Easy Gluten Free Bread Flour Blend and Recipe

Calling all bread lovers, that have to live that gluten-free diet life! I am SO excited about this post! I have spent months trialing and addressing errors in the realm of gluten free bread making, and I have FINALLY landed on a foolproof method! This blog is your first step in making delicious and easy homemade gluten-free bread! I was diagnosed with Celiac Disease almost 20 years ago (WOW) and the gluten free diet wasn’t the hype that it is today. In fact, the bread and cracker substitutes were SO bad, I pretty much went Paleo before it was a thing and not by choice LOL. The alternatives were just that bad! All purpose flour blends that are gluten free became better and better, and easily became a 1 to 1 replacement for regular flour in most baking endeavors like cookies or pies or cakes. But yeast bread was another thing… I could never get it to rise well or the flavor was off or it would be too gummy. THEN I started wanting to move away from using so much rice flours (I was looking for flours with higher nutritional elements ) and I wanted to eliminate xanthan gum altogether (if you are curious as to why, keep reading LOL). And I finally landed, albeit 20 years later, on recipes I feel confident sharing because they will make gluten free friends rejoice everywhere! 

This blog covers not just a balanced bread flour blend, but also a delicious gluten free bread recipe (think white sandwich bread), so you can start your journey of fresh baked bread today! I have tons of other bread recipes on my blog, if you are interested in a different bread recipe – but all use the gluten-free bread flour blend highlighted below!

 For best results, it all starts with a good gluten free bread flour blend. A lot of recipes use an all-purpose gluten free flour blend, but I have found to really develop a texture of bread that hits home, the ratios of starches needs to be different than that of an all purpose blend. 

I have developed a bread flour blend that can be used to make sandwich bread (recipe below), artisan bread, dinner rolls, focaccia bread AND sourdough! And my main goal was it being RICE FLOUR FREE and XANTHAN GUM FREE, while still yielding a swoon-worthy loaf that checked all the boxes of a loaf made with wheat flour. 

I wanted to create a finished product that:

• tasted delicious 
• had a soft texture
• full of nutrients
• NO rice flour 
• NO xanthan gum

WHY no rice flour or xanthan gum?

I didn’t want to use rice flour due to the research and development on high arsenic levels found in rice. You can lower these levels by buying rice flour/rice from specific parts of the US (California) and by washing thoroughly. So if I do use rice flour, I make sure it is organic and grown in California. But I liked having another option to baking gluten free bread without rice flour altogether. Additionally, rice flour lacks high nutritional value, so I wanted to replace it with flours that added protein, vitamins and minerals into the bread.

As far as xanthan gum, there is quite a bit of research out there regarding its negative effects. It isn’t naturally occurring, and it can be difficult for individuals to digest. There are a loot of other findings still being researched, so again, I wanted to have options that didn’t depend on xanthan gum. This is the bread flour blend I use for all my yeast breads (and sourdough – but I’ll cover that in another post) – cinnamon rolls, dinner rolls, sandwich bread (recipe below), focaccia bread, artisan loaves, etc. I love that it is universal like all-purpose but perfectly tailored for yeast bread which requires a different ratio of starches. 

Bread Flour Ingredients:

• tapioca flour (same thing as tapioca starch)
• ivory teff flour (I specify ivory because the brown teff will change the color of the bread quite drastically) 
• millet flour
• sorghum flour

What You Will Love About This Recipe:

• Having a gluten-free flour blend that supports yeast and sourdough baking is KEY and once you figure out a good blend, it’s universal for all yeast breads (and sourdough – but I’ll cover that in another blog). 
• It does not contain brown rice flour or white rice flour
• It does not have xanthan gum 
• It uses whole grain flours that are nutritional
• You can double or triple the recipe to make a big batch to last
• This blend yields yeast bread that tastes like “normal bread”
• The ingredients are not hard too find – in fact I buy all of mine from Amazon (though I am intrigued to look into other options for bulk flour)

Tips and Tricks:

• When baking gluten free bread you will always want to have psyllium husk on hand
• Another ingredient that I use in many of my recipes is apple cider vinegar
• I always let my yeast proof before adding it to the dry ingredients – I feel like this yields a really beautiful rise in gluten free bread
• PLEASE make sure you are using gluten free active dry yeast – I prefer Bob’s Red Mill for this ingredient
• It is VERY tempting to let gluten free bread over proof because it doesn’t tend to rise much – but don’t be fooled! With this bread blend the loaf will rise significantly in the oven, so make sure to follow the instructions on rise time
• For artisan loafs, I encourage using a 4.5 or 5 quart dutch oven (ceramic coated)
• You will need a kitchen scale to make this – measuring in grams is so much more accurate than using a measuring cup

Check out the recipe card below! It has all the exact measurements so you can start your gluten-free baking today! 

Gluten Free Bread Flour Blend

Print Recipe

Ingredients

• 450 grams tapioca flour
• 150 grams ivory teff flour
• 200 grams millet flour
• 200 grams sorghum flour

Instructions

• Using a kitchen scale, measure out the flours and add them to a stand mixer.
• Using the whisk attachment, or the paddle with side scrapers, combine the flours for several minutes
• Store in an airtight container.

BONUS RECIPE BELOW

Gluten-Free Sandwich Bread Ingredients:

• gluten free bread flour blend
• active dry yeast
• psyllium husk powder
• baking powder
• salt
• warm water (115 degrees)
• eggs (room temperature)
• honey
• avocado oil or olive oil

Gluten-Free Sandwich Bread Recipe:

1. Combine the flour blend, salt, psyllium husk powder, and baking powder in your stand mixer and combine with a paddle attachment. You could also do this by hand in a large bowl and combine with a whisk. 
2. In a small bowl, combine honey and warm water and stir to combine. Sprinkle in the yeast, stir and let stand for 5 minutes to let the yeast fully activate. 
3. Once activated, turn on the stand mixer and slowly pour in the yeast water. Once incorporated, add in your eggs and oil. 
4. Turn the mixer to medium high speed and beat the bread dough for 5 minutes. 
5. Pour dough into a greased loaf pan, cover will plastic wrap or a damp kitchen towel. Place in a warm spot (always place it in my oven with the oven light on) for the rising process. Let it rise for 45 minutes (remember – DO NOT OVERPROOF). 
6. Preheat the oven to 350 degrees and bake the bread for 40 minutes or until the internal temperature reaches 205 degrees. 
7. My mama always slathered butter on top of the loaf right when it came out of the oven, so I follow suit! Then let the loaf cool in the bread pan for 5 minutes before turning it out to cool on a cooling rack. 
8. This is the hard part – YOU MUST WAIT AT LEAST 2 HOURS BEFORE EATING! I know, I know, it is so hard! But if you cut into your bread loaf right away, you will end up with goop. 
9. For storage, I don’t like to keep my bread in the refrigerator as it tends to dry out gluten free bread. I prefer to store my bread in a gallon size ziplock (make sure you squeeze all the air out). Enjoy within 4-5 days.

I hope you LOVE this recipe! It has taken me years, and then really intense months of trial and error to find out that yeast breads require a different blend. Then more months of trial and error to find that blend. Then several weeks of nonstop baking to make sure it works with my yeast bread recipes! What made it more complicated was removing rice flours and xanthan gum – WHEW! But totally worth! I knew I was successful when my husband (who can have gluten) tasted a piece of bread and was like “WOW, that’s good”. He is always very honest with me when it comes to recipes and gluten free baking! And I can’t wait to keep expanding my yeast bread recipes for you all! I am currently dreaming about the cinnamon raisin bread my dad always makes for Christmas presents, or the orange braid greek bread my mom always use to make…. cheers to successes and cheers to onward baking endeavors! 

What You Will Love About This Recipe:

• Once you have a big batch of gluten free bread flour, this recipe follows those similar to regular bread baking!
• It yields sandwich bread the whole family will love – even those that don’t need to eat gluten-free.
• It isn’t full of nasty ingredients like those you will find in grocery stores
• You will have the joy and honor of making fresh bread for your family again!
• This recipe makes a loaf that has a beautiful, soft texture!
• The flavor of this bread is a perfect blend of nutty and sweet – perfect for sandwiches or morning toast!

Looking for a different yeast bread recipe? Check out the other bread recipes I have on my blog! (I will be making a separate page for bread baking soon – because the number of recipes growing!) And check out the recipe card below for all the exact measurements for this gf bread recipe!

Gluten Free Sandwich Bread Recipe

Print Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Ingredients

• 480 grams bread flour blend
• 2 ¼ tsp active dry yeast
• 2 tbsp psyllium husk powder
• 1 tsp baking powder
• 1 tsp salt
• 1 ½ cups warm water (115 degrees)
• 2 eggs (room temperature)
• ¼ cup honey
• ¼ cup avocado oil

Instructions

• Combine the flour blend, salt, psyllium husk powder, and baking powder in your stand mixer and combine with a paddle attachment. You could also do this by hand in a large bowl and combine with a whisk.
• In a small bowl, combine honey and warm water and stir to combine. Sprinkle in the yeast, stir and let stand for 5 minutes to let the yeast fully activate.
• Once activated, turn on the stand mixer and slowly pour in the yeast water. Once incorporated, add in your eggs and oil.
• Turn the mixer to medium high speed and beat the bread dough for 5 minutes.
• Pour dough into a greased loaf pan, cover will plastic wrap or a damp kitchen towel. Place in a warm spot (always place it in my oven with the oven light on) for the rising process. Let it rise for 45 minutes (remember – DO NOT OVERPROOF).
• Preheat the oven to 350 degrees and bake the bread for 40 minutes or until the internal temperature reaches 205 degrees.
• My mama always slathered butter on top of the loaf right when it came out of the oven, so I follow suit! Then let the loaf cool in the bread pan for 5 minutes before turning it out to cool on a cooling rack.
• This is the hard part – YOU MUST WAIT AT LEAST 2 HOURS BEFORE EATING! I know, I know, it is so hard! But if you cut into your bread loaf right away, you will end up with goop.
• For storage, I don’t like to keep my bread in the refrigerator as it tends to dry out gluten free bread. I prefer to store my bread in a gallon size ziplock (make sure you squeeze all the air out). Enjoy within 4-5 days.

Servings: 1 loaf

Happy baking! 

Calling all bread lovers, that have to live that gluten-free diet life! I am SO excited about this post! I have spent months trialing and addressing errors in the realm of gluten free bread making, and I have FINALLY landed on a foolproof method! This blog is your first step in making delicious and easy homemade gluten-free bread!

This blog covers not just a balanced bread flour blend, but also a delicious gluten free bread recipe (think white sandwich bread), so you can start your journey of fresh baked bread today! I have tons of other bread recipes on my blog, if you are interested in a different bread recipe – but all use the gluten-free bread flour blend highlighted below!

 For best results, it all starts with a good gluten free bread flour blend. A lot of recipes use an all-purpose gluten free flour blend, but I have found to really develop a texture of bread that hits home, the ratios of starches needs to be different than that of an all purpose blend. 

I have developed a bread flour blend that can be used to make sandwich bread (recipe below), artisan bread, dinner rolls, focaccia bread AND sourdough! And my main goal was it being RICE FLOUR FREE and XANTHAN GUM FREE, while still yielding a swoon-worthy loaf that checked all the boxes of a loaf made with wheat flour. 

I wanted to create a finished product that:

• tasted delicious 
• had a soft texture
• full of nutrients
• NO rice flour 
• NO xanthan gum

Tips and Tricks:

• When baking gluten free bread you will always want to have psyllium husk on hand
• Another ingredient that I use in many of my recipes is apple cider vinegar
• I always let my yeast proof before adding it to the dry ingredients – I feel like this yields a really beautiful rise in gluten free bread
• PLEASE make sure you are using gluten free active dry yeast – I prefer Bob’s Red Mill for this ingredient
• It is VERY tempting to let gluten free bread over proof because it doesn’t tend to rise much – but don’t be fooled! With this bread blend the loaf will rise significantly in the oven, so make sure to follow the instructions on rise time
• For artisan loafs, I encourage using a 4.5 or 5 quart dutch oven (ceramic coated)
• You will need a kitchen scale to make this – measuring in grams is so much more accurate than using a measuring cup