Gluten Free Bread Flour Recipe
Prep
5m
Total
5m
This gluten free bread flour works best to make bread dough that behaves the most like you remember. Make shaped breads with a taste you’ll love.
Ingredients
1 servingsFor Bread Flour With Expandex
For Bread Flour With Ultratex 3
Steps
View steps on glutenfreeonashoestring.com or by saving the recipe to your
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 375kcal 18%
-
Fat 2g 3%
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Saturated Fat 0g 0%
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Carbohydrates 70g 23%
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Fiber 3g 12%
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Sugar 1g 2%
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Protein 13g 26%
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Cholesterol 0mg 0%
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Sodium 10mg 0%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
My gluten free bread flour, first introduced in my bread cookbook, GFOAS Bakes Bread, in 2013, is made by combining 3 ingredients: whey protein isolate, modified tapioca starch, and a high quality all purpose gluten free flour like Better Batter's original gluten free blend. Together, they will open up the universe of what is possible with gluten free yeast bread.
Baking recipes that call for this gluten free bread flour is an experience much more like what you might expect when you're baking conventional yeast bread. The dough isn't overly wet like the batter-style of bread.
The breads you'll make with this gluten free bread flour appear different when raw, and taste different when baked. They have more internal structure and don't need to rely on eggs for additional structure like most gluten free breads.
Breads made with this blend using recipes that are developed for it often can handle 2 rises, like conventional wheat bread, one before and one after shaping. That means that the dough is easier to handle still, and there is even more flavor development in the yeast.
Baking recipes that call for this gluten free bread flour is an experience much more like what you might expect when you're baking conventional yeast bread. The dough isn't overly wet like the batter-style of bread.
The breads you'll make with this gluten free bread flour appear different when raw, and taste different when baked. They have more internal structure and don't need to rely on eggs for additional structure like most gluten free breads.
Breads made with this blend using recipes that are developed for it often can handle 2 rises, like conventional wheat bread, one before and one after shaping. That means that the dough is easier to handle still, and there is even more flavor development in the yeast.
Imported & edited by @johnnydallas24
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