Gluten-Free Bread Flour

5 min

Recipe by glutenfreeandmore.comglutenfreeandmore.com

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Here’s my formula for Gluten-Free Bread Flour. It’s best measured by weight, with a simple digital scale. However, for your convenience, I have included the approximate volume measurements that correspond to each weight amount, where appropriate.

5 min1 serving

Ingredients

100 grams (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%)
25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)

Instructions

1
Mix all ingredients together in a bowl.

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Cook it from the original

This recipe comes from glutenfreeandmore.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.

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