Gluten-free bread baking generally involves the use of a number of flours and starches to make bread. Because of that, most recipes can intimidate. As many other cooks baking gluten-free bread, I develop my own mixes that I use as the base for my recipes. This makes it easier to keep track of changes. Moreover, if you like some of the blends consider mixing them in advance and store them already blended! This will cut a good 5/7 minutes time off each recipe and make the process less stressful (nobody likes weighing small amounts of several flours before even starting to bake).
Note on whey protein isolate. Please notice that most of my mixes come in two versions: with and without the addition of whey protein isolate (WPI, from now on). The reason is that I like what WPI does to the texture of the bread, but it is a more expensive item (plus some people might not want to eat it). I generally develop recipes with and without WPI. Also consider that I use WPI in moderate amounts, generally to make the flour mix reach a total estimated protein content of 12% to 14%, which is the protein content of strong bread flour. No more! So, you do not have to worry about your protein intake more than you would with a strong bread flour.
MANY MORE GLUTEN-FREE BREAD FLOUR BLENDS COMING SOON
Mix 1 – My go-to white GF bread flour mix – White Rice and Oat
Great for sandwiches, panini, or as a plain white bread. There is a decent amount of starches, but feel free to scale it down and experiment. The oat is there to compensate for the starches by bringing extra nutrition and fibres. Make sure oat flour is labelled as gluten-free.
Mix 1 (makes 1kg)
465g White Rice Flour (46.5%)
233g GF Oat Flour (23.3%)
116g Tapioca Starch (11.6%)
116g Potato Starch* (11.6%)
70g Whey Protein Isolate (7%)
Mix 1 without WPI (makes 1kg)
500g White Rice Flour (50%)
250g GF Oat Flour (25%)
125g Tapioca Starch (12.5%)
125g Potato Starch* (12.5%)
*Potato starch can be replaced by tapioca starch (which will give you a 3 ingredients flour – great!) but scale down the water in recipes (say by 2%, or 2g for each 100g of flour). Potato flour is hugely different from potato starch. Do not replace with potato flour.
Mix 2 – Simple 85% brown GF bread mix – Sorghum, Oat, Buckwheat
This is a healthy and nutritious bread, with only 15% starches. Although it is mostly brown/whole, it is still a very versatile bread. It is also great for people trying to avoid rice flour. Due to the high amount of oat flour (which is extraordinarily rich in proteins), I bring the WPI down to 3.8%. The impact of not using it on texture will be very limited.
You can replace any of the three flours with brown rice flour, although I feel it makes the bread a bit more acidic and bitter when substituted in large amounts.
Mix 2 (Makes 1kg)
327g Sorghum Flour (32.7%)
327g Gluten-Free Oat Flour (32.7%)
164g Buckwheat Flour (16.4%)
72g Tapioca Starch (7%)
72g Potato Starch* (7%)
38g Whey Protein Isolate (3.8%)
Mix 2 without WPI (makes 1kg)
340g Sorghum Flour (34%)
340g Gluten-Free Oat Flour (34%)
170g Buckwheat Flour (17%)
75g Tapioca Starch (7.5%)
75g Potato Starch* (7.5%)
*Potato starch can be replaced by tapioca starch but scale down the water in recipes (say by 2%, or 2g for each 100g of flour). Potato flour is hugely different from potato starch. Do not replace with potato flour.
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