Cook Time: 1-1.5 hours
Temperature: 350°F
Ingredients
- 2 eggs
- 1/4 cup olive oil
- 1/3 cup honey
- 1 teaspoon apple cider vinegar
- 2 teaspoons salt
- 1 1/4 cup warm milk *rice, soy, almond or coconut may be used if there is a dairy allergy*
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 2 tablespoons yeast
- 1 tablespoon xanthan gum
Instructions
Preheat oven to 350F. Line only the bottom of the Emile Henry Loaf Pan with parchment or wax paper and spray with non-stick cooking spray. Place bottom of loaf pan in oven to preheat while mixing up the bread. In a small saucepan, warm milk just slightly and set aside. In a small bowl, combine sorghum, brown rice, and tapioca flour. Whisk together to remove any clumps. Set aside. Using the stainless steel Ankarsrum bowl fixed with the dough roller and scraper, combine first five ingredients. Set the speed knob to a low/medium (about 2 o’clock) and mix until well combined. While still mixing, slowly pour warm milk into the bowl. Add half the flour then sprinkle in yeast and add the remaining flour. Mix together until everything is combined, about 1 minute. Set speed knob to about 3 o’clock, sprinkle in the xanthan gum and set the timer for 1 minute. The xanthan gum with immediately change the consistency of the dough. When the timer runs outs, the machine will turn itself off. Remove preheated loaf pan from the oven. Pour bread batter into the hot pan. Position the lid on the loaf pan and place back into the preheated oven. Bake bread with lid on the pan for 45 minutes. Remove lid and bake an additional 5 minutes. Yield: 1 – 1 ½ lb. loaf
