I found this Hodgson Mill gluten-free bread mix at the store the other day and noticed that sorghum flour is in the ingredients, so I decided to give it a try. I haven’t tried any of their other mixes, but they seem to like using sorghum flour. I wasn’t sure how the garbanzo bean flour would taste as the primary flour. I haven’t had good luck using it in my recipes from scratch.
The dough was very thick, but I was still able to mix it with a hand mixer. It wanted to crawl up the beaters, so I had to turn the bowl a little bit sideways and move the mixer carefully around the edges, not dipping too deeply into the dough.
It had to rise for 30 minutes, then cook for one hour. It sure did smell good while it was cooking! The loaf came out with a nice brown crust.
It sliced pretty easily with a bread knife without crumbling, but I discovered the middle had cracked leaving a hole in each slice. I’m not sure if I cooked it too long or if this mix is just prone to doing that.
The bread tasted great, even though it wasn’t useful for making a sandwich. I had it with a bowl of beans and it was good sopping up the juice with it. It has some cane sugar in it, so it has a slightly sweet flavor.
Even though it tasted good, I would not recommend this mix for a sandwich bread because of the cracking in the middle. It would be a good bread to have with soups, stews and beans, though. I think it would be fun to experiment with using it for dinner rolls. I also might try it with some nuts, seeds or dried fruit added.
The wind came back today and it was really ANGRY! It made a weird noise around the door when it blew hard and I was SCARED. The sky was brown and there were no good smells outside – only dirt smell. I’m ready for this wind to go home!