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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.
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 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.
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:
- 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
Sourdough recipes:
- 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 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
Ingredients
- 8 oz. (226g) potato starch
- 8 oz. (226g) tapioca flour, or arrowroot starch
- 18.5 oz. (524g) brown rice flour
- 18.5 oz. (524g) sorghum flour
Instructions
- 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.8 oz. (226g) potato starch, 8 oz. (226g) tapioca flour, 18.5 oz. (524g) brown rice flour, 18.5 oz. (524g) sorghum flour
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.
Thank you so much for this recipe! A quick question about the weights. I assume you’re weighing the flours with a scale? I usually use gram measurements, just want to make sure I weigh it correctly.
Hi Julie, yes I use a kitchen scale to weigh! I’ll add gram measurements for this too :)
Can I use this flour mixture for the recipes in your cookbook? my daughter has a nut allergy.
Hi Kathleen, this recipe was intended for bread recipes, not baked goods like cookies, cakes, etc., so unfortunately it hasn’t been tested for that and wouldn’t work in the same way! However, tigernut flour and sunflower seed flour are good replacements for almond flour if that’s what you’re hoping to replace in my book recipes!
Would this blend work for papo secos aka Portuguese rolls.
Hi Christinea, it likely would but won’t work well if you just sub it 1:1 for a gluten recipe, since it doesn’t include a binder.
Hi, can I make the yogurt bread with grec? Will I need to add more water to compensate? Also I only have a 9×5 pan. Will it make it not rise enough? The smaller pans are so hard to find.
Hi Kim, I’m not sure what grec is so I can’t answer this question unfortunately. A 9×5 pan will work, the loaf will just be shorter.
Hi Rachel, We have a bed and breakfast here in New Zealand and I provide regular sourdough bread for guests. I make bread almost daily and I have got pretty good at it (she said modestly :) ) I’ve been keen to conquer gluten free sour dough and have tried various recipes over the years. Thanks to your recipe for both the starter and the bread, I am now baking gf bread almost indistinguishable from my regular sourdough. T thought I would pass on two tips for readers who might like to bake in loaf tins, as I mostly do as it is great for toast slices. I use a heavy gauge loaf tin and don’t line it at all, just use a canola based bakers spray. Never have trouble with sticking. My best inspiration was to bake with an inverted loaf tin of the same dimensions on the top of the bread tin. This makes for retention of steam like a Dutch oven which helps with oven spring. I bake covered for the first 45 mins, then remove for the rest of the baking time. Thank you for your generosity in sharing of your recipes.
Thank you so much for sharing this!! I might make it to New Zealand in the next few years and would LOVE to visit your B&B there :) thanks for the review!
Please share your gf recipe with us
There are many links on this page to the recipes – which one are you looking for? Here is my regular gluten-free bread recipe and here is my sourdough gluten-free bread recipe.
Have you ever used this for cinnamon swirls
Hi Emma, I have not. You can use it for gluten-free bread recipes that already include a binder, if it’s a gluten recipe you’ll need to adjust to include binders.
Hello Rachael and bakers! I’m so glad that all of these recipes were perfected over the pandemic. Probably 15-20 years ago, I maintained a regular sourdough, but health issues lead to significant dietary restrictions. (The only bread I had was purchased frozen at health food store and it was $16!) I have used many of the recipes on your site as I’m obsessed with everything sourdough. I had to stop all grains for 5+ years too, so I am thoroughly enjoying what I’ve been missing for over a decade!
(Not only has this been great for me, but my husband has also stopped purchasing regular gluten bread and baked goods! (They’ve gotten really expensive too!) I did post a review on the choco chip scone recipe because we LOVE those! Did the pizza crust, crackers with fresh rosemary – just so incredibly thankful for all of your hard work that has already been done and perfected!
I also used this flour blend for making sourdough dumplings from the Farmhouse on Boone website with great success! Even if I don’t use this blend for the sourdough boule, it will get used for other things.
Sounds amazing!! Thanks for all the kind words, Mindy. I need to try that dumpling recipe – yum!
Hello! I make your pizza and it is the best gf pizza I have had, so really want to try your breads. I want to replace the brown rice flour and don’t care for millet. I have cassava flour (which I’ve never tried before), buckwheat and oat flour. Would any of these work or a combination of all to replace the brown rice flour?
Will this recipe work for gluten free cinnamon rolls?
Hi Destinee, it will work for a recipe already meant to be gluten-free that includes a separate binder, it won’t work if you sub it into a gluten cinnamon roll recipe. Hope this helps!
To clarify – potato starch vs potato flour…? Is this an important distinction or can they be swapped?
They are very different – it’s important to use the starch, not the flour.