Slices of this tangy little bread loaf, toasted or not, are perfect for almost any hors d'oeuvre you can devise. Since this is the time of year when we get together with friends and family, why not bake up, slice and freeze several loaves so you're alway ready to assemble some quick appetizers for guests?
2 T yeast
2 T sugar
12 oz 110 degree water
3 egg whites
2 T oil
1 tsp vinegar
1c sorghum flour
1c brown rice flour
2/3 c garfava flour
1/3 c cornstarch
1T xanthan gum
2 tsp salt
Heat oven to 375 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil and vinegar in medium bowl.
Add to mixer bowl.Mix on high for 4 minutes.
Oil and dust bread pans with cornmeal
Ladle batter into pans.
Spray loaves with cooking spray.
With cool, wet spatula, smooth tops of loaves.
Cover and let rise to double in warm place.
Make angled cuts in loaves with razor blade. Bake until internal temperature is 200 degrees, about 15 minutes.
Cool to room temp, out of pans, before slicing.
Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.