Gluten Free Buttermilk Sorghum Bread made in a bread maker

Pre-blend dry ingredients, then set aside

• 1 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 1 T xanthan gum
• 1/3 cup buttermilk powder
• 1/2 t salt
• 1 t unflavored gelatin
• 1 t egg replacer
• 2 T sugar

Blend in small bowl until Just whites are mostly dissolved and start to foam

• 2 T Just Whites (powdered egg white)
  
• 1/2 c water

Then put in bread maker pan along with

• 1 c water
  
• 1/2 t dough enhancer
• 2 1/2 T margarine (cut in 4 pieces - 1 piece in each corner of bread pan)

Put dry ingredient mixture on top of liquid mixture

Then make a little well in the center and add

• 2 t yeast

Bake on "Rapid cycle" at "medium crust" I have a Regal breadmaker with the pan shaped like a traditional loaf pan.

When machine first starts mixing scrape sides of pan and look at consistency of dough. If you looks to dry you can add a little water up to 2T or so. I made this in summer when it was 80F with high humidity so I cut back on the water, decreased the yeast and increased the xanthan gum to keep the bread from falling flat.

p.s. This bread was submitted to Waukesha county fair and won 3rd place - (the other 3 loaves where the top sunk in were given to my sister. I think this hot and humid weather is causing the yeast to go too fast and I think the bread is on the verge of being too doughy. Next time I make this I might make try the following: Use cold tap water, cut yeast to 1 3/4 t, decrease water by 1 T, decrease gelatin to 1/2 t and add 1 T almond meal. I also might use oil instead or margarine.