Gluten Free Flour Blend
Ingredients
The blend:
- Bob’s Red Mill potato starch, Anthony’s potato starch or any fine potato starch
- Superfine white rice flour, fine white rice flour, or ultra fine white rice flour (do NOT use regular rice flour, such as Bob’s Red Mill)
- Anthony’s tapioca flour, Bob’s Red Mill tapioca flour or any fine tapioca starch/flour
- Now Foods whey protein isolate, Isopure whey protein isolate, Opportuniteas grass-fed whey protein isolate, or any other brand of whey protein isolate. Whey protein is lactose free, but for dairy free you can try soy protein, hemp protein, pea/quinoa protein, egg white protein, pumpkin protein, or any other pure protein powder. ****IMPORTANT: See below about substitutions!
- Anthony’s premium xanthan gum, It’s Just xanthan gum, Bob’s Red Mill xanthan gum, or any other brand of xanthan gum
Total Time: 10 Minutes
Yields: 10 Cups
Directions
1. Combine all the ingredients together
Notes
***Of note, the whey protein isolate substitutions are simply suggestions. My bread flour blend works best if there are NO substitutions, but I do understand that some of you may have other allergies. I’ve heard from many readers who stated pea protein doesn’t work (it becomes quite hard and inedible), but others have stated that it works fine. Some stated hemp protein worked beautifully (giving the finished bread a light green hue). One reader stated that a product that combines pea and quinoa protein (here) worked beautifully for her. However, I DID try this product and did NOT get the usual rise and texture to my breads. In fact, they were very flat and inedible and not up to the standards that I’m used to in my recipes.
Credit: Let Them Eat Gluten Free Cake
