What is GF flour 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.

GF 00-style flour

A finely milled gluten-free flour formulated specifically to mimic wheat 00 flour for pizza and bread. The leading brands are Caputo Fioreglut (Italian, sold in red bags, widely considered the gold standard) and King Arthur Gluten-Free Bread Flour (US alternative). Both contain higher concentrations of protein-mimicking binders than a 1-to-1 baking blend, so the dough handles much closer to wheat — stretchable, foldable, and capable of holding shape during a stretch or shape. GF 00 is meaningfully more expensive than a standard 1-to-1 blend and isn't necessary for most home GF baking — reserve it for pizza doughs and rustic loaves where the structural difference matters. For sandwich bread, focaccia, and flatbreads, a standard GF blend plus psyllium husk gives nearly identical results.