Here’s my formula for Gluten-Free Bread Flour. It’s best measured by weight, with a simple digital scale. However, for your convenience, I have included the approximate volume measurements that correspond to each weight amount, where appropriate.
Servings: 1cup (140g)
100grams(about 11 ½ tablespoons) all-purpose gluten-free flour (71%)
25grams(about 5 tablespoons) unflavored whey protein isolate (18%)