2 ½ cups sorghum flour
½ cup cornstarch
4 Tbsp pofiber (or you can substitute oat fiber)
¼ cup psyllium husk
2 tsp salt
50 g fresh yeast
3 cups water, room temp
1 egg white
1 Tbsp canola oil
2 ½ Tbsp honey (optional)
poppy seeds, garnish
Mix all dry ingredients. Mix the yeast in lukewarm water and then add egg whites, canola oil and the honey. Pour the liquid into the dry ingredients and mix well, preferably for a few minutes. Transfer the dough to an oiled loaf pan (1 ½ liters). Press the dough gently with wet hands and sprinkle with some poppy seeds. Leave to rise under a towel for about 30 minutes. Set the oven to 250°C/475°F and place an empty plate at the bottom of the oven. Put the bread in the middle of the oven, pour water on the hot plate, a few tablespoons and close the door immediately. Lower the heat to 200°C/375°F and bake the bread for 1 hour. Take the bread out of the oven, turn it out of the mold and let it cool under a towel.