The Gluten-Free Homemaker

I just found your site and I am interested in your breads. Did you like the sorghum better then Pamela's ?I see you use a lot of sorghum flour in your recipes. Do you have a standard substitute flour mix? Or do you just simply use the sorghum?
I have been experimenting a lot with the starches. I like the fact that you get a product that is not gritty; so tired of the end product being gritty and heavy when you have spent a fortune on flours. A lot of butter needed to bind; so the fat content is not great.
What I still am battling with is, that "tell tale smell" and after-taste that gluten free foods seem to have. I hope you know what I mean.
My bread maker is a Sunbeam which does not have a gluten free setting, although the manufacturer will send you a booklet with gluten free recipes and setting info. upon request. They suggest taking the bread out a little sooner. I am checking into manual settings too.
I would really like a reg. sandwich bread that can be left on the counter for a few days.
Thank you for any help you send my way!
Annie
 

Annie, I think Pamela's is the best sandwich bread that stays soft for days. I'm still tweaking my sorghum flour recipe to try and make it as nice and soft.

I don't have a standard substitute mix, but I often use Carol Fenster's sorghum blend which you can find at www.savorypalate.com. I definitely use starches. I find that starches make a lighter product, but can also make it more dry.

The only time I notice a bad smell or aftertaste is when using bean flours, which I don't use anymore. I find that grains like sorghum do have their own taste and smell, but it's not bad, just different. Even my gluten eating family enjoys my gluten free bread.

Thank you for stopping by.