Gluten-Free Bread Mix
Gluten-free bread is often the first thing people try to make when they eliminate gluten from their diet. But achieving a similar taste and texture to regular bread can be challenging. Finding the right combination of flours to create the perfect gluten-free bread mix, one that gives the bread the right texture and taste, took a lot of trial and error.
There were many failed attempts, wasted ingredients, and moments of frustration, thinking I might never find the right proportions. I tried some ready-made flour mixes, but they didn’t meet my expectations. I adjusted and tweaked the proportions, but perfection is subjective. My family, who can eat gluten, had to taste a lot of bread that didn’t quite hit the mark.
One day, I finally made a white bread that even my picky child enjoyed. I called it a bread mix because, in its original form, it works best for bread. But with some adjustments, it also works well in other baked goods.
The mix includes tapioca flour, sorghum flour, green buckwheat flour, and chickpea flour. Buckwheat flour gives a good consistency, but if there’s too much of it, the flavor can be strong. Sorghum flour has a neutral taste but doesn’t thicken as much as rice or buckwheat flour. Chickpea flour is high in protein and gives the bread that familiar taste.
For the mix, you’ll need:
- 500g tapioca flour
- 240g chickpea flour
- 220g green buckwheat flour
- 200g sorghum flour
The beauty of this mix is that the flours can be substituted (except for tapioca, which you can replace with another starch like corn or potato starch). I’ve never replaced chickpea flour, but I have switched the green buckwheat and sorghum flours in this recipe, or replaced one of them with rice flour. Once, I swapped sorghum flour for teff flour, and the bread had a unique, nutty flavor. You can experiment with substitutions depending on what you want to bake, and the result will be different and interesting each time.
