Recipe

Sorghum Sandwich Bread Recipe
Ingredients
3 tbsp. ground flax combined with 3/4 cup water in food processor (or, if you eat eggs, 3 eggs whisked together)
1/4 cup oil
1/4 cup sugar
1 1/4 cups hemp milk (or other GF dairy alternative)
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour) or arrowroot or tapioca starch
2 cups sorghum flour
1 cup arrowroot or tapioca starch
1/3 c. GF teff or buckwheat flour (any wholegrain flavorful flour)
1 TBSP active dry yeast
1 tsp. apple cider vinegar

Extra hemp milk for brushing
kosher salt flakes (optional)

Directions
Grease bread pan and dust with flour. Preheat oven to 375 F.

Blend or process flax and water until you have a frothy, egg-like texture. Pour into bowl of heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.

Use spatula to spoon into bread pan. Brush top with non-dairy milk and sprinkle with (optional) kosher salt. Let rise until doubled in size. This usually takes 30-50 minutes. Don’t let it over-proof. Put in oven and bake for 45 minutes to an hour. You know it is done when it is golden brown and sounds hollow when you tap it.

Remove from oven and place on cooling rack. Resist urge to tear into it like a starving wolf. Well, try. When it has cooled completely you can slice into it. You can cut it immediately before serving or if you want to freeze it, slice it all, wrap in saran wrap and freeze in a ziploc bag.