Great for summer potlucks!
Though I've been accustomed to eliminating breads for many years, lately I've been doing some yummy experimenting with breads (thus the three bread recipes!)
- 1 cup sorghum flour
- 1½ cup organic potato starch
- ½ cup tapioca starch or flour
- 1½ teaspoon salt
- 1 Tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum (or xanthan)
- 1½ Tablespoons instant or bread machine yeast
- 1 Tablespoon olive oil
- 3 large egg whites
- 1 teaspoon cider vinegar
- 1 cup warm water (105 – 115 degrees)
- In the bowl of your mixer, combine the dry ingredients (sorghum flour through yeast).
- Add the olive oil and egg whites and mix to incorporate.
- Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough.
- Spoon the dough onto the pan and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping.
- If you like, you can brush the top with beaten egg white.
- Use a sharp knife to cut several slits in the top of each loaf.
- Place the pan in a oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes.
- Cool the loaves on a wire wrack before slicing.
Though they have different functions, I've found that I can reduce the xanthem gum by half and add 2 tablespoons of inulin. It enhances the structure as well.