Rice-free Gluten-free Bread Flour Blend
This rice-free flour mix is suitable for yeast breads. It already has a binder in it.
Servings 7.7 cups
Calories 429kcal
Equipment
- 1 Whisk
Ingredients
- 3 cups Millet Flour
- 3 cups Tapioca Starch
- 1 cup Sorghum Flour
- 11 tablespoons Psyllium Husk
Instructions
- Weigh out the ingredients into a large mixing bowl.
- Whisk the mixture together until everything seems to be evenly combined.
- Store any unused flour blend in an airtight container.
Video
Notes
- I strongly recommend weighing your ingredients on metric kitchen scales. This is not only more accurate, but also easier.
- Store flour in a sealed container at room temperature for a short time. For longer storage, keep it in the refrigerator or freezer.
Nutrition
Serving: 1cup | Calories: 429kcal | Carbohydrates: 98g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 163mg | Fiber: 13g | Sugar: 1g | Calcium: 8mg | Iron: 3mg
