Ingredients

• First- whisk together your dry ingredients and set aside:
• 1 1/2 cups sorghum flour (aka jowar flour)
• 1 cup tapioca starch or potato starch (not potato flour!)
• 1/2 cup GF millet flour or GF oat flour
• 2 teaspoons xanthan gum
• 1/ 1/4 teaspoons fine sea salt
• 1 packet rapid dry yeast (2 1/4 teaspoons)
• Pour the liquid ingredients into the bread machine pan first:
• 1 1/4 cups warm water (at 110 to 115ºF)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey- or raw agave nectar to keep it vegan
• 1/2 teaspoon mild rice vinegar or lemon juice
• 2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Directions

1. Gently pour the mixed dry ingredients on top of the liquid.

2. t your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don’t have a gluten-free cycle, a rapid rise cycle will also work.

3. Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

4. If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350ºF for an additional 10 minutes- keep an eye on it and don’t let it get too brown. It should be a light golden color.

5. Cool the loaf before slicing for best results.

6. Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.

7. Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.

8. Baking time:1 hour

Email to a friend | Print this recipe | Back