Spongy Gluten-free Bread

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• 1 1/2 cups sweet sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch (not potato flour which is very different)
• 2/3 cup powdered dry rice milk (or other powdered milk)
• 1/2 cup sugar
• 1 tablespoon xanthan gum
• 1 1/4 teaspoons unflavored gelatin
• 1 teaspoon clear jel ("clear jel a" is powdered and found at health food stores)
• 4 1/2 teaspoons fast rising yeast (do not sub regular yeast)
• 1 1/2 teaspoons salt
• 3 duck eggs, beaten lightly (or 4 large chicken eggs)
• 1 1/2 cups warm water
• 1/4 cup canola oil
• boiling water, used to aid the rising process

Recipe

• 1 preheat oven to 200 degrees fahrenheit.
• 2 fill a medium saucepan with water and bring to boil.
• 3 prepare bread pans by greasing and flouring with gluten-free flour.
• 4 mix all dry ingredients together well with whisk.
• 5 mix all liquid ingredients together.
• 6 combine wet and dry ingredients together until well incorporated. dough will have a thick, batter-like consistency.
• 7 pour batter into one bread pan about 3/4 full and pour the rest into the other bread pan.
• 8 turn oven off.
• 9 pour boiling water into large glass dish and place it on the bottom rack of the oven.
• 10 put bread pans on the top rack of the oven and close the door. remember that the oven must be switched off at this point.
• 11 allow the dough to rise for about 45-50 minutes.
• 12 remove the bread pans form the oven and heat the oven to 350 degrees fahrenheit.
• 13 bake on the center rack of the oven for 40-50 minutes or until the loaf is golden brown. i use a convection oven and my loaves are done after about 25 minutes. do not let the crust become too dark or the bread will be crumbly.
• 14 remove loaves from the oven and let them cool for 10 minutes.
• 15 remove by gently loosening the bread from the pans with a knife.
• 16 cool loaves covered with a dish towel for 30 minutes before slicing.
• 17 hope you enjoy!