Gluten-free bread flour

Gluten-free recipes can appear daunting because you are required to use several ingredients to replace one type of glutenous flour. For your benefit, I'm posting my gluten-free bread flour mixture. With this in your pocket you can prepare a large batch of flour ahead of time so you can return to scooping and cooking in one step.

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method

I suggest preparing your flour mixes in large quantities ahead of time and storing them in air-tight containers, so that when you are in the flow of a recipe it’s as simple as measuring one flour mix and not its individual components.

As always, I recommend combining each mix in a food processor for two excellent reasons.

First reason: Is to better refine your flours, making them lighter and giving your baked good more lift.

Second reason: Is to thoroughly combine the flours, assuring that each time you scoop, you are scooping up the same precise formula of flours. On this note, I highly recommend stirring or shaking up your bin (only after it is thoroughly and completely sealed) once a week to prevent settling.

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gluten-free bread flour mix

HIGH IN FIBRE

MAKES: 1 kilogram/8 cups

ingredients
600 grams/4 1/2 cups  arrowroot starch/flour
330 grams/3 cups  oat flour, certified gluten-free
70 grams/6 tbsp  psyllium husk powder

method
Combining each mix in a food processor or mix with a wire whisk, if in a rush.