Help me with this bread please!

[Guest guest]

The recipe I'm referring to follows my questions.

I have two loaves of sorghum bread that either have too much liquid

added or just didn't cook long enough.

Here are my questions:

1. This recipe can be doubled, right?

2. Recipe says: " 2 tsp. dried egg whites (real whites ok or replacement

eggs) " .

I used 2 real egg whites. Should I have just used 2 tsp. of real

egg white?

3. Oven temp. is suppose to be 350. Should I increase that to 400 as

I would use in a rice bread recipe?

4. I doubled the recipe and made a large loaf and a smaller loaf. Both

of them cooked about the same. They looked great as they came out of

the oven but I knew immediately that they were too wet inside and would

sink.

Is 30 minutes long enough to cook two loaves of bread?? Should I

increase the time, and if so, what would you suggest that be? What size

bread pan would be best?

Thanks! I want to make more of this bread. It's has the potential of

being very easy and pretty darn tasty too!

Jeannie

REALLY GOOD Sorghum Bread (NO YEAST!)

It is hard to make GF CF bread that is NOT A BRICK!! AND that has no

yeast,

corn, soy and low in sugar... but we found one thanks to KELLY WEAVER.

My

husband and I even liked the bread!!! It does not require a bread

machine!

Pre heat to 350.

2 c sorghum flour

1 1/2 tsp. guar gum or xanthan gum

1/2 tsp. baking soda GF CF

2 tsp. baking powder GF CF

2 tsp. dried egg whites (real whites ok or replacement eggs)

1/2 tsp. sea salt

2 eggs (could replace if needed)

3 Tblsp Spectrum palm shortening or GHEE or GF CF Margarine or OIL

2 Tblsp honey

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. A real crowd pleaser..