Cooking and Serving: 1 cup bread flour
Ingredients
How to make gluten free bread flour | Ingredient substitutions | Packaged gluten free bread flour
Description
Prep Time: 5 minutes | Cook Time: 0 minutes | Servings: 1 cup bread flour
Ingredients
How to make gluten free bread flour
Ingredient substitutions
Expert tips
Packaged gluten free bread flour
Breads to make with this flour
Notes
* How to make gluten free bread flour
* Ingredient substitutions
* Packaged gluten free bread flour
* Breads to make with this flour
* Gluten Free Bread Flour Recipe
* Storage instructions
My gluten free bread flour, first introduced in my bread cookbook, GFOAS Bakes
Bread , in 2013, is made by
combining 3 ingredients: whey protein isolate, modified tapioca starch, and a
high quality all purpose gluten free flour like Better Batter’s original gluten
free blend. Together, they will open up the universe of what is possible with
gluten free yeast bread.
Baking recipes that call for this gluten free bread flour is an experience much
more like what you might expect when you’re baking conventional yeast bread. The
dough isn’t overly wet like the batter-style of bread.
The breads you’ll make with this gluten free bread flour appear different when
raw, and taste different when baked. They have more internal structure and don’t
need to rely on eggs for additional structure like most gluten free breads.
Breads made with this blend using recipes that are developed for it often can
handle 2 rises, like conventional wheat bread, one before and one after shaping.
That means that the dough is easier to handle still, and there is even more
flavor development in the yeast.
ingredients for gluten free bread flour in 2 small round bowls white powder and
2 small round bowl with light yellow powder with black block letters spelling
out name of each ingredient
for gluten free bread flour in 2 small round bowls white powder and 2 small
round bowl with light yellow powder with black block letters spelling out name
* All purpose gluten free flour blend: I developed this blend using Better
Batter’s classic blend as the base. It also works with Nicole’s Best
multipurpose gluten free flour blend. You can also always use my “mock”
Better Batter gluten free flour
or this 4-ingredient blend that contains (to make 1 cup):
* 90 grams (about 9 tablespoons) superfine white rice flour (64%)
* 31 grams (about 3 1/2 tablespoons) potato starch (22%)
* 15 grams (about 5 teaspoons) tapioca starch (11%)
* 4 grams (about 2 teaspoons) xanthan gum (3%)
* Whey protein isolate: an unflavored protein powder that is nearly 100%
protein. I like Opportuniteas brand , Isopure brand
* Modified tapioca starch/Expandex: Expandex is a chemically modified tapioca
starch that helps create amazing stretch and chew to gluten free breads. It
is chemically (not genetically) modified, and is not the same as and cannot
be replaced with regular tapioca starch/flour. There are many ways to buy it
* If you can’t find Expandex in your country, you can use Ultratex 3 in its
place, which seems to be about 3 times as strong. Use 1/3 as much Ultratex
3 as Expandex per cup.
HOW TO MAKE GLUTEN FREE BREAD FLOUR
To make 1 cup (140 grams) gluten free bread flour, you’ll need a simple digital
kitchen scale. Simply place a bowl on the scale and press the “tare” button to
zero its weight. Add gluten free flour until the display reads 100 grams, then
tare that weight. Add 25 grams of whey protein isolate, tare, and 15 grams
Expandex modified tapioca starch. Whisk together well.
small round metal mixing bowl with white powder on a digital kitchen scale
round metal mixing bowl with white powder on a digital kitchen scale reading 100
same bowl with light yellow powder on top of white powder on the same scale
bowl with light yellow powder on top of white powder on the same scale reading
same bowl with more starch white powder on top on the same scale reading 15
bowl with more starch white powder on top on the same scale reading 15 grams
same bowl with pale white-tan powder whisked together with large metal wire
bowl with pale white-tan powder whisked together with large metal wire whisk
INGREDIENT SUBSTITUTIONS
Whey protein isolate is the only protein powder that truly works to make my
gluten free bread flour. I’ve had limited success with rice protein isolate and
pea protein isolate in place of whey protein isolate, but you will need to add
50% more water to the bread recipe. That will create more of a batter-style
gluten free bread recipe that just isn’t as easy to shape. I think you’re better
off using our older style of gluten free bread recipe, like our gluten free
Better Batter uses two kinds of potato products: potato starch, and potato
flour. There is no substitute for potato flour, but in place of potato starch,
you can use arrowroot or cornstarch. Try using the 4-ingredient all purpose
gluten free flour blend made from superfine white rice flour, potato starch,
tapioca starch, and xanthan gum, and replace the potato starch with arrowroot or
MODIFIED TAPIOCA STARCH
You can use either Expandex and Ultratex 3 to make this blend, but you can’t
make it without some form of modified tapioca starch.
For consistent results in baking, use a simple digital kitchen scale. I have a
more expensive one from OXO with a pull-out screen, but Escali makes a great
digital kitchen scale that costs about $25. Dry volume measurement containers
like cups are not standard in size, and it’s not possible to avoid human error.
When you’re dealing with small amounts of different dry ingredients, a scale is
USE THE RIGHT WHEY PROTEIN
Whey protein isolate is not the same as whey protein concentrate, which has more
fillers and less protein. Each 28 grams (1 ounce) of whey protein isolate should
have about 25 grams of protein. Look at the nutrition label and make sure it’s
about 89% protein (25/28 = 89%).
USE THE RIGHT RECIPES
My gluten free bread flour blend only works in gluten free recipes that were
specifically designed for it, like our gluten free crescent rolls
use this blend in our classic gluten free bread recipe
an all purpose gluten free flour blend, it won’t turn out well.
PACKAGED GLUTEN FREE BREAD FLOUR
White plastic sack of King Arthur Flour brand gluten free bread flour and brown
plastic package of Caputo Fioreglut gluten free flour
plastic sack of King Arthur Flour brand gluten free bread flour and brown
plastic package of Caputo Fioreglut gluten free flour
There are two packaged gluten free flour blends that I have found work in my
gluten free bread flour recipes. They both contain gluten free wheat starch,
though, so they are not appropriate if you’re allergic to wheat. They are:
* King Arthur Flour Gluten Free Bread Flour: Contains gluten free wheat starch,
corn starch, cellulose and psyllium fiber blend, sorghum flour, pea protein,
xanthan gum, and enzymes. It behaves most similarly to my bread flour blend.
gluten free wheat starch, dextrose, maize starch, buckwheat flour, rice
starch, psyllium seed fibre, guar, flavoring. It absorbs more moisture than
my gluten free bread flour, and does not brown very well since it’s so high
in starch. You might try increasing the liquid in the recipe compensate.
BREADS TO MAKE WITH THIS FLOUR
Here are gluten free bread flour recipes. Two of them are re
GFOAS Bakes Bread. The rest I created after the book was already published, to
share here on the blog.
SOFT GLUTEN FREE BREADSTICKS
These soft gluten free breadsticks are a homemade version of the famous Olive
Garden breadsticks. Fluffy and soft inside, with a thin, almost crispy layer
outside, and covered in garlic butter.
pile of lightly golden browned rolls shaped like crescents
of lightly golden browned rolls shaped like crescents
GLUTEN FREE CRESCENT ROLLS
These tender, buttery gluten free crescent rolls are just as fluffy and soft as
the ready-made can of rolls at the grocery store.
GLUTEN FREE PULL APART BREAD
This gluten free chocolate pull-apart bread was created when the Internet was
full of pull-apart bread recipes. Make it chocolate, or a cinnamon-sugar
Gluten free Texas roadhouse rolls
free Texas roadhouse rolls
GLUTEN FREE TEXAS ROADHOUSE ROLLS
These gluten free Texas Roadhouse-style rolls are tender, light and fluffy, but
they’re safely gluten free. Let that bread basket pass you instead!
GLUTEN FREE BRAIDED NUTELLA BREAD
Warm and gooey gluten free Nutella bread, filled with everyone’s favorite
4 gluten free Hawaiian rolls overhead crowded
gluten free Hawaiian rolls overhead crowded
GLUTEN FREE HAWAIIAN ROLLS
This recipe for soft and tender gluten free Hawaiian rolls makes the perfect
gluten free bread for any occasion—for everything from dinner rolls to burger
GLUTEN FREE SUBWAY ROLLS
These soft gluten free sandwich rolls are just like those super squishy,
soft-crusted rolls from Subway sandwich shops.
round brown boulé loaf of bread with two slashes on the top on brown kraft paper
brown boulé loaf of bread with two slashes on the top on brown kraft paper with
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GLUTEN FREE BREAD FLOUR RECIPE
Prep Time: 5 minutes mins
Cook Time: 0 minutes mins
Yield: 1 cup bread flour
tall wide mouth Ball jar with gluten free bread flour
wide mouth Ball jar with gluten free bread flour
This unique blend of my favorite all purpose gluten free flours with 2 other
ingredients make the most authentic bread!
* Digital kitchen scale
FOR BREAD FLOUR WITH EXPANDEX
* 100 grams all purpose gluten free flour blend
* 25 grams unflavored whey protein isolate, (18% of total)
* 15 grams Expandex modified tapioca starch, (11% of total)
FOR BREAD FLOUR WITH ULTRATEX 3
* 105 grams all purpose gluten free flour blend
* 30 grams unflavored whey protein isolate, (21% of total)
* 5 grams Ultratex 3, (4% of total)
HOW TO USE A KITCHEN SCALE.
* To make a gluten free flour blend of any kind, you will need a simple digital
* Activate the scale on.
* With nothing weighing it down, it will read “0”. You will be weighing in
grams, which may not be the default unit of measurement. Switch to grams if
necessary * Place a container large enough to hold however much flour you intend to
create on the scale. Press “tare” again to zero out the weight of the
* Add your flour(s) one at a time to the bowl until the display reads the right
number of grams of that flour. You may add the first ingredient somewhat
carelessly since you can remove some flour if you add too much.
* Press the “tare” button to zero out the weight of that flour. Add the rest of
the ingredients, pressing “tare” in between. Whisk and store.
* If you are using Better Batter as purchased or you have already created my
mock Better Batter blend using the method described above, your task is quite
* Follow the instructions above to add the appropriate amount of Better Batter,
tare, appropriate amount of whey protein isolate, tare, and the appropriate
amount of Expandex or Ultratex 3.
* Place the blend in a container with a tight-fitting lid, whisk to combine
well, and place in a well-sealed container in a dark, dry location.
* If you have to first create mock Better Batter or my Make It Simpler blend
described above, first do that, making as many cups as you would like by
multiplying every ingredient in the list create and store.
* To make multiple cups of bread flour, simply multiply each ingredient number of cups. Follow the method above, and store as directed.
For the all-purpose gluten-free flour.
You can use Better Batter itself, our Mock Better Batter
(follow the link), Nicole’s Best multipurpose gluten free flour blend, or the
4-Ingredient Gluten-Free Flour (below):
For 1 cup (140 g) 4-ingredient gluten free flour blend
90 grams (about 9 tablespoons) superfine white rice flour (64%)
31 grams (about 3 1/2 tablespoons) potato starch (22%)
15 grams (about 5 teaspoons) tapioca starch (11%)
4 grams (about 2 teaspoons) xanthan gum (3%)
Nutrition information
Nutrition information is approximate per 140 gram cup, and is based on the
version of the recipe that calls for Expandex modified tapioca starch, not
54mg | Fiber: 4g | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an
How to make gluten free bread flour, with a bowl of the flour and two breads you
to make gluten free bread flour, with a bowl of the flour and two breads you can
This flour blend will stay fresh for as long as its individual flour blends.
Check the expiration dates on the components and take note of the nearest date
as the “best by” date of your blend.
Store it in a sealed container in a cool, dark pantry, or in the refrigerator or
freezer for longer storage. The whey protein will clump when cold, so be sure to
let it come to room temperature before using it, and whisk it well to remove any