So I've been following Linda Etherton's gluten-free French bread recipe (http://glutenfreehom...h-bread-recipe/) and while the bread is tasty, it's super heavy and dense. The first time I followed the recipe to the letter, the second and third time I gave it more rising time. This did make it puff up and get more bubbles inside, so now it's closer to an oyster biscuit than a brick, but it's still something I'm likely to chip a tooth on.
I haven't done a whole lot of baking with sorghum before, so I'm not entirely sure of it's nature, but it's the potato and tapioca starch that I've been wondering about, because it's so fine and packs itself together so densely, if that's making the finished bread very dense. Do you think I would get a lighter, fluffier bread with a different combination of flours and starches? If so, what flours would you recommend?
My doctor has me staying away from oats and corn in addition to glutinous grains for the time being, but I don't have a problem with any others. Are legume flours more or less likely to result in fluffy bread? I feel like they tend to be denser, but I haven't tried them with yeast before.
Would whipping the egg-whites before I mix them in give me any benefit?