Guest guest Posted February 8, 2001 Report Share Posted February 8, 2001 Just made an INCREDIBLE loaf of bread and wanted to pass along the success.We are on a 4 day rotation diet and I am experimenting with a different bread for each flour. Today is sorghum day. I just put one ingredient in the kitchen aid after another to keep it simple. (i'm sure some of you good bakers just cringed *hehe*). Hope it works for you. Here's the recipe....p.s. it is GFCF, soy, corn, yeast free and low in sugars Pre heat to 350. 2c sorghum blend (2c sorghum, 2/3 arrowroot, 1/3 tapioca) 1 1/2 tsp guar gum 2 Tblsp brown sugar (it was softly sweet...I will omit this all together next loaf) 1/2 tsp baking soda 2 tsp baking powder 2 tsp dried egg whites (real whites ok) 1/2 tsp salt 2 eggs (could replace if needed) 3 Tblsp Spectrum palm shortening 1 Tblsp honey ( will increase this to 2 tblsp and no brown sugar next loaf) 1 cup + 1 Tblsp soda water, perrier, etc Consistency will be like cake batter. Grease and flour (w/ spectrum and sorghum) a bread pan. Bake 30 mins. Cover with foil and bake 25 mins longer. Take out of pan and cool. Gillian and I ate it warm with cashew nut butter for lunch. ENJOY!! Quote Link to comment Share on other sites More sharing options...
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