You may also like
Categories:
sorghum flour potato starch millet flour xanthan gum salt yeast water olive oil honey Egg Beaters rice vinegar
Viewed: 19 - Published at: 4 years agoIngredients
- 1 cup sorghum flour
- 1 cup potato starch
- 12 cup millet flour
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 tablespoon yeast
- 1 14 cups warm water
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Egg Beaters egg substitute, whisked with 4t warm water (or 2 eggs beaten)
- 12 teaspoon mild rice vinegar
Method
- 1.Mix 1t honey and warm water.
- Water should feel warm-to-hot to the touch but not burning.
- 2.
- Add yeast and mix well.
- Let the mixture sit until it gets bubbly/frothy.
- 3.
- Mix all dry ingredients together.
- 4.
- When yeast liquid is frothy, add to dry ingredients.
- 5.
- Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms.
- Dough should be along the consistency of cookie dough, not like wheat bread dough.
- 6.
- Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
- 7.
- Loosely cover pan.
- 8.
- Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
- 9.
- Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
- 10.
- Bake 35-45 minutes.
- 11.
- Cool on wire rack.
