Ingredients
1pkgactive dry yeast
2tbspsugar
1cupwarm water,(110 degrees F)
white rice flour,for dusting
2large eggs
2cupCarol’s Sorghum Blend
1cuppotato starch
1tspxanthan gum
1tspguar gum
1tspsalt
¼cuplight olive oil
1tspcider vinegar
1cangreen chiles,diced
1cupsharp Cheddar cheese,or cheese alternative, shredded
Preparation
In a small bowl, dissolve yeast and 1 teaspoon of the sugar in warm water. Set aside to foam for 5 minutes.
Generously grease a 9×5-inch nonstick gray loaf pan. Dust the bottom and sides of the pan lightly with white rice flour.
In the large bowl of a heavy-duty mixer, beat the eggs for about 30 seconds, until light and frothy. Add the sorghum blend, potato starch, xanthan gum, guar gum, salt, olive oil, vinegar, remaining sugar, and yeast-water mixture.
Beat on low to blend, then increase speed and beat on medium for 30 seconds or until mixture is thoroughly combined. Gently stir in the green chiles and cheese.
Transfer dough to pan and let rise in a warm place of about 75 to 80 degrees F until the dough is level with top of the pan. Place a rack in the middle of the oven.
Preheat the oven to 375 degrees F.
Make three diagonal slashes that’s ⅛-inch deep in loaf so steam can escape during baking.
Bake for 1 hour or until the temperature reaches 205 degrees F on an instant-read thermometer inserted into center of loaf.
Remove from oven and cool bread in the pan 10 minutes on a wire rack. Remove bread from pan and cool completely on the wire rack.
Slice with an electric knife or a serrated knife, serve, and enjoy!
