The Bakermans Gluten-Free Bread Flour
This recipe makes 500g. Make a 500g batch first. After that you can multiply up the recipe for a quantity to last a couple of weeks.
- 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
When you use it (per 500g flour) add:
10g salt
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)