The secret sauce.

Alright. It’s not really secret or magical, but when we eliminated rice, corn, and oats from our diet, there weren’t a lot of options on the table for a viable bread recipe. It was with blood-shot eyes, nearing the end of the internet I finally stumbled on sorghum flour. From here I began experimenting in search of a great loaf. At one point I just used this mix straight as the flour component of my bread, and it’s certainly acceptable. I’ve since tweaked it, but because I mix it in large batches and many of my other recipes are based on using this, I’ve kept it around. I also use it as an all-purpose flour substitute for general things like making gravy.


  • 66 ounces (1870g) Sorghum Flour
  • 15 ounces (425g) Tapioca Flour
  • 2.1 ounces (60g) Xanthan Gum

I mix and store mine in a 6L container. It’s shocking how quickly we go through it. I think it’s also worth mentioning that you could ratio this down and make a smaller batch, however, I’ve proven to myself time and again that, while baking bread is easy, if there are too many steps I just won’t do it. Having this nice big container ensures that I actually make bread regularly.


  1. Thank you, Tim, for sharing your secret. I will test it out for sure. Although I can eat gluten, I have a few friends who can’t and I always look for them for great GF recipes/solutions. I have a question though: will this mix work in most recipes as a replacement of regular flour?


    1. You’re welcome. It’s a pretty good general AP Flour sub, you may need tweak the ratios a little to get the consistency you want in baked goods (more tapioca results in a little softer/angel food-like texture, you can add rice flour to achieve more bleached flour results). I’ve really enjoyed experimenting with blending different flours, but everyone really seems to enjoy the flavor that comes from the sorghum.


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