Irene's Sorghum Bread

[Guest guest]

Barbara,

I was the one who originally posted the Irene's Sorghum bread recipe in

the files. Irene is a member of my CSA group who doesn't use a computer

and gave me permission to post it. My loaves turn out full size, like a

regular loaf of bread. Any GF bread is going to be heavier than gluten

bread of course. Did you omit any of the leavening ingredients? (egg,

lecithin, dough enhancer, vinegar). Doing so will make it a bit heavier

and smaller. I cut my slices with a Rival folding slicer so that I can

get them relatively thin. The bread hold together very well, so the

thinner slices don't fall apart. Because they are thinner, the bread

doesn't taste that heavy. This is the only bread we eat here, unless I

am traveling and can't haul my Zo with me.

Cheryl in Colorado

Barbara wrote:

Speaking of baking, I also make Irene's Sorghum bread in my

Zojurishi this afternoon. It turned out a little heavy, although it

did not sink in the middle- Yay! I was wondering if my yeast is a

little wimpy, or if the bread is just naturally a bit heavy. I have

had my suspicion about this yeast since I bought it at Costco- it's

Red Star but I have been consistently disappointed with EVERYTHING I

have made with it (except for rolls), and I was having great luck

with my previous little jar of yeast. Please tell me what your

Irene's bread is normally like.. to me it tastes very " gluten free "

(but I really am ready to blame my yeast, and not the recipe).