Gluten-Free All-Purpose Flour (Mixture #1 from Gluten-Free Artisan Bread in Five Minutes a Day)

Gluten-Free All-Purpose Flour (Mixture #1 from Gluten-Free Artisan Bread in Five Minutes a Day)

By keeping a supply of our two gluten-free flour mixtures in the house, you can make any of the recipes in Gluten-Free Artisan Bread in Five Minutes a Day. Flour Mixture #1, reprinted here from the book, is for a mostly white flour, though it becomes 75% whole-grain by weight if you swap brown rice flour (increase the liquids in the recipes by 2 tablespoons if you do this). It’s the only flour you need for some of our on-line recipes, and for the basic white loaf. If you’re sensitive to any of these ingredients, you’ll find substitutions in the book. We tested this gluten-free all-purpose flour mixture with Bob’s Red Mill products because they are available across the nation. If you use other brands you may find different results in the breads–especially in the amount of liquid they’ll absorb.

If you’re measuring by U.S. cup-measures (the first unit in each line), be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.

Makes 4 1/4 pounds (2 kilograms) of gluten-free all-purpose flour mixture

White Rice Flour6 cups, or 36 ounces, or 1,020 grams

Sorghum flour: 3 1/4 cups, or 1 pound, or 455 grams

Tapioca Flour or Starch: 1 3/4 cups, or 8 ounces, or 225 grams

Potato Starch*: 1 1/4 cups, or 8 ounces, or 225 grams

Xanthan Gum or Psyllium Husk Powder: 1/4 cup, or 1.4 ounces, or 40 grams

*Don’t substitute potato flour

The ingredients must be very well mixed, otherwise the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.

Substituting ingredients: If you don’t eat one of the ingredients above, see our Substitutions Page. Other substitutions may be possible, but those are the ones we’ve tested and liked.

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164 thoughts on “Gluten-Free All-Purpose Flour (Mixture #1 from Gluten-Free Artisan Bread in Five Minutes a Day)

  1. Just curious if brown rice flour works in place of white rice flour. Does anyone have experience or guidance on which flours are interchangeable? I.e., what swaps out for what the best.

    E.g., I’ve read that arrowroot is interchangeable with tapioca starch, and sometimes you can use corn starch instead of tapioca starch too.

    Helpful when you don’t have 10 different flours on hand or run out of one (because let’s face it, those bags are so darn small!)

    Thanks for the great post!

    1. Hi Paula,

      In our new book Gluten-free Artisan Bread in 5 we talk about what flours can be swapped for others. We do use brown and white rice interchangeably in our new book.

      Thanks, Zoë

      1. Confused by your question, because you’ve posted it to a gluten-free flour formula. I haven’t seen any gluten-free sprouted flours at all. If you use sprouted wheat flour, it won’t be gluten-free…

      2. How do you do the substitutions? By weight or by volume. 3 1/2 cups of oat flour doesn’t weigh as much as the sorghum.

      3. Hi Jessica,

        Such a great question. We found that the difference was so small that you can do either. There is a slight difference in texture when you switch from one to the other, but it doesn’t seem to change if you’ve added slightly more or less of either. Hope that makes sense.

        Thanks, Zoë

    2. What if someone can’t have potatoes? We are allergic to them (my family). Is there anything else to substitute with?

      1. Hi Carlene,

        I tried the recipes with various flour combinations and tried replacing the potato with other starches. The results were not as satisfying, but the bread still came out well when using corn starch or arrowroot. I recommend you start with a small batch to make sure you like the flavor and texture of the bread.

        Thanks, Zoë

  2. Two questions I’m just curious about: 1) Since the America’s Test Kitchen gluten-free flour blend has an expiration date of about 6 months, do your flour blends have expiration dates?

    2) Do you agree with me and think that expiration dates for flour blends are complete hooey?

    Thanks in advance for your assistance and I will be excited to start working on the flour blends so I can hit the ground running come October 21!


    1. Hi BJ,

      Flours can go rancid, especially if they are stored in a warm spot. The best test is to smell them and taste them. They should smell and taste a bit sweet. If they smell sour they may have turned on you. Some GF flours have an almost grassy smell to them, so they may be harder to tell. Keep all flour in a cool spot and you can probably stretch the storage life.

      Cheers, Zoë

  3. When baking bread, can you bake other items in the oven at the same time? I want to roast a squash while I am baking bread, but I want to make sure that baking the squash won’t take away from the result of my bread.

    1. I do it all the time. It might require a longer pre-heat, and there’s a chance of a less crisp crust because of the steam (which won’t dissipate at the end of baking).

      But I do this all the time.

    1. I’ve just adjusted the Mixture #1 post so there’s a link at the bottom to the “Substitutions” FAQ page. You can take a look at the other two as well.

      1. I just found the recipe on your website for the GF Flour Mix #1 which I previously questioned you about. I think I can figure out Mix #2 now. Sorry to take your time.

  4. Hi !
    I finally tried and the bread is delicious.
    I am curious: can we use a GF premade mix if it’s easier (and sometimes cheaper) than making it ? (I don’t mind making the flours/starches mix but I am a curious person by nature).

    1. So were we! Unfortunately, we did not find a product that tasted as good, browned as well, or resisted gummy-ness as well as the custom blend we came up with, so we didn’t include any in the book. That said, you certainly could experiment. Each blend absorbs water differently.

  5. Where can I find these simple but functional large glass canisters (like yours in the picture) for all of the gluten-free flour mixes I’m concocting? Thank you!!!

    1. OK, here’s the word– those came from Ikea– problem is that the merchandise there always changes and they don’t seem to be available anymore, but check with them. Anyone see something similar anywhere?

  6. Found a great variety of containers on Amazon BUT LIDS ARE A SEPARATE ITEM! Don’t forget!
    also found, if us bobs products, 1 quart storage bags, hold each bobs product perfectly.

  7. Thank you all for great container source suggestions! Will improve my current ziploc look!!! And I and my body are loving bread again – thank you so much for your well-tested recipes and book!!!

  8. Hi there – just found your website and am very excited about trying to bake your recipes. I would like to clarify something in the recipe. You mention increasing liquids by 2 tablespoons if you sub brown rice flour in the recipe. Do you mean 3 and 3/4 cups (egg whites and water) plus another 2 tablespoons of water? What about if you use whole eggs rather than just egg whites? Still 3 3/4 cups plus 2 tablespoons? Many thanks

    1. You need the extra liquid; if you’re using whole eggs, that MIGHT make up the difference, but you’ll have to experiment.

  9. If you use the whole egg, do you need to make any adjustments to the liquid?

    Also, how many 1 lb. loaves will the master recipe make? I wanted to make this with a group of kids, so I need to know how many I can get from one batch.

    Mary Ann

  10. Hi, I’m new to all of this and would like to know. What is the difference between Potato starch and potato flour? I take it you cannot substitute the starch for the flour in the recipe?

    1. Hi Tania,

      Starches and flours behave totally differently and absorb different amounts of water, so they can’t be used interchangeably.

      Thanks, Zoë

  11. I just bought the GF artisian cookbook. I’ve made the dough.

    The first loaf, I made after the 2 hour rest time, but no refrigeration. I let it rise 1 hour. Great flavor, nice texture inside, crusty outside. But it was VERY thin.

    The second loaf, I made after refrigeration time. I was excited because it “looked right” after shaping, but then, after the 1 1/2 hour “rise” time, it was flat again. About the same thickness as the first loaf.

    Both loaves were probably 1 inch thick, or so. Any suggestions as to what I’m doing wrong?

    1. Did you make any substitutions at all? Did you use Bob’s Red Mill flours to make your mixture? Any swaps will throw off the moisture and result in too-wet dough, which spreads.

      If all else fails, make it in a loaf pan…

      1. I did not use Bob’s Red Mill brand, however, I just realized that my dough amount that I took from the bowl both times was not 16 oz. Rather it was less than that, perhaps 1/2, as I was thinking “grapefruit size in Texas!” 🙂 Maybe that was the cause of the flat, ilbeit tasty, bread. If I continue to have difficulty with dough spreading after making the weight adjustment, I’ll try the flour brand recommended. Thanks for an AMAZING tasting recipe of GF bread!

  12. Thanks for bring bread back in to my life and for keeping it simple and delicious!!
    Curious to know if you have experimented with Einkorn Bread and if so, in which recipes?
    I am working with it, experimenting, and it is delicious. I’d like to try it in the 5-minute recipe and see what happens, so hoping you’ve done this and can steer me in the right direction.
    Thanks again

    1. Actually, I’d like to test with Einkorn but I’m not excited about it because I can’t find it anywhere. Where have you found it, what brand are you using? My guess is that it’ll work, with water adjustments, as a swap for whole wheat flour. I’m guessing that they’re not selling a white Einkorn, just whole grain.

  13. Hi,

    I’ve seen some bakers use sweet rice flour instead of brown or white rice flour. I’m wondering if sweet rice flour could be substituted for brown or white?

    1. We did not have success with our stored-dough method using the flour you describe–it got gummy as the batch aged. If you try it, all bets are off in terms of it’s liquid requirement, you’ll be experimenting at that point.

  14. Hi Jeff & Zoe,

    I’ve only just come across your recipes and book in the last 2 weeks.

    Thank so much to the both of you for going to all the effort of trying everything to come up with the perfect combination of flours so that we can make an easy and pliant gluten free bread. (As well as sharing) Well done! I love the flavour, texture and that I can eat it without having to toast it first!

    A couple of questions. Firstly, can your flour mix #1 be used for baking cakes, cupcakes etc… I’ve always used a premixed bought bag that I like the texture & flavour of. So I’m new to mixing my own flours. I have tried one mix of my own (I was trying to match the store bought bag), but the cakes turned out a bit gritty (maybe from the maize flour…)

    Next, I have been using a premixed box for my everyday bread, and I make it as a flat bread in cookie trays, which I cut up into 6 pieces (which is about the size of a slice of bread). I’ve always found that trying to make loaves always come out with holes, or gummy etc that’s why I now do the flat bread – and it’s also really convenient… So the question is, can the GF master recipe be made as a flat bread? Should I omit the yeast and just use some baking powder or soda?

    Any help and advice that you can give me would be wonderful!


    Sam Rowe

  15. Hello! I purchased your book and was so excited to make this bread. I followed the instructions exactly and ended up with several ‘rocks.’ Where did this go wrong. I’m a pretty experienced gf baker, but this was just heart breaking.

    1. What do you mean by “like a rock?” Was it just the crust that was too hard, or was it the whole loaf? How long did you store it before you cut into it?

      Did you make any substitutions at all? I mean by brand of flour(s). This changes everything.

      Second-most likely explanation; is the temperature of your oven off? Check with something like

      And did you use steam in the oven?

      1. The entire loaf was rock solid. I only use Bob’s Red Mill in all of my gf cooking/baking. The oven temp was correct, I use several thermometers in the oven. And yes, there was steam.

  16. So the crumb was hard– I’m trying to figure out if it never rose. Was there barely any hole structure? Or was there nice open holes, but still it was hard?

    How did you measure? By weight or by cup-measure?

    Also– what altitude are you baking at? What’s your location?

    1. I live in Metro Atlanta. The altitude is about 1300 feet above sea level. I measured the individual flours by weight, and then used cups to measure the mix itself. The mix rose in bowl, but after it was transferred to the pans, it did not rise at all. I never saw any holes. This happens every time I bake a gf bread, regardless of recipe. I had such high hopes.

      When I say it was rock hard, I mean it. The bread knife would not even saw into it.

      1. Hmm. So it’s not the flours, not your oven temp, not your altitude (that’s not high enough to matter). And as you say, it’s not our recipe– this happens with any GF recipe you try.

        What yeast are you using? Could it be old? Have you used the same batch of yeast with wheat flour and found the same problem? Could you be using too-warm water (well, hot water), which could kill the yeast?

        I may be stumped here, except to say that many, many readers have used these recipes with success (see for Amazon reviews, 87% are 4 or 5-star so we know the recipes work…).

    2. Try switching to bottled or carbon filtered water. Municipal water varies a great deal. I moved from a super hard water area to super soft and my reliable (gluten) bread method went flat and sullen until I switched to bottled water. Gf breads are even more titchy, I’ve yet to make one that came out well. I plan on trying this recipe this week … here’s to hoping!

  17. I was anxious to try your method and recipes, so I made up the flour mix and set it to rise. It was on the counter for about 2 1/2 hours and seemed to be doing fine. Put it in the fridge, mine is at 37 degrees F. and next time I looked it had deflated! After a few hours it was down to where it started! What happened and can I restore it by putting it back on the counter? If I do hat can I still put it back in the fridge? Should I raise the fridge temperature? Any help is much appreciated.

    1. That’s actually normal with our stuff (don’t mess with your fridge temp). Have you been through the Tips and Techniques chapter in the book?

  18. Would it be okay to store the flour mixture #1 in the frig or freezer? I keep all my nut flours in the frig and just let them get to room temp before using.

  19. I’ve been baking all our bread for about a year now from your Healthy Bread in 5 book. Great book. Great bread. I just tried the Master recipe in your gf book. Did it the no rest no rise just bake way. Hard as a rock on the outside. Very moist inside. Tastes good but you could break a tooth.
    Wondering what I did wrong. I weighed all the ingredients. Used half brown rice flour and half white. No extra water. Water temp was right. Our oven temp is right on. I used the steam method.
    I still have 3 pounds of dough left in the fridge. Is there something I can do to ensure that the rest of this batch is better?

  20. I’ve been baking from GF ABI5MD for about a year. The Focaccia is our favorite so far. I was just mixing up a new master recipe and noticed something. The Xanthan Gum/psyllium husk measures are 1/4 cup or 40 g. I just happened to grab the 1/4 cup to put the PH onto the scale and it only weighs 10g! I know XG is much heavier. So I may have been putting way too much PH in my dough, which could account for the wicked hard crusts and lack of rise I haven’t been able to figure out. Is it 1/4 cup or 40g of PH? I cannot use XG. Thanks!

    1. Hi Julie,

      Are you using ground psyllium husk or whole? I just weighed the ground psyllium and got 40g = 1/4 cup.

      Thanks, Zoë

      1. I’ve been making my breads with xanthan gun but just saw psyllium at the store and wants to give it a try… aaaaand came home with the whole husks instead of the powder. Can I use them like that or should I try to grind them down? Thanks, Zoë

      2. Hi Anthony,

        I know people use both forms with success, but I tested the recipes with the powder. If you try it with the husks, just make a small batch to make sure you like the results.

        Thanks, Zoë

      3. HI Zoe, I have made Mixture #2: 100% Whole-Grain Gluten-Free Flour blend from page 62 in your Gluten-Free Artisan Bread in Five Minutes Day. I used 2.8 ounces of ground psyllium husk. I want to use this blend in the 100% Whole Grain Loaf on page 102. I noticed that there wasn’t and “or” weight listed for the psyllium husk in the ingredients list on page 103.

        Now I’m wondering if I should have used 1.4 ounces psyllium husk when I made the Mixture #2 flour blend. I assumed the OR 2.8 ounces amount listed was if psyllium husk were used in place of Xanthum gum. After reading your reply above, it looks like the OR amount might have been for whole psyllium husk.

        Thank you for any help you can offer. I’m confused about how to proceed.


      4. Since you used psyllium (2.8 oz as written) in Mix #2, you don’t need extra binder, per the asterix on page 103.

      5. Thanks so much for your quick reply. I’m very excited to try this method for gluten-free bread.

      1. Hi Nora,

        The publisher only allows us to publish so much of the book on the website and we decided that the master mix #1 was the most universal.

        Thanks, Zoë

  21. I am about to make your gluten-free bread using the recipe for flour from your website (Mixture #1). But there seems to be an error. It calls for Xanthan Gum: 1/4cup or 1.4 ounces or 40 grams. But 1.4 ounces (40 grams) is a lot more than 1/4 cup. I am wondering which measure is correct?

    Thanks, Linda

    1. When using the Xanthan Gum brand we tested with (Bob’s Red Mill), that’s what we got, and we checked that many, many times. Are you using a different brand?

    1. Hi Karen,

      We tested buckwheat flour in place of the sorghum and found that it behaved well, but had a very strong flavor. You may want to use it sparingly. I would start with a small batch, to make sure you are happy with the results.

      Thanks, Zoë

  22. If I’m using BRMill Brown Rice Flour, instead of white rice flour, is it the same weight as called for? 1020g? Or is there a different amount?

    1. Hi D,

      You can use brown rice flour, but you may need to use a bit more water when mixing. If you have our gluten-free book, it is all stepped out on pages 60-62.

      Thanks! Zoë

      1. Hi Zoë –

        I read about the note for 2 tablespoons more water.

        However, does Brown Rice Flour measure the same weight as White Rice Flour?

  23. I really appreciate your posts and responses. Iʻve picked up quite a few tips here that answer many ongoing questions about technique.
    Thanks for educating us!

  24. You had a question about altitude: We live at 6.186 feet. Do I need to make any adjustments before I try your bread recips?

    1. Not sure about gluten-free, but you can see our recommedations for wheat breads in our FAQs tab (above) and click on
      High-altitude baking: How do I adjust the recipes for high-altitude?

  25. We made a long loaf of bread using a grapefruit size piece of the Master GF recipe #1. It was great but not the size of a true loaf of bread. We tried it again using the rest of the dough and tried to make a longer italian loaf size. The outside cruse was perfect but was doughy inside. How long should we have cooked it for a larger loaf size.

      1. Thank you for your reply Zoe. I have your book and we were trying to make a long loaf (bagette) instead of a boule. When using a grapefruit size piece of the dough the loaves are delicious, just too thin for a sandwich. How can I make a larger bagette? Thanks for your help!

      2. Hi Anne,

        You can use as much dough as satisfies your needs and then let it rest longer and bake longer. If you are making it as thick as a boule, but just longer, let it rest the same as the boule and bake that long as well. You are better off going a bit over with both resting and baking times if you suspect it isn’t quite done at that exact baking time. The temperature of your oven is important too, so if you suspect it isn’t running true to temperature, then turn up the heat a bit.

        Thanks, Zoë

      3. Thank you again for your help! We have your Bread in 5 and GF in 5 which covers the whole family and we love both!!

  26. Hi,

    I have your Gluten Free in five a day (which I love) and always have success with the breads and right now I am making for the first time the baguette… it is cooking like an hour and it is still very pale. I have never had problems with any of your other recipes – they have always come out with the nice rich browning…. so I do not think it is my oven at all since I never had or have this problem. any ideas?

    1. Fran, I’m really stumped, because the baguette is made with exactly the same dough as everything else in the master recipe chapter. Assume you’re doing everything in step 2 and in step 3; in which case this just doesn’t make sense to me. The egg white wash makes it particularly easy to brown.

      Oven off? Have you checked the temp lately?

      1. Yes – oven temp good – can’t figure it out either – all my other breads have such nice browning so it was odd to me!! Tasted delicious though. Thanks for your reply though!!! I might try it on convection next time – see if it browns it up more.. I do love that book – even the non GF eaters eat the breads.

      2. Hi Fran,

        It is not traditional, but if you’re having a tough time getting a nice color on the baguette, try an egg yolk only egg wash. It is typically used for enriched doughs, but will speed up the coloring process. The baguette doesn’t bake as long as the boule, so it doesn’t have as long to get a nice caramel color. You can also try turning up your oven by 20 degrees. I have a large capacity oven and I often have to raise the temp to get a nice color on my breads.

        Thanks, Zoë

      3. Hi,

        thanks – I switched to convection and it browned it up – I was just comparing it to your photos in the book and the baguette looked so nice and browned – but I guess baking is finicky with different ovens. The taste was delicious. My nephew said he felt like he was eating “real” bread!

  27. Hello! Love your book, I make a batch of the master dough every couple of weeks, so good! I have a friend coming to Thanksgiving who is GF so I bought a bag of Krusteaz brand Gluten Free All Purpose Flour (ingredients: Whole grain sorghum flour, brown rice flour (rice flour, stabilized rice bran with germ), whole grain millet flour, rice flour. Contains 2% or less of the following: food starch-modified, whole grain quinoa flour, xanthan gum.). Could I sub the flour mix in this recipe with this? Or would it be better to follow the instructions for the master dough recipe? It is also noted on the Krusteaz bag that it already contains egg..

    1. We didn’t test with that product, so I just don’t know. We did find that every other pre-mixed product like that failed in our recipes, which is why we came up with our own mixtures.

  28. Sorry I have just checked in the book and I have seen how much fresh yeast to use (question 3) so please ignore that question. I forgot to say that I will be making the boule recipe first.

  29. I have problem beside the glutin that is the corn flour
    Is this gluten free flour is also free of corn
    Thank you

    1. We didn’t use any corn in this recipe… And of course don’t use the cornstarch substitution on the Substitutions Page.

  30. We have looked at your video on the gluten free master bread recipe that you used oil in the mix but in your book ‘gluten free artisan bread in five minutes a day’ there is no mention of oil being used. Could you explain the reason for this?

  31. Hello from my kitchen in Australia, I was quite excited the day my book arrived and today was the big day – I made my first lot of All Purpose Flour. However I have a dreadful feeling that I “overdosed” with my Tapioca Flour by 30gms. Is this going to be a major problem? Any suggestions please for the next step of breakmaking?
    Many thanks
    Monica Yarrow

    1. Well, two choices:

      1. If you don’t mind the arithmetic, just proportionally increase the other flours so that it’s in the same proportions. It kind of requires a bit of algebra (sorry).
      2. Ignore the problem; though I have no idea if it will make a difference. It might. We’ve found these are temperamental

  32. Just picked up your Gluten-free Artisan Bread in five minutes a Day book and while I haven’t started reading it yet, I do have a question – What can I substitute for the Potato Starch (I am allergic to potato)? Thanks.

    1. Hi Michael,

      Potato starch is an interesting one, because I haven’t found anything that works just like it. You can try substituting tapioca starch, but the texture will not be exactly the same.

      Thanks, Zoë

      1. Thank you Zoe. Before I do any substituting I will try it first with the potato Starch and see how I react. Thanks for a great book!

  33. Hi, I have two questions.

    I prefer to use organic flours if I can find them. Have you found a good source of organic teff? Also I found organic sorghum flour but it is sprouted (from Shiloh Farms). Is that okay to use?

    Also, do you think it is worth buying a convection oven (true convection) for baking, or do you think there is no significant benefit? I have to buy a new stove anyway, and will spend a a little extra money for convection if you think it’s worth it. Thanks.

    1. We needed to standardize on a nationally-available brand for the various gluten-free flours in our two mixtures, because we found that the recipes were very sensitive to changes of any kind. Since Bob’s Red Mill is the only line of GF flours that is avaible nationally, that’s what we went with. Bob’s Teff flour is not organic, so can’t help you with this. You could start swapping, but the water absorption will probably be different. If you’re not squeamish about experimenting, that could work for you.

      I use the convection feature on my oven when a bread just won’t brown. The last few minutes on convect can make a difference. So I like the option. Borderline worth it though–I usually don’t need it.

  34. Any idea if this flour blend could work in making pasta? I’ve had great success with bread so far and I wanted to try using this blend as a base for homemade pasta sometime soon, just wanted to see if anybody had given it shot yet.

    1. Hi. I am not sure, I’ve never tried it with pasta, but if you have some of the flour mix made up, it would be interesting to give it a try with a small batch of pasta. Let us know what you find out.

      Thanks, Zoë

    2. There are some excellent GF pasta recipes on line, most using more potato starch and/or flour and little to no sorghum/oat flour. I do not use my GF bread blends because the results are not as good. Especially if you use brown rice flour, you will have trouble getting good results with homemade pasta.

      1. I actually have made it twice since the original comment with excellent results! I roll everything out by hand because I don’t have a pasta machine, but both times have yielded a great taste and texture that held up quite nicely.

    1. Hi Rosanne,

      That is such an interesting question. I don’t see why not, but I have never tried it, so you may want to make a small batch to see if you like the results. let us know what you think.

      Thanks, Zoë

      1. Hi Rosanne –
        I have been baking gluten-free for 10 years now with several custom flour blends (some I created, some copied & tweaked.) In my experience, cookies & similar baked goods require far less xanthan gum than bread. The results may be a bit gummy. If so, try using 1/2 flour blend and 1/2 white rice flour or a mix of rice flour & potato starch.

  35. I made my first loaf of bread from the master mix yesterday, and it was an epic failure. I am a 10 year veteran of GF baking, including a lot of bread, so it never occurred to me I might have issues. The yeast is good, the dough rose initially but deflated some in the refrigerator. I did it in the crock pot because it was 90F here and I didn’t want to run the oven for 2 hours in competition with my air conditioner. I ended up with a “hockey puck” that never cooked through even though I extended the baking time to nearly 2 hours. Is it possible my pot was too large or doesn’t get hot enough? What kind of crock pot did you use? I had a choice of 2 quart (which a well-risen loaf would fill quite a bit) or 4 quart . Any other suggestions? Maybe I’ll use the oven until I have more practice.

    1. Hi Sue,

      Have you tried the dough baked in the oven or was this your first attempt? I am just trying to figure out if it has something to do with the dough or the crock pot? My crock pot has an a low and high setting and I bake it on high. It really needs the intense heat to rise, especially with gluten-free breads.

      Did you use any substitutions in the dough? Did you see our post about the master recipe to compare your loaf to the photos?

      Thanks, Zoë

  36. Looks like there’s a typo in the measurements for tapioca flour/starch — if it’s supposed to be 8oz/225g, equal to the amount of potato starch, shouldn’t the tapioca flour’s equivalent in cups be 1 1/4 cups instead of 1 3/4 cups?

    1. No, the difference is because of the difference in density of the two flours, which is only a problem when you measure in your flours with cup-measures. But weighing the ingredients is definitely more accurate.

  37. Hi! I have made the artisan gluten free bread a few times and love it. But then yesterday I realized that I don’t know how much fiber would be in a slice of bread. I have gastroparesis and am on a restricted fiber intake. Can you give me an idea on how much fiber would be in a slice or a whole loaf please? Thanks!

  38. Hi – I just picked up your book and am impressed at the abundance of info – I have been cooking a long time but have always shied away from baking as it is too “technical”. Well two years ago I was diagnosed with Celiacs and am not a fan of ANY GF breads in the bag and so miss crusty fresh bread. So I am armed with your book, a big bad Stand Mixer and ready to go . I logged into this site (i thought) and saw a reference to Better Batter GF All Purpose Mix so I bought a 5 lb box. It came at the same time as the book and now all i see is I should put it together myself. Is this stuff ok to use? – Thanks in advance, I will keep in touch with my progress.

  39. Hi, Was wondering how I can cut this recipe down to just make 1 loaf of bread to make sure our Autistic son likes it before I make a large batch. I would normally use 3 cups of regular AP flour, 1/4 tsp. yeast, 1 tsp. salt and 1 1/2 cups hot (125 deg) water for 1 loaf. Mix and raise 3 hours, turn out and shape, raise 30 mins and transfer to parchment then HOT dutch oven. Suggestions? Thanks!

  40. Hi, I am very excited to try your breads but as well as being GF i also cannot tolerate Rice in any form – is there anything I can substitute for the rice??

    1. Hi Georgie,

      You may be able to substitute sorghum, but the problem is not only the texture of the bread, but the flavor. Sorghum has a much stronger flavor, so I’d start with a small batch and make sure you like the flavor.

      Thanks, Zoe

  41. Hello, I’m just looking into your book now but wondered if Guar Gum could replace the Xantham Gum in the master recipe? Thanks so much!

    1. We were not successful in those recipes with guar. The best swap we found for people who were sensitive to xanthan gum was ground psyllium husk.

      1. I just sampled my first boule using “no rest, no rise, just bake” method and it came out great. Since I am unable to use xanthan gum, I substituted konjac root powder (Now brand labelled “Glucomannan Pure Powder from Konjac Root” which is also available from Amazon if it isn’t available locally in your area) for the xanthan gum. In Mixture #1: GF All Purpose Flour Blend, I substituted 40 grams of Glucomannan Pure Powder for 40 grams of xanthan gum. Hope this helps as an alternative to people like me who are unable to use xanthan gum.

        For the person who purchased psyllium husk instead of ground psyllium husk, I have been successful in using a small coffee grinder to grind the psyllium husk when I was unable to find ground psyllium husk locally. Unground psyllium husks tend to impart a gritty texture to baked goods when used as a substitute for xanthan gum

  42. Hi!

    The tapioca flour states 1 3/4 c. or 8 ounces or 225 grams but then the potato starch states 1 1/4 c. or 8 ounces or 225 grams. Which is correct for each?

    1. Hi Marie,

      Different types of flours and starches will weigh different amounts, depending on how densely they pack into the cup.

      Thanks, Zoë

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