Tuesday, September 28, 2010


2T yeast

2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan or guar gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites

1/4c sesame or poppy seeds

Heat oven to 350 degrees.

Mix sugar, water and yeast in small bowl.

Mix salt, xanthan gum, 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 5 minutes.

Oil baguette pans.

Dust with cornmeal.

Ladle batter into pans, creating four long rolls.

Spray rolls with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Make angled cuts in loaves with razor blade.

Sprinkle with seeds

Cover and let rise to double in warm place.

(I use top of stove as oven heats.)

Bake until internal temperature is 200 degrees, about 1 hr.

Cool to room temp, out of pans.

Sliced vertically, perfect for bruschetta.

Sliced horizontally, hero sandwich rolls with a great whole grain flavor.


erin rogers pickering said...

WOW - I have got to try these!!! :-)

G.F.Veg said...

they're delicious and pretty useful to have around!
(and thanks for writing!)

Jennifer said...

Hi, your bread looks amazing, but my daughter can only have a little bit of sorghum flour. Can you offer a suggestion?