***NOTE: This recipe requires a bread machine with a gluten-free setting. I use Cuisinart Convection Breadmaker on setting number 9. I cannot guarantee it will come out well any other way.***
In your bread machine's pan with paddle attachment inserted, add all of your wet ingredients except the water and oil.
Next, add all of your dry ingredients. (I like to start with the Sorghum flour and go from there)
Finally, add the water and olive oil.
Close the lid and set your breadmaker to your gluten-free bread setting. Let cool for a good long time before attempting to remove from pan, though I had no trouble taking it out with it still a little warm.
Please, please, please use a bread mixer. I really don't think it will rise as tall without one. This bread holds together well and is as close to the wheat bread texture as I've ever been able to get so far. If you have any suggestions please feel free to make them!
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|Serving Size: 1 Serving (1373g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3122 (67%)|
|Amt Per Serving||% DV|
|Total Fat 346.9g||463 %|
|Saturated Fat 227.3g||1137 %|
|Monounsaturated Fat 77.1g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 1760.3mg||542 %|
|Sodium 43768mg||1509 %|
|Potassium 2982.7mg||78 %|
|Total Carbohydrate 318.5g||94 %|
|Dietary Fiber 45.7g||183 %|
|Sugars, other 272.8g|
|Protein 87.5g||125 %|
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Calories per serving: 4633
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