Specially blended for breadmaking, this gluten free white bread flour from Freee combines rice, tapioca, and potato flours with a touch of xanthan gum to help replicate the texture and elasticity you'd normally get from wheat.
 
Rice flour brings a clean, neutral flavour and forms the base of the blend, while tapioca flour adds stretch and softness—helping the dough rise and hold together. Potato flour adds moisture and gives the finished loaf a soft, springy crumb. Since there's no gluten to provide structure, xanthan gum is added as a thickener and binder. It mimics some of the properties of gluten, helping to trap air in the dough so your bread doesn’t end up flat or crumbly.
 
Gluten free bread does behave a little differently from regular bread. The dough is often wetter and more batter-like, and the texture of the final loaf tends to be softer and more delicate, with a thinner crust. But when made well, it’s just as satisfying—especially toasted, with a good slather of butter or something sweet on top.