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.