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Written by Deb Umland
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Friday, February 27 2009 23:06 |
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2 ¼ C Sorghum Flour Mix ½ C Potato Starch Flour 1/3 C Dry Milk Powder 4 tsp Sugar 3 tsp Xanthan Gum 1 tsp Salt ½ tsp Egg Replacer (optional) 2 ¼ tsp Yeast 1 tsp Sugar 1 ½ Tbl Olive Oil 1 ½ C Warm Water 2 Eggs ½ tsp Cider Vinegar In a heavy-duty mixer combine flours, 4 tsp sugar, dry milk, xanthan gum, salt & egg replacer. Dissolve yeast & 1 tsp sugar in ½ C warm water, let proof until bubbly. Turn on mixer & add slowly 1 C warm water, olive oil, eggs, vinegar & yeast mixture, beat thoroughly until smooth. Then beat on high speed for 3 minutes. Put in 9 x 5 loaf pan, let rise until slightly above the top of the pan. Bake at 375 degrees for 55-60 minutes, covering the top with foil tent after the first 10 minutes of baking.
This recipe is from Carol Fenster’s Gluten-Free 101 Cook book. Sorghum Flour Mix: 1 ½ C Sorghum Flour 1 C Tapioca Flour 1 ½ C Potato Starch ½ C Almond Flour
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Central Iowa Celiac Connection 
