Wheat Free Bread Flour
To make wheat free bread, substitute one of the following flours per cup of wheat bread flour.
3/4 cup coarse cornmeal
1 cup fine cornmeal
7/8 cup rice flour
7/8 cup potato starch flour
To produce a loaf with better flavor and texture, it is best to use a combination of flours rather than using a single flour.
For general use, try this mixture of nonwheat flours:
1 cup cornstarch
2 cups rice flour
1 cup soy flour
3 cups potato starch flour
Tip: When you use this combination of flours, lower baking temperature by 25° and use a little less shortening. Substitute cup for cup in recipes that call for wheat flour.
Tips for using nonwheat flour to make quick breads
The texture of quick (nonyeast) breads is improved if the dough is allowed to stand in the pan for 20 minutes before baking.
Finished quick breads will hold their shape better if left in the pan for 5 minutes before removing, and they are generally most successful made in small quantities.
Share your favorite bread recipes
Do you have a favorite wheat free bread recipe? We'd love to try it. Click here to share your recipe or tips for wheat free bread.
Source:
Clayton, Bernard. Bernard Clayton's New Complete Book of Breads. 2006 Simon & Schuster.
