(Note: This recipe requires a bread machine;
to avoid contamination, use a new and dedicated gluten-free machine.)
1 cup sorghum flour
3/4 cup amaranth flour
3/4 cup cornmeal
1/4 cup quinoa flour
1/2 cup arrowroot starch or tapioca starch
1/3 cup brown sugar
1 tablespoon xanthan gum
3/4 teaspoon bread machine yeast
1 and 1/2 teaspoons salt
1 and 1/4 cups water, warm (about 110 degrees)
2 tablespoons vegetable oil
1 teaspoon cider vinegar
2 eggs, lightly beaten
2 egg whites, lightly beaten
to avoid contamination, use a new and dedicated gluten-free machine.)
1 cup sorghum flour
3/4 cup amaranth flour
3/4 cup cornmeal
1/4 cup quinoa flour
1/2 cup arrowroot starch or tapioca starch
1/3 cup brown sugar
1 tablespoon xanthan gum
3/4 teaspoon bread machine yeast
1 and 1/2 teaspoons salt
1 and 1/4 cups water, warm (about 110 degrees)
2 tablespoons vegetable oil
1 teaspoon cider vinegar
2 eggs, lightly beaten
2 egg whites, lightly beaten
Whisk together sorghum flour, cornmeal, amaranth flour, quinoa flour, arrowroot starch, brown sugar, xanthan gum, yeast, and salt. Set aside.
Pour warm (not hot) water, oil, cider vinegar, egg whites, and whole eggs into bread machine, and turn on for “wheat dough” or “dough” cycle. (This is a one-hour and 50-minute cycle on my machine.) In about 22 minutes, when machine starts mixing, add dry ingredients. Use a rubber spatula to ensure all parts get wet; work quickly and then lower lid.
When cycle finishes (approximately 1 hour and 50 minutes later), turn on bake cycle for 1 hour. (For my machine, I had to create a one-hour custom bake cycle.) After baking, check with an instant read thermometer to be sure that bread center has reached 200 degrees. If not, continue baking or close lid to continue cooking. Allow to cool a few minutes in the pan; run rubber spatula along sides, and turn out to continue cooling. Yield: 1 standard-sized loaf.
Bread freezes well if cut when cool into slices, frozen in an airtight container. It works well for everything from a sandwich to French toast or regular toast and jam.
Pour warm (not hot) water, oil, cider vinegar, egg whites, and whole eggs into bread machine, and turn on for “wheat dough” or “dough” cycle. (This is a one-hour and 50-minute cycle on my machine.) In about 22 minutes, when machine starts mixing, add dry ingredients. Use a rubber spatula to ensure all parts get wet; work quickly and then lower lid.
When cycle finishes (approximately 1 hour and 50 minutes later), turn on bake cycle for 1 hour. (For my machine, I had to create a one-hour custom bake cycle.) After baking, check with an instant read thermometer to be sure that bread center has reached 200 degrees. If not, continue baking or close lid to continue cooking. Allow to cool a few minutes in the pan; run rubber spatula along sides, and turn out to continue cooling. Yield: 1 standard-sized loaf.
Bread freezes well if cut when cool into slices, frozen in an airtight container. It works well for everything from a sandwich to French toast or regular toast and jam.
