Gluten Free Bread Flour Recipe (Gum-Free!)

This stellar, extensively tested gluten free bread flour mix is adapted from the excellent Gluten Free Artisan Bread in 5 Minutes a Day, and is exceptional in all kinds of gluten-free breads, from rustic loaves of gluten free no knead bread and hearty gluten free cranberry walnut bread to soft and tender pastries like gluten free cinnamon rolls.

Made without xanthan gum, my blend relies instead on a balanced combination of whole grain and starchy flours plus ground psyllium husk to create structure, chew, and elasticity that closely mimic breads made with traditional wheat flour.

Use this easy mix anywhere a recipe calls for gluten-free bread flour, and skip the expensive store-bought blends. Once you mix this up, you'll have a versatile, reliable flour blend that's ready for everyday baking.

What Brand of Flours?

All of the flours and the psyllium powder shown here are Anthony's brand, which is my favorite brand of gluten-free flour. Most of the flours are sold in large bags, making this a wallet-friendly choice, and I find their quality to be very good.

If you use a different brand of flour, your bread flour mix might perform slightly differently, but in theory, using finely ground gluten-free flours should create a fairly uniform result across recipes. Bob's Red Mill is another reliably great source of gluten-free flours.

Ingredients Needed

This recipe makes about 4 ½ pounds (2 kilograms) of flour mix. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• White rice flour - For bread that mimics those made with all-purpose flour, white rice flour is a powerhouse. It creates a nice structure and keeps the bread lighter in color, like traditional breads.
• Oat flour - Whole grain oat flour adds texture and a subtle flavor to the mix.
• Tapioca flour - A wonderful starchy flour, tapioca starch/flour will add lightness to your bread.
• Potato starch - NOT potato flour, potato starch works alongside the tapioca flour to balance the white rice and oat flours.
• Ground psyllium husk - I prefer to use ground psyllium husk, but you can use whole psyllium husk instead. Add 2 tablespoons more of whole husk if you go this route.

Recipe Notes

• Do I need to use these exact flours? You can experiment with the varieties of flour used here, but make sure to keep the ratio of gluten-free flours to starch the same so that the mix is balanced. Keep in mind that using a flour like buckwheat will have a stronger flavor than white rice flour.
• Make a bigger batch. This recipe makes a lot of bread flour mix, which is so handy! I love not having to weigh and measure flours every time I want to bake. You can definitely double the quantities if you want to keep even more on hand.
• Measure the flours by weight. When preparing the mix, you'll have the best overall results if you measure the gluten-free flour out by weight. This ensures complete accuracy. Otherwise, use the spoon and level method to measure the flour.
• Mix well. Make sure to stir and whisk the gluten-free flours together very well so that they are well mixed. When you transfer to your storage container, give the container a shake, and give the mix a shake and a whisk each time you go to use it to redistribute the flours.

Proper Storage

Like most gluten-free flours, this homemade gluten free bread flour mix is best stored in an airtight container and kept in a cool, dry place (your pantry!) for up to 3 months.