Use 9 x 5 (2L) loaf pan, lightly greased. Makes 15 slices (1 per serving)
1 cup (250 ml) sorghum flour
⅔ cup (150 ml) amaranth flour
½ cup (125 ml) cornmeal
¼ cup ( 50 ml) quinoa flour
⅓ cup ( 75 ml) tapioca starch
⅓ cup ( 75 ml) packed brown sugar
1 tbsp. ( 15 ml) xanthan gum
1 tbsp. ( 15 ml) bread machine or instant yeast
1 ½ tsp. ( 7 ml) salt
1 egg white
1 cup (250 ml) water
2 tbsp. ( 25 ml) vegetable oil
1 tsp. ( 5 ml) cider vinegar
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. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, egg white, water, oil, and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 4 minutes.
3. Spoon into prepared pan. Let rise, uncovered, in a warm, draft-free place for 60 – 75 minutes or until dough has risen to the top of the pan. Meanwhile, preheat oven to 350ºF (180º C).
4. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom. Remove from the pan immediately and let cool completely on a rack.
**To make this recipe egg free – Omit eggs and egg white from the recipe. Combine ⅓ cup (75 ml) flax flour or ground flaxseed with an additional ½ cup (125 ml) warm water. Set aside for 5 minutes. Add with the liquids. You may need to increase the baking time by 5 to 10 minutes.