Sorghum & Corn Bread
Source of Recipe
Tracey2618
Recipe Introduction
Faced with a rotation diet, Tracey developed this recipe for a bread for Mondays on the rotation. It is yeast free and uses sparkling water to add air and lift.
List of Ingredients
1 cup sorghum flour
2 cups corn starch (tapioca starch or potato if not in rotation)
4 tsp xanthan gum
6 tsp baking powder
1 tsp sea salt
2 T vinegar
1 egg's worth of flax gel *
2/3 cup oil
1 cup water (or milk sub)
3/4 cup sparkling water (Perrier)Recipe
*Combine 1 T ground flax seed and 3 T water in large microwave cup. Heat for 1 minute. Let cool. This makes a substance for replacing eggs.
Preheat oven to 400 F.
Mix dry ingredients and wet ingredients separately except for the sparkling water.
Combine dry and wet with a heavy-duty mixer. When batter is well combined, add sparkling water, mix well. Texture should be rather thick.
Put the batter into a pastry bag or into a baggie with a hole cut in bottom corner, then pipe the dough into lines about 5" long (to look a bit like hotdog buns), or pipe them into blobs about 4 inches across and smooth tops
for hamburger buns.
Bake 20-25 minutes until golden brown. Be sure to get golden brown- or they are doughy inside. When bread comes out of
oven the crust is kind of hard but softens up upon cooling.
Eat what you want, then freeze the rest. It becomes stale quite quickly. To thaw one bun, microwave at 40% for about 30 seconds.
To make breadsticks- Add 1/3 cup sesame seeds before adding the Perrier. Make a much smaller hole in your baggie so that you're piping out breadsticks. Brush them with olive oil and sprinkle salt on them before baking. Bake 15-20 minutes.
For sandwich bread, add a bit more water to make runnier batter. Pipe rounds or squares of same size. Use two for a nice sandwich.
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