Here’s what we eat on the farm instead of bread…

If you’re trying to eat a gluten-free, non-inflammatory diet to heal your skin with the Good Skin Solution, bread is a no-no.

I know, right? Saddest. Thing. Ever.

But then the question becomes, what on earth do you eat instead? Because let’s face it, most of us are accustomed to using bread at every meal, both to fill us up, and as a functional base to put stuff on.

We have this problem on the farm as well. Although we no longer have any skin or digestion issues, (yes, long-term kefir use and applying GSS diet principles DO work!) it’s just a good idea to stay away from bread as a general daily habit.

I will admit to indulging as a treat now and then, but I certainly don’t eat bread all the time. So, what to have instead?

I’d like to introduce the concept of SORGHUM FLATBREAD.

Flat breads are great, because you don’t need any gluten. Gluten is the stringy protein that makes regular bread rise. It’s a nasty allergen for many people, and causes inflammation in the body. Gluten is a definite trigger for eczema, and so needs to be avoided while you’re kefirising.

Here in the west we tend to stick pretty exclusively to wheat for our bread products, which is a real shame because:

  1. Wheat contains gluten, which is an allergen
  2. We over-consume it, so if you’re allergic it’s in just about everything.

So I’m going to suggest that you introduce yourself to a healthy flour that you may not have heard about – sorghum.

Sorghum is an ancient cereal grain that originated in parts of Africa and Australia more than 5,000 years ago! The sorghum plant, a member of the grass plant family called Panicoideae, still provides nutrients and much-needed calories to impoverished populations living in these areas. In fact, it’s considered the “fifth-most important cereal crop grown in the world,” according to the Whole Grains Council. Sorghum is sweet,” softly textured and mild-tasting, and has loads of health benefits: it’s low-GI, gluten-free, high in fibre, full of antioxidants and anti-inflammatory. 

Sorghum won’t rise the way wheat will, because it has no gluten. It’s best combined with potato starch (not potato flour) which has its own health benefits as a source of resistant starch that feeds the good bugs in your gut.

Then you can make flatbread with them, using this recipe, which is ridiculously easy and straightforward. Great for kids, by the way – get them to help you in the kitchen! ; )

I whip up a batch of this flatbread, (which is quick and easy) roll them out into rounds and keep them in the fridge. Then I flip them into one of my cast iron skillet, fry them up in 2 minute like a pancake and voila! Tasty, hot flatbread in a flash.

If you take the flatbreads to work with you, you could also pop them into one of those little portable grills to cook up – the team here at CGHQ has one of these little beauties up in the staff canteen, and they use it for everything.

The wraps are a bit stiff, like big crackers – rigid enough to support butter or melted cheese. And they’re YUMMY.

So, how to make them?

Ingredients

200 g (7.5 oz) sorghum flour plus a bit extra for dusting
10 g (1 TBSP) potato starch
50 g (1.75 oz) goat butter
185 ml (¾ cup) goat milk
¼ tsp sea salt
½ tbsp olive oil or coconut oil, for cooking

Method

Step 1 – Order yourself a 1 kilo bag of sorghum flour and a smaller bag of potato starch. These cost a bit more than regular flour, but they’re going to last a long time, and the flatbread is worth it! I order mine online.

Step 2 – Combine butter, milk and salt in a pan and heat on stovetop until butter is just melted.

Step 3 – Combine sorghum flour and potato starch in a mixing bowl. Pour the melted milk-butter combo over the flour.

Step 4 – Combine with a whisk until it becomes too thick to stir. Then continue to mix by hand, kneading and squishing the dough into a ball. (It’s lovely and warm – this is the bit that kids enjoy. And grownups too! ; ) You should end up with a nice clean round of dough that doesn’t stick to the sides of the bowl. Add more flour as needed, until the dough doesn’t stick.

Step 5 – Wrap with cling film and rest at room temperature for 30 minutes.

Step 6 – Dust bench top with flour, and divide dough into 8 even pieces. Roll them into circles. Cut 8 small squares of greaseproof paper, roughly 6×6 inches each.

Step 7 – Dusting your rolling pin with flour as needed, roll each dough ball directly out onto its own square of greaseproof paper. This will make it easier to handle and move.

Step 8 – Stack each dough + paper onto a saucer and cover with cling film. Your flatbread will stay good in the fridge for up to 4-5 days.

Step 9 – When you want one,melt ½ tbsp of olive oil or coconut oil in your skillet.  Gentle peel off the top flatbread along with its paper, flip the flatbread into the skillet bread side down and paper side up. Peel off the paper. Fry lightly for around 1 ½ – 2 minutes on each side. It should bubble up – then flip and cook the other side. There should be smallish golden brown spots on each side.

Step 10 –  Brush or spray bread with olive oil or melted goat butter for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version. Top with hummus, cheese or the topping of your choice. Enjoy!

29 thoughts on “Here’s what we eat on the farm instead of bread…

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    1. Hi Caroline – The idea of having kefir before food is simply to give the kefir an uninterrupted run at your gut. The good bacteria in the kefir cling to the walls of your intestine and grab a foothold there, pushing back the bad bacteria. So it’s a good idea to give them a nice clear passage, just to give them the best chance of adhering. You can eat ten minutes later. Best, Shann

  1. dear shann i have just read you recipe on flat breads and i will defo have a go. i am just coming to the end of my first course of your kefir i do struggle at times when i feel i want a sweet buiscuit or jam on my toast or flatbread when i make it. my body seems to be craving for bulk. i am slim built and cant afford to loose weight.my problem is i had my gall bladder removed and havent been right since . kefir is doing good what meals do you suggest ie lunches& evening meals because i have cut out white bread and sugar completely i feel hungry. all the time.

    1. Hi Jeannette – Think good grains as the base of your diet to fill you up: oatmeal, quinoia, amaranth, millet, buckwheat. These grains can be simmered in water like rice until they’re soft enough to eat, and topped with either fruit and stevia for a sweet treat, or meat/goat cheese/sauces for a lunch of dinner. Think “bowls,” instead of sandwiches – start with a grain base and add toppings until you have a nice meal! I use the flat bread recipe every day myself – I roll them out in advance and just pop them into a hot skillet for 2 minutes when I’m ready. Cooked in goat butter – they’re lush!x

  2. Love the sound of these, they sound like my perfect saviour after giving up gluten. Do you know if these can be frozen once rolled out or after cooking?

    1. Hi Emma – Haven’t tried freezing them once rolled out, but don’t see why not – give it a try and let me know how you get on! ; )

  3. Shann – excellent information, thank you! Just found an organic mill which sells buckwheat flour so feeling very pleased, will give the pancakes a go! Keep up the good work 🙂
    Sylvia
    PS: Saw you on the telly!!

  4. Hello Shann I have embarked on your milk and with creams and bath bombs.and am clear of my excema and psoriasis so in a very good place since last summer.
    Many foods i cant eat, such as all the deadly night shade family in particular potatoes. Spices and most flavourings But i would like to make the flatbreads what else could i add instead of potato starch to the recipe.
    You are a breath of fresh to all of us who have been trying to clear this debilitating ailment of skin conditions.thankyou.
    Lenice

    1. Hi Lenice – Thanks for the kind words, and I’m so glad that your kefirising has had such a great impact on your psoriasis! If you want to avoid potato starch, you could use corn starch in the flat bread instead. Let me know how it works out – Best, Shann

  5. Hi Shann, what about using chickpeas or gram flour for flatbreads, or are they on the high-GI list? Many thanks, Ann-Marie

      1. Thanks for that Shann, just another question! Is canned sweetcorn okay? The can in my cupboard doesn’t have any added sugar or salt.

  6. These are fab – I’ve just finished making a batch with my kids who are chomping them down as I type. I substituted potato starch for arrowroot and accidently forgot the salt but all good still! Thanks for the recipe – a keeper!

  7. Hi. After over sixty years of eating bread this is proving to be one of the really difficult items in the Kefir program to deal with. Two pieces of toast with marmalade and tea has been my morning routine since I married 35 years ago, I just don’t feel alive until I’ve had my toast boost! Now I have found in the local supermarket something called a ‘wheatless bread’, no gluten, no wheat and I’ve been eating this with goats butter and a low natural sugar marmalade-assuming that the sugar to really avoid is the highly refined stuff-does this sound like a reasonable morning start, or does bread, all bread, really have to go?
    Thanks.

    1. Hi Patrick – Gluten-free bread is better than bread with gluten – the only issue there is that it might be high-GI, depending on what it’s made with. I would skip the marmalade though – it’s sweetened with something, and I doubt that something is 100% pure stevia! ; ( Best, Shann

  8. Hi, Just tried these flat breads but I’m having difficulty rolling them out – they just break up so I can’t move them in to the pan. Just wondered if you had any suggestions – I used the exact measurements for all the ingredients. Thanks so much, Jenny

    1. Hi Jenny – Are you rolling the dough balls out onto their own little squares of greaseproof paper? Makes them a lot easier to handle!x