1 c warm water
2 1/4 tsp dry yeast
2 T honey
2-2/3 c gluten-free sorghum bread flour
1-1/2 tsp xanthan gum
1/2 tsp salt
1 tsp unflavored gelatin
1 tsp baking powder
2 eggs
1/2 tsp apple cider vinegar
3 T coconut oil
In a small bowl, combine 1/4 c of the warm water with the honey, stir to dissolve. Add the yeast, stir, and allow to soften for 10 minutes. Grease an 8-1/2″ by 4-1/2″ loaf pan with coconut oil and dust with all-purpose gluten-free flour. Combine the gluten-free sorghum bread flour mix with the rest of the dry ingredients in a medium bowl. (To make enough gluten-free sorghum bread flour for just this recipe: combine 1 c whole grain sorghum flour with 2/3 c tapioca flour, 2/3 c cornstarch, and 1/3 c dry milk powder.)
In the mixing bowl of a heavy duty mixer, cream the eggs, vinegar and coconut oil. Blend in the yeast water and the remaining water. Turn the mixer to low and add the dry ingredients a little at a time. The mix should be the consistency of cake batter. Turn mixer to high and beat for 3-1/2 minutes. Spoon into the prepared pan, cover and let rise in a warm place about 60 or so minutes or until the dough reaches the top of the pan. Bake for 50 to 55 minutes in a 400° oven, covering after 10 minutes with aluminum foil. Turn out immediately to cool. For a softer crust rub immediately with butter or margarine. Cool before slicing.
This recipe was developed by Bette Hagman for Twin Valley Mills, LLC.
