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, scales to how much you need, and has no gums or additives.

Gluten-Free Bread Flour Blend in a large mason jar with a silver lid. White background, with a whisk in the foreground.

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.

Gluten-Free Bread Flour Blend in a large mason jar with a whisk in the foreground, shot from overhead.

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 sorghum flour: substitute with any of the substitution options listed above for rice flour. You can also use brown or white 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.
Gluten-Free Bread Flour Blend in a large mason jar with a whisk in the foreground and the silver lid in the background, shot from overhead.

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. 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 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 flour and starches. No xantham gum or guar gum 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:

Yeast recipes:

Sourdough recipes:

To use gluten-free bread flour: add up the amount of all of the starches/flours called for in the recipe. Replace the entire amount with this gluten-free flour blend.

Flours for the Blend

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Gluten-Free Bread Flour Blend

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3.5 pounds 1x
  • Category: Flour Blends
  • Method: Mixing
  • Cuisine: Gluten-Free
  • Diet: Gluten Free
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Description

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.

Ingredients

Scale

Instructions

  1. 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.
  2. 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.

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