Gluten-free Sorghum Rosemary french bread
Special equipment :
french bread pan – worth every penny!
spectrum shortening (or other palm oil shortening, or coconut oil)
Millet grits (or cornmeal if corn is not an issue for you)
1 1/2 cup sorghum flour
1/2 cup millet flour
1 cup tapioca flour (or, for a more delicate bread, arrowroot starch)
1 Tbs. xanthan gum
1 1/2 tsp. salt
2 tsp. egg replacer
2 Tbs. sugar
1 1/2 cup lukewarm water
2 Tbs. rapid-rise yeast
2 Tbs. olive oil (or canola)
3 Ener-g foods Egg replacer “eggs” (4 1/2 tsp. egg replacer whisked with 6 Tbs. warm water)
1 tsp. vinegar (I use cider)
melted dairy-free earth balance margarine
kosher salt (flaked is perfect)
Preheat oven to 375°F
Grease TOP AND BOTTOM of french bread pan with shortening or coconut oil and sprinkle with millet grits or other gritty gluten-free substance like cornmeal. (Recipe makes two french bread loaves) Do NOT line french bread pan with aluminum foil or anything like that – the holes are there for a reason and the dough is thick enough that it will not leak out the bottom.
Combine dry ingredients (through 1st egg replacer) in a medium mixing bowl of a standing mixer and fold together. Put sugar and lukewarm water in a small bowl and add yeast. As it starts to puff up, add the yeast water to the medium mixing bowl. Add olive oil, egg replacer “Eggs” and vinegar and mix on medium for 3 minutes.
Carefully scoop out your dough and make TWO bread shaped ovals in your french bread pan (you may need to wet a spatula or your hands to smooth the top). Baste with melted margarine and make a few slightly slanted decorative slices in the top. Sprinkle with crushed rosemary and flaked kosher salt.
Let rise for 20-30 minutes or until about doubled in size.
Bake for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color.