Makes 1kg batch.
Ingredients & Functions
| Ingredient | Grams | Function |
| Brown rice flour | 250g | Base flour, mild flavour, structure |
| GF oat flour | 200g | Adds softness and mild chew |
| Potato starch | 150g | Crispiness and lightness |
| Corn flour | 100g | Slight sweetness, helps browning |
| Quinoa flour | 100g | Protein boost, earthy depth |
| Almond flour | 100g | Moisture, richness, nutty flavour |
| Psyllium husk | 25g | Binds and adds elasticity |
| MTC coconut powder | 25g | Adds body and subtle flavour |
| Glutinous rice flour | 50g | Chewiness and slight stickiness |
Liquid Usage Tips
- Hydration: Start with 60–65% hydration (600–650ml water per 1kg flour), adjust as needed.
- Binders: Psyllium husk replaces gluten’s elasticity—let dough rest 15–30 mins after mixing.
- Yeast or Baking Powder: Add 10g instant yeast or 15g baking powder depending on recipe.
- Oil: Use 2–3 tbsp olive oil for pizza dough to enhance crispiness.
- Baking: For pizza, bake at 220–240°C on a preheated stone or tray for best crust.
Why This Mix Works
This blend balances:
- Structure (brown rice, oat, quinoa)
- Crispiness (potato starch, corn flour)
- Moisture & richness (almond, coconut)
- Elasticity (glutinous rice + psyllium)
It’s designed to mimic traditional wheat-based doughs while staying gluten-free. You can tweak ratios slightly depending on whether you want softer bread or crispier pizza crusts.