In this post, I am going to show you one of my flour blends. Especially this one I use it a lot for white bread (like my Gluten-Free Italian Rustic Bread).
I consider this blend not the simplest one because it uses whey isolate powder. The whey isolate will help give structure to the bread. Be aware that the whey isolate is different from the whey protein, you won’t get results with that one!. It has proven to be quite useful for gluten-free baking since we have to resort to quite a lot of starches to make our blends.
This blend consists basically of:
- 51% rice flours
- 36% starches
- 2.2% xanthan gum
- 11% unflavored whey isolate
What I recommend, is to make big batches, homogenize it, and store it in an air tight container so it’s faster whenever you want to make any recipe.
It is always better to weight everything you use, since cups or tsp/tbsp can be quite inaccurate measurements.
According to the proportions, you can make batches of 450 g of flour for the best results. You can always calculate to make the exact amount by the way.
This table shows you how many grams of each component you need to use to make the blend. I am including the approximate calculations for 100 g and 300 g just in case.
Hope you like it!
