Kim's Gluten Free Bread Flour Blend

Bob’s Red Mill potato starch, Anthony’s potato starch (clickable links) or any fine potato starch 285 grams 570 grams 855 grams 1140 grams

superfine white rice flour, fine white rice flour, or ultra fine white rice flour (clickable links) (do NOT use regular rice flour, such as Bob’s Red Mill) 250 grams 500 grams 750 grams 1000 grams

Anthony’s tapioca flour, Bob’s Red Mill tapioca flour (clickable links) or any fine tapioca starch/flour 75 grams 150 grams 225 grams 300 grams

Now Foods whey protein isolate, Isopure whey protein isolate, Opportuniteas grass-fed whey protein isolate, (clickable links) or any other brand of whey protein isolate. Whey protein is lactose free, but for dairy free you can try soy protein, hemp protein, pea/quinoa protein, egg white protein, pumpkin protein, (clickable links) or any other pure protein powder. ****IMPORTANT: See below about substitutions! 75 grams 150 grams 225 grams 300 grams Now Foods whey protein isolate, Isopure whey protein isolate, Opportuniteas grass-fed whey protein isolate, (clickable links) or any other brand of whey protein isolate. Whey protein is lactose free, but for dairy free you can try soy protein, hemp protein, pea/quinoa protein, egg white protein, pumpkin protein, (clickable links) or any other pure protein powder. ****IMPORTANT: See below about substitutions! 75 grams 150 grams 225 grams 300 grams

Anthony’s premium xanthan gum, It’s Just xanthan gum, Bob’s Red Mill xanthan gum, (clickable links), or any other brand of xanthan gum 15 grams 30 grams 45 grams 60 grams

subheading: ABOUT SUBSTITUTIONS:

* **Of note, the whey protein isolate substitutions are simply suggestions. My bread flour blend works best if there are NO substitutions, but I do understand that some of you may have other allergies. I’ve heard from many readers who stated pea protein doesn’t work (it becomes quite hard and inedible), but others have stated that it works fine. Some stated hemp protein worked beautifully (giving the finished bread a light green hue). One reader stated that a product that combines pea and quinoa protein ( here) worked beautifully for her. However, I DID try this product and did NOT get the usual rise and texture to my breads. In fact, they were very flat and inedible and not up to the standards that I’m used to in my recipes. note: **Of note, the whey protein isolate substitutions are simply suggestions. My bread flour blend works best if there are NO substitutions, but I do understand that some of you may have other allergies. I’ve heard from many readers who stated pea protein doesn’t work (it becomes quite hard and inedible), but others have stated that it works fine. Some stated hemp protein worked beautifully (giving the finished bread a light green hue). One reader stated that a product that combines pea and quinoa protein ( here) worked beautifully for her. However, I DID try this product and did NOT get the usual rise and texture to my breads. In fact, they were very flat and inedible and not up to the standards that I’m used to in my recipes.

I hope you find success in ALL your gluten free baking endeavors and that Kim’s gluten free BREAD flour blend is a part of your success

Directions at letthemeatgfcake.com

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