Sorghum Bread

[homemaker]

This is a wonderful, slightly sweet sandwich bread , that kids and grown ups alike will love...
Gluten-Free Sorghum Bread

Dry Ingredients
1 1/3 c. sorghum flour
2/3 c. white sweet rice flour
1 c. tapioca starch (or Jules Nearly Perfect Flour Blend)
1 Tb. yeast
2 tsp. xanthan gum (or 1½ teaspoons if Jules Nearly Perfect Flour Blend is used)
3/4 tsp. salt
1/3 cup sugar
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1 c. water . (105-115 degrees)
1 Tb. yeast (instant or rapid rise)
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2 eggs
1/3 cup of egg whites (I buy the store bought kind)
1/4 c. oil
1 tsp. Cider vinegar
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Instructions
Preheat oven to 345-350 degrees (dark pans 345)
Measure the warm water into a small bowl and add yeast and whisk to dissolve and let sit for a few minutes.
In a separate bowl, add eggs, egg whites, oil and vinegar and whisk to blend
Measure
your dry ingredients into the large mixing bowl of your mixer and use
the paddle attachment on low to blend the mixture.
Add the eggs, egg, whites, oil, and vinegar AND the yeast/water mixture into your dry ingredients
Beat
with a hand mixer for a full 5-6 minutes....The beating is very
important to add height to your bread. Be careful because the dough
will crawl up the beaters to the mixer.
Transfer to a greased baking bread pan (GF Pam)
(
I use a 8½" x 4½" x 2¾ “ Chicago Metallic Bread Pan not a 9x5
size...you can find these at Bed and Bath....It makes the bread come up
higher to use the smaller pans)
Smooth the top of the dough with a spoon moistened with water to make the surface nice and smooth
Spray plastic wrap with GF non stick spray and gently lay over baking pan
Let rise in a warm place until the dough reaches slightly above the edge of the pan
Place in oven to bake for approximately 42-45 minutes
Note: The top will brown early so cover with foil to prevent over-browning
Internal temperature when the bread is done is 203-205 F by instant thermometer inserted into the center of the loaf
Cool completely before slicing...Slice and store in a ziplock bag in the freezer

[bob02]

I can arrange for Sorghum but not for Tapioca and Xanthan.Is there any other way to make bread now?

[smalltownslackermom]

Bob, you could probably use the arrowroot starch as a sub for tapioca (aren't you the one who was asking about arrowroot or am I hallucinating?) - maybe use slightly less, also corsnstarch. In place of the xanthan gum...hmmm. there are lots of bakers here, perhaps they have more info. But as a sub, there's guar gum. and what about plain unflavored gelatin or agar-agar?
_________________
son - high ttg - 4/09, pos. biopsy 5/09
self - negative bloodwork 5/09, pos. biopsy 11/09
sister - gf for ~3 years and is a new person
niece - positive ttg 2/10, foregoing biopsy

[celiacmaine-iac]

Bob- I'm sorry, I meant to respond again to your search for tapioca starch. In English, tapioca can also be called manioc or cassava. You could Google for an English to Urdu translation tool, and then type in one of those words. If you don't get a result, try the other ones. One of them might produce a result for you. Most of the on-line translation tools I've seen only let you type in one word at a time, so you would have to find the translation for starch separately.

I would be very surprised if you do not have tapioca starch available to you. I'm just not sure if any of the other starches would work without xanthan or guar gum. Tapioca seems to have some very unique properties.

Edited to add: Part of my response is to the other discussion we had about making a bread using only tapioca starch, because that didn't require the use of xanthan or guar gum. In the recipe posted above, another starch might work just fine, but you would almost certainly have to use either the gelatin or something else to replace the gums.
_________________
Steph

[bob02]

[bob02]

[celiacmaine-iac]

Bob- Click here to see if this will help. Type in tapioca, manioc, or cassava to see if it gives you an accurate translation.

Xanthan and guar gums give the baked product structure. It will thicken the batter enough to give it the little air holes that you see in properly risen bread. Without it your batter will be very thin. The gums also hold the baked product together. Without them you will have a very nice pile of crumbs when you slice or try to eat your bread. For some reason, tapioca doesn't seem to need to gums as much, so that is why you can make a bread with just tapioca starch and no gums.
_________________
Steph

[bob02]

[smalltownslackermom]