This gluten free bread flour works finest to make bread dough that behaves essentially the most such as you keep in mind. Make formed breads with a style you’ll love.
I began a revolution of gluten free yeast bread after I printed 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 goal gluten free flour like Higher Batter’s unique 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 while you’re baking typical 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 extra construction like most gluten free breads.
Breads made with this mix utilizing recipes which are developed for it usually can deal with 2 rises, like typical wheat bread, one earlier than and one after shaping. That signifies that the dough is less complicated to deal with nonetheless, and there’s much more taste growth within the yeast.
Recipe substances
- All goal gluten free flour mix: I developed this mix utilizing Higher Batter’s traditional mix as the bottom. It additionally works with Nicole’s Greatest multipurpose gluten free flour mix. It’s also possible to all the time use my “mock” Higher Batter recipe, or this 4-ingredient mix that accommodates (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 practically 100% protein. I like Opportuniteas model, Isopure model, and lots 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 various methods to purchase it on Amazon.
- If you cannot discover Expandex in your nation, you need to use Ultratex 3 instead, which appears to be about 3 occasions as robust. Use 1/3 as a lot Ultratex 3 as Expandex by weight, and improve the opposite substances by 5 grams every per cup.
Methods 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 size 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 properly.
Ingredient substitutions
Dairy free
Whey protein isolate is the one protein powder that really works to make my gluten free bread flour. I’ve had restricted success with rice protein isolate and pea protein isolate rather than whey protein isolate, however you’ll need so as to add 50% extra water to the bread recipe. That may 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 rather than potato starch, you need to use arrowroot or cornstarch. Strive utilizing the 4-ingredient all goal gluten free flour mix made out of superfine white rice flour, potato starch, tapioca starch, and xanthan gum, and change the potato starch with arrowroot or cornstarch.
Modified tapioca starch
You should use both Expandex and Ultratex 3 to make this mix, however you may’t make it with out some type of modified tapioca starch.
My Professional Tip
Skilled ideas
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 screen, however Escali makes an amazing digital kitchen scale that prices about $25. Dry quantity measurement containers like cups are usually not normal in measurement, and it isn’t potential to keep away from human error. If you’re coping with small quantities of various dry substances, a scale is the best way to go.
Use the best whey protein
Whey protein isolate is just not 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 best 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. When you attempt to use this mix in our traditional gluten free bread recipe, which requires an all goal gluten free flour mix, it will not end up properly.
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 comprise gluten free wheat starch, although, so they aren’t acceptable when you’re allergic to wheat. They’re:
- King Arthur Flour Gluten Free Bread Flour: Incorporates 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: Incorporates 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 properly since it is so excessive in starch. You may strive rising the liquid within the recipe by 10% to compensate.
Breads to make with this flour
Listed here 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 printed, to share right here on the weblog.
Delicate Gluten Free Breadsticks
These mushy gluten free breadsticks are a home made model of the well-known Olive Backyard breadsticks. Fluffy and mushy inside, with a skinny, nearly crispy layer outdoors, and coated in garlic butter.
Gluten Free Crescent Rolls
These tender, buttery gluten free crescent rolls are simply as fluffy and mushy 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 stuffed 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 move you by and take a look at 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 mushy and tender gluten free Hawaiian rolls makes the proper gluten free bread for any event—for every thing from dinner rolls to burger buns.
Gluten Free Subway Rolls
These mushy gluten free sandwich rolls are similar to these tremendous squishy, soft-crusted rolls from Subway sandwich retailers.
For bread flour with Expandex
For bread flour with Ultratex 3
Forestall your display screen from going darkish
Methods to use a kitchen scale.
-
To make a gluten free flour mix of any form, you’ll need a easy digital kitchen scale.
-
Activate the size by urgent the ability button and permitting it to completely activate.
-
With nothing weighing it down, it would learn “0”. You may be weighing in grams, which might not be the default unit of measurement. Change to grams if vital by urgent the suitable button in your scale.
-
Place a container massive sufficient to carry nevertheless a lot flour you propose to create on the size. Press “tare” once more to zero out the load of the container.
-
Add your flour(s) one after the other to the bowl till the show reads the best variety of grams of that flour. It’s possible you’ll add the primary ingredient considerably carelessly since you may take away some flour when you add an excessive amount of.
-
Press the “tare” button to zero out the load of that flour. Add the remainder of the substances, urgent “tare” in between. Whisk and retailer.
To make bread flour
-
In case you are utilizing Higher Batter as bought or you might have already created my mock Higher Batter mix utilizing the tactic described above, your job is kind of easy.
-
Observe the directions above so as to add the suitable quantity of Higher Batter, tare, acceptable quantity of whey protein isolate, tare, and the suitable quantity of Expandex or Ultratex 3.
-
Place the mix in a container with a tight-fitting lid, whisk to mix properly, and place in a well-sealed container in a darkish, dry location.
-
If it’s important to first create mock Higher Batter or my Make It Less complicated mix described above, first do this, making as many cups as you want to by multiplying each ingredient within the checklist by as many cups as you want to create and retailer.
For multiples.
-
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 use Higher Batter itself, our Mock Higher Batter (comply with the hyperlink), Nicole’s Greatest multipurpose gluten free flour mix, or the 4-Ingredient Gluten-Free Flour (beneath):
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%)
Diet data
Diet data is approximate per 140 gram cup, and is predicated 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
Diet data is mechanically calculated, so ought to solely be used as an approximation.
Make forward/leftovers
Storage directions
This flour mix will keep recent for so long as its particular person flour blends. Test the expiration dates on the elements and pay attention to the closest date because the “finest 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 you’ll want to let it come to room temperature earlier than utilizing it, and whisk it properly to take away any clumps.
