Gluten Free Bread Flour Blend

Gluten Free Bread Flour Mix | The Gluten Free Vegan

You know something? I don’t really bake a lot of bread. I just don’t really care for bread – gluten-free or otherwise. But there are moments where bread comes in handy. To be toasted for breakfast, to be used for sopping up chili or soup, to sandwich awesome fillings.

I’ve adapted a flour blend from Bette Hagman’s book The Gluten Free Gourmet Bakes Bread to be totally vegan. It is probably the flour blend that I have the most success with so I wanted to share it here.

This blend is scaled down to make enough flour blend for two loaves of Basic Bread or Hemp & Seed Bread. There may be a little bit of flour blend left over – about half a cup or so. I’ve tried without much success (thanks in part to my lousy halving, measuring, counting skills) to make the blend match two loaves perfectly. So this is the best I could do.

5.0 from 1 reviews
Gluten Free Bread Flour Blend
A gluten-free flour blend that works great for basic breads.
Recipe type: Gluten Free Flour Blend
Cuisine: Bread & Baking
  • 1½ cups chickpea flour
  • ½ cup sorghum flour
  • 2 cups tapioca starch
  • 2 cups cornstarch
  • 1½ tablespoons xanthan gum
  • ½ tablespoon salt
  • ½ tablespoon egg replacer powder
  • 1½ tablespoons agar powder
  • ¼ cup + 2 tablespoons granulated sugar
  1. Sift all ingredients together. Store in an airtight container in a cool dry place until ready to use. Shake/stir before using.


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13 Responses to “Gluten Free Bread Flour Blend”

  1. Melanie
    August 22, 2013 at 4:13 pm #

    I cannot stand the taste and smell of sorghum flour and it seems many of the homemade blends are using it. Is there another suitable flour I could substitute? Thanks!

    • August 26, 2013 at 12:04 pm #

      Brown rice flour is one that I generally find easy to interchange back and forth with sorghum flour with decent results each time. Most of my recipes that use sorghum flour tend to use a blend of both sorghum and brown rice flour because I find it balances the flavors a bit better.

  2. Manuela
    August 24, 2013 at 2:27 pm #

    Hi Melanie,
    I find that brown rice and teff flours are good flours to interchange with sorghum. Try one or mix the two.

  3. Jeanne
    October 5, 2013 at 11:41 am #

    Hi there –
    is there an alternative to using refined sugar? Can it be left out?


    • October 6, 2013 at 11:47 am #

      I haven’t tried baking bread without the use of sweetener of some kind. When it comes time to mix this up into a loaf to bake, the yeast in your bread recipe needs some sort of sugar to feed off of. Maybe you could use something like coconut sugar in place of granulated sugar or choose an unrefined cane sugar if that’s available. I would be hesitant to leave it out completely though.

  4. Christine
    October 8, 2013 at 7:23 am #

    Hi! Just wanted to know if you’ve ever tried to sub the cornstarch with potato starch or arrowroot? I’ve recently developed an intolerance to corn products. Thanks :)

    • October 8, 2013 at 2:37 pm #

      You could try substituting the cornstarch with an equal mixture of potato starch and additional tapioca starch. I don’t know how that would turn out, but I bet it would work! If you try it, let us know please. :)

      • gina
        October 17, 2013 at 3:13 pm #

        Has anyone tried making the bread without the corn starch? I am trying to avoid corn product also.


  5. gina
    October 17, 2013 at 3:16 pm #

    Can you make the bread in a bread maker? if not how would bake in the oven.

    thanks again

    • October 17, 2013 at 3:57 pm #

      Gina, this bread flour mix works great in the two bread recipes I’ve linked to above in the post. I suggest trying out those recipes for instructions on how to bake it up in the oven. I have made the Basic Bread recipe in the bread machine and it turns out okay but I much prefer oven baking it for the texture and rise.

  6. Manuela
    January 26, 2014 at 5:58 pm #

    Hello Megan I am making your flour mix but I realize I don t have tapioca starch but tapioca flour. What do I do? add just more corn starch?

    • January 26, 2014 at 6:03 pm #

      Tapioca flour and tapioca starch are one and the same. It gets labelled differently but they’re both the same. Go ahead and use your tapioca flour. :)


  1. Gluten Free Vegan Hemp & Seed Bread | The Gluten Free Vegan - September 16, 2013

    […] recipe uses my basic gluten-free bread flour mix found here. This recipe makes one medium-sized […]

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