This recipe will create two types of bread. If you let the dough rise in a conventional bread pan, you will get a good quality, “supermarket” loaf of white bread that is good for sandwiches, etc. If you don’t let the dough rise, then you will get something like French Bread.
1 package of active dry yeast (not rapid rise)
1 Tablespoon sugar
1 ¼ Cups 110 degree F water
2 Cups sorghum-corn flour blend (recipe follows)
1 Cup potato starch (can be corn starch)
¼ Cup dry milk powder
1 teaspoon Guar Gum
1 teaspoon Xanthan Gum (Can use 2 Teaspoons Xanthan Gum. However, mixture of Xanthan and Guar gums is more effective than either gum alone.)
1 ½ teaspoons salt (Can be less but you need some to regulate the yeast.)
1 Tablespoon butter or margarine at room temperature (See instructions)
3 large egg whites, beaten (Alternatively you can use whole eggs; however, you must ensure that the amount of liquid is not exceeded. An egg white is approximately 2 Tablespoons of liquid. If you decide to use the egg yolks, adjust the amount of water accordingly.)
1 teaspoon vinegar (cider, white distilled or rice)
1 egg white beaten foamy for wash (optional)
Grease two French bread pans or line with parchment paper or 1 8 ½” X 4” bread loaf pan which has been greased and floured with brown rice flour. (Some bakers use non-stick pans and only grease and flour the bottom. This gives the dough something to cling to while the bread rises. The cooling bread will pull away from the sides of the pan.)
Dissolve the yeast, sugar and water in a bowl. Let stand until foamy, about 5 minutes.
In the bowl of a stand mixer, combine all of the dry ingredients and beat at low speed to combine them. With the mixer running at low speed, add the yeast mixture and then butter, 3 egg whites (or whole eggs) and vinegar. Beat on high speed for 2 minutes. Batter will be soft.
For French bread: Spoon the batter into the French bread pans, shape the dough into baguettes, and brush with egg wash for a glossier crust. Place immediately on the middle rack in the center of a cold oven, and set the temperature for 425 degrees F. Start the oven. Bake for 25 – 30 minutes until the bread is nicely browned. Cover with aluminum foil if the bread browns too quickly.
For conventional bread: Spoon the batter into the loaf pan. Allow the dough to rise until doubled. Place in a 425 degree F pre-heated oven for 20 minutes or until lightly browned. Cover with aluminum foil and bake an additional 20 minutes or until a cake tester inserted into the center comes out clean.
Turn out onto a cooling rack and cool completely before slicing.
Carol’s Flour mixture
1 ½ Cups sorghum flour (33%) or 1/3 cup for each cup of completed mix
1 ½ Cups potato or corn starch (33%) or 1/3 cup
1 Cup tapioca flour (22%) or 3 ½ Tablespoons per cup
½ Cup corn flour – Buy in health food store or Latino market. This is masa de hariña. (11%) 1 ¾ T per cup
Makes 4 ½ Cups
DiAnne Crown – Springfiel, Ill freelance writer