That’s a great capture of Kim’s Gluten Free Bread Flour Blend recipe and background — it’s one of the more widely recommended homemade blends for those serious about gluten-free baking!
Here’s a clean, summarized version of the key details from that post so you can use or share it easily:
Kim’s Gluten Free Bread Flour Blend
Makes: about 700 g (≈ 5 cups)
Author: Kim
Modified: May 26, 2025
Published: Nov 16, 2023
Why This Blend Exists
After being diagnosed with celiac disease in 2012, Kim refused to settle for dense or cardboard-like gluten-free breads. After years of experimenting with store-bought mixes, she developed her own blend designed to mimic real bread texture — chewy, soft, and flavorful — without wheat.
Ingredients (700g batch)
| Ingredient | Weight | Purpose |
|---|---|---|
| Potato starch | 285 g | Provides structure, holds moisture, keeps bread tender |
| Superfine white rice flour | 250 g | Base flour; must be superfine to avoid grit |
| Tapioca starch/flour | 75 g | Adds stretch, elasticity, and lightness |
| Whey protein isolate | 75 g | Replaces gluten’s protein structure; essential for rise |
| Xanthan gum | 15 g | Acts as binder and stabilizer |
To make larger batches, simply multiply amounts:
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1.4 kg (≈10 cups) → double everything
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2.1 kg (≈15 cups) → triple
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2.8 kg (≈20 cups) → quadruple
Instructions
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Combine all ingredients in a large container with a tight lid.
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Shake vigorously in all directions.
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Whisk briefly to ensure even blending.
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Store in a cool, dark place for up to 3 months, or freeze for up to 1 year.
Why Use Grams, Not Cups
Kim develops her blends by weight because it’s more precise. Cup measurements vary by density, and her ratios don’t translate well to volume. A kitchen scale is highly recommended for consistent results.
Substitution Notes
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Whey protein isolate: May substitute with plant proteins (pea, hemp, or mixed blends), but results vary; whey yields the best texture.
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Potato starch: Some success reported with cassava flour.
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White rice flour: Substitute with superfine brown rice flour (avoid gritty brands).
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Tapioca starch: Arrowroot or cornstarch might work, untested.
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Xanthan gum: Guar gum is the only possible alternative, but behaves differently.
Use This Blend For
Kim recommends this for any of her gluten-free bread recipes — sandwich loaves, rolls, pretzels, cinnamon rolls, and sourdough — and potentially in other gluten-free bread recipes as a 1:1 blend swap.
