This is my well-tested Gluten-Free Flour Blend for making your own homemade gluten-free bread, flatbread, focaccia, pizza crust, and more! It's easy to make, scale to how much you need, and has no gums or additives.

Gluten-Free Bread Flour Blend

(226 grams) potato starch

(226 grams) tapioca flour or arrowroot starch

brown rice flour

flour

Whisk all of the starches and flours together very throughly. Store in an airtight container. If you won&#8217;t use it quickly, store in the refrigerator or freezer for freshness.

To use gluten-free bread flour

add up the amount of all of the starches/flours called for in any of my gluten-free bread recipes and replace the entire amount with this gluten-free flour blend.

Thanks for this recipe. Your sourdough bread is my favorite. I make it in a loaf pan most of the time. Question, can this be used for your bagel recipe! Love those bagels!

Hi, when making the starter do I add water ? Many thanks

Hi, I am having trouble getting a hold of sorghum flour - is there an alternative I can use that does not contain oats?

Thanks!

Hi Rachel, We have a bed and breakfast here in New Zealand and I provide regular sourdough bread for guests.  I make bread almost daily and I have got pretty good at it (she said modestly :) ) I've been keen to  conquer gluten free sour dough and have tried various recipes over the years.  Thanks to your recipe for both the starter and the bread, I am now baking gf bread almost indistinguishable from my regular sourdough. T thought I would pass on two tips for readers who might like to bake in loaf tins, as I mostly do as it is great for toast slices. I use a heavy gauge loaf tin and don't line it at all, just use a canola based bakers spray. Never have trouble with sticking. My best inspiration was to bake with an inverted loaf tin of the same dimensions on the top of the bread tin. This makes for retention of steam like a Dutch oven which helps with oven spring. I bake covered for the first 45 mins, then remove for the rest of the baking time. Thank you for your generosity in sharing of your recipes.

Have you ever used this for cinnamon swirls 

Hello Rachael and bakers! I'm so glad that all of these recipes were perfected over the pandemic. Probably 15-20 years ago, I maintained a regular sourdough, but health issues lead to significant dietary restrictions. (The only bread I had was purchased frozen at health food store and it was $16!) I have used many of the recipes on your site as I'm obsessed with everything sourdough. I had to stop all grains for 5+ years too, so I am thoroughly enjoying what I've been missing for over a decade! 
(Not only has this been great for me, but my husband has also stopped purchasing regular gluten bread and baked goods! (They've gotten really expensive too!) I did post a review on the choco chip scone recipe because we LOVE those! Did the pizza crust, crackers with fresh rosemary - just so incredibly thankful for all of your hard work that has already been done and perfected!

I also used this flour blend for making sourdough dumplings from the Farmhouse on Boone website with great success! Even if I don't use this blend for the sourdough boule, it will get used for other things.

You are so incredibly kind to share your knowledge so freely with us! I am so excited by your recipes. What would be your tweaks for gumminess to your GF sourdough recipe? I’ve tried 8 loaves, last 7 with different tweaks, and still have gumminess, yet wonderful flavor. Trusting I’ll get there. Thanks so much!

gluten-free bread flour blend

Prep Time: 5 minutes

Total: 5 minutes

Servings: 3

Author : Rachel Conners

Ingredients

Instructions

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