Rustic White Bread Flour Blend

I've been using the Gluten-free Bread Flour Blend for years, but I recently developed a "whiter" flour blend that gives the bread a bit more rise, a lighter color, and a lighter crumb.  I get the most compliments on my bread made from this flour.  This flour blend is lower in whole grains and higher in starches, but it's not completely without whole grains so it has a rustic country-style look to the finished product.

This flour blend can be used interchangeably with the original Gluten-free Bread Flour Blend.

Rustic White Bread Flour Blend Recipe


Blend together thoroughly:

150g Tapioca Flour
150g Potato Starch
100g Sorghum Flour
50g Millet Flour

For a binder, keep this separate and mix with the liquids as the recipe indicates:

20g ground psyllium husk

- OR-

28g whole psyllium husk

Comments

Eric Cerda said…
I recently made a few baguettes and a boule with this new blend and it indeed is fantastic! Thanks for sharing! I like the taste a lot, and I did get some great rise.
April 29, 2016 at 12:10 AM
Gina said…
I'm glad you're liking this flour blend! I use it almost exclusively now. It makes a much fluffier bread. The first time she tried it, my mom said it was the best gluten-free bread she'd ever tasted! It's good to hear that it's working for other people, too.
May 2, 2016 at 9:53 AM
Unknown said…
Great information! I’ve been looking for something like Gluten-free for a while now. Thanks!
February 14, 2017 at 2:50 AM
Unknown said…
I am wondering if it is possible to use these or any other GF/paleo combinations in a Bread Machine? I haven't experimented much and wonder if anyone else has.
May 26, 2017 at 8:33 AM
Rob said…
Just made it yesterday, it’s still amazing today. Thank you, you just saved my life. 💜🇨🇦❤️
February 17, 2018 at 5:10 PM
Eric Cerda said…
Hi Gina,

I recently made a batch of this flour blend and made a boule. After mixing the dough and before covering it to let it rise, I smelled the dough and noticed what I would describe as a slight "chlorine" smell. I decided to let it rise and bake anyway to see if the smell would continue. In the final bread, I still had the chlorine-like smell, in the bread. I used filtered water, so the water could not be the issue. I am failry sure my yeast was still in good condition. The only thing I can think is perhaps my millet or sorghum flour became rancid? Just curious if you've encountered any smell issues like this in your breads using this mix.
September 4, 2018 at 3:04 PM
Gina said…
Hi Eric, I have never noticed a chlorine smell before! I would guess it's the sorghum, which can sometimes lend a metallic flavor to GF foods, especially GF beer. I have also found that Millet does not store well and goes bad really quickly, so that could be a culprit too. I've had success subbing white buckwheat flour for the millet, but it's hard to find. I grind my own.
November 28, 2018 at 9:18 AM
Minca said…
Hi Gina,

I've read your post about mixing your own blend.

This blend looks like a lot of starch, while you suggest in you post a maximum of 50% starch. Am I correct to see that this blend has 66% starch and 33% whole grain?
If so, why did you do that in light of your advise doing a maximum of 50% starch?
No offense of course, I just like to know what your thoughts were :-)

Thanks.
March 6, 2023 at 12:45 AM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   Depending on the ingredie
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this recipe.  We
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ontains eggs Mix t
Read more