Prep 1 hr
Cook 50 mins
I created this by mixing my favorite recipes and came up with a winner! I have tried other flour combinations, but this is the best. I especially recommend you DO NOT substitute the sweet white sorghum. It is what really makes this bread.
- 236.59 ml sweet white sorghum flour
- 236.59 ml brown rice flour
- 236.59 ml tapioca flour
- 14.78 ml xanthan gum
- 7.39 ml salt
- 78.07 ml sugar
- 29.58 ml instant dry yeast (Fleichmann's)
- 29.58 ml butter, melted
- 354.88 ml warm water
- 4.92 ml vinegar
- 2 egg whites
- 1 whole egg
- 29.58 ml honey or 29.58 ml agave nectar
- 14.79 ml butter, melted, for brushing top (optional)
- Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast).
- In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
- Mix wet and dry ingredients.
- The batter should be thick and have an elastic consistency. Like a thick muffin batter.
- Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
- Melt more butter and brush top with if you want.
- Let rise 20 to 40 minutes, depending on the size of your pan.
- Bake 45 to 55 minutes at 350 degrees Fahrenheit.
What a fantastic recipe! It is just as soft as it looks in the photos I posted. Even better, this recipe uses about half the butter and eggs of most of the others I have seen...nice!<br/><br/>I thought that 2 tablespoons of yeast seemed like a lot, so I reduced this to about 2-2.5 tsp., which is what seems more typical for gluten free loaves of this size. I also threw in about 1/4 cup of dry milk powder. Other than that, I followed this one completely. It rose beautifully and would probably look even bigger if I did it in a slightly smaller pan (I just hand-mixed it and then used my gigantic bread machine as the oven).