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High Protein Gluten, Dairy, Soy, and Legume Free Flour Blend Recipe

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Sifting flour
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This high protein gluten-free flour blend recipe is also dairy, soy and legume free. It's an ideal blend to use in gluten free recipes that require high protein flour, like yeast bread recipes.

Gluten-free egg white protein powder replaces whey protein, or dry milk powder and amaranth and sorghum replace soy and bean flours. Try this healthy, high protein blend for flavorful breads with soft, moist texture- and no crumbly grit!

This recipe was adapted from a recipe which appears in Gluten-Free Baking with The Culinary Institute of America by Richard J. Coppedge Jr., C.M.B., called "Flour Blend 5."

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

  • 2 1/2 cups white rice flour
  • 2 1/2 cups tapioca flour
  • 2 cups amaranth flour
  • 1 1/2 cup sorghum flour
  • 1 cup superfine brown rice flour (see tips)
  • 1 cup gluten-free egg white protein powder (see tips)

Preparation:

Combine all ingredients in a large mixing bowl. Use a large whisk to thoroughly blend the flours and egg protein powder. Store in a labeled container with a tight fitting lid or in a large zippered freezer bag. Refrigerate.

Makes approximately 3 pounds

Tips:
Authentic Foods makes Superfine Brown Rice Flour, a powdery product, smoother and less gritty than other brown rice products.
NOW Foods makes 100% pure, gluten free egg white protein powder.

Use this mix to make High Protein Gluten-Free Breakfast Bread

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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