Gluten-Free Bread Flour Substitutions

Flavor: Warmer and nuttier than a commercial rice-based blend, thanks to the sorghum. Brown rice flour adds a mild toasted note. The result tastes like bread rather than like starch, which is the usual complaint about all-purpose gluten-free blends used for loaves.

Texture: Close to a good commercial bread flour, with a genuine chew that comes from the psyllium binding the starch network. Slightly denser crumb and a touch more moisture than a wheat-starch-based blend, and it toasts well. Slices hold together instead of shattering.