Ingredients

Directions

• How to use a kitchen scale. To make a gluten free flour blend of any kind, you will need a simple digital kitchen scale. Activate the scale by pressing the power button and allowing it to fully turn on. With nothing weighing it down, it will read “0”. You will be weighing in grams, which may not be the default unit of measurement. Switch to grams if necessary by pressing the appropriate button on your scale.

• Place a container large enough to hold however much flour you intend to create on the scale. Press “tare” again to zero out the weight of the container. Add your flour(s) one at a time to the bowl until the display reads the right number of grams of that flour. You may add the first ingredient somewhat carelessly since you can remove some flour if you add too much. Press the “tare” button to zero out the weight of that flour. Add the rest of the ingredients, pressing “tare” in between. Whisk and store.

• To make bread flour, if you are using Better Batter as purchased or you have already created my mock Better Batter blend using the method described above, your task is quite simple. Follow the instructions above to add the appropriate amount of Better Batter, tare, appropriate amount of whey protein isolate, tare, and the appropriate amount of Expandex or Ultratex 3. Place the blend in a container with a tight-fitting lid, whisk to combine well, and place in a well-sealed container in a dark, dry location. If you have to first create mock Better Batter or my Make It Simpler blend described above, first do that, making as many cups as you would like by multiplying every ingredient in the list by as many cups as you would like to create and store.

• To make multiple cups of bread flour, simply multiply each ingredient by the number of cups. Follow the method above, and store as directed. Use the bread flour in any of the “new” gluten free bread recipes on the blog or in GFOAS Bakes Bread.