The right gluten-free flour depends on what you’re baking. Start with your recipe, then choose the structure and texture it needs.
Choose by what you want to make
Bread, rolls, and yeasted dough
Steve’s GF Bread Flour Blend makes workable dough for loaves, rolls, challah, and more. Plant fibers provide structure without xanthan or guar gum. Use a recipe developed for the blend; it is not a universal cup-for-cup substitute.
Cakes, cookies, muffins, and pastry
Steve’s GF Cake Flour Blend is designed for non-yeasted baking. Substitute by weight and use the recipe’s technique. No added xanthan or guar gum is needed; some recipes may need a little extra water.
Pizza
Pizza Crust Mix is a prepared mix for pizza dough. Follow its package recipe for additions, mixing, and baking.
Compare the everyday blends
| Blend | Best starting point | Binder guidance |
|---|---|---|
| Steve’s Bread | Yeasted dough recipes | Plant fibers included; no added gum needed |
| Steve’s Cake | Non-yeasted baking | Plant fibers included; no added gum needed |
| Multi-Blend | Recipes for an all-purpose gluten-free blend | Xanthan gum included; use ¾ cup Multi-Blend Flour for each 1 cup of wheat flour in many non-yeasted recipes |
| GF Classical | Recipes specifying this flour-and-starch base | No gums included; add the binder the recipe specifies |
Shop Multi-Blend Flour · Shop GF Classical Blend
Building your own blend?
Single flours and starches let you follow a specific formula. They have different absorption and texture properties, so they are not interchangeable with complete blends.
Explore baking guidance and recipes, or ask us about your application.