I have been working on a good gluten-free and vegan bread recipe for as long as I can remember. I eventually gave up for a couple years, but then I returned to the task in Fall 2019. If you know me or follow me on Instagram (@theveganharvest) then you’ve likely been witness to my process. I figured out a few recipes I really like a couple months ago, but I was nervous (and still nervous) to share them with you! After many, many attempts – I think it is time. And because substituting the flour is the most challenging task, the first recipe I bring you is the best gluten-free bread flour mix! This is the flour that I will recommend in all my bread recipes to come, including the sandwich bread and the sour cream and onion biscuits pictured below.
Making this gluten-free flour blend has been a labour of love — but I do really hope it’s worth it!
Gluten-free bread making is tricky and it takes awhile to get the hang of it. That’s partly why I am nervous to start sharing these recipes. It’s not always easy! I hope, though, if you follow all my instructions you’ll be enjoying delicious gluten-free vegan bread in no time!
What is in this so-called Best Gluten-Free Bread Flour Mix?
I did a lot of research while testing this flour blend. There are so many great bloggers doing this kind of research and testing and I owe them lots! I learned that high starch content, protein, and something for the dough to build on is very important in making a good loaf of gluten-free bread. This bread flour has:
- Potato Starch (note: not potato flour!)
- White Rice Flour
- Brown Rice Flour (I have successfully subbed sorghum flour or used more white rice flour)
- Tapicoa Starch/Flour
- Chickpea Flour (this is important — this is the protein!)
- Xanthan Gum (also very important — this helps with the bread’s structure!)
You MUST weigh your ingredients!
I will admit: for years I did not weigh my ingredients. However, along my gluten-free bread making adventures I realized that it was critical. And now I love it! It’s way easier then digging a measuring cup into a bag or small container. It is also WAY more accurate.
How to use this Best Gluten-Free Bread Flour?
At the beginning of this post you saw some Gluten-Free Vegan Sandwich Bread and some delicious Sour Cream and Onion Biscuits (also gluten-free and vegan, if not obvious!). I’ve also made sourdough bread, below to the left, and cinnamon raisin bread, below on the right.
I’ve got so many recipes to share with you! I will update this page with some of my favourite recipes as I post them.
Check out these recipes that use this blend!
I wish you all the best of luck in your gluten-free vegan bread making! I really hope you love this recipe for the best gluten-free bread flour mix and that it brings many delicious loafs your way!
This is the Best Gluten-Free Bread Flour mix! Use it in all your favourite bread recipes, but also try it to make flatbreads, pancakes, and biscuits!
- 500 grams potato starch (NOT potato flour)
- 250 grams white rice flour
- 250 grams brown rice or sorghum flour
- 200 grams tapioca starch
- 170 grams chickpea or besan flour
- 30 grams xanthan gum
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In a extra large ziplock bag, bowl, or plastic bin, mix together all the ingredients. Make sure to weigh all ingerdients carefully.
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Mix the flour until very well combined. I like to do this in an extra large ziplock and shake it for several minutes. This would also work great in a very large tupperware container.
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I am not a fan of chickpea flour-what can I sub for that?
Hi Teresa – sorry for the slow response! The chickpea flour in this blend is used for its high protein content. You could sub something like soy milk powder or, if not vegan/dairy free, a whey powder – just make sure both have no additives/sweeteners etc. You could also try another high-protein flour like fava bean flour. I have only tried the soy milk powder alternative, and that worked well. I hope this helps!
Hi, does this flour mix need to be refrigerated
Hi Kathy – this flour does not need to be refrigerated. I keep mine in a container in a cool place away from direct sunlight in my kitchen.
Hi, I was just wondering if I could use guar gum instead of xanthan gum. Thanks
Unfortunately I have never worked with guar gum – sorry! I can’t guarantee the same results, but I have heard other use the substitution successfully (however not in this specific recipe)
I use guar hum in place of xantham gum and it has been ok x
Gum* I meant! Lol!
Excellent! Thank you, Julie!
Hi, with wath can I substitute the potatoes starch? Thanks!
Unfortunately the potato starch is crucial to this gf flour blend so I do not recommend substituting it with anything else – sorry!
Hi, I’ve used arrowroot starch in place of the potato starch and it works perfectly.
Thank you so much for sharing. This looks fantastic! I have to avoid the potato and tapioca starches due to a nightshade allergy. Do you know if I can substitute cornstarch for both?
Hi Melinda, unfortunately the potato starch especially is very important to the blend and I don’t think cornstarch would be a good replacement. I’m sorry! It may be best to find another blend that has been created without those ingredients.
I used sweet rice flour instead of potato and the bread was fantastic!
Can you use just brown rice flour or is the white rice flour essential?
You could certainly try! I think it will change the texture/flavour a bit but it should still work in most bread recipes.
Would using this flour work in say the king Arthur gf pizza recipe or in gf pizza in general?
Yes, it should work well! I use it for pizza dough often – I do tend to add an extra 1/2tsp or so of xanthan gum when I use it for pizza dough though.
Could I replace the xanthan gum with psyllium husk powder. I get a bad reaction to xanthan gum.
Hi Jennifer – yes you can! I haven’t tried it myself, but another reader has with success! They subbed 2 parts psyllium powder for 1 part xanthan gum. I hope it works for you!
Can you please post the sourdough bread recipe?
Unfortunately I do not have a GF sourdough bread recipe at this time. I may try in the fall to develop something. Until then, I recommend you look at the blog Fresh is Real who has some beautiful looking GF sourdough recipes!
Any way you can put the measurements in cups? I’ve tried to use a conversion calculator but each flour and starch has a different density to it so it doesn’t come out accurate.
Unfortunately the recipe was developed using weight measurements so the cup measurements won’t be precise enough which is why I don’t include them. I can’t guarantee the recipe will turn out then – sorry!
Hi ,is it really 30 gr of xanthan gum , that seems like a lot.
It is 30 grams – it does seem like a lot but it makes a fair bit of flour blend.
Fabulous recipe!! My husband even loves it and he usually hates everything gluten-free : ).
I live overseas and sometimes have a difficult time finding brown rice flour. Is it possible to use all white rice flour?
That’s wonderful – I’m so glad you both like it 🙂 And yes, you can definitely use all white rice flour! I have also successfully subbed the brown rice flour with sorghum flour!
I made my own brown rice flour from brown rice using a coffee grinder. Worked great!!
Hi, I’ve been looking for a good all purpose gf blend and your pictures look amazing but I have problems with rice. Any possibility I could sub both rice flours for sorghum?
I’ve never tried it, but I think it should work okay! I’ve only ever substituted half the rice flour with sorghum, and that worked well!
Thank you for your recipe. I was wondering if I could substitute another bean flour such as lentil bean flour or mung bean flour. One of my gang has a sensitivity to chic peas. Thank you for having vegan recipes. I am excited about trying this recipe.
I have never tried, but I think it should work just fine! The chickpea flour is to give some protein to the blend, so if you sub with something like lentil flour that also is high in protein it should work. Keep me posted if you try it!
I’m looking forward to trying this Gluten-free flour recipe!
Can this blend be used in recipes other than bread…such as cookies, muffins or pie crust?
Hi Luann, I have used this bread flour successfully in recipes like scones and biscuits. I don’t think it will be the best choice for cookies or pie crust – but I have not tried yet!
I can’t find chickpea flour that is GF; they all say “may contain wheat “. Can I substitute almond, bean, or millet flour? I was really excited to try this GFp bread flour mix until I found that I couldn’t source the right chickpea flour.
Hmm, that’s odd! I have found several GF chickpea flour. Have you tried besan flour? Unfortunately I cannot recommend an alternative, as I haven’t tried anything else.
I used buckwheat flour instead of chickpea, it tasted great. Buckwheat has almost as much protein as chickpeas. Nice mild flavor.