Gluten-free baking expert Laurie Sadowski shares insider tips in Flour Power in our Fall 2013 issue. As a supplement, she has provided some of her favorite homemade gluten-free flour blend recipes in larger batches to keep on hand.
For storage, these flour blends can be kept in an airtight container until needed for use. For an extended shelf-life, stow the mixes in the refrigerator or freezer.
Note that these blends are sorghum based. If you prefer using brown rice flour, Laurie recommends picking up superfine brown rice flour for the best results. To substitute, use ¾ cup + 1 tablespoon brown rice flour for every 1 cup of sorghum flour. Brown rice flour has a heavier weight than sorghum flour, so less is required for similar results.
Flour Blend for Yeast-Based Bread
This somewhat earthy combination is perfect for recipes that require a heartier crumb and an extra touch of cohesiveness. It creates bread with a soft and light texture that is sturdy enough for sandwiches.
Makes 9½ cups
Free of: gluten and all top allergens
- 4 cups sorghum flour
- 3 cups buckwheat flour
- 1⅓ cup arrowroot starch
- 1 cup tapioca starch
- 3 tbsp xanthan gum
- Combine all ingredients, and use as a 1:1 replacement for flour or all-purpose gluten-free flour blends in yeast-based recipes.
Gluten-Free Yeast Bread Tips:
- Swap the liquid in your bread recipe for carbonated liquids instead, such as club soda
- If your bread recipe calls for eggs, try substituting a mixture of flaxseed and water.
- 1 egg = 1 tablespoon ground flaxseed (flaxmeal) + 3 tablespoons warm water.
- For the best rise, preheat your oven to 200ºF for about 3 minutes then shut it off. Let your dough rise inside the warmed, draft-free oven.
- Gluten-free yeast dough is very sticky! When you’re maneuvering it into the pan, use oiled hands as opposed to wet ones to avoid adding extra moisture to the dough.
Next: Basic Baking Flour Blend