Recipe Entered By: AmyH
Recipe Created By: Alex J
|1 1/4 cup (150 g) tapioca starch
1/4 cup (35 g) brown rice flour
1/2 cup (60 g) sorghum flour
1/4 cup (40 g) sweet rice flour
3/4 cup (100 g) cornstarch
2 Tbsp nutritional yeast
1 1/2 tsp xanthan gum
1 1/2 tsp Ener-g Egg Replacer
1/2 tsp salt
1 1/2 cups warm water
1 Tbsp sugar
2 tsp yeast
3 Tbsp oil
|Mix the first nine ingredients (down to the salt) together.
Separately, mix together the water, sugar, oil and yeast. When the yeast is foaming up, add to the dry ingredients and mix. It should be like a fairly thick cake batter - if it is so thick it is clumping around the beaters, add a little more water. Then beat well.
Put in a large (9x5") loaf pan, smooth the top, and
leave it to rise until the top is only just at the top
of the pan.
Then bake for 60-70 minutes at 350F.
|To avoid rice, replace the rice flours (brown and sweet) with an additional 1/2 cup of sorghum flour.
If you don't want to use sweet rice flour, you can replace the sweet rice flour with additional brown rice flour.
Potato starch doesn't seem to substitute well for the cornstarch in this recipe.
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