Gluten Free Bonus Blend for Specialty Breads
Baking bread should be a piece of cake – really! To make life easier, (and bread lighter!) we created a Flour Farm gluten free Bonus Blend using our Organic Gluten Free Flour Blend, plus tapioca flour, potato starch, and nonfat dried milk. The percentage of gums (a combination of guar and xanthan gums) added to this recipe is a minimal 1%. Woo! If you or someone in your family is unable to tolerate dairy – simply leave the dry milk out. The superior texture and lighter, airy, more tender crumb, make this blend the best choice for specialty breads.
Why add a Flour Farm Gluten Free Bonus Blend?
The purpose of creating a Bonus Blend of our Flour Farm flour was to meet the taste and texture requirements of certain baked goods such as pizza. Pizza is best made, in our opinion, with a lighter crumb to allow for a crispy crust and chewy interior. In addition, baguettes as well as other specialty breads, benefit from the Bonus Blend. If you try to substitute regular Flour Farm flour, right out of the pouch, the results will differ. It’s best to follow our recipes as written.
Good to Know
Blend up the ingredients, store in an airtight container, or jar, and use as necessary. If you bake baguettes or pizza frequently, we suggest doubling the recipe. The trick is to use a container large enough to easily blend the flours. We use a large stock pot! Depending on the recipe, you should have enough flour to make about three bread recipes.
Two Bonus Blend Versions: Dairy & Dairy Free
For those who may not have dairy, we provided a non-dairy version of the Bonus Blend. You do not have to make any special substitutions in an actual recipe – they work interchangeably. The dairy version bakes up a bit darker than the vegan version and slightly more tender. The dairy version weighs approximately 122g per cup. The non-dairy version weighs an average 125g per cup. The percentage of gums is 1%.
Flour Farm Recipes that Use the Bonus Blend
We have several recipes that use our gluten free Bonus Blend. If you adapt one of our recipes to use the Bonus Blend, and the conversion notes are not listed, you will need to adjust the amount of gums or psyllium in the recipe. This blend contains 1% gums. Either make the blend without gums and adjust for each recipe to the percentage used, or blend as directed and adjust accordingly per recipe. We have made every effort to note the conversion amounts for you. Check back frequently as we are continuously adding to our list of recipes!
- Gluten Free Pan Pizza
- Simple Gluten Free Baguettes
- Gluten Free Italian Parmesan Bread
- Gluten Free Traditional Irish Soda Bread
- Gluten Free Soft Pretzels
Please let us know how your Flour Farm gluten free Bonus Flour Blend worked out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by Dupree Productions; Recipe updated 8.20Print
Flour Farm’s Gluten Free Bonus Blend works perfectly for those baked goods that need a lighter, more airy texture to the crumb such as pizza and other specialty breads.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Spoon & Level
- 430g (15 oz) Superfine White Rice Flour (3 C + 2 T)
- 162g (5.7 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/2 C)
- 65g (2.3 oz) Tapioca Flour (1/2 C)
- 85g (3 oz) Potato Starch (1/2 C)
- 78g (2.8 oz) Nonfat or Whole Dry Milk Powder (1/2 C) – Omit if making Dairy Free Version
- 1 1/4 tsp Xanthan Gum (4g)
- 1 tsp Guar Gum (3.5g)
- If using Tara Gum to replace Xanthan & Guar, substitute by weight 7.5g (or 2 3/4 tsp)
- If using Psyllium Husk Powder to replace Xanthan & Guar, substitute by weight 8g (or 2 1/2 tsp)
Equipment: Digital scale (preferred), Extra large mixing bowl, Whisk, Measuring spoons & cups, Large airtight container
Step 1: In a very large bowl, (we use a stock pot,) whisk together all ingredients until fully blended.
Step 2: Store in an airtight container away from heat and light for up to 6 months.
Comment: I have noticed that when replacing psyllium powder for gums that the dough/batter for the baked good that I am trying to make seems a bit more wet than when the recipe is made with gums. However, the end product bakes up very similar and delicious.
The nutrition information below is for the recipe as written with nonfat milk powder. If omitting the dairy, Sugars changes to 0g, Sodium changes to 5mg, Carbohydrates changes to 24g, and Protein changes to 1g per serving.
The dairy version weighs approximately 122g per cup. The non-dairy version weighs an average of 125g per cup.
- Prep Time: 10 minutes
- Category: bread
- Method: blending
- Cuisine: American
- Serving Size: 30g
- Calories: 110
- Sugar: 2g
- Sodium: 20mg
- Fat: .5g
- Saturated Fat: 0g
- Unsaturated Fat: .5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Flour Farm Gluten Free Bonus Flour Blend
For delicious gluten free recipes by Flour Farm, click on this link!