September 12, 2008
Sorghum Bread Recipe
Sorghum Bread1 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.
Labels: bread recipes
My name is David and I'm a Coeliac/Celiac.
I like the look of the bread, I'm a self taught baker from 'scratch' and have devised my own recipes for bread and cakes.
I don't use a bread maker, all my baking is done in the oven.
Baking to me is a 'Art' and baking GF is a mostly unforgiving Art, in so far as recipes must be nearly exact.
I have only so far used the following flours, brown rice, ground rice (like cream of rice), cornflour/starch, tapioca flour/starch, Gram flour (Besan, Chickpea), Buckwheat, Polenta, ground almonds/meal.
Considering I don't have the range of GF flours at my disposal, that you do, I think I've done pretty good, all things considered.
I am in the process of copying all the information and recipes to my new Blog it makes access much easier and tags make everything so much easier to find.
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