February 10, 2009
Sorghum Bread – Again
I actually tried this recipe last month but I used too much water. I think too much liquid is the most frequent reason that gluten-free bread sinks in the middle as it cools. That’s what happened the last time.
This time I reduced the water, and I beat it with a hand mixer before putting it in the bread machine. The other night I used the hand mixer to mix biscuit dough (instead of using the Kitchenaid). Those wonderful biscuits rose more than they ever had, so I decided to try it with bread dough.
I think it really helped. This loaf rose quite tall. My only complaint is that it didn’t rise smoothly. You can see what I mean from the picture.
I think I should have mixed it longer because there were little bumps on the top of the loaf. I don’t know if more mixing will result in a smoother loaf, but I’ll find out next time.
Inside, the bread was terrific. I made this loaf yesterday afternoon and this morning it is still nice and soft. Yeah! The sweet rice flour helps to keep it moist so if you don’t have brown sweet rice flour try white sweet rice flour. If you substitute with regular rice flour (brown or white), the bread will not stay soft the next day.
While I accomplished my two goals of getting it to rise more and stay soft longer, it still needs some improving. I’ll keep you posted, but if you want to try this recipe yourself, here it is.
Gluten-Free Sorghum BreadIngredients
- 1 1/3 c. sorghum flour
- 2/3 c. brown sweet rice flour
- 1 c. tapioca starch
- 1 Tb. yeast (instant or rapid rise)
- 2 tsp. xanthan gum
- 3/4 tsp. salt
- 1 Tb. sugar
- 1 c. water minus 2 Tb. (105-115 degrees)
- 4 eggs
- 1/4 c. oil
- 1 tsp. vinegar
Combine the dry ingredients in a large mixing bowl. Add the eggs, oil, water and vinegar. Beat with a hand mixer for several minutes (I mixed about 2 minutes so try 4). Be careful because the dough will crawl up the beaters to the mixer.
Transfer the dough to a bread machine. I made a custom setting on my machine to skip the mixing. I had it rise 30 minutes and bake 55 minutes at 336 degrees.
View Printable Recipe
Labels: bread recipes
Never knew that sweet rice flour would keep the bread soft. I use almond meal instead of dairy and recently used it to replace millet flour in a recipe with nice moist results....wonder if that would work here....
Almond meal would probably be good in this, but I haven't tried it. Let me know if you experiment with the recipe.
Please enjoy the the new www.AllergyGrocer.com and have a happy, healthy, & safe 2010.
Subscribe to Post Comments [Atom]
Links to this post:
Subscribe to Posts [Atom]