Substituting Bread Flour with GF Bread Flour Blend

Noticeably more complex and bread-like than a plain rice flour loaf, which often tastes flat and starchy. The sorghum brings a warm, wheaty nuttiness that's the closest any GF flour gets to actual wheat flavor, while the brown rice adds a subtle toasted quality. Together they create a flavor profile that stands up well on its own — you can eat this bread with just butter and actually enjoy it rather than treating it as a vehicle for toppings.