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GLUTEN FREE BREAD

25 May

This is the best bread we have been able to make thus far.  It is pretty starchy, though (check out the amount of potato starch!!!), so we try not to eat too much of it.  We do not have a bread machine, but if you do, you can probably adapt it for your machine.   I also always bake a double batch and do 2 loaves at once, because it is a pain to do all the dishes twice, with all these ingredients.  I freeze loaf #2, and it freezes really well.

Whisk together dry ingredients in a large bowl:

2/3 cup sorghum flour

1/3 cup cornmeal

1/2 cup millet flour

1 cup potato starch

2 t. xanthan gum

1-1/4 t. salt

Mix together 1/2 cup of water with 3/4 cup milk, and heat to 110-115 degrees.  Add a pinch of sugar and 1 T yeast.   Allow it to proof (yeast will bubble and rise to the top).  This should not take long, maybe a minute or 2.  Add to the proofed yeast and liquid:

4 T olive oil

3 T honey or agave nectar

1/2 t. vinegar or lemon juice

1 egg

Mix well.  Combine wet and dry ingredients.  Beat by hand until it has the consistency of a smooth batter.  Place into a regular-sized loaf pan, and smooth the top with wet fingers.  Allow to rise, covered with a wet towel, in a warm place.  Bake approximately 45 minutes at 350 degrees.  A finished loaf should sound hollow when tapped.

Adapted from Gluten Free Goddess’ Multi-Grain Sandwich Bread recipe

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