Sunday, January 20, 2013

Sorghum Rice Loaf - Gluten-free, Not Vegan, Bread

 I am on the island of Guam for the next three months.  Before we came, I wondered how we were going to live, and eat gluten-free.  Would we only have rice available?  The good news is that there are many gluten-free food available on Guam.  They aren't always cheap, but Payless Grocery Store at the Micronesia Mall has a large health food section, and many gluten free items.  A month before we came, I placed an order with Azure Standard and had it shipped to the island.  It arrived in excellent condition just about the time we arrived.  So I have gluten-free oats, sorghum flour, and brown rice flour to bake with.  I found flax seed on island.  My mom mailed me a tiny amount of Xantham gum, so I might use that sometime.

I googled some bread recipes to see what I could bake with what I have available.  I tweaked my first experiment, and came up with this recipe.  I am compromising on my vegan ideals, and using eggs whites in the recipe so we have a good rise and texture.  At home I often use Udi's bread, which also has eggs, so I decided that might help my bread too.  It does make a difference.  Though I think I still prefer my more complicated bread that is on this blog, Barbara's Almost Whole Wheat, Gluten-free Bread, it has more ingredients then I have here.

We took this bread with us on a camp out this weekend at the beach, and enjoyed it with peanut butter for one breakfast, dipped in mashed bananas and soymilk and fried as french toast for the second breakfast, and as the buns for homemade burgers one night.  Out of the four loaves I made last week, there is only one loaf left.  I guess I will have to make some more this week.

Sorghum, Rice Loaf -Gluten-free, not Vegan, Bread
Makes 2 medium Loaves

Step 1:  Mix the following ingredients in a large mixing bowl.
2  cups of brown rice flour
2 cups sorghum flour
2 cups tapioca starch
1.5 teaspoons salt
8 teaspoons yeast
4 Tablespoons psylium seed husks (I used Metamucial with the shortest ingredient list, including only psylium seed husks, citric acid, and   . )
1 Tablespoon sugar

Step 2:  Blend in a blender, then add to the dry mixture
1/2 cup flax seed
1 cup warm water

Step 3:  Combine and add to the dry mixture
3 cups very warm, but not hot water
4 egg whites
1 Tablespoon oil

Step 4:  Mix together the dry and wet ingredients until completely mixed, then mix by hand for 2 - 3 more minutes.

Step 5:  Divide the dough, and spread into two, medium sized loaf pans.  Spray them if they are not tefflon.  Let the loaves rise for 30 minutes.

Step 6:  Preheat the oven to 375 degrees F.  Place the loaves into the oven and bake for 45 minutes.  Remove from the pans and cool.

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