Our chef first developed an award-winning gluten-free bread recipe for her sister Emily when she had to go gluten-free for medical reasons many years ago. Chef sold this bread at farmers’ markets in the greater Phoenix area for quite a while and was well-known for it! Fast forward to now. Panhandle Milling wanted to come up with a new Gluten-free purpose flour.
The recipe for the bag seemed like the perfect place to adapt the recipe for her sister’s bread, and sure enough, it was! This flour worked better than the five or six flours, gums, and extracts the chef had blended to make her sister’s bread!
Our gluten-free all-purpose flour is made with a scientifically balanced blend of several gluten-free flours, starches, and natural gums. It is formulated to give baked goods a well-rounded, mild flavor profile that mimics white wheat flour without the bitter aftertaste of some gluten-free blends. In addition, it provides optimal structure development and functionality and hydrates in recipes in a direct 1:1 ratio as regular all-purpose flour, making it ideal for large formulations or traditional home baking.
3 Tbsp. vegetable oil
1/3 cup sugar
1/3 cup dry milk powder
1 cup lukewarm water
1 Tbsp. Double-acting active dry yeast
1 Tbsp. baking powder
3 cups Panhandle Milling Gluten-free All-Purpose flour