“I don’t know HOW to make bread for you…” the voice of a nearly desperate mom was staring at her little girl in the grocery store. She was staring that the small section of gluten free flours with that glazed, overwhelmed look of ‘what now, what next.’
I grabbed a bag of sorghum flour and she asked, rather sheepishly, “what do you make with that.” And when I explained that I make my own bread machine bread with only three economical flours and that I would send her the recipe. She thanked me and we went on our way. Well… a version of this has happened about 4 times in the last month. So, I’m finally publishing this recipe. It is wonderful warm or even at room temperature sliced thick.
GLUTEN FREE BREAD MACHINE BREAD
1 1/3 cups lukewarm water (heated to 110°F)
3 large eggs, at room temperature, beaten
3 Tsp. olive oil
2 tablespoon honey
1 cup brown rice flour
3/4 cup sorghum flour
1 1/2 cups tapioca flour
1 tablespoon granulated active dry yeast
1 1/2 teaspoons kosher salt
1 tablespoon xanthan gum or psyllium husk powder
Place all wet ingredients in the Bread Machine first. Whisk all dry ingredients, except yeast, together in a separate bowl. Then completely cover the wet ingredients with dry but do not mix. Make a depression into the top of the dry ingredients about an inch wide and spoon the yeast onto the top. Once the bread starts mixing, scrape down the sides of any extra flour and mix into the bread batter.
Use the gluten free setting if you have it on your machine, otherwise use the machines white loaf option on dark crust color. If the bread seems not cooked enough, use your extra bake setting and watch it for up to 10 more minutes.
The top of the bread may not get much color, but it is just fine.