1 c. sorghum flour
1 1/2 c. potato starch
1/2 c. tapioca starch
1 1/2 tsp. salt
1 Tb. sugar
1 tsp. xanthan gum
1 tsp. guar gum (or xanthan)
1 1/2 Tb. instant yeast
1 Tb. olive oil
3 large egg whites
1 tsp. cider vinegar
1 c. warm water (105 – 115 degrees)
In the bowl of your mixer, combine the dry ingredients. Add the olive oil and egg whites and mix to incorporate. Add the vinegar and most of the water. Beat for 2 minutes, adding the remaining water if needed to make a soft dough. (I added the whole cup, but a little less might have been better.)
Spoon the dough onto the pan and carefully shape with a spatula. Because the dough is soft, it will go through the small holes in the pan. Don’t press hard when shaping. If you like, you can brush the top with beaten egg white. Use a sharp knife to cut several slits in the top of each loaf. Place the pan in a cold oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes. Cool the loaves on a wire wrack before slicing. It’s okay to slice them while warm, but not when they are hot.
Recipe from www.glutenfreehomemaker.com
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