Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Susan S
Ingredients
1/2 tsp salt
2 tsp xanthan gum
3/4 tsp baking soda
2/3 cup tapioca starch
1 1/2 tsp baking powder
2/3 cup corn starch
2/3 cup sorghum flour
1/2 cup dried currants (optional)
1 1/2 tsp caraway seeds (optional)
1 cup whole milk yogurt
Directions
Blend the dry ingredients then stir in the yogurt. Knead into a round loaf on a floured surface (I used sorghum flour with this). Place on a cookie sheet and bake at 350 °F for 45 to 50 minutes.
Notes
I would think any all-purpose GF blend would work well.
Substitutions
Can be made corn-free by using potato starch.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions [1].
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions [2].
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [3] and soy substitutions [4].