Authentic Foods Multi-Blend Gluten-Free Flour
neutral, fine-milled with no grit
4%
Protein
86%
Absorption
136g
Per Cup
12mo
Shelf Life
Water absorption
86% · 45–400% across gluten-free floursAbout average water absorption for a gluten-free flour. See the full spectrum →
About This Blend
Authentic Foods Multi-Blend Gluten-Free Flour is a pre-formulated gluten-free blend, meaning the blend ingredients, starch ratios, and binding agent are already incorporated. You don’t need to add xanthan gum or mix your own flour combination. It’s designed to work as a direct substitute for the wheat flour amounts your recipe calls for.
Yeast compatibility: This blend is formulated to work with yeast, making it suitable for yeast breads, pizza dough, and other fermented baked goods. Most all-purpose gluten-free blends do not work well with yeast; this one is specifically engineered for it.
Protein content (4%) and density (136g/cup) data from manufacturer specifications. See methodology for data sources.
Performance Profile
Based on manufacturer stated best-for applications and published baking research for this blend type. Individual results may vary with recipe and technique.
Binding Agents
Xanthan Gum
0.25 tsp / cup
Psyllium Husk
0.75 tsp / cup
Does NOT contain xanthan gum. Add 1/4 tsp xanthan gum or 3/4 tsp psyllium husk per cup for structure.
Best For
Storage
cool dry place. Approximately 12 months shelf life.
Certification
GFCO Certified: Tested to <10 ppm gluten by the Gluten-Free Certification Organization. Strictest standard available.
Convert a recipe with Authentic Foods
Where to Buy
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Quick Facts
- Brand
- Authentic Foods
- Category
- Gluten-Free Blend
- Works with Yeast
- Yes
- Density
- 136g / cup
- Shelf Life
- 12 months
Similar Flours You Might Like
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King Arthur Gluten-Free Bread Flour
neutral, formulated for yeast breads
Rice Flour (White)
neutral, slightly gritty
Get the free Gluten-Free Flour Cheat Sheet
One-page printable guide: how much of each gluten-free flour replaces wheat, plus the 3 rules that fix most gluten-free baking problems.