Gluten Free Sorghum Sandwich Bread

theheritagecook.com

Mike Pfirrman

subheading: DRY INGREDIENTS:

14 g (½ oz or 1 tbsp) active dry yeast

240 g (8.5 oz or 2 cups) Light Flour Blend (recipe below)

110 g (3.9 oz or 1 cup) sorghum flour

48 g (1.7 oz or ¼ cup) granulated cane sugar

¼ cup dry milk powder (22 g/0.8 oz) or DariFree (40 g/1.4 oz)

2 tsp xanthan gum

2 tsp baking powder

1 tsp kosher salt

⅛ tsp ascorbic acid (optional)

subheading: WET INGREDIENTS:

3 large eggs, at room temperature, beaten

240 ml (1 cup) water, heated to about 80°F (27°C)

60 ml (¼ cup) olive oil

2 tsp apple cider vinegar

Directions at theheritagecook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer