Gluten Free Bread Flour Blend

1 lb

-0%

$13.99$13.99

Our GF Bread Flour

One of our best selling items, Better Batter's Bread Flour has been specifically blended to be a gluten free measure-for-measure substitute anywhere regular bread flour is called for. This versatile bread mix also bakes awesome pie crusts & pastries, too!

• SHAPE, KNEAD & COLD PROVE! Replace your bread flour without replacing your recipes. Our bread flour blend allows you to shape, knead, and cold prove your dough just like real bread flour, with one easy hydration adjustment.. 

• CERTIFIED GLUTEN FREE FROM: Certified Non-GMO and GFCO certified gluten-free, CFF Top 9 Free From: wheat, dairy, fish, crustacean, peanut, tree nuts, soy, sesame, and egg. This mix contains no mustards or sulfites!. 

• KOSHER, VEGAN FRIENDLY & NOT BIOENGINEERED: Certified OU Parve and made without animal products or bioengineered ingredients. 

• CELIAC FRIENDLY INGREDIENTS: Our Better Batter gluten free flour helps with the dietary requirements of celiac disease. 

• OUR PROMISE: We will always be committed to high standards for quality, safety, and transparency. Our dedicated team will treat you kindly, the way we'd want to be treated! 

Ingredients

White Rice Flour, Tapioca Starch, Potato Starch, Brown Rice Flour, Xanthan Gum, Potato Flour, Pectin* (Sucrose, Pectin, Citric Acid). *From Lemons

Baking Instructions for 5 Minute Artisan Loaf

Servings 6-12| Prep Time 12 hours | Cook Time 45 min 

Ingredients

• 6 cups (840g) Better Batter

• 3 1/2 cup (840g) warm water (105-110°F)

• 1/3 cup (70g) granulated sugar

• 3 1/4t sp (18g) table salt

• 1/2 cup (112g) oil, optional

• 3 tsp (14g) Yeast - Instant, Rapid Yeast, or Active Dry

• If Using Active Dry Yeast: Add the active dry yeast and the sugar into the warm liquid. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe.

Instructions

ADD ALL INGREDIENTS into the bowl of a stand mixer.

COMBINE DOUGH.  Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine, about 2 minutes, then increase speed to high. Continue to beat for 3 minutes, or until dough is cohesive and fluffy. Turn mixer off, and remove paddle.

TURN DOUGHY into a in a 6-8 quart plastic storage container with lid (or plastic wrap).

COVER TIGHTLY and place in fridge.  Allow dough to proof, ideally 12 to 24 hours but no more than 5 days. The longer it rests, the more flavor it develops. 

MEASURE DOUGH for baking. Measure out 1lb per loaf. Follow the instructions for shaping, proofing and baking.

SHAPE & BAKE. Use additional flour to coat a rolling surface, place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas. Place the shaped loaf into a greased and floured 2 quart mixing bowl. Cover with lightly greased plastic wrap or a damp tea towel.

PROOF dough  in a warm place until it is doubled in size, 45-90 minutes.

HEAT BAKING STONE or cookie sheet. Preheat over to 475° F for 45 minutes before you intend to bake the loaf.Place a baking stone, or enamel coated cast iron, Lodge Dutch Oven, or baking steel (or similar) on the center rack to heat.  This is an important step!

PLACE DOUGH ONTO HOT SURFACE. Remove the cover from the dough. Sprinkle parchment paper with a little flour and carefully turn the dough from the form/bowl onto the parchment paper so that the shaped side is now up. Score the loaf with a sharp chef's knife, razor blade, or bread lame. Lift the parchment and loaf together onto the hot baking stone/cookie sheet or into the prepared dutch oven, so the parchment lines the bottom. Be careful not to touch the pan since it is very hot!

BAKE for 35- 45 minutes, spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust.

REMOVE LOAF (when it reaches an internal temperature of 210° F) from the oven.

TRANSFER TO A COOLING RACK and allow to cool completely before slicing and serving.