Gluten-Free Bread
Created by Cammie on January 23, 2013
- Servings: 14
- Prep Time: 50m
- Cook Time: 40-45m
- Recipe #7710
Ingredients
- 1 cup sorghum flour
- 3/4 cup tapioca starch
- 1/2 cup millet flour
- 2/3 cup almond meal or finely ground almonds
- 1 tablespoon brown sugar
- 2 teaspoons xantham gum
- 1 teaspoon salt
- 1 tablespoon rapid rise yeast
- 1 1/4 cup warm water
- 2 tablespoon canola oil
- 1/2 teaspoon lemon juice
- 2 eggs
- 2 tablespoons sesame seeds
How to Make
-
Step 1: Preheat oven to 375 degrees F. Spray a 9×5 inch loaf pan with canola oil.
-
Step 2: In large bowl, combine sorghum, tapioca, millet, almond meal, brown sugar, xanthan gum, salt and yeast. Mix well. Set aside.
-
Step 3: Using a stand mixer with a flat paddle attachment, beat eggs. Add water, canola oil and lemon juice. Mix until frothy. Add dry ingredients to wet ingredients. Beat on low speed for about 4 minutes or until mixture looks very smooth and sticky. Scrape dough into the oiled loaf pan. Smooth the surface.
-
Step 4: Sprinkle sesame seeds on top. Cover with an oiled piece of plastic wrap (oiled side down) and place pan in a warm place. Allow dough to rise until almost double in size, about 30-40 minutes.
-
Step 5: Remove plastic wrap and bake loaf for 40-45 minutes or until sounds hollow when tapped. Remove from pan and place on wire rack to cool.
Nutritional Facts
- Serving Size: 1 (60.1 g)
- Calories 151
- Total Fat - 5.8 g
- Saturated Fat - 0.8 g
- Cholesterol - 23.4 mg
- Sodium - 32.3 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 1.7 g
- Sugars - 6.6 g
- Protein - 3.5 g
- Calcium - 31.6 mg
- Iron - 1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg