Food & Recipes

• 1 cup
  sorghum flour
• 1 cup
  potato starch, not potato flour!
• 1/2 cup
  millet flour
• 2 teaspoons
  xanthan gum
• 1 1/4 teaspoons
  sea salt
• 2 teaspoons
  orange peel, finely grated
• 2 tablespoons
  unsweetened cocoa
• 2 teaspoons
  caraway seeds
• 1 teaspoon
  dried onion, minced
• 1/2 teaspoon
  dill
• 1 packet
  rapid dry yeast, or 2 1/4 teaspoons yeast
• 1 1/4 cups
  warm water, temperature should be 110 to 115 degrees F; I use a candy thermometer
• 1 teaspoon
  sugar, raw agave or honey
• 4 tablespoons
  olive oil
• 1/2 teaspoon
  rice vinegar, or lemon juice
• 2 tablespoons
  molasses, agave or honey; this helps bind without eggs, keeps bread moist
• 1 
  egg replacer for one egg, whisked with warm water; or use 2 happy organic eggs

1. In a mixing bowl, whisk your dry ingredients together:
2. 1 cup sorghum flour
   1 cup potato starch  (not potato flour!)
   1/2 cup millet flour
   2 teaspoons xanthan gum
   1 1/4 teaspoons sea salt
   2 tablespoons unsweetened cocoa
   2 teaspoons finely grated orange peel
   2 teaspoons caraway seeds
   1 teaspoon minced dried onion
   1/2 teaspoon dill
3. In a separate smaller bowl, proof your yeast:
4. Add 1 packet rapid dry yeast  (or 2 1/4 teaspoons yeast) to 1 1/4 cups warm water (temperature should be 110 to 115 degrees F; I use a candy thermometer) and stir in a teaspoon of sugar, raw agave  or honey. Allow the yeast to foam and get happy.
5. When the yeast is poofy, pour the liquid into the bread machine .
6. Add:
   4 tablespoons olive oil
   1/2 teaspoon rice vinegar  (or lemon juice)
   2 tablespoons molasses, agave  or honey (this helps bind without eggs, keeps bread moist)
   1 egg replacer  for one egg, whisked with warm water (or use 2 happy organic eggs)
7. Pour the flour mixture lightly onto the liquid; set your bread pan in the machine. Choose the gluten-free cycle (or rapid cycle if using a different machine). Choose medium or dark crust. Press start.
8. Scrape down the sides during the kneading cycle once or twice if necessary to incorporate all the flour.
9. If the dough seems dry, add more warm water a tablespoon at a time. This gluten-free dough looks more like thick cake batter than traditional bread dough.
10. If you prefer to remove the kneading paddle, do so after the kneading cycle is finished. Smooth out the dough.
11. Remove the pan from the machine as soon as it beeps. Give it 5 minutes to rest, then carefully slide the loaf out of the pan. If it appears soft, place it in the center of the oven to bake at 350 degrees F for another ten minutes. This helps give it a crusty finish.
12. The loaf should sound hollow when thumped, indicating it is done.
13. Cool on a wire rack before slicing.
14. Slice, wrap and freeze bread in freezer bags to preserve taste and texture.

 

Notes:If you'd like to use eggs, use one or two large eggs, beaten instead of the egg replacer I use. Egg-raised breads rise higher and fluffier than vegan gluten-free breads.Ingredients should be at room temperature, so if your flours and eggs are cold, warm them to room temp (warm eggs quickly by placing them briefly in a bowl of warm water).My method is for a bread machine with a gluten-free cycle. It requires the liquid first, then the dry ingredients on top. If you are using a different bread machine, follow your manufacturer's instruction for the order of placing wet to dry ingredients in the pan. For baking this bread in an oven, see instructions below.This recipe makes 10 servings.