Ingredients
- Pour the liquid ingredients into the bread machine pan:
- 1 cup sorghum flour
- 1 cup potato starch (not potato flour!)
- 1/2 cup millet flour
- 2 teaspoons xanthan gum
- 1 / 1/4 teaspoons fine sea salt
- 1 tablespoon rapid dry yeast
- You'll need sesame seeds for the top; set aside for later. Or omit.
- 1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)
- 3-4 tablespoons extra virgin olive oil
- 2 tablespoons honey- or raw agave nectar to keep it vegan
- 1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
- 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
Preparation
Step 1
First- whisk together your dry ingredients and set aside:
Pour the liquid ingredients into the bread machine pan:
Gently pour the mixed dry ingredients on top of the liquid.
Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.
Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).
If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool the loaf before slicing for best results.
Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.
Store the leftover bread as slices, wrapped in a paper towel and bagged in freezer bags; freeze. Thaw and toast or grill for best results.