This gluten free bread flour works finest to make bread dough that behaves probably 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 authentic gluten free mix. Collectively, they’ll open up the universe of what’s doable with gluten free yeast bread.
Baking recipes that decision for this gluten free bread flour is an expertise far more like what you would possibly count on once 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 needn’t depend on eggs for added construction like most gluten free breads.
Breads made with this mix utilizing recipes which might be developed for it usually 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 goal 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 gluten free flour, 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 plenty of others.
- Modified tapioca starch/Expandex: Expandex is a chemically modified tapioca starch that helps create wonderful 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 numerous methods to purchase it on Amazon.
- If you cannot discover Expandex in your nation, you should use Ultratex 3 as a replacement, 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.
Find out how 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 properly.
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 simple 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 use arrowroot or cornstarch. Strive utilizing the 4-ingredient all goal gluten free flour mix constructed from superfine white rice flour, potato starch, tapioca starch, and xanthan gum, and change the potato starch with arrowroot or cornstarch.
Modified tapioca starch
You need to use both Expandex and Ultratex 3 to make this mix, however you’ll be able to’t make it with out some type of modified tapioca starch.
My Professional Tip
Knowledgeable suggestions
Measure by weight
For constant ends in baking, use a easy digital kitchen scale. I’ve a dearer one from OXO with a pull-out display, however Escali makes an incredible digital kitchen scale that prices about $25. Dry quantity measurement containers like cups are usually not customary in measurement, and it isn’t doable to keep away from human error. While you’re coping with small quantities of various dry substances, a scale is the way in which to go.
Use the correct 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. Have a look at the vitamin label and ensure it is about 89% protein (25/28 = 89%).
Use the correct recipes
My gluten free bread flour mix solely works in gluten free recipes that had 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 goal gluten free flour mix, it will not prove 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 include gluten free wheat starch, although, so they aren’t applicable in the event you’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 properly since it is so excessive in starch. You would possibly 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 remainder I created after the e-book was already printed, to share right here on the weblog.
Mushy Gluten Free Breadsticks
These smooth gluten free breadsticks are a selfmade model of the well-known Olive Backyard breadsticks. Fluffy and smooth inside, with a skinny, virtually crispy layer exterior, and lined in garlic butter.
Gluten Free Crescent Rolls
These tender, buttery gluten free crescent rolls are simply as fluffy and smooth 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 move you by and check out these as an alternative!
Gluten Free Braided Nutella Bread
Heat and gooey gluten free Nutella bread, stuffed with everybody’s favourite hazelnut unfold.
Gluten Free Hawaiian Rolls
This recipe for smooth 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 smooth 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
Stop your display from going darkish
Find out how to use a kitchen scale.
-
To make a gluten free flour mix of any sort, you will want a easy digital kitchen scale.
-
Activate the dimensions by urgent the ability button and permitting it to totally activate.
-
With nothing weighing it down, it would learn “0”. You’ll be weighing in grams, which is probably not the default unit of measurement. Swap to grams if essential by urgent the suitable button in your scale.
-
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.
-
Add your flour(s) one after the other to the bowl till the show reads the correct variety of grams of that flour. You might add the primary ingredient considerably carelessly since you’ll be able to take away some flour in the event you add an excessive amount of.
-
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
-
If you’re utilizing Higher Batter as bought or you could have already created my mock Higher Batter mix utilizing the tactic described above, your activity is kind of easy.
-
Comply with 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.
-
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 you must first create mock Higher Batter or my Make It Less complicated mix described above, first try this, making as many cups as you desire to by multiplying each ingredient within the listing by as many cups as you wish to create and retailer.
For multiples.
-
To make a number of cups of bread flour, merely multiply every ingredient by the variety of cups. Comply with the tactic above, and retailer as directed.
You need to use 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 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
Vitamin data is mechanically 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 elements and be aware of 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 remember to let it come to room temperature earlier than utilizing it, and whisk it properly to take away any clumps.
