Name of Recipe: Sorghum Bread (Gluten Free, Dairy Free, Rice Free)
Adapted From:
http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.htmlIngredients:
DRY
250g sorghum
100g hulled millet
100g tapioca starch or potato starch (not potato flour!)
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
WET
250g warm water
45g (3 tablespoons) extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon apple cider vinegar or mild rice or white wine cider vinegar (or lemon juice)
2 eggs (or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy)
Preparation:
Mill sorghum for 1 minute on speed 9 and set aside. I pour it into my bread tin.
Mill millet for 30 seconds on speed 9. Add all dry ingredients, including sorghum flour and mix for 15 seconds on speed 4.
Add all wet ingredients and mix for 15 seconds on speed 5-6.
I let my warm dough sit in the TMX bowl for about 15 minutes before pouring into my bread tin. Try and move it as gently as possible, smoothing the top. You don't want to bash all the air out of it. It will be more like cake batter then bread dough.
Place in warm spot until it is almost fully risen and preheat oven to 180 degrees.
Place in the oven and bake for approximately 40 minutes.
Photos: I will try and get a photo up - there is a photo on the original recipe site - mine is a more wholemeal colour, so I think maybe I'm using a different type of sorghum?
Tips/Hints - there are lots of tips and hints where I found the original recipe.
Other Comments - this is the first gluten free bread I've tried, and I've made it a couple of times. We're very happy eating it. It feels and looks like bread, slices like bread, has a slightly nutty, wholemeal flavour.
