2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
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.