This is another recipe that I’ve been working on for a long time. I couldn’t tell you how many test batches I’ve made! I know, that’s what I said about developing the Almond Teff Pancake recipe! But it’s true! It’s difficult to do “bready-type” things well without the gluten when wheat is what we’re used to!
I think we need to pay more attention to sorghum. It’s an ancient grain originally from the dry African plains. Also grown in Asia and Central and North America now, sorghum is the fifth most popular cereal crop in the world. An excellent gluten free alternative to wheat, sorghum has a neutral, sometimes sweet flavour and light colour. The Guardian has called sorghum the ‘new wonder grain,’ as it’s said to be high in protein, fibre, and antioxidants.
I look forward to experimenting with the unground grain in pilafs and salads. Apparently, it can also be popped like popcorn.
Gluten Free Bread
I was looking for three things for this bread:
Naturally, I want my bread to taste good! Yes, I do expect my gluten free bread to taste good! For this particular bread, I was looking for a neutral flavour. It needs to work well with and not overpower whatever I choose to put on it. I also wanted to avoid the “gluten free taste” that I associate with many baked gluten free products. It’s a certain aftertaste that’s left in the mouth after a few bites of some gluten free baked goods. Do you know what I mean?
This bread has a neutral flavour without the “off” taste!
The texture I wanted to achieve is soft but not crumbly. I find that this bread holds together nicely in my hand.
The tab is the cost. For this particular bread, my goal was a reasonably priced loaf that tastes great. I’ve avoided the most expensive flours in my pantry while maintaining nutritional value. The flours here are some of the most reasonably priced gluten free flours you’ll find.
Making Gluten Free Sorghum Yeast Bread
This bread is incredibly easy to make with a stand mixer, as you can see from the video. Gluten free bread doesn’t need the kneading that develops the gluten in the usual wheat breads. You just need to make sure your ingredients are very well combined.
Water temperature is important when you’re baking with yeast. If it’s too hot or too cold, it will destroy the effectiveness of the yeast. The water should just be comfortably warm to touch.
This batter fits nicely into a standard 8 1/2-inch X 4 1/2-inch metal loaf pan. (*affiliate link) Gluten free bread doesn’t rise far above the top of the pan without falling over, because it doesn’t have gluten to hold it together. For the nice tall loaf in the photos, I used a pan that is 7 1/2-inches X 3 1/2-inches X 2 1/4-inches tall with leftovers for a smaller loaf or a couple of buns.
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I hope you enjoy this nice soft sandwich bread. If you’d like to try a crusty loaf that’s fun to make, check out this Simple Crusty Artisanal Gluten Free Bread. And here’s a gluten free bread recipe that’s free from all grains as well as nuts and dairy.
- 1 cup organic sorghum flour
- 1 cup tapioca flour
- 1 cup brown rice flour
- 1 tablespoon raw sugar
- 1 tablespoon xanthan gum
- 2 teaspoon sea salt
- 2 teaspoons instant yeast
- 1 1/2 cups warm water
- 2 eggs
- 2 tablespoons avocado oil
- 2 teaspoons apple cider vinegar
- Grease a metal loaf pan or line it with parchment paper. (See note about pan size.)
- Whisk the dry ingredients together in a large bowl.
- Add the wet ingredients and mix well. A stand mixer works great for this. If you don't have a stand mixer (The batter is probably too thick for a hand mixer.), whisk the wet ingredients together and then mix them well into the dry ingredients. Batter will be very moist.
- Scrape batter into prepared pan. Allow to rise in a warm place for an hour.
- Bake in a preheated 350F oven for 40 minutes.