This gluten free bread flour works greatest to make bread dough that behaves probably the most such as you bear in mind. Make formed breads with a style you’ll love.
I began a revolution of gluten free yeast bread once I revealed Gluten Free on a Shoestring Bakes Bread in 2013. That is the gluten free flour mix on the heart of all of it!
my take
Nicole’s Recipe Notes
My gluten free bread flour, first launched in my bread cookbook, GFOAS Bakes Bread, in 2013, is made by combining 3 substances: whey protein isolate, modified tapioca starch, and a top quality all objective gluten free flour like Higher Batter’s authentic gluten free mix. Collectively, they are going to open up the universe of what’s potential with gluten free yeast bread.
Baking recipes that decision for this gluten free bread flour is an expertise far more like what you may count on if you’re baking standard yeast bread. The dough is not overly moist just like the batter-style of bread.
The breads you may make with this gluten free bread flour seem completely different when uncooked, and style completely different when baked. They’ve extra inside construction and need not depend on eggs for added construction like most gluten free breads.
Breads made with this mix utilizing recipes which might be developed for it typically can deal with 2 rises, like standard wheat bread, one earlier than and one after shaping. That signifies that the dough is simpler to deal with nonetheless, and there may be much more taste growth within the yeast.
Recipe substances
- All objective gluten free flour mix: I developed this mix utilizing Higher Batter’s basic mix as the bottom. It additionally works with Nicole’s Greatest multipurpose gluten free flour mix. You may as well all the time use my “mock” Higher Batter recipe, or this 4-ingredient mix that incorporates (to make 1 cup):
- 90 grams (about 9 tablespoons) superfine white rice flour (64%)
- 31 grams (about 3 1/2 tablespoons) potato starch (22%)
- 15 grams (about 5 teaspoons) tapioca starch (11%)
- 4 grams (about 2 teaspoons) xanthan gum (3%)
- Whey protein isolate: an unflavored protein powder that’s almost 100% protein. I like Opportuniteas model, Isopure model, and plenty of others.
- Modified tapioca starch/Expandex: Expandex is a chemically modified tapioca starch that helps create superb stretch and chew to gluten free breads. It’s chemically (not genetically) modified, and isn’t the identical as and can’t be changed with common tapioca starch/flour. There are lots of methods to purchase it on Amazon.
- If you cannot discover Expandex in your nation, you should utilize Ultratex 3 as a substitute, which appears to be about 3 occasions as sturdy. Use 1/3 as a lot Ultratex 3 as Expandex by weight, and enhance the opposite substances by 5 grams every per cup.
The best way to make gluten free bread flour
To make 1 cup (140 grams) gluten free bread flour, you may want a easy digital kitchen scale. Merely place a bowl on the dimensions and press the “tare” button to zero its weight. Add gluten free flour till the show reads 100 grams, then tare that weight. Add 25 grams of whey protein isolate, tare, and 15 grams Expandex modified tapioca starch. Whisk collectively nicely.
Ingredient substitutions
Dairy free
Whey protein isolate is the one protein powder that actually works to make my gluten free bread flour. I’ve had restricted success with rice protein isolate and pea protein isolate instead of whey protein isolate, however you will want so as to add 50% extra water to the bread recipe. That can create extra of a batter-style gluten free bread recipe that simply is not as straightforward to form. I feel you are higher off utilizing our older model of gluten free bread recipe, like our gluten free bread recipe.
Potato-free
Higher Batter makes use of two sorts of potato merchandise: potato starch, and potato flour. There isn’t a substitute for potato flour, however instead of potato starch, you should utilize arrowroot or cornstarch. Strive utilizing the 4-ingredient all objective gluten free flour mix created from superfine white rice flour, potato starch, tapioca starch, and xanthan gum, and exchange the potato starch with arrowroot or cornstarch.
Modified tapioca starch
You should utilize both Expandex and Ultratex 3 to make this mix, however you possibly can’t make it with out some type of modified tapioca starch.
My Professional Tip
Professional suggestions
Measure by weight
For constant leads to baking, use a easy digital kitchen scale. I’ve a costlier one from OXO with a pull-out display, however Escali makes an excellent digital kitchen scale that prices about $25. Dry quantity measurement containers like cups usually are not commonplace in dimension, and it isn’t potential to keep away from human error. Whenever you’re coping with small quantities of various dry substances, a scale is the best way to go.
Use the suitable whey protein
Whey protein isolate shouldn’t be the identical as whey protein focus, which has extra fillers and fewer protein. Every 28 grams (1 ounce) of whey protein isolate ought to have about 25 grams of protein. Take a look at the diet label and ensure it is about 89% protein (25/28 = 89%).
Use the suitable recipes
My gluten free bread flour mix solely works in gluten free recipes that have been particularly designed for it, like our gluten free crescent rolls. Should you attempt to use this mix in our basic gluten free bread recipe, which requires an all objective gluten free flour mix, it will not prove nicely.
Packaged gluten free bread flour
There are two packaged gluten free flour blends that I’ve discovered work in my gluten free bread flour recipes. They each include gluten free wheat starch, although, so they aren’t applicable for those who’re allergic to wheat. They’re:
- King Arthur Flour Gluten Free Bread Flour: Accommodates gluten free wheat starch, corn starch, cellulose and psyllium fiber mix, sorghum flour, pea protein, xanthan gum, and enzymes. It behaves most equally to my bread flour mix.
- Caputo Fioreglut: Accommodates gluten free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, guar, flavoring. It absorbs extra moisture than my gluten free bread flour, and doesn’t brown very nicely since it is so excessive in starch. You may strive growing the liquid within the recipe by 10% to compensate.
Breads to make with this flour
Listed below are gluten free bread flour recipes. Two of them are reprinted recipes from GFOAS Bakes Bread. The remaining I created after the e-book was already revealed, to share right here on the weblog.
Smooth Gluten Free Breadsticks
These delicate gluten free breadsticks are a home made model of the well-known Olive Backyard breadsticks. Fluffy and delicate inside, with a skinny, virtually crispy layer outdoors, and lined in garlic butter.
Gluten Free Crescent Rolls
These tender, buttery gluten free crescent rolls are simply as fluffy and delicate because the ready-made can of rolls on the grocery retailer.
Gluten Free Pull Aside Bread
This gluten free chocolate pull-apart bread was created when the Web was filled with pull-apart bread recipes. Make it chocolate, or a cinnamon-sugar model.
Gluten Free Texas Roadhouse Rolls
These gluten free Texas Roadhouse-style rolls are tender, mild and fluffy, however they’re safely gluten free. Let that bread basket go you by and check out these as an alternative!
Gluten Free Braided Nutella Bread
Heat and gooey gluten free Nutella bread, full of everybody’s favourite hazelnut unfold.
Gluten Free Hawaiian Rolls
This recipe for delicate and tender gluten free Hawaiian rolls makes the proper gluten free bread for any event—for all the pieces from dinner rolls to burger buns.
Gluten Free Subway Rolls
These delicate gluten free sandwich rolls are identical to these tremendous squishy, soft-crusted rolls from Subway sandwich outlets.
For bread flour with Expandex
For bread flour with Ultratex 3
Forestall your display from going darkish
The best way to use a kitchen scale.
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To make a gluten free flour mix of any form, you will want a easy digital kitchen scale.
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Activate the dimensions by urgent the ability button and permitting it to completely activate.
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With nothing weighing it down, it can learn “0”. You can be weighing in grams, which will not be the default unit of measurement. Swap to grams if vital by urgent the suitable button in your scale.
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Place a container giant sufficient to carry nonetheless a lot flour you plan to create on the dimensions. Press “tare” once more to zero out the burden of the container.
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Add your flour(s) separately to the bowl till the show reads the suitable variety of grams of that flour. Chances are you’ll add the primary ingredient considerably carelessly since you possibly can take away some flour for those who add an excessive amount of.
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Press the “tare” button to zero out the burden of that flour. Add the remainder of the substances, urgent “tare” in between. Whisk and retailer.
To make bread flour
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If you’re utilizing Higher Batter as bought or you’ve got already created my mock Higher Batter mix utilizing the tactic described above, your process is kind of easy.
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Observe the directions above so as to add the suitable quantity of Higher Batter, tare, applicable quantity of whey protein isolate, tare, and the suitable quantity of Expandex or Ultratex 3.
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Place the mix in a container with a tight-fitting lid, whisk to mix nicely, and place in a well-sealed container in a darkish, dry location.
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If you need to first create mock Higher Batter or my Make It Less complicated mix described above, first do this, making as many cups as you prefer to by multiplying each ingredient within the record by as many cups as you want to create and retailer.
For multiples.
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To make a number of cups of bread flour, merely multiply every ingredient by the variety of cups. Observe the tactic above, and retailer as directed.
You should utilize Higher Batter itself, our Mock Higher Batter (observe the hyperlink), Nicole’s Greatest multipurpose gluten free flour mix, or the 4-Ingredient Gluten-Free Flour (under):
For 1 cup (140 g) 4-ingredient gluten free flour mix
90 grams (about 9 tablespoons) superfine white rice flour (64%)
31 grams (about 3 1/2 tablespoons) potato starch (22%)
15 grams (about 5 teaspoons) tapioca starch (11%)
4 grams (about 2 teaspoons) xanthan gum (3%)
Vitamin data
Vitamin data is approximate per 140 gram cup, and relies on the model of the recipe that requires Expandex modified tapioca starch, not Ultratex 3.
Serving: 1cup | Energy: 407kcal | Carbohydrates: 92g | Protein: 4g | Sodium: 54mg | Fiber: 4g | Iron: 0.2mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
Make forward/leftovers
Storage directions
This flour mix will keep contemporary for so long as its particular person flour blends. Examine the expiration dates on the parts and be aware of the closest date because the “greatest by” date of your mix.
Retailer it in a sealed container in a cool, darkish pantry, or within the fridge or freezer for longer storage. The whey protein will clump when chilly, so remember to let it come to room temperature earlier than utilizing it, and whisk it nicely to take away any clumps.
