Sorghum Bread

This is one of our favorite bread recipes!

[Please note: I live at about 500 feet above sea level so you may need to adjust water amounts]

Sorghum Bread (by Bette Hagman- “Gluten Free Gourmet Bakes Bread” Cookbook, slightly altered by yours truly)

Dry Ingredients:

1 ½ Cup Sorghum Flour

Take a 3/4 Cup and fill it with 3 Tb of Quinoa Flour, fill the rest of the cup with Tapioca Flour; OR 3/4 Cup Tapioca Flour

¾ Cup Cornstarch

1/4 Cup Ground Flax Seed

1 Tb Xanthan or Guar Gum

½ Cup Dry Milk Powder or nondairy Substitute

¾ tsp Salt

2 ½ tsp Unflavored gelatin

1 Tb Egg Replacer

2 Tb Sugar

Liquid Ingredients:

2 eggs

3 ¾ Tb butter or margarine

¾ tsp Dough enhancer or vinegar

1 Cup + 2-4 Tb Water (more or less)

2 1/2 tsp yeast

If using an oven: Grease your chosen pan(s) and dust with rice flour.

The water temp will be different for hand mixing and for bread machines. For hand mixing have it about 110 F; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl or the bowl of your heavy duty mixer, whisk the eggs slightly, and add the dough enhancer, butter (cut in chunks), and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the mixer or in the pan of your bread machine.

For Hand mixing: Turn the mixer to low and add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 ½ minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400 F oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For Bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for 1 ½ lb loaf, medium crust.