Ingredients
1 package active dry yeast
2 tbsp. sugar
1 c. warm (110 degrees) water
White rice flour for dusting
2 large eggs
2 c. Carol’s Sorghum Blend
1 c. potato starch
1 tsp. Xanthan gum
1 tsp. guar gum
1 tsp. salt
1/4 c. light olive oil
1 tsp. cider vinegar
1 can diced green chiles
1 c. shredded sharp Cheddar cheese or cheese alternative
Preparation
Step 1In a small bowl, dissolve yeast and 1 teaspoon of the sugar in warm water. Set aside to foam, 5 minutes.Step 2Generously grease a 9- x 5-inch nonstick (gray, not black) loaf pan. Dust the bottom and sides of the pan lightly with white rice flour.Step 3In the large bowl of a heavy-duty mixer, beat eggs until light and frothy, about 30 seconds. Add 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 green chiles and cheese.Step 4Transfer dough to pan and let rise in a warm place (75 to 80 degrees) until dough is level with top of pan.Step 5Place a rack in the middle of the oven. Preheat the oven to 375 degrees. Make three diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking. Bake 1 hour or until temperature reaches 205 degrees 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.
