I'm working on coming up with a bread recipe that I can make from scratch, that looks good, tastes good, is healthy, and stays soft. This comes pretty close. It is not a very tall loaf and wasn't very rounded on top. It's more of a hearty type bread. I saved a piece to in a baggie to keep on the counter overnight and found that it was still soft the next day.
Sorghum Bread
1 1/2 c. sorghum flour
1 c. tapioca starch
1/2 c. brown sweet rice flour
1 tsp. xanthan gum
1 tsp. guar gum
1/2 tsp. salt
3 Tb. sugar
2 1/4 tsp. instant yeast
3 eggs (room temperature, lightly beaten)
1/4 c. oil
1 1/2 tsp. vinegar
3/4 - 1 c. milk (105 - 115 degrees)
I made this in the bread machine, but you could adapt it to make it by hand.
Combine the dry ingredients in a small bowl. Put the wet ingredients into the bread pan, then add the dry ingredients on top. Set your maching to the gluten-free setting.
I customized my gluten-free setting to the following times.
- Knead 15 min.
- Rise 30 min.
- Bake 55 min.
Sorghum Bread
1 1/2 c. sorghum flour1 c. tapioca starch
1/2 c. brown sweet rice flour
1 tsp. xanthan gum
1 tsp. guar gum
1/2 tsp. salt
3 Tb. sugar
2 1/4 tsp. instant yeast
3 eggs (room temperature, lightly beaten)
1/4 c. oil
1 1/2 tsp. vinegar
3/4 - 1 c. milk (105 - 115 degrees)
I made this in the bread machine, but you could adapt it to make it by hand.
Combine the dry ingredients in a small bowl. Put the wet ingredients into the bread pan, then add the dry ingredients on top. Set your maching to the gluten-free setting.
I customized my gluten-free setting to the following times.