Bakerita · by Rachel Conners★ 4.9 (7)
Gluten-Free Bread Flour Blend
NUTRITION · PER SERVING5M COOK
CAL 91%·PRO 66%
CARBS 395G87% OF CAL
23G FIBER0G ADDED8G INTRINSIC364G OTHER8G TOTAL SUGAR
FAT 14G7% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free flour blend for baking bread, pizza, and flatbread without gums or additives. Mix the flours and store to have ready-made substitution for bread baking.
componentdairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 8 oz. (226g) potato starch
- 8 oz. (226g) tapioca flour (or arrowroot starch)
- 18.5 oz. (524g) brown rice flour
- 18.5 oz. (524g) sorghum flour
At a glance
PER SERVING · TIME 5M
CAL 91%·PRO 66%
CARBS 395G87% OF CAL
23G FIBER0G ADDED8G INTRINSIC364G OTHER8G TOTAL SUGAR
FAT 14G7% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 38mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2017mg
- Calcium
- 88mg
- Iron
- 18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 38MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.