Gluten Free Bread Flour Blend
Bread Flour Blend
I always use a scale to ensure the ratios of my flour blends are correct
- 390 g or 2 ½ cups - rice flour
- 350 g or 2 ½ cups - tapioca starch/flour
- 260 g or 2 cups - millet flour
- 165 g or 1 cup - chickpea flour-also called chana or besan
- Step 1 I use a large airtight container to mix and store my flour blend.
- Step 2 Blend them in alternate layers, starch, protein, starch, protein
- Step 3 -tapioca starch or rice flour
- Step 4 -chickpea flour or millet flour
- Step 5 -rice flour or tapioca starch
- Step 6 -millet flour or chickpea flour
- Step 7 Close the lid tightly and shake it over the sink until combined.
- tapioca and rice flour are starchier flours, therefore, they are powder and can cover your kitchen in fine dust. You’ve been warned.
- millet flour and chickpea flour have more protein in them and are more dense, if placed softly over the starchier flours in layers, when blending, they will help prevent a mess. Be aware if you drop a large clump of flour on top of the starchier flours, they will still splash up and make a mess.
- shake the airtight container over the sink, if the airtight container fails, you will thank me.
Why another flour blend…
I go on and on about how and why to make a custom gluten free flour blend in this post.
I appreciate it is not for everyone. Please do not feel pressured to make these recipes my way.
I began making my own gf flour blend about 10 years ago and at that time there were not any pre-made 1:1 flour blends on the market so I researched and experimented and figured out my own with ingredients I can have.
If you are okay and happy with the gluten free flour blend you already purchase, please continue with it and try it in my recipes and let me know which one it is and how it works! I love the feedback
Where to find flours…
I find my ingredients at a bulk foods store but have also seen them at Costco, Amazon, in the international foods aisle (tapioca starch/flour, chickpea/chana/besan/gram/garbanzo bean flour and rice flours) of many mainstream grocery stores. Whole foods also has a pretty good selection of alternative flours, shop around to find the best prices.
A savoury blend…
This is my bread baking flour blend. I use it 1:1 for almost all my savoury baking recipes. I use it because:
- savoury recipes taste weird with coconut flour. My sweet flour blend has coconut, this one does not.
- millet flour gives the final bread product a brilliant replica texture and crumb that gluten bread has and most gf breads lack. I highly recommend it.
I use this bread flour blend recipe a lot. I make a gf sourdough. I will post a whole series of recipes with the sourdough starter and this flour blend is its best friend.