After a couple of failed attempts awhile back, I decided to start from scratch and finally develop a perfect gluten-free sorghum bread. I have been successful with a variety of cookies and cakes, but a sorghum bread had eluded me.
For this time I though it would be best if I went the sweet bread route and boy was I right! I am even using sorghum syrup in addition to the sorghum flour, which makes this a real sorghum bread.
For the first incarnation of this recipe, I got lucky, it was close to perfect and I knew just a couple of tweaks is all it would need. After only the second incarnation, perfection personified! A ‘secret’ ingredients of my flour formula adds the necessary lysine sorghum is missing, making the protein a complete one and throw in some Omega-3 fatty acids, combined with all the great nutrients provided by sorghum and that’s one healthy slice of bread.
When baking was done, the place smelled just like a bread factory and we couldn’t wait to dig in, but patience prevailed and we did actually wait to let it cool. Now how does it taste? Well, so far, for myself and the few that have had a chance to sample this great bread, we all agree that this is the best gluten-free bread ever. The crust is perfect, the bread doesn’t crumble in your hand, there’s a wonderful hint of sour dough and it has the mouthfeel of a good hearty bread.
The next step will be to test the recipe in a variety of pans and ovens to truly confirm that we have truly achieved perfection. After that, it’s coming up with a good name, ideas welcomed!