My previously posted sorghum bread recipe is very good, but I’m still experimenting. I’d like to find a recipe that rises a little more and stays soft longer.
I actually tried this recipe last month but I used too much water. I think too much liquid is the most frequent reason that gluten-free bread sinks in the middle as it cools. That’s what happened the last time.
This time I reduced the water, and I beat it with a hand mixer before putting it in the bread machine. The other night I used the hand mixer to mix biscuit dough (instead of using the Kitchenaid). Those wonderful biscuits rose more than they ever had, so I decided to try it with bread dough.
I think it really helped. This loaf rose quite tall. My only complaint is that it didn’t rise smoothly. You can see what I mean from the picture.
I think I should have mixed it longer because there were little bumps on the top of the loaf. I don’t know if more mixing will result in a smoother loaf, but I’ll find out next time.
Inside, the bread was terrific. I made this loaf yesterday afternoon and this morning it is still nice and soft. Yeah! The sweet rice flour helps to keep it moist so if you don’t have brown sweet rice flour try white sweet rice flour. If you substitute with regular rice flour (brown or white), the bread will not stay soft the next day.
While I accomplished my two goals of getting it to rise more and stay soft longer, it still needs some improving. I’ll keep you posted, but if you want to try this recipe yourself, here it is.
Sorghum Bread – Again
- 1 1/3 cup sorghum flour
- 2/3 cup brown sweet rice flour
- 1 cup tapioca starch
- 1 Tablespoon yeast (instant or rapid rise)
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1 Tablespoon sugar
- 1 cup water minus 2 Tablespoons (105-115 degrees)
- 4 eggs
- 1/4 cup oil
- 1 teaspoon vinegar
- Combine the dry ingredients (flour through sugar) in a large mixing bowl.
- Add the eggs, oil, water and vinegar.
- Beat with a hand mixer for several minutes.
- Transfer the dough to a bread machine set to rise 30 minutes and bake 55 minutes at 336 degrees.