Substituting Gluten-Free Bread Flour with DIY Gluten-Free Bread Flour Blend
4.2 (1)
VegetarianVeganGluten-FreeDairy-FreeNut-Free
You will need:
½cupBrown Rice Flour
¼cupSorghum Flour
¼cupTapioca Starch
Substitution ratio: 1 cup Gluten-Free Bread Flour = ½ cup Brown Rice Flour + 2 tsp Psyllium Husk + ¼ cup Sorghum Flour + ¼ cup Tapioca Starch
Effects on Your Baking
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.
Best Uses
Breads
Pro Tips
- ·Whisk the dry blend thoroughly before measuring; the starches settle and separate
- ·Use whole psyllium husk rather than psyllium powder, which absorbs roughly twice as much water
- ·Expect a wetter, stickier dough than wheat bread; resist adding more flour
- ·Let the mixed dough rest at least 30 minutes so the starches fully hydrate
Top Sorghum Flour Brands
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Top Tapioca Starch Brands
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Top Brown Rice Flour Brands
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Top Psyllium Husk Brands
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Nutrition Facts
For Substitution Ingredients
Serving size
143g
Calories 501
% Daily Value*
Total Fat 2.4g
4%
Total Carbohydrates 114.5g
38%
Dietary Fiber 5.7g
20%
Total Sugars 0g
0%
Protein 8.5g
17%
Sodium 103.3mg
4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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