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Here are the ingridients that are needed to serve a tasty Flax & 🍯 Honey Sorghum 🍞 Loaf:
- Take of Whisk together dry ingredients in oversize bowl (room to rise):.
- Take 272 g of sweet sorghum flour (2 c).
- Get 146 g of Cassava flour (1 c) *or 120g Coconut flour (1 c).
- Get of Or*eliminate the Cassava flour and use 408g of sorghum (3 cups).
- Use 28 g of flax meal (1/4 c).
- Use 112 g of tapioca flour (12 tbsp).
- Use 2.5 tsp of instant yeast.
- Take 1.5 tsp of baking powder.
- Take 1 tsp of salt.
- Get 3 tsp of xanthan gum.
- Take of Separate bowl mix wet* ingredients:*at room temperature.
- Provide 3 1/2 cup of coconut milk (tetra pack, not canned).
- You need 1/4 cup of apple cider vinegar.
- Use 3 tbsp of avocado oil.
- You need 3 tbsp of honey.
- Get 3 of Omega 3 eggs.
Done with the ingridients? Below are the instructions on serving Flax & 🍯 Honey Sorghum 🍞 Loaf:
- Make a "well" in dry ingredients.
- Pour 1/2 wet into dry, mix with whisk.
- Add remaining wet to dry, mix with whisk, scrape down sides.
- Mix with electric beater for 2 min until batter is smooth and thick.
- Cover, let stand 1 hour.
- Scrape down sides of bowl deflating batter, use electric beater for 1 min.
- Use coconut cooking spray to prepare 8 1/2"x 4 1/2" loaf pan.
- Scoop batter into pan, use spatula to dome middle area.
- Cover with greased plastic wrap and set in warm place until loaf batter crowns edge or pan (60-90 min depending on room temperature).
- Preheat oven to 325 Bake for 60 min, remove from oven and tent foil over pan, bake additional 40 min to prevent over browning.
- Loaf is fully baked when internal center is 205 degrees.
- Remove and turn out bread..
- Completely rack cool before slicing. Freeze and take out slices for use..
- Yield: 1 loaf (16 slices + 2 thin ends).
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