Sorghum Bread

Sorghum Bread A sweet sandwich loaf the kids & grownups will love Rate Topic:

#1 homemaker

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Posts: 231
Joined: 29-September 09

Posted 19 November 2009 - 04:41 AM

Gluten-Free Sorghum Bread

Dry Ingredients
1 1/3 c. sorghum flour
2/3 c. white sweet rice flour
1 c. tapioca starch (or Jules Nearly Perfect Flour Blend)
1 Tb. yeast
2 tsp. xanthan gum (or 1½ teaspoons if Jules Nearly Perfect Flour Blend is used)
3/4 tsp. salt
1/3 cup sugar
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1 c. water . (105-115 degrees)
1 Tb. yeast (instant or rapid rise)
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2 eggs
1/3 cup of egg whites (I buy the store bought kind)
1/4 c. oil
1 tsp. Cider vinegar
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Instructions
Preheat oven to 345-350 degrees (dark pans 345)
Measure the warm water into a small bowl and add yeast and whisk to dissolve and let sit for a few minutes.
In a separate bowl, add eggs, egg whites, oil and vinegar and whisk to blend
Measure
your dry ingredients into the large mixing bowl of your mixer and use
the paddle attachment on low to blend the mixture.
Add the eggs, egg, whites, oil, and vinegar AND the yeast/water mixture into your dry ingredients
Beat
with a hand mixer for a full 5-6 minutes....The beating is very
important to add height to your bread. Be careful because the dough
will crawl up the beaters to the mixer.
Transfer to a greased baking bread pan (gluten-free Pam)
I use a 8½" x 4½" x 2¾ “ Chicago Metallic Bread Pan not a 9x5
size...you can find these at Bed and Bath....It makes the bread come up
higher to use the smaller pans
Smooth the top of the dough with a spoon moistened with water to make the surface nice and smooth
Spray plastic wrap with gluten-free non stick spray and gently lay over baking pan
Let rise in a warm place until the dough reaches slightly above the edge of the pan
Place in oven to bake for approximately 42-45 minutes
Note: The top will brown early so cover with foil to prevent over-browning
Internal temperature when the bread is done is 203-205 F by instant thermometer inserted into the center of the loaf
Cool completely before slicing...Slice and store in a ziplock bag in the freezer

Constipation, Gas, Bloating, Abdominal Pain, Ataxia, Brain Fog, Joint Pain Headaches
Bloodwork Negative
Went gluten free 10/02/09
Immediate and Positive intestinal improvement with improvement in headache frequency
Enterolab results 11/23/09 (after one month gluten free)
Fecal Anti-tissue Transglutaminase IgA 10 units
Fecal Anti-gliadin IgA 9 units
Fecal Fat 1267 units
HLA-DQB1 Allele 1: 0201
HLA-DQB1 Allele 2: 0202
Serologic equivalent: HLA-DQ 2,2 (Subtype 2,2)

#2 Roda

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Posts: 2,403
Joined: 29-November 08

Posted 19 November 2009 - 05:51 PM

Could you substitute brown rice flour for the white sweet rice flour?

Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease

DS2(age 7):
celiac disease(positive IgA tTG, no biopsy- 11/2010)

DS1(age 11):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

#3 homemaker

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Posts: 231
Joined: 29-September 09

Posted 19 November 2009 - 06:11 PM

Like most recipes ....you can substitute other flours...but the recipe works best with a sweet rice flour either brown or white...
The sweet rice flour adds an extra something to the bread...but you can try brown rice flour and see how it comes out...

#4 wildwood

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Posts: 137
Joined: 08-September 08

Posted 22 November 2009 - 04:32 AM

I baked this yesterday and it is delicious. It has a sweet flavor. My daughter asked if I can bake it again and try adding some cinnamon and raisins. For the rising, I used the method from another recipe I found here on the forum. I preheated the oven to 200 and put the dough in for 90 minutes. It rose beautifully. It did overflow the bread pan I used so next time I am going to split the dough between two bread pans. After 90 minutes, I just increased the oven temperature to 350 and baked for 40-45 minutes.