintain it, ALL BY MYSELF with no help from others because I can't afford to hire people at this time. I love it, but comments like these really get to me because if I have to have ads on my site to keep my site running, I feel that it's not too much to ask for people to see those ads when I offer them FREE recipes and guidance. I am on my site numerous times a day, especially when I'm in my kitchen looking at my own recipes on my own phone. I see the ads, but they aren't restricting my ability to see my own recipes. I hit the "jump to recipe" button at the top of all of my recipes and it goes straight to the recipe. Google has told me my response time is just fine, so the ads aren't restricting that. I'm so sorry that you had such a bad time with your first response, but maybe it was something with your tablet after all. Please be a little more understanding of someone else's circumstances before you decide to make comments. You wouldn't BELIEVE how much it costs to run a website and develop gluten free recipes. Especially in this inflation. It would shock you.
Stella Rose says
Kim, Thank you for addressing the inappropriate response by Thomas Eaton. I get so tired of reading posts like this and was thrilled to see your response!!! Maybe Thomas should invest in better internet service or better equipment. As someone that is new to Gluten free living lifestyle I would like to say thank you for the time you spend developing recipes and sharing them. I miss bread and look forward to trying your bread recipes with this flour blend. I am anxious to cook through your blog that I look at as a wonderful resource to a new way of life. So, on behalf of all of the people that browse through you blog, thank you! I am so excited to try your Brioche Buns with my shrimp burgers. Thank you for your blog. Haters will be haters and they need to shut their mouths and move on!
Kim says
Thank you, Stella! Shrimp burgers sound fantastic and I bet the the brioche buns would be WONDERFUL for them 🙂
Thomas W Eaton says
Kim, it was wrong of me to assume that you have other sources of income. In my haste to address an ongoing chronic issue that I face every time I go online I saught to blame you. That was wrong and for that I apologize. Contrary to what you may believe I am not totally unsympathetic. I too have faced great adversity, pulling myself up from poverty and despair more than once in my long life. My father left when I was ten years old and my mother had to go on welfare, sell our home and move my two younger sisters and myself into a tiny three room apartment where I slept on a single bed below a window in the living room, my mother and two sisters squeezed into an extra tiny bedroom that barely left room for me to walk to the even tinier bathroom on the other side. I don't pretend to understand how hard it must have been for them. Four years of service in the United States Marine Corp and a year and a half in Vietnam did not guarantee my the much promised college education or a promising career that was supposed to come with it. In stead I have lived my life clawing and scratching my way out of poverty more times than I care to remember. Shame, humiliation, despair and hunger have been my lifetime companions. I was to embarrassed to ever seriously consider having a family of my own and remain single and alone to this day. In the end, at 38 years of age I finally saw my way clear to pursue an associates degree of Electronics Technology. I paid for it out of my own pocket while working full time. It took me six years but in 1993, at the age of 45, I finally walked up to the podium and accepted my degree. It's just a two year degree and, thought I did try, I never did go on to get the Bachelor's degree. Still, it was enough to enable me to get a job as a computer technician at the Houston Public Library where I worked for seventeen years. My city pension and social security afford me a modest income in retirement but there are no frills. Forget about traveling the world, I'm still trying to figure out how to visit my family in Portland, Oregon. I do understand how important advertisements are to you and I'm not saying you shouldn't use them. It's just that I have no way to appeal to the advertisers and believe me, from my perspective it can be a very real problem. I'd like to explain it to you, but my tablet has been acting up for a while now and I've already lost one attempt to send this reply. Anyway it's too long so I'm going to stop now, and maybe I can talk about it another time. Oh! And I will write that other review about my experience with your flour.
KPT says
Dearest Incredibly Beautiful on the Inside and Out, Innovative, Creative, Talented, Computer-Savy, NOT TOO MANY ADS (take a look at Natalie's Kitchen & The Food Charlatan's...who have TONS, aka, Zillions more ads than you have (I love what Karen/FC's answer was to someone who criticized on running ads: very similiar to your, Awesome Kim!...I DEAL WITH THE ADs BC What You Are Generously Offering - FOR FREE!!!!!! - IS GOLDEN. XOXOXOXOXOXO Love, your newest Fan who is 'hooked-on-you' , you Angel From Heaven Life-Saver Kim. PS Hats off to YOU for how you never gave up in striving to be your best for yourself (What A Great Role Model:), and your Beloved Kiddos and Husband (who are all So Blessed By You....Along with Your Lucky to Know You Audience...Counting Me In!!)
PS You are a Great Writer Too (reminds me of "Dear Sugar" being able to say it like it is and be polite at the same time). So Honored to Write to You...Thank You for Lifting Me Up - and So Many Others - For Being the Golden Phoenix that you are. xoxo
Kim says
OH MY GOSH, KPT! You are WAY too kind my dear!! But I really, truly appreciate your support, more than you'll ever know. Thank you so very much for taking time out of your day to write to me and say such wonderful things 😘😘😘
Aslan Balaur says
Hey Kim;
WOW! I just read your reply to the person downgrading your bread flour recipe because he has a POS tablet. Seriously, your website works wonderfully for me. I haven't yet tried your recipes, but I intend to, and if they work as others are saying here, I'll be back to give good ratings.
I have been a baker and cook for 53 years. When my wife was diagnosed as celiac 15 years ago, I had to do a sharp turn in how I baked everything. It is a HARD change to make, and you realize just how much the texture in baking relies on gluten. THANK YOU so very much for all your work, and your recipes. I am downloading a ton of them to my tablet. I have one dedicated just to recipes for use while I cook. I am hoping the psyllium husk and whey protein will finally give me that crust I am missing.
Kim says
Awe, thank you so much, Aslan! Texture is HUGE in gluten free baking, especially when it comes to breads. I hope you find success with any of my recipes you try 😍
Alicea says
Excellent recipe with great helpful hints. Mr Thomas these ratings are for the recipe only- not the web presentation. Please consider editing or removing your rating.
Elle says
I love your recipes and I am so thankful for them, but it is also very frustrating that so many great questions have been asked here in the comments section without a response from you. Some get one, but most don't. I would have loved to have seen your answers as it would have also helped me (and I'm sure others) out so much.
Kim says
I'm so sorry about that, Elle. I really try my hardest to respond to everyone. Unlike most food bloggers who have teams of people working with them, I have no one else that helps me do any of this. There is so much that goes into the blog, from testing the recipes, writing the post, taking pictures and editing them, taking videos and editing them (not many people do full length videos or they have someone else edit their videos), and all of that in addition to answering all of the HUNDREDS of questions that are asked of me on this blog, my youtube channel, email, facebook, instagram, and pinterest. I am older than most bloggers out there and don't seem to have an endless supply of money to hire all of these people to help me. For now, I have to rely on myself and I am truly sorry if I don't get a chance to respond to everyone in a timely manner. I try to respond weekly, but I will say that the past several months I spent in the hospital nearly everyday while my dad was dying and I got really badly behind in all of my blog duties and for that I apologize.
Stella Rose says
My condolences to your family over the loss of your father.
Kim says
Thank you so much! It's been a tough few months, but we're learning to adjust to the new normal.
Thomas W Eaton says
Kim, I promised to review your bread flour recipe so here it is.
I have searched for several gluten free flour recipes and tried a few, but most tend to be confusing. Your recipe is straight forward and simple to work with, I like that. Unfortunately I have been diagnosed with Acid Reflux and suffer from irregular bowel movements and abdominal pain. There is no test for Irritable Bowel Syndrome (IBS), {oops, a pop up advertisements just bumped me out of the comments window. confusing but I got right back in this time.} but with my symtoms it's a good bet I've got it. This is a pretty strong indicator that I probably don't need to be consuming xanthan gum. As you no doubt know, {got bumped out again} Xanthan gum is an artificially manufactured inorganic compound, (Is it any wonder that it is so difficult to substitute for?) that has little, if any, nutritional value. People who have digestive problems have often reported having reactions to xanthan gum. This is why I am so grateful that you have included a sub {there it is again} situation list. I substituted sorghum flour which is highly nutritious and is an organic compound. But at the last minute I remembered that it is not as good of a bi {and again} nding agent as xanthan gum. In yo {again} ur substitution list as well as several other posts I have seen psyllium husks are highly recommended so I added an equal amount of that, which doesn't seem to have harmed the flour at all. In fact I {slowing down a little now} made some sourdough buttermilk biscuits w {yet another add} ith it that are really quite good. They remind me of baking soda bisquits that I used to make. I froze them and when I reheat them their soft with the tiniest bit of crumble. Next I'm planning to bake some sourdough sandwich bread and I'm thinking of adding some ground chia seeds soaked in liquid to further help with the binding. I'll let you know how it turns out. Hey! Things really started freezing up at the end but I did {again with the add! Twice!} It. And I didn't even have to start over from scratch.
Kim says
Thomas, I really do appreciate you coming back on here and suffering through writing a post just to tell me how much you like the flour blend and my suggestions! I also appreciate your apology and I'm sorry for all the things you've been through, and I personally want to thank you for your service to our great nation.
In my effort to try to address your problem, I decided to attempt to write a long comment on my blog and see if I could recreate the problem you're having. Not one single ad popped up or prevented me from writing that comment. I was telling my son, who is a computer whiz, and he said you might have some kind of a virus or something else going on with your tablet that would be causing your issue.
I hope this helps narrow it down for you and you can find the source of your ongoing problem 😊
KVJ says
Your recipe lists Tapioca Starch but the link goes to Tapioca flour. Are these interchangeable?
Suzette says
Tapioca starch and tapioca flour are the exact same thing. 🙂
Linda D says
I read your info about your flour blend and how important potato starch is.... unfortunately the person I'm baking for has a potato allergy. Can recommend any substitutions?
Tracie says
I came here to ask the same thing. I'm wanting to make this bread so bad! It looks like normal bread in the pic. I was wondering if Amazon happens to be out of the starch.
Nadene says
Kim, thank you so much for your flour recipe. I have been try to make bread for awhile and always throw it in the trash. It’s always gummy. Your recipe for flour and then the bread was awesome. My husband loved it too. I halved the recipe ( I didn’t want to waste any more flour in case it didn’t turn out) . Im trying your sourdough recipe tomorrow.
Kim says
So glad y'all liked it!!!
Jules says
Hi Kim,
I've been trying gluten free flour mixes and recently decided to make my own and try your recipe. Since i won the lottery with multiple sensibilites i can't have milk derived whey isolate however i've been wondering aside the subs you mentionned above have tried beef isolate by any chance if yes what were the results can i swap milk isolat to beef isolate?
Thank you!
Kim says
Do you mean collage protein? If so, I actually haven't tried that one, but if there is enough protein in it per serving, that should be fine. For comparison, the whey protein isolate I use has 25g per serving.
Michelle Shepherd says
Hi, thank you so much for an easy to follow recipe. Is there any way to get the bread to brown? Mine came out grey-ish but done. I used the GF flour I had on hand, not your specific blend, which I plan on whipping up this week!
Kim says
I don't recommend using another blend as these recipes were developed using only my flour blend. Also, which bread was it that you made? You're commenting on the bread flour blend page, so I can't tell.
Ligia Jardim Gaviao says
would collagen work instead of whey protein?
Kim says
As long as it has enough protein in it, it should work fine. The whey protein I use has 25g per serving.
Janina says
Hello 540 grams of milk ? Please tell me what this is on fluid ounces or millilitres. I have never liquid in grams. Thank you.
Kim says
It's the exact same. So 540 grams is equal to 540 milliliters.
Chef Michael says
Janina, a gram of water is the equivalent of a milliliter of water. Milk is almost the same weight as water, so you can use the same substitution. There are 28.35 (28.3495) grams per ounce of water. A cup of water (or milk) is 8 oz, so a cup of water is 227g. Oil weighs less than water, so heavy cream, for example, weighs less than water, thus you'd have to look up the weight.
Faheema Raman says
Hello Kim, I’ve been experimenting with homemade bread recipes lately, and I wanted to share my experiences and seek your advice.
Time-Consuming Sandwich Bread: My kids love the lengthy sandwich bread I’ve been making, but it’s quite time-consuming. The process involves multiple steps, and while the result is delicious, it’s not always practical for our busy schedule.
Costly Unflavored Isolate: Unfortunately, unflavored whey protein isolate is prohibitively expensive here in South Africa. Using it as a key ingredient in bread would significantly raise the cost of home baking.
Pea Protein Substitution: To address this, I’ve tried substituting pea protein. The bread turns out nice, but it’s not soft and is not like “wonder bread” in texture. I suspect my ratios are off.
Seeking Your Expertise: Kim, I value your expertise in baking. Could you provide any advice on achieving a balance between cost-effectiveness, ease of preparation, and a bread texture that’s closer to traditional sandwich bread? Perhaps there’s a better protein source or a modified recipe you recommend?
Linda M says
What brand of whey protein isolate do you use or what brands have you tried that worked?
Michael Rund says
Can I substitute dried non-fat milk for the whey protein?
Heather Schmitz says
Do you have a recipe for biscuits?
Kim says
I have several! Just type biscuits into the search bar 🥰
Corinne says
Hi Kim, this looks great! Am keen to try this recipe. I will need to substitute arrowroot powder for cornstarch. The usual rule of thumb when substituting arrowroot powder is 2x arrowroot to 1x cornstarch. Do you recommend that in this case? Thanks so much!
Kim says
Oh, gosh, I didn't know that. I've always just substituted 1:1 and had no problems.
Tracy says
Can you use whey protein concentrate instead of isolate?
Julia says
I am wondering that too. Have you tried yet?
Debbie O'Brien says
I have been reading about using whey protein in baking and, granted, they weren't Specifically referring to gluten free baking, but everything I've read so far said to use concentrate, as the main difference is 10% less protein since it doesn't undergo the process to remove more of the fat and carbs from the concentrate, so it's less processed, and cheaper, and nothing added necessarily to the unflavored variety, just less things removed.
Kim says
You can, but the reason I chose isolate is because it's the purest form and doesn't have other things added to it. Any other ingredients may skew the recipe you're using it for.
Wasilii says
Don I need to use/take whey protein isolate or whey albumin isolate?
Kim says
Yes, there must be some form of protein in the flour blend. Please see the list of SUBSTITUTIONS within the post.
Kelly Ransdell says
Hello! I have to be whey-free—what are best substitutions? Thanks!
Lucy says
Greetings Kim from Canada,
I'm very interested in the flour blend, I managed to get some whey powder from the bulk store and I'll be testing it with that. I could get the whey protein isolate unfortunately that's a great expense for trying out the flour blend, my daughter is very picky and to purchase the isolate wouldn't be plausible.
I wanted to thank you for posting your videos on YouTube and sharing your knowledge with the rest of the world.
God Bless.
Lucy
Julia says
Hi Lucy! I’m from Canada too. Did u have success with the whey powder??
Loei says
Did she ever answer you? I don't want to pay that expense either!
Kim says
It is my pleasure, Lucy!! God Bless to you as well 🤗
Kris says
Do you sell this flour anywhere?
Kim says
Not yet, unfortunately. I'm hoping to within the next year.
Cathy says
Whey protein isolate and non-fat milk powder in your flour blend recipes, make them contain lactose. I am trying to find great baking recipes for my gf family members who also need to avoid all dairy. Suggestions for substitutions on your blends? Especially interested in bread that is not hard as a rock and yours look enticing.
Kim says
I have suggestions within the post. Please read through the post.
Wendy Shine says
Could i use grass fed collagen protein powder? Trying to incorporate that into my diet and would like to use it here.
Kim says
As long as it has enough protein per serving, it should work fine. The whey protein I use has 25g per serving.
"J" Mac says
Hi Kim,
Can we use Psyllium Husk powder instead of Xantham Gum in your Flour mixture and achieve the same results when making your Sandwich Bread ?
Thanks,
Baker "J"
Kim says
Unfortunately, they don't work the same.
Samantha Kuhn-Arnold says
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 says
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 says
Please reply Kim.
I am waiting to make this bread
Kim says
Yes, you can!
tecia says
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 says
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 says
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 says
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 says
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 says
My son in law is gluten intolerant and allergic to rice can I substitute another flour instead of rice flour. Thanks
Julia says
Have you ever tried using liquid whey obtained from making cheese instead of the processed stuff? Thanks!
Kim says
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 says
In regards to your reply... Would adding an alternative protein/substitute (as suggested) along with the liquid whey, work?
Amiee says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
What would you sub for the whey protein? It doesn't sit well with my tummy. 🙁
Kim says
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.
Meagan says
I used soy protien isolate for dairy free reasons and while I'm still a novice at making bread, my loaf came out heavier and harder than a iron door stopper, geesh. I did some research on SPI and heat and learned it can create a chemical reaction when mixed with other ingredients, like potato starch, etc. I bought sorghum flour and going to try again. Any suggestions?
Ingrid Bradfield says
Hi what do you mix the GF base with water, and how much a cup to make a dough?
Kim says
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 says
Can I use all tapioca starch instead potato starch and tapioca starch or is the potato starch a must?
Kim says
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 says
Do you ever use modified tapioca starch or Caputo Florigut? If not, why?
Kim says
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 says
Do you know if using Whey Protein vs Whey Protein Isolate would make a difference?
Kim says
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 says
Do you have a recipe for sourdough bread,?
Kim says
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 says
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 says
Can I use a pea protein instead . I have an allergy to the whey protein
Heidi says
The WPI that Kim uses also contains soy lecithin which improves texture and helps with the emulsification of the fats.
Ella says
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 says
You could try it, but please note it may alter recipe results.
Amy says
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 says
Awe, it is my pleasure!! I completely understand 🥰
Robert Reimer says
Kim,
Your GF bread flour is spot-on. I have been doing GF baking for 8 years and your flour formulation allowed me to make a "great leap forward" in dough quality. especially for pizza. A 16" pizza baked at 525*F has the look and feel of a New York slice. Bravo, well done!
RA Reimer
Gales Ferry CT
Kim says
Thank you so much, Robert! I'm so glad you're having great success!!!
Stephen says
Greetings from Texas 😊…..I had a quick question. I was wondering if I can substitute the Whey Protein with Soy Protein Isolate poweder. I notice the your recommended Whey protein as about 8grams more protein than the Soy substitute I found. Does this matter when I am mixing up your GF blend? Do I have to add more than 75g of the Soy protein substitute? Please advise.
Cheers
Kim says
Yes, you can substitute. Please read through the post and you'll find all of the substitution suggestions.
Monica says
Hi Kim,
I love all your recipes and can't wait to start making your flour blends! I have a quick question, when you make the 20 cups or 2.8kg does that much fit in your Cambridge 8qt container that's linked in the recipe? Or do I need a much bigger container?
Thanks for all the work and time you've put into making these blends and recipes available to us! I cannot wait to try the Super soft white bread that you say is better than Wonder bread! If that turns out for me, it'll be a dream come true!!😍 😋
Ali says
Do you have a dairy free blend? We aren't vegan here in this house but we can't eat soy, gluten, dairy or eggs. So finding a good flour blend that holds up is proving difficult.
Kim says
Please read through the recipe and substitutions. There are plenty of ideas for dairy free.
Kristine says
Would collagen powder work as a substitute for the whey protein? Has anyone tried it?
Carlos bras says
Just ordered the ingredients and very eager to make your bread. I have been making regular bread for 30 years. Portuguese style homemade bread. Hand kneaded.
Baked in regular oven. My wife is gluten intolerant. The gluten free breads commercially available are horrible! Not clear as to amount of salt,yeast, honey, olive oil per grams of mixture.
Stephanie says
Would love to know this as well!!
lisa says
I was wondering the same...
Paulette says
So I got all excited when I realized that I had everything on hand to make this recipe. I noticed that my whey protein had a vanilla smell (first time using it) and after I weighed and mixed all my ingredients I came back to read the comments. I almost cried when I saw the comment about not using the vanilla flavored whey. I don't want to throw my mix out so, Kim can I turn this into a cake mix or do you have a suggestion for a recipe to use it in? I just ordered unflavored whey protein because I'm so excited to try several of your recipes. Thanks in advance!
Lynne says
Paulette, I haven’t tried this recipe yet (ordering my ingredients), but I’m great with subbing stuff. I’d use your mixture in any of her recipes that are sweet and call for Kim’s Bread Flour. Donuts are the first that came to mind…but that may be because I keep seeing the pic and am craving donuts now. 🤣🤣🤣
Teresa says
Does anyone know if any other nondairy protein isolates or anything else that would work in this recipe?
Fred says
The first sentence in the "substitutions" describes many other protein sources you could use.
Kim says
Thank you, Fred! Apparently you are the only one who actually reads through my posts! I'm sure everyone else jump right to the recipe.
Roma says
Kim, this is the best by far! Been using your bread flour for morethan 2 yrs now and every gluten sensitive person I made bread for raves about how good it is. I used your all Purpose flour blend for my Christmas cookies this year and they came out perfect! Thank you so much! Gob bless you and your kitchen!
Stephanie says
I am wanting to make this flour for the sourdough bread. It’s for my gf sister! I’m wondering how many loaves you get out of this mix? I added everything to my Amazon cart and it’s over $100 - I’m worried I’ll get 2 loaves for $100
Kim says
Oh, definitely more than 2! Of course it will depend on which recipe you use and how much of the each of those flour components you bought, but on average you will get at least 15 loaves of bread out of that initial purchase. However, that's based on purchasing one 3lb bag of white rice flour so keep in mind you will have plenty of leftover amounts of the other components that will last you through several more batches.
Kim says
Please read through the actual recipe post. There are substitution suggestions within the post.
Keela Eldridge says
Where did the table of flour mixes go? I make large amounts of all your flour blends and relied on them! Help! Holiday baking will be disastrous!
Kim says
If you read through the recipe, you'll see that you can just use the servings slider to make your servings larger. Slide it to the right and you'll get to 10, 15, and 20 cups, just like what the table used to have.
Shan says
Looking at all the whey proteins, should we be using unflavoured or vanilla flavoured? Does it matter?
Mia says
You definitely need unflavored.
Pat says
Hi Kim
I love this site
What happened to the large yields for your flour recipes?
Pat
Pat says
I found the serving slider...
Kerry says
Any options for a dairy free substitute for the whey protein?
Sara says
Any recommendations for the best substitute for the whey protein isolate? Can't have dairy. TIA.
Kim says
Please see the substitutions suggestions within the recipe post.
Ella says
This is a great recipe and I have used it many times now with great success! But I will add that I have spent a small fortune on a variety of gluten free flours and starches and additions that I just could not add one more with the whey protein isolate- lol. So I subbed in powdered milk and I am happy to say it has worked great in this recipe!
Sara says
Oh that's good to know. l too have wasted so much money and now was looking for a sub for the whey....I have some coconut milk powder and hoping it will do the same. Did you make any other modifications?
Sara says
that's how I feel...have wasted so much money and now was looking for a sub for the whey...thanks for the info on the milk powder. I have some coconut milk powder and hoping it will do the same. Did you make any other modifications?
Rosanne Goodrich says
Is there a replacement for the whey protein? We also have a dairy allergy
Linda says
Which brand and type of Whey Powder Isolate do you recommend?
Ella says
If you go to the recipe in her post, you can click on the whey protein (it's a link) and it will take you to the brand she uses. But here is the link as well...
https://www.amazon.com/dp/B0013OWAB4?_encoding=UTF8&linkCode=sl1&tag=letthemeatgfc-20&linkId=7c97a4498483ae04cc2433265f86980a&language=en_US&ref_=as_li_ss_tl&th=1
Linda says
Hi Ella! Thank you very much! I did end up finding the link in her actual recipe at the same time you were commenting.
But, thank you very much for linking it! That was very kind if you!!
Chris says
i have used this flour recipe for the cinnamon rolls and they turn out amazing. i did not use the whey protein as i could find it but the were still delicious. i de used to try to use the flour to make raviolis and it was so much better than any other gf flour i have tried. thank you so much for posting this recipe
Linda says
Hi Kim,
I actually found the link to the whey protein isolate in the recipe. I was looking for a pink highlighted link in the text like the others.
Also just want to let you know that the link to the scale must have been changed by amazon…it now links to a type of flour.
I’m excited to try this recipe!
Dahee says
Hi Kim! My husband cannot have dairy. Can I use this recipe without the whey protein?
Michael Lynn says
Following for the answer to this. I also bake dairy free.
Bettie Thomas says
I read on here somewhere that someone (Kim?) said she used pea protein isolate for her daughter. I think I got that right.
Kim says
See the substitutions list above the recipe in the blog post. It lists all substitution suggestions for the recipe.
Sunny Green says
Is superfine rice flour the same as the glutinous rice flour you can find in asian stores?
Kim says
No, it is a flour you can find on Amazon. The link is in the recipe.
Jennifer Nelson says
THANK YOU!!! I am not celiac, but gluten intolerant and gluten has caused me all kinds of health issues! I have practiced on my own and could never master anything but biscuits. Your recipes have changed my life!!! Thank you!!!!
Kim says
Awe, that is so sweet to say! I am humbled and I really appreciate your kind words 🥰
Betts says
Hi could I substitute peanut protein for the whey protein isolate
Kim says
Interesting. I didn't think about that, but I feel like it would just make the flour taste like peanut butter. Are you talking about peanut powder? I honestly don't think that would work.
Crystal says
Hello,
Thanks for your recipes. I am about to get the stuff for your flour blend. I am from Canada though and we don't have the same products as you unfortunately. I know bobs mills has rice flour but I did see you said it doesn't work as well. I am just wondering if you or anyone else reading this can find a decent superfine rice flour in Canada? (British Columbia)
Monica says
Hi Crystal,
I'm a neighbor in MI. My future DIL lives in Windsor CA 🍁🇨🇦 😊 so I've ordered from Amazon CA in the past during Covid to help with delivery times and shipping cost. I did it threw my app, but I just searched online on duck duck go for Amazon Canada & amazon.ca came up and there's a link to the website. Then if you search "ultrafine or superfine white rice flours" BOTH brands she recommends and has linked in her recipe DO actually come up as available. 👍😁 If you want the brands she recommends, the first link in the recipe is "Authentic Foods Superfine White Rice Flour" -3lb pkg. & the 2nd link is for "Viddie's Ultra fine White rice flour" - 3lb pkg. I just ordered & received all my ingredients to make my first batch and am super excited! But, I'm still waiting on my containers to mix it up in. Darn Amazon keeps delaying my deliveries! 😠 ~Good Luck with your search & Happy New Year! 😊
Megan says
Hi, I’d really like to try your flour blend but I’m having a hard time converting grams to cups. Does your recipe convert to cups? Would you be willing to post it or make it possible to convert with the recipe online? I have tried online conversion tools but they all seem to be a bit different in results. Thank you
Kim says
I'm sorry, it doesn't convert. After becoming celiac and having to make my own flour blend, I realized cups are not as accurate as we really need them to be. If you read through the actual recipe post, you'll find a paragraph that explains all of this and how to get a very cheap scale (I just saw one yesterday at my local Aldi for less than $10).
Mary says
Hi Crystal
If you are anywhere in the lower mainland, try an Asian grocery story. Elsewhere in BC try Superstore (that's where I get mine in AB) or T&T (I think they are owned by Loblaws now as is Superstore. Good luck!
Mary says
Crystal, you can buy superfine rice here in Canada and they ship it right to you.
https://nickelandore.ca/
Janette says
Hi Kim, I don't eat pizza often but I do enjoy it periodically. Your GF recipe sound delightful, only I can't have any type of lecithin so I can't make your custome flour recipe. If I leave it out will your recipe be ruined? Thanks for sharing
Kim says
The flour blend won't work quite the same. BUT, you could check on Caputo flour or King Arthur bread flour blend. If they don't contain lecithin, you could try one of those.
Marlene says
Hi Crystal, regarding the rice flour...I have a mill (Wondermill) and grind all the rice - whether white, brown, or sweet rice I buy long grain white rice, (not basmati), brown rice, and sweet glutinous rice and use the finest setting. It comes out great. Also, it is much cheaper to buy the rice in bulk and grind it myself instead of buying small bags of rice flour. The next time I need oat flour I will buy oat groats or steel cut oats (certified gluten free) and grind them myself also.
Jenny Caller says
I have been using your all purpose gf Flour blend for many months now and find it works very well with the recipes provided. Thank you Kim