Kim’s Gluten Free Multigrain Bread Flour Blend can be used with any of my bread recipes to create a healthier multigrain bread.
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what recipes can gluten free multigrain bread flour blend be used in?
I have tested this multigrain flour blend in three different recipes and it worked beautifully in all three! I made a sourdough boule with dried cranberries and walnuts. It was one of the best tasting and wonderful loaves of bread I’ve ever had! Another recipe I tested was for pillowy soft gluten free dinner rolls. Instead of making rolls, I baked the dough in a loaf pan. It made a nice, soft and plush pillowy loaf of multigrain bread. The third recipe I tested is a new-ish recipe that I created especially for this blend. It is by far one of my most favorite loaves of bread ever. AND, it’s loaded with good-for-you healthy additions, lots of flavors and textures, that elevate it to NEXT LEVEL!!
Based on my testing, I feel confident that this multigrain flour blend will work in any of my bread recipes. But I will be testing each recipe to make sure this is the case. I will, of course, keep you all apprised of my findings as they are found.
WHY IS KIM’S GLUTEN FREE MULTIGRAIN BREAD FLOUR BLEND 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.
the list of ingredients
| Kim’s GF Multigrain Bread Flour Blend | 5 cups (700g) | 10 cups (1.4kg) | 15 cups (2.1kg) | 20 cups (2.8kg) |
| POTATO STARCH such as Bob’s Red Mill potato starch, Anthony’s potato starch (clickable links) do NOT use potato flour | 100g | 200g | 300g | 400g |
| OAT FLOUR such as Gluten Free Prairie Toasted Oat Flour (clickable link) ***See below for substitutions | 100g | 200g | 300g | 400g |
| MILLET FLOUR such as Relative Foods Organic Millet Flour (clickable link) ***See below for substitutions | 85g | 170g | 255g | 340g |
| BROWN RICE FLOUR such as Viddie’s Bakery ultrafine brown rice flour, Authentic Foods superfine brown rice flour (clickable links) | 250g | 500g | 750g | 1000g |
| TAPIOCA STARCH such as Anthony’s tapioca flour, Bob’s Red Mill tapioca flour (clickable links) | 75g | 150g | 225g | 300g |
| WHEY PROTEIN ISOLATE such as Now Foods Whey Protein Isolate, Isopure whey protein isolate, Opportuniteas grass-fed whey protein isolate (clickable links) Whey protein isolate is lactose free ***See below for substitutions | 75g | 150g | 225g | 300g |
| XANTHAN GUM such as Anthony’s Premium Xanthan Gum, It’s Just Xanthan Gum, Bob’s Red Mill Xanthan Gum (clickable links) | 15g | 30g | 45g | 60g |
substitutions
- For dairy free protein, you can TRY soy protein, hemp protein, pea protein, egg white protein, pumpkin protein, vegan protein (clickable links) or any other pure (ISOLATE) 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 oat flour, you should be able to substitute sorghum flour or white teff flour with little to no difference. You may even be able to substitute buckwheat flour.
- For the millet flour, you could try substituting with sorghum, quinoa, or amaranth flour.
- 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.
why i don’t have nutritional information on my blog
There are a couple of reasons why I don’t display nutritional information on my blog. One is that the plugin “package” with the nutritional information is double the price. With prices so high right now, especially the cost of gluten free components, I honestly can’t afford it.
The other reason is because my flour blends don’t add up to the universal nutritional info numbers. Therefore, I would need to do a lot of extra work on every single recipe I post. Being that I do everything related to the blog myself, including my YouTube channel, that’s not feasible at this time. If and when I’m in a position to hire someone to help, I’ll be sure to take that into account. Until then, please feel free to use any one of the nutritional calculators you can find on the internet.
