Makes 15 slices (1 per serving)
1 cup (250 ml) sorghum flour
¾ cup (175 ml) amaranth flour
¾ cup (175 ml) cornmeal
¼ cup ( 50 ml) quinoa flour
½ cup (125 ml) tapioca starch
⅓ cup ( 75 ml) packed brown sugar
1 tbsp. ( 15 ml) xanthan gum
¾ tsp. ( 4 ml) bread machine or instant yeast
1 ½ tsp. ( 7 ml) salt
1 ¼ cups (300 ml) water
2 tbsp. ( 25 ml) vegetable oil
1 tsp. ( 5 ml) cider vinegar
2 eggs, lightly beaten
2 egg whites lightly beaten
1. 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.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. 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.
4. Select the Bake Cycle. Set time 60 minutes and temperature to 350ºF (180º C). Allow the cycle to finish. Remove loaf 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 ¼ cup (50 ml) This flavorful egg-free loaf is shorter than some.