The Bakermans Gluten-Free Bread Flour
Ingredients
- 285 g rice flour basmati ideal
- 95 g chickpea flour or lentil flour
- 95 g tapioca starch
- 25 g psyllium husk eg Natural Health 4 Life
Instructions
- Sieve all flours into a bowl
- Add psyllium husk
- Whisk thoroughly (very important — even distribution)
- Store airtight
Notes
7g yeast
10g olive oil
460–500ml warm water Key handling tip After mixing, wait 2–5 minutes - the psyllium hydrates and transforms the dough. It will go from loose batter to a structured dough What you should expect
Dough = soft, slightly sticky (not kneadable)
Holds shape when scooped or gently formed
Bakes into: sliceable loaf, soft crumb, good structure Optional tweaks
Lighter loaf: Reduce chickpea slightly (85g)
Increase rice: More rustic flavour
Replace 50–100g rice with brown/red rice
Baguette-style: Add a touch more water. Shape loosely for a better rise Storage
Airtight container
Best used within 4–6 weeks
Shake before use (psyllium can settle slightly)
Variations Using Different Rice Types
Once the base flour mix is established, the character of the bread can be shaped simply by changing the type of rice used. Each variety brings its own balance of flavour, colour and texture, allowing the same core recipe to produce anything from a light, everyday loaf to something more rustic and full of depth.
White rice gives the lightest result and forms the backbone of the standard mix, while wholegrain varieties such as brown, red and black rice introduce more body and complexity. These can be used to add interest without changing the overall method, making the recipe both flexible and reliable.
1. Brown Rice Version (best “wholemeal” style)
Adjustment
- Replace up to 50% of white rice with brown rice flour
- 140g white rice
- 145g brown rice
Result
- Slightly nutty flavour
- More wholegrain character
- Slightly denser crumb
Tweak
- Add +20–30ml extra water
2. Red Rice Version (rustic / artisan)
Adjustment
- Replace 30–60% of white rice with red rice
- 115g white rice
- 170g red rice
Result
- Earthy, deeper flavour
- Slightly firmer texture
- More “artisan” feel
Tweak
- Add +30–40ml water
- Consider +5g extra tapioca if crumb feels tight
3. Black Rice Version (artisan)
Adjustment
- Replace 10–25% of white rice with black rice
- 210g white rice
- 75g black rice
Result
- Striking dark / purple crumb
- Rich, slightly sweet flavour
- Denser structure if overused
Tweak
- Add +30ml water
- Keep percentage low for best rise
Milling notes (important for all)
If you are milling grains yourself:
- Mill very fine
- Sieve + re-mill bran-heavy particles
- Avoid coarse grind → causes dense bread
This matters more with red/black rice
Gluten-Free Flour Comparison Chart
| Feature | FREEE (Bread Flour) | Schär (Bread Mix) | Bakermans |
|---|---|---|---|
| Dough type | Soft dough (slightly batter-like) | Soft, cohesive dough | Soft → structured after rest |
| Structure | Good, but can spread | Good shape retention | Strong, holds shape well |
| Hydration | Medium–high | Medium | Higher (absorbs more) |
| Binder | Included | Included | Psyllium-based |
| Ease of use | Easy | Easy | Needs method |
| Best for | Bread, rolls, pizza | Bread, pizza, shaped doughs | Bread, pasta, full control |
| Handling | Minimal shaping | Gentle shaping | Shape after resting |
| Consistency | Reliable | More structured | Most controllable |
Key Differences
FREEE bread flour and Schär mixes are both designed for straightforward baking, with built-in structure. FREEE tends to produce a slightly softer dough that can spread more, while Schär offers a little more firmness and control.
Bakermans flour behaves differently, starting softer but becoming more structured after resting as the psyllium hydrates. This gives greater control and a more traditional dough feel, but requires a slightly different method.
Summary
FREEE offers ease and reliability, Schär provides a balance of ease and structure, and Bakermans gives the strongest, most adaptable dough once properly hydrated.