A quartet of healthy grains – sorghum, amaranth, cornmeal and quinoa – combine in a soft-textured, nutritious loaf that’s perfect for sandwiches.
By Donna Washburn and Heather Butt
Makes 15 slices (1 per serving)
- 1 cup sorghum flour – 250 mL
- 3/4 cup amaranth flour – 175 mL
- 3/4 cup cornmeal – 175 mL
- 1/4 cup quinoa flour – 60 mL
- 1/2 cup tapioca starch – 125 mL
- 1/3 cup packed brown sugar – 75 mL
- 1 tbsp xanthan gum
- 3/4 tsp bread machine or instant yeast
- 1-1/2 tsp salt
- 1-1/4 cups water – 300 mL
- 2 tbsp vegetable oil
- 1 tsp cider vinegar
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
- In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt; mix well and set aside.
- Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
- Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
- Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
- Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.
To make this recipe egg-free, omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1/4 cup (60 mL). This flavorful egg-free loaf is shorter than some.
Tip: You can use 1/2 cup (125 mL) liquid whole eggs and 1/4 cup (60 mL) liquid egg whites, if you prefer.
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:
- Warm the water to between 110°F and 115°F (43°C and 46°C).
- Warm the eggs and egg whites.
- Follow the recipe instructions, but select the Gluten-Free Cycle rather than the Dough Cycle and Bake Cycle.
- At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt.
Like this recipe? See the Sunflower Flax Bread recipe.