Gluten-Free Bread Flour Substitute: a Guide for Beginners

Finding the best gluten-free bread brands in the market can be a bit tricky. The wrong picking up will ruin your gluten-free diet. You don’t want to bake bread with improper gluten-free flour, do you? So, what products to choose? Here complete guidance to help you find the best gluten-free bread flour substitute products to make your day!

Read the Labels Carefully

This is the very first thing you need to do. It is important to read and learn the labels of every product since something with a gluten-free label is not always free of all gluten. You need to keep in mind foods might still have trace amounts of gluten. This is possible to happen especially if the foods are processed on shared equipment. Most of the time, products that are labeled with “certified gluten-free” should contain less than 10 parts per million.

Know the Variety and Embrace It

When picking up the rightest gluten-free bread flour substitute, you need to know the variety of products available in the market and embrace them. This is because no single flour product out there that can be used to replace wheat solely. In this way, you need to blend multiple ingredients when baking. Additionally, grain-free flours like almond or coconut flours usually taste flat. Not only that but they also tend to be inconsistent when you use them alone in a recipe. Another reason yous should blend the products is that some gluten-free flour products in the market now taste starchy and gritty.

How Much You Should Blend

To create an all-purpose gluten-free bread flour substitute, you need to mix flours and starches. You can put 3 cups of almond flour and mix them with 1 ½ cups of potato starch or arrowroot. Then, just add ¾ cup of tapioca starch and ¾ cup of coconut flour in the mixture. Sift all the ingredients together and then store it in an airtight jar.

What Products to Choose?

Fortunately, many flour substitutes you can find to help you bake gluten-free goodies. Here are some of them.

This is a gluten-free product that can work perfectly as a flour alternative for baking bread. You can use it in various yeast bread such as pancakes or crepes.

This flour is a smooth gluten-free product and comes with almost similar taste and texture with wheat flour, making it perfect for baking. However, sorghum flour leads the recipes to have a darker color.

Millet is a bit nutty flour. You can use the product in muffin and quick-bread recipes.

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