Gluten-Free Bread Flour Blend
This is my well-tested Gluten-Free Bread Flour Blend for making your own homemade gluten-free bread, flatbread, focaccia, pizza crust, and more! It’s easy to make, scale to how much you need, and has no gums or additives.
Since I started making my own gluten-free bread recipes, I have recommended to everyone following my recipes to create their own blends for each bread, instead of using pre-made gluten-free bread mixes.
The pre-made mixes which can all be so different and have different additives, like guar gum, xantham gum, added sugars and salts, and other things that can change the texture and flavor of the bread. It’s hard to troubleshoot what’s wrong with a recipe when the main ingredient in bread, the flour, can vary so widely based on which bread flour blend someone is using!
However, I also recognize that ease is so important when it comes to bread making, and measuring out one flour, as opposed to four, can create a lot more ease. SO — I decided it was time to create a gluten-free bread flour blend that works well for all of my gluten-free bread recipes. From the classic gluten-free sourdough (and all of my gluten-free sourdough recipes), to the gluten-free flatbread, to the amazingly fluffy gluten-free bagels, this blend works beautifully for all of them.
What’s in this gluten-free bread flour blend?
- Brown Rice Flour: white rice flour works well too. You all of one or a combination of both. Superfine will give the best results if you can find it, or order it online. See substitutions below to make this a rice-free blend.
- Sorghum Flour: I love a mild white sorghum flour here. It creates a beautiful fluffy texture.
- Tapioca Starch or Arrowroot Starch: these function in the same way for our purposes. Use whichever you have easier access to! The result will be the same.
- Potato Starch: potato starch is slightly drier than tapioca starch and arrowroot starch, and that can help prevent gumminess.
Can I substitute X flour?
- For the brown rice flour: if you’d like to make this a rice-free blend, feel free to substitute millet flour, teff flour, cassava flour, or buckwheat flour. Each of these act a bit differently and can change the flavor or color of the loaf. Millet is the most neutral and the best for a 1:1 substitution for the rice flour.
- For the potato starch: if you’re nightshade-free or avoid potatoes for any reason, you can use an equal amount of tapioca starch or arrowroot starch in it’s place.
How much does this bread flour blend make?
This gluten-free bread flour blend recipe will yield just under 3.5 pounds of flour (1502 grams). The amount of bread this will make will vary on the recipe used, but for my standard gluten-free bread loaf, it will make 3 loaves of bread. For the gluten-free sourdough bread, it will make about 5 loaves.
Should I use this blend for the sourdough preferment? No, I recommend using a whole grain flour, like brown rice flour or sorghum flour, for the preferment, since the starches in this blend will be digested more quickly by the starter.
Does it have any gums or additives?
No! We are using gluten-free whole grain flours and starches, no xantham gum or guar gum seen here, which can be hard on many people’s stomachs and also affects the texture of your bread. My recipes have binders separated (generally psyllium husk) since the amount varies between each recipe.
How can I use this gluten-free bread flour blend?
Use it in place of ALL the flour/starches in the following recipes:
- Gluten-Free Bread
- The Best Gluten-Free Pizza Crust
- Easy Gluten-Free Focaccia
- Fluffy Gluten-Free Flatbread
- Gluten-Free Bagels
- Gluten-Free Cinnamon Raisin Bread
- Gluten-Free Sourdough Bread
- The Best Gluten-Free Sourdough Pizza Crust
- Gluten-Free Sourdough Focaccia
- Rosemary Garlic Gluten-Free Sourdough Rolls
- Gluten-Free Sourdough Bagels
To use gluten-free bread flour: add up the amount of all of the starches/flours called for and replace the entire amount with this gluten-free flour blend.
Flours for the Blend
Gluten-Free Bread Flour Blend
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Category: Flour Blends
- Method: Mixing
- Cuisine: Gluten-Free
- Diet: Gluten Free
This is my well-tested Gluten-Free Flour Blend for making your own homemade gluten-free bread, flatbread, focaccia, pizza crust, and more! It’s easy to make, scale to how much you need, and has no gums or additives.
- 8 oz. potato starch
- 8 oz. tapioca flour or arrowroot starch
- 18.5 oz. brown rice flour
- 18.5 oz. sorghum flour
- Whisk all of the starches and flours together very throughly. Store in an airtight container. If you won’t use it quickly, store in the refrigerator or freezer for freshness.
- To use gluten-free bread flour: add up the amount of all of the starches/flours called for in any of my gluten-free bread recipes and replace the entire amount with this gluten-free flour blend.
Keywords: gluten-free flour, gluten-free flour blend, gluten-free bread flour, gluten free flour mix
Cant wait to make this soon for me i never use gluten free bread flour blend before cant wait to use this in your gluren free breads for me love your recipes as always brightens up my day everyday after work
I hope you love it!
Thanks for this recipe. Your sourdough bread is my favorite. I make it in a loaf pan most of the time. Question, can this be used for your bagel recipe! Love those bagels!
Hi Angela, yes this can be used for all of my bread recipes, sourdough and yeasted! Just add up the amount of all the flours and replace it with an equal amount of this mix.
Hello, I am looking to make gluten-free products for my grandson. Is this recipe to make one bread loaf? I am trying to cost it out.’
Hi Christine, I mention in the post body how much of each recipe it will make – it will make about 3 of my yeasted GF loaves or 5 sourdough loaves. Hope this helps!
What can be substituted for the potato flour? My child can’t have potato. Thanks so much!
You can use more tapioca or arrowroot starch in it’s place :)
Hi! I noticed the ratio is different in this flour blend from the amounts you have in your sourdough bread recipe…. does this work as well in the sourdough recipe?
Yes it does!