Flax & 🍯 Honey Sorghum 🍞 Loaf

Whisk together dry ingredients in oversize bowl (room to rise):

272 g sweet sorghum flour (2 c)

146 g Cassava flour (1 c) *or 120g Coconut flour (1 c)

Or*eliminate the Cassava flour and use 408g of sorghum (3 cups)

28 g flax meal (1/4 c)

112 g tapioca flour (12 tbsp)

2.5 tsp instant yeast

1.5 tsp baking powder

1 tsp salt

3 tsp xanthan gum

Separate bowl mix wet* ingredients:*at room temperature

3 1/2 cup coconut milk (tetra pack, not canned)

1/4 cup apple cider vinegar

3 tbsp avocado oil

3 tbsp honey

3 Omega 3 eggs

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)