Sorghum Bread

• 1 cup sorghum flour
• 2/3 cup tapioca flour
• 2/3 cup cornstarch
• 1 1/2 teaspoons xanthan gum
• 1/3 cup milk substitute (*)
• 1/2 teaspoon salt
• 1 teaspoon unflavored gelatin
• 1 teaspoon baking powder
• 3 tablespoons sugar
• 2 1/4 teaspoons dry yeast granules
• 2 eggs
• 1/2 teaspoon dough enhancer or vinegar
• 3 tablespoons vegetable oil
• 1 cup lukewarm water (more or less)

1. Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour.
2. Combine the dry ingredients in a medium bowl.
3. In the mixing bowl of a heavy duty mixer, whisk the eggs, dough enhancer and oil.
4. Add most of the water holding back about 3 tablespoons to add as needed.
5. Turn mixer to low and add the flour mix a little at a time. The mix should be the consistency of cake batter.
6. Add the remaining water a little at a time to achieve this texture.
7. Turn mixer to high and beat for 3 1/2 minutes.
8. Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.
9. Bake for 50 to 55 minutes in a 400° oven, covering after 10 minutes with aluminum foil.
10. Turn out immediately to cool.
11. For a softer crust rub immediately with butter or margarine.
12. Cool before slicing.

(*) Bette wrote, "I used the adult drink powder Ensure as my nondairy substitute and it turned out very well. The extra flavor and vanilla in the powder made the best tasting bread."

Developed by Bette Hagman
For other recipes using sorghum flour, check out Bette’s book "The Gluten-Free Gourmet Bakes Bread".
Contributed by Twin Valley Mills, LLC.