Sorghum Bread Gluten Dairy Free Recipes
SORGHUM BREAD {GLUTEN & DAIRY FREE}
Steps:
- In the bowl of a stand mixer, add the sorghum flour, tapioca flour, brown rice flour, sugar, xanthan gum, salt and yeast. Mix for 30 seconds to combine.
- Add the water, eggs, vegetable oil and apple cider vinegar to the dry ingredients and mix for 30 seconds. Stop machine and scrape batter down.
- Mix on medium speed for 3 minutes.
- Prepare 8" x 4.5" baking pan by spraying with cooking spray.
- Scrape batter into the pan and set aside to rise for 20-25 minutes, just until the batter comes close to the rim of the pan.
- Preheat oven to 350 F. Bake bread for 45 minutes. Remove from the oven and test for doneness with an instant read thermometer. Bread is done when thermometer reaches 205-210F.
- Cool on a wire rack for 10 minutes. Remove from the pan to finish cooling completely before slicing.
Nutrition Facts : Calories 160 kcal, Carbohydrate 29 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 27 mg, Sodium 215 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- In a medium bowl, mix the yeast, sugar, and warm water together. Let the mixture sit in a warm place for 5-7 minutes, until it becomes frothy with small bubbles.
- In the bowl of a stand mixer, combine the sorghum flour, cornstarch, tapioca starch, salt, xanthan gum, and the remaining 1/8 cup sugar. Mix well with a hand whisk to fully incorporate before attaching the paddle attachment.
- Beat the eggs in a separate small bowl. Pour both the egg and yeast mixtures into the dry ingredients. Mix everything for a minute or so, until you get a homogeneous dough (it will be the texture of a thick cake batter).
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