White Bread with Sorghum
Soft, moist, and delicious, with a neutral white bread flavor.
Ingredients
Dry Ingredients:
- 2 Tbsp dry active yeast + 3 Tbsp warm water + 2 Tbsp sugar
- 1 cup white rice flour
- 1 cup tapioca starch
- 1/2 cup sweet sorghum flour
- 1/2 cup brown rice flour
- 1 1/2 tsp salt
- 1 tsp guar gum
- 3/4 tsp xanthan gum
- 1/8-1/4 tsp ground ginger adds flavor and acts as a natural preservative
Wet Ingredients:
- 3 egg whites room temperature
- 2 Tbsp olive oil
- 1 tsp apple cider vinegar
- 1 cup warm water
Instructions
- In a dish, stir sugar and warm water together until mostly dissolved. Sprinkle yeast over top and let sit 10 minutes until yeast starts to activate.
- In a separate bowl, combine remaining dry ingredients and whisk together well. Set aside.
- Using a mixer, beat egg whites on high for 1 minute. Add oil and vinegar, beat to blend.
- Add 1/3 of the dry ingredients and the yeast to the egg mixture, and beat on low for about 10 seconds. Add a 1/3 of the water, mix, then continue alternating the remaining dry ingredients with water until all are incorporated. Beat an additional minute on low, batter will be thick.
- Pour batter into a greased loaf pan, smoothing top with wet spatula. Cover loosely with plastic wrap (sprayed with cooking spray), and set in a warm spot* to rise for 45 minutes.
- Remove plastic wrap and bake bread in a preheated oven at 375° for 60 minutes. If bread is browning too quickly, loosely tent with foil. Bake bread until an instant read digital thermometer reads 208° F (97.8° C). This is the only way to be sure the bread is fully cooked throughout.
- Remove bread from pan and place on a wire rack to cool. Slice bread only when completely cool.
Notes
-If you don’t have a warm draft-free spot for bread to rise – use the oven. Turn the oven on low for about 3 minutes, then shut it off. Feel the inside temperature of the oven with your hand, if its too warm leave the oven door open until it cools slightly. This is all about feel, so I can’t give you an exact temperature. Remember you’re not cooking the bread, you just want a warm spot for the bread to rise. Close oven door and let rise.
-A 6 cup size loaf pan (8 1/2×4 1/2×2 1/2″) is what I use. However if you have the smaller 4 cup size, you may want to place a greased collar of tinfoil around the inner rim of the pan in case the batter fills up the pan more than 3/4 full. Since once it rises past the top of the pan it will just spill over the sides (the dough doesn’t have enough strength and elasticity-due to no gluten, to rise completely vertically on its own).
Tried this recipe?Let us know how it was!
