Batch prep
The Two Core Flour Blends
Choose a batch size to see exactly how many standard bags to buy, how many grams go into the blend, and what will be left.
Mixture #1 — Gluten-Free All-Purpose Flour
The workhorse blend for the Master Recipe and most loaves.
Makes about 4 1/4 lbs / 2 kg
In my rotation
Bin status
| Ingredient | Used in this batch | Bags to buy | Left after mixing | On hand | Buy |
|---|---|---|---|---|---|
White rice flour (or brown rice) Bob's Red Mill Stone Ground White Rice Flour | 1,020 g~1.5 bags | 2 bags24 oz each | 340 g | Not recorded | Buy |
Sorghum flour Bob's Red Mill Sweet White Sorghum Flour | 455 g~0.7 bags | 1 bag22 oz each | 169 g | Not recorded | Buy |
Tapioca starch / flour Bob's Red Mill Tapioca Flour | 225 g~0.5 bags | 1 bag16 oz each | 229 g | Not recorded | Buy |
Potato starch Bob's Red Mill Potato Starch | 225 g~0.4 bags | 1 bag22 oz each | 399 g | Not recorded | Buy |
Xanthan gum or ground psyllium husk Bob's Red Mill Xanthan Gum / Anthony's Organic Psyllium Husk Powder | 40 g~0.2 bags | 1 bag8 oz each | 187 g | Not recorded | Buy |
| 1,965 g (1.97 kg) | Total batch |
Whisk the dry blend thoroughly for a full minute before storing — an unevenly distributed binder is the usual cause of one gummy loaf in a batch. Record what you have on hand in the Pantry & Grocery tab to see sufficiency here.
Mixture #2 — 100% Whole-Grain Gluten-Free Flour
Nuttier, darker blend for peasant loaves and hearty breads.
Makes 4 lbs / 1.85 kg
In my rotation
Bin status
| Ingredient | Used in this batch | Bags to buy | Left after mixing | On hand | Buy |
|---|---|---|---|---|---|
Brown rice flour Bob's Red Mill Whole Grain Brown Rice Flour | 455 g~0.7 bags | 1 bag24 oz each | 225 g | Not recorded | Buy |
Teff flour Bob's Red Mill Whole Grain Teff Flour / Maskal Teff | 455 g~0.7 bags | 1 bag24 oz each | 225 g | Not recorded | Buy |
Sorghum flour Bob's Red Mill Sweet White Sorghum Flour | 455 g~0.7 bags | 1 bag22 oz each | 169 g | Not recorded | Buy |
Oat flour (certified gluten-free) Bob's Red Mill Certified Gluten-Free Oat Flour | 455 g~0.7 bags | 1 bag22 oz each | 169 g | Not recorded | Buy |
Xanthan gum or ground psyllium husk Bob's Red Mill Xanthan Gum / Anthony's Organic Psyllium Husk Powder | 40 g~0.2 bags | 1 bag8 oz each | 187 g | Not recorded | Buy |
| 1,860 g (1.86 kg) | Total batch |
Whisk the dry blend thoroughly for a full minute before storing — an unevenly distributed binder is the usual cause of one gummy loaf in a batch. Record what you have on hand in the Pantry & Grocery tab to see sufficiency here.
Tested substitutions
These swaps have been tested in the blends above. Substitute by weight, not volume.
- Psyllium husk for xanthan gum
- Swap in twice the volume of finely ground psyllium husk for xanthan gum (1/8 cup xanthan → 1/4 cup psyllium, 40g → 80g). Psyllium absorbs more water, so the dough looks wetter at first and firms up after the initial rise. It gives a more bread-like, less gummy crumb.
- Starch swaps
- Arrowroot starch or cornstarch can replace tapioca starch or potato starch measure-for-measure by weight. Do not substitute potato flour for potato starch — they are different ingredients and potato flour makes the dough heavy and wet.
- Sorghum swaps
- Amaranth flour or certified gluten-free oat flour can stand in for sorghum flour by weight. Amaranth is stronger tasting — start with half amaranth, half oat if you want a milder loaf.
- White vs brown rice flour
- Brown rice flour works anywhere white rice flour is called for, by weight. It darkens the crumb slightly and adds a faint nuttiness. Use superfine-ground rice flour when you can to avoid grittiness.