Wheat Free Bread Flour

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If you want to make wheat free bread, substitute one of the following flours per cup of wheat bread flour.

Wheat Free Bread Flour Substitutions

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.

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.

Source: Clayton, Bernard. Bernard Clayton’s New Complete Book of Breads. 2006 Simon & Schuster.