Whisk together the dry ingredients so they're ready for later:
2/3 cup sorghum flour
1/3 cup cornmeal
1/2 cup buckwheat flour (the recipe called for millet flour but that's one of the few flours I don't have yet)
1 cup potato starch
2 tsp. xanthan gum
1 1/4 tsp. sea salt
2 tsp. dry Ener-G Egg Replacer (or you can use 1 beaten real egg added to the wet ingredients)
Proof the yeast:
Heat up 1 1/4 cup of liquid, which can be pretty much whatever combination of non-dairy milk and water you want (I think I used something like 1 cup almond milk and 1/4 cup water). When your liquid is between 110 and 115 degrees, add 1 tbsp. instant dry or rapid yeast (I used regular yeast and the loaf came out kind of small and dense). Let this sit and get a little foamy.
Combine the proofed yeast and liquid with the rest of the liquid ingredients:
4 tbsp. olive oil
3 tbsp. honey (or you can use agave nectar or probably even maple syrup)
1/2 tsp. lemon juice (or a mild rice or white wine vinegar).
Pour the liquid ingredients into the bread machine pan.
Gently dump the dry ingredients on top of the liquid ingredients.
Set the machine for the gluten-free cycle and wait!
My loaf came out very well, though it was pretty squat and dense, but also pretty dang delicious. A few notes:
*Don't forget to put the blade into the bottom of the pan BEFORE you put all your ingredients in!
*Scrape down the sides of the pan after a minute or two of mixing to better incorporate the flour (this suggestion also courtesy of the Gluten-Free Goddess). I didn't do this for the second loaf and ended up with a slight ring of flour around the middle of the loaf, but this was almost a fair trade-off the beautifully swirled top of the loaf that also was a result of not interrupting the cycle.
*I ended up baking this loaf for an additional ten minutes after the program cycle ended because the loaf was still very light in color. This seemed to be a good choice....
*Take the loaf right out of the pan so the crust can harden.
No comments:
Post a Comment