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Gluten-Free White Bread - Almost Supermarket Style!

23 cup sorghum flour (also called juwar flour)
23 cup cornflour or 23 cup potato starch
7 tablespoons tapioca flour
3 12 tablespoons maize flour (masa de harina)
6 g active dry yeast (not rapid rise)
1 tablespoon sugar
1 cup of 40 degrees celsius water (minus three tablespoons if using whole eggs)
1 cup cornflour or 1 cup potato starch
14 cup soymilk
2 teaspoons xanthan gum
1 12 teaspoons salt
1 tablespoon vegan margarine or 1 tablespoon butter
3 whole eggs (if reducing the water) or 3 egg whites, beaten
1 teaspoon vinegar (cider, white or rice)


To test your yeast before starting, mix the yeast, sugar and water in a bowl. Let stand for about five minutes, till it's foamy. In a large bowl mix the first four dry ingredients (sorghum flour, cornflour/potato starch, tapioca, maise flour) and use a mixer at low speed to throughly blend the dry ingredients. This creates a basic gluten-free flour mix. Measure out two cups of the basic flour mix. (Any left overs can be saved for other uses) To the two cups of flour add: the cornflour (or potato starch), Xanthan Gum, and salt. Again use the mixer at low speed to throughly combine the dry ingredients. Now add the yeast mixture, margarine (or butter), vinegar, soy milk and three whole eggs (or egg whites if you prefer). Beat the mixture on high for two minutes to create a soft runny batter. Use a non-stick (or grease and flour) a 8 1/2" x 4" bread loaf pan. Fill the loaf pan with batter and allow the batter to double in size. Pre-heat your oven to 220C (425F). When temperature is reached place bread in oven for twenty minutes or till lightly browned. Then cover with aluminium foil and continue to bake for another twenty minutes or until a cake tester inserted into the centre can be removed clean. Turn the bread out on a cooling rack and allow to cool before slicing.

Source: www.food.com