Innovation in the Baking Industry – Gluten Free

Sorghum Bread

Ingredients

• 150 g Summer Bind
• 100g tapioca starch
• 100g corn starch
• 6g Xanthan Gum
• 50g skim milk powder or substitute
• 2g salt
• 4g gelatin
• 4g baking powder
• 90g sugar
• 10g dry yeast
• 2 eggs
• 2g vinegar
• 90ml vegetable oil
• 250ml + or - lukewarm water

Directions

1. Grease an 8.”5 x 4.5” loaf pan and dust with rice flour
2. Combine dry ingredients in a medium bowl
3. Whisk eggs, oil and vinegar in mixing bowl
4. Add most of water, holding back 60 ml to add as needed
5. Turn mixer to low and add dry ingredient mix a little at a time. The mix should be the consistency of a cake batter
6. Add the remaining water to achieve the batter texture
7. Turn mixer to high and beat for 3.5 minutes