If you want to bake a really delicious gluten-free bread that your family members with gluten intolerance or with celiac disease will enjoy and that will keep its consistency for days, this sorghum bread is the answer. We’ve tried it many times and it’s extremely durable when stored properly, so you’ll have less trouble baking it.
INGREDIENTS
- Magic Mills UniMix Universal Flour Mix – 500 g
- Lukewarm water – 460 ml
- Sugar (optional) – 20 g
- Fresh yeast – 20g OR Gluten free powdered yeast – 5 g
- Salt – 10 g
PREPARATION
- Mix the lukewarm water, sugar and yeast, then add the flour and salt.
- Knead well until smooth. Leave to rest for 10 minutes, then turn out onto a floured surface and form into loaves.
- Let rise in a warm place for about 40 minutes until doubled in size.
- Before baking, brush the tops of the loaves with oil to give them a nice colour and cut it on the surface.
- Bake in a preheated convection oven at 190°C for 45 minutes with a small pan of water in the bottom of the oven.
- Leave to cool in a cool place.
