Gluten-Free Bread Flour

Gluten-free bread flour is a purpose-built blend designed to do the one job gluten-free flours traditionally do worst: hold the gas that makes bread rise. Unlike a general-purpose 1-to-1 blend, it is formulated with higher protein and a binder, usually xanthan gum or sometimes psyllium husk, so the dough can trap fermentation gases and set into an open, sliceable crumb rather than a dense, crumbly one. Blends differ enormously between brands. Some are built on rice flour and starches; others use de-glutenized wheat starch, which is certified gluten-free and safe for celiac disease but not suitable for a wheat allergy. A few contain milk powder, so they are not automatically dairy-free. Because water absorption varies with the base flours used, swapping one brand for another usually means adjusting hydration.