[twe0708]

Here is my first loaf of bread with my new bread maker. This is Sorghum Flour Bread. Is the top supposed to look like that? It does taste good and my kids like eating it with butter.

http://breadbytwe0708.shutterfly.com/

[Swimmr]

Mine NEVER looks that fluffy inside...how did you DO it?

[homemaker]

twe0708, on Nov 5 2009, 09:09 PM, said:

Here is my first loaf of bread with my new bread maker. This is Sorghum Flour Bread. Is the top supposed to look like that? It does taste good and my kids like eating it with butter.

http://breadbytwe0708.shutterfly.com/

Great Job...I love Sorghum Bread...I find Sorghum Bread to be the best bread for sandwiches...I love the flavor...so much better than store bought...

[twe0708]

Swimmr, on Nov 5 2009, 07:13 PM, said:

Mine NEVER looks that fluffy inside...how did you DO it?

In a bread maker and this is the recipe I found on this site. I just poured it all in the pan of my bread maker and it did all the mixing for me. The recipe directions is for a pan but I went with the ingredients recommended and used Bob's Red Mill Flour

2 ¾ - cups Sorghum Flour Mix (See mix at bottom of recipe)
1 - package Instant Fast Rising Yeast
2 ½ - tsp Xanthan Gum
1 - cup Milk
1 - tbsp Brown Sugar
¾ - tsp Salt
2 - tsp Butter
2 - Eggs
2 - Egg Whites
2 - tsp Butter, Melted


Procedure:

1. Grease and flour a 9x5 bread pan with shortening and white rice flour.

2. Whisk 1 ¼ cup Sorghum flour mix, yeast, and xanthan gum together in a large mixing bowl. Set aside.

3. In medium saucepan, heat and stir milk, butter, brown sugar, and salt until just warm and butter is almost melted.

4. Add milk mixture, eggs, and egg whites to flour mix. Beat with electric mixer using dough hooks on high for 30 seconds, scraping sides of mixing bowl frequently.

5. Add remaining flour mix ¼ cup at a time, beating on high until well incorporated between each addition.

6. Beat for 4 - 5 minutes on high.

7. Pour bread dough into prepared bread pan and let rise until dough is about ½ inch above the top of the pan. (30 - 40 minutes if using fast rise yeast.)

8. Brush top of bread dough with melted butter.

9. Bake in 375º F oven for 40 minutes.

10. Remove from pan, cool, and slice.

[twe0708]

homemaker, on Nov 5 2009, 07:14 PM, said:

Great Job...I love Sorghum Bread...I find Sorghum Bread to be the best bread for sandwiches...I love the flavor...so much better than store bought...

Thanks. Do I need to store it in the refrigerator or can I leave it out as long as it's wrapped up?

[homemaker]

twe0708, on Nov 5 2009, 09:17 PM, said:

Thanks. Do I need to store it in the refrigerator or can I leave it out as long as it's wrapped up?

Either is fine...but it will last longer if you completely cool it, slice it and place the slices in a zip lock bag and take out the slices as needed...
Enjoy! Don't be afraid to experiment... and have some fun with it...have the kids help, they will love it!

[Ahorsesoul]

I love the photo of your first bread. Hope it tastes good.

[homemaker]

There is also a great blog called "The Gluten Free Homemaker" she has a great sorghum recipe too...I like to increase the sugar in this one...
It is a favorite
Gluten-Free Sorghum Bread (credit to the Gluten Free Homemaker)

Ingredients

* 1 1/3 c. sorghum flour
* 2/3 c. brown sweet rice flour ( I use white sweet rice flour)
* 1 c. tapioca starch
* 1 Tb. yeast (instant or rapid rise)
* 2 tsp. xanthan gum
* 3/4 tsp. salt
* 1 Tb. sugar ( I use about 1/4 cup white sugar)
* 1 c. water minus 2 Tb. (105-115 degrees)
* 4 eggs
* 1/4 c. oil
* 1 tsp. vinegar

Instructions

Combine the dry ingredients in a large mixing bowl. Add the eggs, oil, water and vinegar. Beat with a hand mixer for several minutes (I mixed about 2 minutes so try 4). Be careful because the dough will crawl up the beaters to the mixer.

Transfer the dough to a bread machine. I made a custom setting on my machine to skip the mixing. I had it rise 30 minutes and bake 55 minutes at 336 degrees.

[TrillumHunter]

I wet a small silicon scraper and smooth down the top before it rises. It makes it look nicer and the slices are more even.

The bread looks great!

[AJSmom]

That looks wonderful...I must try it. My son doesn't like rice flour breads. I have found he like Gluten-Free pantry Best Sandwich bread. I do have a hard time finding it here. The last time I found it I bought 3 boxes.

This one looks good too, thank you for posting

[DMarie]

The tops of many of my loaves of bread often look like that (sort of sunken). Most of them tasted good - but I was frustrated with why it looked so wonderful as it was cooking - then all of a sudden it would "deflate."

I read that this is an indication of too much liquid. So, I have been experimenting with one recipe that I really like - and taking out a little water each time. I just made a loaf last night - and am happy to say - it did not deflate!

Now - if I can just figure out the trick to having a bread that is of taller stature! I like my bread, but it is so "short". I believe this is part and parcel of gluten-free breads - but am holding out hope that eventually I can have bread that is just a bit closer in size to what I would like my sandwich bread to be.

[homemaker]

DMarie, on Nov 6 2009, 12:06 PM, said:

The tops of many of my loaves of bread often look like that (sort of sunken). Most of them tasted good - but I was frustrated with why it looked so wonderful as it was cooking - then all of a sudden it would "deflate."

I read that this is an indication of too much liquid. So, I have been experimenting with one recipe that I really like - and taking out a little water each time. I just made a loaf last night - and am happy to say - it did not deflate!

Now - if I can just figure out the trick to having a bread that is of taller stature! I like my bread, but it is so "short". I believe this is part and parcel of gluten-free breads - but am holding out hope that eventually I can have bread that is just a bit closer in size to what I would like my sandwich bread to be.

I had those troubles too...
Just a few questions...
Do you use a breadmaker or do you use a mixer and oven method?
and what size pan do you use...if you use an over method
There is a slightly smaller pan than the usual size 9x 5
The size pan by Chicago Metallic is their 1 lb bread pan
Dimensions 8 1/2" x 4 1/2" x 2 3/4" high
this should give you a higher loaf....
Let the dough rise till just slightly above pan before baking

[twe0708]

homemaker, on Nov 6 2009, 10:18 AM, said:

I had those troubles too...
Just a few questions...
Do you use a breadmaker or do you use a mixer and oven method?
and what size pan do you use...if you use an over method
There is a slightly smaller pan than the usual size 9x 5
The size pan by Chicago Metallic is their 1 lb bread pan
Dimensions 8 1/2" x 4 1/2" x 2 3/4" high
this should give you a higher loaf....
Let the dough rise till just slightly above pan before baking

Quick questions for homemaker: Is my bread supposed to be a little darker?

[DMarie]

homemaker, on Nov 6 2009, 10:18 AM, said:

I had those troubles too...
Just a few questions...
Do you use a breadmaker or do you use a mixer and oven method?
and what size pan do you use...if you use an over method
There is a slightly smaller pan than the usual size 9x 5
The size pan by Chicago Metallic is their 1 lb bread pan
Dimensions 8 1/2" x 4 1/2" x 2 3/4" high
this should give you a higher loaf....
Let the dough rise till just slightly above pan before baking

My directions for the loaf I am "experimenting" with are for mixer/oven method. I eventually plan to try my bread maker - but wanted to get to where I was happy with this method.

I have 9x5 bread pans. The recipe I am using actually calls for two 8x4 pans. I don't have that size - and I would definitely have short loaves if I split the bread "batter" between two 9x5 pans. My 9x5 pan is about half full when I let it rise. I do let it rise until it is just above the top edge of the pan.

I have looked for 8x4 pans at local stores (meaning Targe and WalMart ) and have not seen them. I know I could get them off of Amazon - but I am trying to stay off Amazon and spending $$$. Next time I order my gluten-free Oats I think I will look up this size of bread pan and order. Would be worth it to me to have a higher loaf! Plus - I will get 2 loaves from my recipe - and I suspect that it might be "fluffier" inside as well (though I am not unhappy with my texture/taste now).

[homemaker]

twe0708, on Nov 6 2009, 12:26 PM, said:

Quick questions for homemaker: Is my bread supposed to be a little darker?

It could be...check your breakmaker's manual...Your machine might be able to select the length of time it bakes for a darker crust....