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Gluten Free Bread Loaf with Authentic Foods Steve’s GF Flour Blend

March 17, 2015

This past week, I was given the opportunity to sample Authentic Foods new flour blend – Steve’s GF Flour Blend.   


Thank you to Authentic Foods for providing me with this free sample. 

Read to the end of the post for Your Chance to Sample the GF Blends!

One of the benefits of being a gluten free blogger is that you constantly get offers for “free” food.  I get a couple of emails every day offering free samples of new gluten free products.  Since I cook most of our food from scratch, I say no to 95% of them.  However, Authentic Foods was one of the first flour blends that I used when we went first went gluten free, so I decided to give this one a try.


According to Authentic Foods, their newest product, Steve’s GF Flour Blendis “the only gluten-free flour on the market that mimics the taste, texture, and workability of wheat.




 Most gluten-free flours produce dough that creates a heavy batter and gritty texture, but Authentic Foods’ specialized high fiber formulation creates fast-rising dough, with a real-bread texture without any binders or grittiness.


The flour can be used to make a variety of baked goods and pastas, such as croissants, tortillas, raviolis, and more. Additionally, recipes using this new flour blend will contain more fiber than traditional baking products, making it an excellent choice for anyone seeking a healthier diet. 


Steve’s GF Flour Blend is also dairy-free, nut-free, soy-free, and non-GMO. Ingredients:  Rice flour, Non-GMO cornstarch, tapioca flour, millet flour, AF Fiber blend, sugar, salt, baking powder, ascorbic acid. 



I decided to try the recipe for a loaf of bread that was printed right on the back of the package of flour.  I started to worry a little about this flour blend while I was making the bread because it was a hard recipe to follow.  It was written with measurements that professional or semi-pro bakers may use, but not necessarily the day-to-day cook.  For example, the flour is measured out in grams.  I bake a lot and very accurate baking requires measuring ingredients in grams so I have a scale, but I am not sure the average baker will have one. 


So while I found the recipe a bit tedious, the bread was actually really good.  It rose nicely and as Authentic Foods claims, it is not gritty at all.  The bread has a really nice crust and a moist texture on the inside.  It seems a bit “thick” versus light and airy.  But it held up well when sliced and used as a sandwich.  Most of all, I really enjoyed the flavor of this bread.  It tasted like good old-fashioned white bread.  Or at least, what I remember good white bread tasting like.


With Authentic Foods permission, I have reprinted the recipe and added some comments about ingredients.   My quantities are in italics.    


Recipe for Bread using Authentic Foods Steve’s GF Flour Blend






 Yield:  One recipe 2 pound loaf


  • 542 grams (19.1 oz) Steve’s GF Flour Blend
  • ¼ cup egg white - 2 egg whites
  • 2 oz. unsalted butter (melted) - 4 Tablespoons
  • 1 Tablespoon light olive oil
  • 2 1/4 cups water (warmed 98 to 101 degrees)
  • 1 pkt (7g) yeast
  • 1 Tablespoon sugar



Measure out Flour Blend. Measure out the water.



Sponge the yeast:  In a small cup put the yeast, sugar and 1 teaspoon of the Flour Blend. Stir well & add1/4 cup of the warm water. Stir to combine and set aside for the yeast to sponge (5-6 minutes).
Whisk egg white until frothy. Add melted butter and whisk until incorporated. Add oil and whisk until blended.
Pour one cup of warm water into the egg white mixture and whisk until blended.
Place the flour blend into a mixing bowl and add the egg white mixture. Mix at medium speed until crumbly and just beginning to come away from the sides of the bowl.
Next add the sponged yeast and mix.
Finally, add the rest of the water and mix on medium speed until dough comes together. When dough pulls away from the sides of the bowl and forms a cohesive ball it is ready (Dough should feel silky and smooth). If dough seems sticky, give it a couple more minutes to hydrate and absorb the liquid. It will transform into a silky workable dough.
At this point the dough can be formed into designed shapes for breads, roll, etc.
Put a warm damp towel over the dough and place in a warm environment for proofing. Approximately 30 to 60 minutes.
Brush the top with an egg wash for color and sheen. Optional, sprinkle with sesame seeds or poppy seeds.
Bake in pre-heated 400 degrees F oven (375 degrees F in convection ovens) for 45 minutes- 1 hr. (Baking time will vary according to size of loaf).




We also made some Chocolate Chip Cookies with the Authentic Foods Chocolate Chunk Cookie Mix.  




The raw cookie dough was not what I expected so I was worried the cookies would be a disappointment.  But they weren’t!  They were actually very, very tasty and again just exactly like what I remembered a pre-gluten free Chocolate Chip Cookie tasting like.  One word of caution is that the dough spreads fast when it is heated up in the oven so be sure and place this dough in the freezer for 30 minutes before you shape the cookies.  We did this and ended up with big, tasty cookies. 




Giveaway – Your Chance to Sample the GF Blends


For the Giveaway, Authentic Foods is providing One Bag of Steve’s GF Flour Blend and one bag of Chocolate Chunk Cookie Mix to one winner.

This giveaway is open to:

  • Residents in the contiguous United States, 18 years or older. The contest is voided in ALASKA, FLORIDA, HAWAII, NEW YORK, PUERTO RICO.
  •  One winner.  Winner must reply within 24 hours or new winner will be selected.
  • Enter below.


Giveaway Starts at 12:00 AM PCT on 3/18/2015 and ends at 12:00 AM PCT on 3/25/2015.



a Rafflecopter giveaway



Posted by Deanna Boddicker on
I would love to try these.
Posted by Elisa Nichols on
Can not wait to try this product!
Posted by Kathy on
You've convinced me! I would love to try this product for myself and family.
Posted by EVA on
Well, I've been GF for 3 years, so it's safe to say that I've tried them ALL. But I've never baked my own loaf of bread! Being intolerant to eggs, I don't know if egg replacer would do it, but I am willing to give it a go!
Posted by Aaron on
EVA, you don't need egg replacer to make bread with this flour. All you really need is flour and oil. Instead of the egg whites, just add an extra 1/4 cup of water. If you want to substitute for butter just add an additional TBSP of olive oil.
Posted by traci kimzey on
I would love to win these!
Posted by Jennifer McDonald on
Would love to try this!!!!!
Posted by Vicky Lindsay on
Love Stves GF flour mix but the recipe is not so,good. Ya, most do notnhave a scale. I weighed it, in measuring cups so next time just measured. Have forgotten amount though- im away from home and rcipe. I proofed yeast in all the water. I used a whole egg instead of fooling with the white. I,line bead pab bottom with parchment paper coming up,the ends and spray. When removing from.pan, go,around with knife first and lift. Easy.
Posted by Ana on
I am looking for a good GF white bread and can't wait to try this recipe. Did you use active dry or rapid rise yeast?
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