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Categories:
ingredients sweet white sorghum flour tapioca starch potato starch powdered dry rice milk sugar xanthan gum unflavored gelatin clear jel yeast salt ingredients eggs water canola oil boiling water
Viewed: 31 - Published at: 9 years agoIngredients
- Dry Ingredients
- 1 1/2 cups sweet white sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch (not potato flour which is very different)
- 2/3 cup powdered dry rice milk (or other powdered milk)
- 1/2 cup sugar
- 1 tablespoon xanthan gum
- 1 1/4 teaspoons unflavored gelatin
- 1 teaspoon Clear Jel ("Clear Jel A" is powdered and found at health food stores)
- 4 1/2 teaspoons fast rising yeast (do not sub regular yeast)
- 1 1/2 teaspoons salt
- Wet Ingredients
- 3 duck eggs, beaten lightly (or 4 large chicken eggs)
- 1 1/2 cups warm water
- 1/4 cup canola oil
- boiling water, used to aid the rising process
Method
- Preheat oven to 200 degrees fahrenheit.
- Fill a medium saucepan with water and bring to boil.
- Prepare bread pans by greasing and flouring with gluten-free flour.
- Mix all dry ingredients together well with whisk.
- Mix all liquid ingredients together.
- Combine wet and dry ingredients together until well incorporated. Dough will have a thick, batter-like consistency.
- Pour batter into one bread pan about 3/4 full and pour the rest into the other bread pan.
- Turn oven off.
- Pour boiling water into large glass dish and place it on the bottom rack of the oven.
- Put bread pans on the top rack of the oven and close the door. Remember that the oven must be switched off at this point.
- Allow the dough to rise for about 45-50 minutes.
- Remove the bread pans form the oven and heat the oven to 350 degrees fahrenheit.
- Bake on the center rack of the oven for 40-50 minutes or until the loaf is golden brown. I use a convection oven and my loaves are done after about 25 minutes. Do not let the crust become too dark or the bread will be crumbly.
- Remove loaves from the oven and let them cool for 10 minutes.
- Remove by gently loosening the bread from the pans with a knife.
- Cool loaves covered with a dish towel for 30 minutes before slicing.
- Hope you enjoy!
