Gluten Free Whole Grain Bread Flour Blend Recipe

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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! 

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 for many glute free bread recipes like 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 know making your own flour blend isn’t everyone’s preferred method, but I personally love knowing the ingredients in my own recipes and my own blends. 

I wanted to create a finished product that:

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

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 creating a delicious gluten free whole grain bread
  • 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)

Gluten-Free Flours Ingredients:

  • Sorghum Flour: This gluten-free whole grain flour has a mild, slightly sweet flavor and is rich in protein, fiber, and antioxidants. It helps add structure to gluten-free baked goods. Use 1 cup as part of your flour blend for a soft yet sturdy texture.
  • Arrowroot Flour: A fine, starchy flour that adds lightness and helps bind ingredients together. It’s excellent for improving the elasticity of gluten-free doughs. Use 1/2 cup for added softness and to prevent dryness. (you could substitute tapioca flour/ tapioca starch) 
  • Millet Flour: A nutrient-rich flour with a mild, nutty flavor that pairs well with other flours. It adds protein and density to the bread while maintaining a tender crumb. Use 1/2 to 3/4 cup in your blend for a balanced texture.
  • Potato Starch: A key ingredient for creating a soft, springy texture in gluten-free bread. It’s best used in combination with other starches and flours. Use 3/4 cup for a light, fluffy loaf.
  • Oat Flour: Made from ground gluten-free oats, this flour has a mild, slightly nutty flavor and adds moisture and density to baked goods. It’s also a great source of fiber. Use 1 cup in your blend for a hearty texture and flavor.

Instructions: 

Here’s an updated, detailed version of the instructions for making the gluten-free bread flour blend:

  1. Measure the Flours Accurately
    Using a kitchen scale, carefully measure out each flour and starch. Precision is key for consistent results, especially in gluten-free baking. Zero out the scale after adding each ingredient to ensure exact measurements.
  2. Combine in the Mixing Bowl
    Pour each measured flour and starch into the bowl of a stand mixer. Make sure the bowl and paddle or whisk attachment are clean and dry to avoid clumping.
  3. Mix Thoroughly
    Attach the paddle or whisk attachment to the mixer. Start blending the flours on low speed to prevent them from flying out of the bowl. Gradually increase to medium speed and mix for 5 minutes. This ensures the different flours and starches are evenly combined, which is crucial for a consistent texture in baked goods.
  4. Check for Uniformity
    Once mixed, stop the mixer and use a spatula to scrape down the sides and bottom of the bowl. Give it a quick stir by hand to make sure there are no unmixed patches of flour or starch at the bottom.
  5. Store Properly
    Transfer the blended flour into a clean, dry glass jar or an airtight container. Label the jar with the date and the type of blend (e.g., “Gluten-Free Bread Flour Blend”) to keep track of freshness. Store in a cool, dry place away from direct sunlight.
  6. Use and Shelf Life
    For the best results, use the flour blend within 2–3 months. If you live in a humid climate, consider storing the blend in the refrigerator to prevent moisture contamination. Allow it to come to room temperature before using in recipes.

Tips and Tricks:

  • When baking gluten free bread you will always want to have psyllium husk (not psyllium husk powder) 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

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. 

Check out the recipe card below! It has all the exact measurements so you can start your gluten-free baking today! Be sure to check out my yeast breads page on my blog to bake up a gluten-free bread recipe today! This page has some of my favorite recipes for gluten free yeast breads – the rosemary focaccia is a must try! 

gluten free bread flour without rice flour or xanthan gum

Gluten Free Bread Flour Blend

Print Recipe

Ingredients

  • 600 grams sorghum flour
  • 225 grams arrowroot flour
  • 200 grams millet flour
  • 180 grams potato starch
  • 50 grams oat 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.

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