Gluten-free Sorghum Bread

The following bread recipe is one that I have worked on over the years. It does not use rice and keeps well in the freezer. When purchasing ingredients such as margarine or vinegar, make sure the brand selected is gluten free.

Ingredients
2 1/4 teaspoons dry yeast
2 teaspoons sugar
3/4 cup lukewarm water
1 cup sorghum flour
1/2 cup almond flour
3/4 cup tapioca flour
3/4 cup corn starch
3 teaspoons xanthan gum
1 teaspoon salt
2 Tablespoons + 1 teaspoon sugar
3 Tablespoons butter, margarine
2 eggs
1 teaspoon apple cider vinegar
1/2 cup milk

Combine the yeast, 2 teaspoons of sugar and warm water in a measuring cup. Mix well and set aside so the yeast will get foamy (proof). This takes about 5 minutes.

In a large heavy-duty mixer (like a Kitchen Aide using the regular beater not the whisk or dough hook), combine the flours, xanthan gum, salt, and remaining sugar. 

In a large microwave-proof measuring cup melt the butter or margarine. Add the milk, eggs and cider vinegar to the melted margarine or butter.

With the mixer on low speed, add the wet ingredients to the dry ingredients and mix until blended. Increase the mixer speed to high and beat for 3 minutes.

While the mixer is mixing, grease a 9x5 loaf pan or grease an 8.5 x 4.5 loaf pan, two English muffin rings and a small cookie sheet. When using the smaller loaf pan two hamburger buns can be made using the muffin rings and cookie sheet.

To make the hamburger buns throughly grease your hands with a spray cooking oil and place about a 1/4 cup of dough in your hands. Work the dough between your hands to form a flat smooth circle as shown in the pictures below.

Forming flat smooth  circle

Flat smooth dough ready for muffin tin

Place the greased English muffin rings on the greased cookie sheet and place the dough in the muffin ring. Work the dough to the edges of the muffin ring.

Bread dough in English muffin ring

Place the remaining dough in the loaf pan. and smooth to the edges of the pan with a spatula.

Place both pans in a warm, dry location and cover with a dish towel and let the dough rise until the dough in the bread pan reaches the top of the pan.

Place the bread and buns in a 350 degree oven. Bake the buns for about 30 minutes. They should be brown on the top and pulling away from the sides of the ring. Bake the bread for 40-50 minutes. The top should be a deep golden brown.

Remove from the oven and let cool in the pan for about 5 minutes and then place on a cooling rack. The bread must be completely cool before cutting.

Slice the bread with a bread knife. Gluten-free bread will dry out quickly if left on the counter after slicing. For best results store in the refrigerator if the loaf will be used in a few days. To store for longer use store the bread in the freezer. 

For ease in use from the freezer, wrap two slices in saran wrap. Place all of the saran wrapped slices in a sealed container and place the container in the freezer. Defrost slices that have been taken out of the freezer by placing the saran wrapped slices in the microwave and warm for about 25-30 seconds.