Kim's Gluten Free Multigrain Flour Blend

Kim’s Gluten Free Multigrain Bread Flour Blend can be used with any of my bread recipes to create a healthier multigrain bread.

I always wanted to create a multigrain flour blend that could be used as a substitute for my gf bread flour blend in any of my recipes. And I tried. And tried. For literally years. I never could get it just right. Until now.

Bread made with this multigrain flour blend is just as good, if not better, than bread made with not only my bread flour blend, but pretty much ANY bread! Meaning, you'll never know it's gluten free.

Here's What You'll Need

• Potato starch--I tried to make this blend with no starches whatsoever, but it kept failing. As soon as I added in just a bit of starch, I had the perfect bread. The starch is necessary in this recipe.
• Oat flour--there are substitutions below for those who can't have oats.
• Millet flour--millet flour has a very mild taste and it helps to add tenderness to baked goods.
• Brown rice flour--this is in lieu of using white rice flour. Make sure this is superfine or ultrafine brown rice flour. Gritty flours don't work the same.
• Tapioca starch--another starch is needed to bring it all together.
• Whey protein isolate--this is also required for the proper texture of the bread as it replaces the protein that is gluten.
• Xanthan gum--a little bit of xanthan gum goes a long way to bind everything together.

How to Make Gluten Free Multigrain Flour

Are you ready for this? Here's all the steps you need to do to make this flour blend: weigh each one into a large container, put the airtight lid on, and shake it all about! Remove the lid, give it a good whisk, and you've just made multigrain flour. It's that easy!

What Recipes Can Multigrain Flour Blend Be Used In?

I have tested this multigrain flour blend in three different recipes so far 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 my multigrain seeded bread 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 This 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.

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.