Pain de blé sans gluten ni produits laitiers (option machine à pain)

Ingrédients

• 1 cup warm water
• 3 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 2 cups tapioca starch
• 1 cup sorghum flour
• 1/3 cup dairy-free soy (rice, or coconut milk powder (can sub a vegan protein powder))
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3 tablespoons oil
• 1/2 teaspoon cider vinegar
• Dairy-free buttery spread or oil (for brushing)

Préparation

1. 1

   Pour the water into a large bowl. Sprinkle in the sugar and yeast, and let it sit and proof for 5 minutes. If the yeast is fresh enough, it should foam or lightly bubble.

2. 2

   In a medium bowl, whisk together the tapioca starch, sorghum flour, “milk” powder, xanthan gum, baking powder, and salt.

3. 3

   In a small bowl, whisk together the eggs, oil, and vinegar until combined.

4. 4

   When the yeast mix is foamy, and the flour mixture and the egg mixture. Stir or beat with a hand mixer on low until the flour is incorporated. Continue to stir and beat until smooth.

5. 5

   If using a bread machine, scrape the batter into your bread maker insert and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Remove the bread to a wire rack immediately when finished or it will turn soggy. Brush the top of the crust with a little butter spread or oil to keep it soft.

6. 6

   If using an oven, scrape the batter into a greased loaf pan lined with parchment paper (hanging over the long sides for easier release). Lightly cover the pan and let the batter rise in a warm space for about 30 minutes. Preheat your oven to 400°F. Bake the bread for 10 minutes then tent it with foil. Bake for 40 to 45 minutes, or until browned and firm. Remove the bread to a wire rack immediately when finished or it will turn soggy. Brush the top of the crust with a little butter spread or oil to keep it soft.