So, here's how I made it. I hope you enjoy Lindsay's Bread (she calls it Salami Bread -- it's the bread we use for her salami sandwiches).
- 1 cup sorghum flour (see Bob's Red Mill)
- 1/2 cup potato starch (potato starch is key here -- adds moisture)
- 1 1/2 cups tapioca starch/flour
- 3 1/2 tsp. xanthan gum
- 1 1/2 tsp. sea salt
- 3 tbs. sugar
- 1/4 tsp. creme of tartar
- 3 medium eggs, lightly beaten
- 1 flax egg (I use golden flax seeds, ground fine -- you can do this in your coffee grinder, or buy it ground. See directions below)
- 1 1/3 cup warm water
- 3 tbs. oil (I use canola oil)
- 2 1/4 tsp. yeast
Make the flax egg -- mix 1 tbsp ground flax with 3 tbsp water. Heat in microwave for 30 secs. Let sit for at least 5 mins.
Meanwhile, mix all other dry ingredients, including yeast. Using potato starch makes a world of difference. I've tried this using corn starch, but it's just not as moist. So, if you cannot use potato, I'd suggest adding more water to the recipe or cutting back on the starches.
Then, mix all the wet ingredients, including flax egg, in another bowl.
Pour wet ingredients into the dry ingredients and mix until blended. Scrape sides to get it all mixed in.
Grease a bread loaf pan -- I use Spectrum organic shortening. Cover with plastic wrap and let sit until it doubles in size -- about 40-50 mins.
Heat oven to 375 degrees. Bake for 40-45 mins until toothpick comes out clean. This rises! So, if too tall, consider cutting off the top. And, next time, don't let it rise so long. Let it sit 5 mins. Then put onto wire rack to cool. It will sort off deflate slightly. It's OK.
Once cooled, slice and eat.
Oh, and I'm working on a yeast/egg-free bread for my other daughter. Stay tuned.