Ever since I have ventured into Gluten free baking I have realized why I have been relying on wheat grain so far. Sorghum is a not only a close substitute of wheat in texture & taste but is loaded with vitamins, minerals and the mass builder Protein.
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Ditch your maida or wheat bread & instead try this Sorghum Flour Vegan Bread, that is not only gluten-free & Vegan but also Yeast-free. This is very easy to make, soft, and Non-crumbly texture.
Ingredients:
1. Sorghum Flour – 2 cups
2. Almond Meal – 1/2 cup
3. Arrowroot Powder – 1/2 Cup
4. Ground Chia Seeds – 3 tbsp
4. Baking Powder – 2 tbsp
5. Salt – 1 tsp
6. Lukewarm Water – 1 cup + 1/4 cup
7. White Sesame Seeds (optional)
Method:
1. Take Sorghum Flour, Almond Meal & Arrowroot Powder in a large bowl.
2. Add Ground chia seeds, baking powder & salt to it.
3. Mix it really well with the help of a spatula.
4. Grease your bread loaf mould with little oil.
5. Now add water to the dry ingredients but in badges.
6. The batter should have a dropping consistency & it will be thick & sticky batter.
7. Pour the batter in the greased bread loaf pan & tap the pan 3-4 times to get rid of air bubbles if any.
8. Garnish with white sesame seeds(optional)
9. Bake in a preheated oven at 190 degree Celsius for 20-25 minutes (Preheated at 190 degree for 10 minutes)
10. Take out from oven, let it cool down; then demould & slice.
