Gluten-Free Flour Blend for Breads
High protein content, which is perfect for baking breads, or as an all-purpose flour.
Gluten-Free Flour Blend for Breads
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1 cup tapioca starch/flour
- 1 cup cornstarch
- 3/4 cup millet flour
- 1/3 cup instant mashed potato flakes
- Mix all ingredients well and store in the freezer in an air tight container.
allergic to potatoes what may I substitute for potatoe flour
The hardest thing for me about going gluten free is no bread. Being Italian means eating bread at every meal. If this recipe works for me to make nice crust Italian bread then I will be ecstatic. I will let you know as soon as I try it.
This is my favorite Italian Flatbread/Foccocia recipe, give this one a try as well!
Check out the Flour & Starch Substitution chart in the article: The Secret to Baking Gluten Free Bread. It will list all the possible substitutions.
I just came across your site yesterday and as you can see became a lifetime member also. We just found out this last week that my hubby is gluten intolerant so we are both going on this diet and giving it our best shot! Since I am originally from Alberta, Three Hills, I am excited that this is Canadian Website and we are looking forward to exploring this new way of eating with you. We are looking forward to feeling better. Thank you for this site!
Just like Marilyn (who posted before me), I too am excited to have found this website. I recently discovered that I am gluten intolerant… love to cook and looking forward to exploring ways to make tasty, satisfying GF dishes. I’m also pleased to see that this is a Canadian website… I moved to Texas several years ago from Calgary…. and very familiar with Cochrane! Thank you for sharing your GF solutions!
It’s a small world isn’t it! And seems even smaller for those who need to eat gluten-free 🙂 So glad you found us, we try to provide relevant and current information on living a gluten free lifestyle, as well as creating tasty recipes that you make you feel that you’re not missing out on a thing! Welcome to the Gluten Free Club to both you and Marilyn!
I have a question about the “Gum’s” Is xanthum & xanthium interchangable?? and what are their actual purpose for baking gluten free??
Xanthium is something different completely (a type of plant). Xanthan gum is created by the bacteria Xanthomonas campestris, as by product of fermentation. Gums (including guar) replace the properties that gluten free flours do not have…the gluten. That stretchy property that allows baked goods to rise and improves its texture. For more information, check out this article: What’s The Difference Between Xanthan Gum & Guar Gum?
So many gluten-free products and recipes include rice flour as a major ingredient; but I have an intolerance to rice in substantive quantities, which really limits what I can buy in the store. Is there a substitute in a flour blend like this, such as quinoa flour? Thanks!
Yes you can replace rice flour in this blend. Check out the Flour & Starch Substitution chart in our Secret to Baking Gluten Free Bread. Where you see rice flour in the chart, you can replace it with any other flour listed in that first column.
I am allergic to Canola Oil as well as having Coeliac and any recipies I can find help enjoying your site and look forward to trying another recipe thank you
Thanks for letting us know, your feedback is what keeps us motivated! Have a great day 🙂