What is GF 00-style flour?

GF flour blend

A pre-mixed gluten-free flour combining 3-5 different flours and starches to approximate the behavior of wheat. Most quality blends follow a similar pattern: rice flour (structural backbone), tapioca or potato starch (binding, lightness), a whole-grain flour like sorghum or millet (flavor depth), and sometimes xanthan gum already mixed in. The leading commercial blends — Bob's Red Mill 1-to-1, King Arthur Measure-for-Measure, and Cup4Cup — all work in our recipes. Two practical notes. First: if the blend already contains xanthan, skip any added xanthan in the recipe; doubling up makes the dough gummy. Second: for extra chew in pizza or flatbreads, swap 10-20% of the blend for glutinous rice flour (mochiko) — despite the name it contains no gluten, just creates a stretchier, slightly sticky crumb. Brand performance varies; if you're new to GF baking, start with the Bob's 1-to-1 blend.

psyllium husk

The outer coating of the psyllium plant seed (Plantago ovata), sold as whole-flake husks or fine ground powder. Mostly soluble fiber. In gluten-free baking, psyllium hydrates into a gel that mimics gluten's elasticity — without it, GF doughs are essentially batters with no way to trap fermentation gas. Typical usage: 4-8% by flour weight in GF breads. The powder form hydrates fast and disperses evenly; the whole flakes are more visible in the crumb and don't fully dissolve. For breads, always use powder. Common brands: NOW Foods (psyllium husk powder), Yerba Prima, Anthony's. Whole husks can be ground in a spice grinder if that's all you can find.