Allergen Free/Gluten Free Bread – a delicious recipe with sorghum flour, potato starch, millet flour, xanthan gum, salt, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1.Mix 1t honey and warm water.
2
Water should feel warm-to-hot to the touch but not burning.
3
2.
4
Add yeast and mix well.
5
Let the mixture sit until it gets bubbly/frothy.
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3.
7
Mix all dry ingredients together.
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4.
9
When yeast liquid is frothy, add to dry ingredients.
10
5.
11
Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms.
12
Dough should be along the consistency of cookie dough, not like wheat bread dough.
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6.
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Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
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7.
16
Loosely cover pan.
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8.
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Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
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9.
20
Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
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10.
22
Bake 35-45 minutes.
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11.
24
Cool on wire rack.
326
kcal
Calories
12
g
Fat
48
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup sorghum flour, 1 cup potato starch, ½ cup millet flour, 2 teaspoons xanthan gum, and more.
Yes, Allergen Free/Gluten Free Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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