Soft Sorghum Sandwich Bread

🧂 Ingredients

• 1 cup organic sorghum flour
• 1 cup tapioca flour
• 1 cup brown rice flour
• 1 tablespoon raw sugar
• 1 tablespoon xanthan gum
• 1 ½ teaspoon sea salt
• 2 teaspoons instant yeast*
• 1 ½ cups warm water

  110° - 115°℉ (43° - 46℃)
• 2 eggs
• 2 tablespoons avocado oil
• 2 teaspoons apple cider vinegar

Instructions

• 1 1. Grease an 8 ½" X 4 ½" metal loaf pan or line it with parchment paper.
• 2 2. Whisk the dry ingredients together in a large bowl. Mix the wet ingredients
  in a 2-cup measuring cup, beginning with warm water.
• 3 3. Add the wet ingredients and mix well. A stand mixer works great for this. Use
  the middle mixing paddle; this batter is not stiff enough for the dough hook.
  With the mixer running on medium speed, pour the wet ingredients into the dry.
  Let the machine run for up to 10 minutes, so the batter is nice and smooth. You
  might need to stop once or twice to scrape batter from the sides of the bowl.
  
  If you don't have a stand mixer (The batter is probably too thick for a hand
  mixer.), whisk the wet ingredients together and then mix them well into the dry
  ingredients. Batter will be very moist.
• 4 4. Scrape batter into prepared pan. Cover loosely with oiled plastic and allow
  to rise in a warm place until almost doubled in volume, about an hour.
• 5 5. Bake in a preheated 350°F (177°C) oven for 40 minutes or until an
  instant-read thermometer reads 190°F (88°C) when inserted into the centre.
• 6 6. Allow the bread to cool in the pan for 10 minutes. Then turn it out onto a
  wire rack to cool completely before slicing.

Nutrition Info