#alliumfree — Public Fediverse posts

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance