• Skip to main content
  • Skip to primary sidebar

Cathy's Gluten Free logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Start Here!
    • How My Skin Cleared Up
    • Gluten Free Guidance
  • Meet Cathy
×
Home » Recipes by Course » Breads

Published: Mar 1, 2018 · Modified: Jun 21, 2021 by Cathy Brak · This post may contain affiliate links

Home » Recipes by Course » Breads

Easy Gluten Free Sorghum Bread Recipe

Jump to Recipe

This is my original sorghum bread that's so good that I’ve been making regularly since 2018. It’s soft in texture, easy to make, and delicious tasting! The flavor is neutral, so it doesn’t overpower whatever you choose to put on or with it.

I developed the recipe with a simplified process using instant yeast and exactly the flour combination that produces optimal results. It's free from wheat, dairy, nuts, peanuts, corn, and soy, and is actually very good! This gluten free bread is easier to make than regular homemade bread.

loaf of soft sorghum bread on wooden cutting board with a couple of slices lying beside.
Jump to:
  • Sorghum Bread Ingredients
  • Substitutions
  • How to Make Gluten Free Bread
  • Recipe Notes
  • Expert Tips
  • Top tip
  • Serving Tips
  • Storage Tips
  • Freezer Instructions
  • How to Prep Ahead
  • Gluten Free Bread Recipe FAQ's
  • Helpful Equipment
  • Recipe

This simple sorghum bread recipe has nailed it for

  • taste, 
  • texture, 
  • reasonable cost, and 
  • simplicity of preparation.
soft slice of golden bread glistening with melted butter held in a hand and folded a little.

Sorghum Bread Ingredients

ingredients for making gluten free sorghum bread in small bowls with labels
  • Sorghum Flour - Sorghum flour has a mild, well-balanced flavor and a soft texture similar to all-purpose wheat flour. 
  • Tapioca Flour - Sorghum flour usually needs to be paired with a starch for optimal texture in a bread recipe. This is that starch.
  • Brown Rice Flour - Rice flour balances out this flour blend nicely.
  • Oil - helps to keep your bread soft and moist
  • Yeast - Instant yeast can be mixed right in with your dry ingredients directly. It causes bread to rise.
  • Vinegar - creates an acidic environment which helps to lighten up a yeast dough
  • Xanthan gum - does the job that gluten accomplishes in wheat bread. It helps to bind the other ingredients together, so the loaf can rise up nicely and not fall apart.
  • Sugar - feeds the yeast. Don’t leave it out. Yeast needs something to grow on. I like to use raw sugar - organic when available.

 

Substitutions

For the best gluten free bread recipe, use the same ingredients as listed and follow the instructions exactly. However, in case you don’t have enough of each of these ingredients in your pantry, I can suggest a few substitutions.

I don’t guarantee the best results with substitutions, but you should have edible wheat free bread. Let me caution you to keep substitutions to a minimum. If you make too many changes all at once, you’ll naturally have a very different result! 

  • Sorghum flour - Sorghum flour is kind of the star of this sorghum bread recipe, but if you don’t have enough, you might try gluten free oat flour instead.
  • Tapioca flour - Arrowroot flour is a fairly close substitute for tapioca flour.
  • Brown rice flour - White rice flour should also work. 
  • Instant Yeast - Do you have active dry yeast rather than instant yeast? You can use it, but it will require an extra step. Dissolve the sugar in about ½ cup of the warm water. (measured from the total amount; don’t use extra water) Sprinkle the yeast on top and let it sit for about 5 minutes. Then combine that mixture with the other liquid ingredients in the recipe and proceed.
  • Raw sugar - Any sugar will work. I prefer to use raw sugar, because it’s less processed.
  • Sea salt - As with sugar, use whichever salt you normally keep on hand.
  • Xanthan Gum - Guar gum is a suitable replacement.

How to Make Gluten Free Bread

Follow my tips for an especially simple procedure. This sorghum bread is less complicated to make than regular homemade wheat bread, as it needs only one rising.

Simple Sorghum Bread Recipe Instructions

  1. Whisk the dry ingredients together in a large bowl. Measure the wet ingredients into a measuring cup, starting with water.
red whisk in dry flour mixture in mixing bowl with eggs in cup to side.

2. Combine the wet ingredients with the dry ones and mix well. The batter will be very moist.

pale batter stirred in a mixing bowl with a spatula.

This sorghum bread is incredibly easy to make with a stand mixer, as you can see from the video. Gluten free bread doesn't require the kneading that develops the gluten in the usual wheat breads. You just need to make sure that your ingredients are very well combined.

3. Spread the moist batter into a prepared 8 ½-inch X 4 ½-inch metal loaf pan. 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. 

moist pale dough spread into a nonstick metal loaf pan.

4. Cover the loaf loosely with oiled plastic wrap while it rises in a warm place for about an hour. It should become about doubled in size.

plastic covering dough that has risen up to about level with the sides of  loaf pan.

5. Bake it and let it cool completely before slicing.

sliced bread on wooden board.

Recipe Notes

I worked on this sorghum bread recipe for a long time. I couldn't tell you how many test batches I've made!  It's difficult to do "bready" things well without the gluten when wheat is what we're used to. Now, I’m pleased with the taste, texture, and simplicity of this recipe! 

Expert Tips

How do you make gluten free bread rise?

Gluten in wheat bread helps to hold the dough together. It provides strength to contain air pockets created by the yeast, as the dough climbs up and sometimes over the sides of the pan. Xanthan gum or guar gum can help to achieve the same result in gluten free bread. Eggs in the recipe help with this, too.

Gluten free bread batter needs to be moister than that of wheat bread, or it will be too heavy to rise.

Bring your ingredients to room temperature before assembling them.

Cover your pan of dough loosely with oiled plastic, and find a nice, warm environment free from drafts (about 75°F/24°C is ideal) while the bread rises.

Top tip

Water temperature is very 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. (110 - 115°F) (43 - 46°C)

For more tips on baking with yeast, read these Gluten Free Yeast Bread Tips.

Serving Tips

I like this bread for sandwiches, French Toast, with a nut butter or strawberry chia jam, or simply buttered with a hearty stew or chili. I hope you enjoy your homemade gluten free bread! 

Storage Tips

Store your baked sorghum bread sealed in an airtight bag or other container at room temperature for a day or two.

Freezer Instructions

For longer storage, freezing is a good solution.  Seal the bread in an airtight freezer bag and freeze it for up to 2 or 3 months. If you freeze the loaf before slicing, you’ll need to completely thaw the entire loaf before slicing and using it.

I recommend slicing the bread before freezing, so you can remove one or two slices at a time to use them. If you can stagger the slices out a bit in the bag, rather than stacking them tightly together, it will be easier to separate the frozen slices. However, you should also remove as much air as possible from the bag to keep your bread fresh.

How to Prep Ahead

There’s not too much advance preparation required for this recipe, as it’s so simple to assemble. You could measure and mix your dry ingredients when you put the eggs out to come to room temperature. 

sliced bread on wooden board against a black background

Gluten Free Bread Recipe FAQ's

Is Sorghum bread healthy?

Sorghum flour is a healthy choice, because it’s high in protein, fiber, antioxidants, and helpful minerals. At the same time, it does not contain lectins and is a low-glycemic food.

What is Sorghum Flour?

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.


Which gluten free flour is best for bread?

A combination of gluten free flours is best for bread. One should be high in protein. Sorghum flour fits the bill.

There should be some starch, which can come from tapioca flour (or starch) or arrowroot starch.

Most gluten free flour blends have some rice flour in them. Rice flour is reasonably priced and neutral in flavour, making it very useful and versatile.

I recommend using the exact flours that were used to test a recipe. Substituting a different flour mix could give quite a different result.

More Great Sorghum Recipes

What else can I make with my sorghum flour?

  • stack of sorghum pancakes with blueberries
    Sorghum Pancakes
  • sweet potato bread partially sliced on wooden board with teal napkin in background
    Gluten Free Sweet Potato Bread with Pecans
  • a slice being lifted from a dark golden brown cake baked in a Bundt pan
    Fruit Cocktail Cake
  • closeup of a tall round angel food cake topped with whipped cream and raspberries.
    Gluten Free Angel Food Cake with 50% Less Sugar

Helpful Equipment

While you can mix this batter by hand, it’s much easier to make with a stand mixer. I love my Kitchen Aid one! 

Lastly, if you make this gluten free sorghum bread, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to each and every comment. Thanks!

Recipe

loaf of soft sorghum bread on wooden cutting board with a couple of slices lying beside.

Soft Sorghum Sandwich Bread

This is a beautifully soft, gluten free sandwich bread that's easy to make!
4.93 from 13 votes
Print Pin
Course: Bread
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: bread, gluten free, gluten free bread, sorghum
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Rising Time: 1 hour hour
Total Time: 1 hour hour 50 minutes minutes
Servings: 18 slices
Calories: 108kcal
Author: Cathy

Equipment

  • 8 ½" X 4 ½" loaf pan
  • Instant-read thermometer

Ingredients

Dry Ingredients

  • 1 cup organic sorghum flour
  • 1 cup tapioca flour
  • 1 cup brown rice flour
  • 1 tablespoon raw sugar
  • 1 tablespoon xanthan gum
  • 1 ½ teaspoon sea salt
  • 2 teaspoons instant yeast*

Wet Ingredients

  • 1 ½ cups warm water
  • 2 eggs
  • 2 tablespoons avocado oil
  • 2 teaspoons apple cider vinegar
US Customary - Metric

Instructions

  • 1. Grease an 8 ½" X 4 ½" metal loaf pan or line it with parchment paper.
  • 2. Whisk the dry ingredients together in a large bowl. Mix the wet ingredients in a 2-cup measuring cup, beginning with warm water.
    1 cup organic sorghum flour, 1 cup tapioca flour, 1 cup brown rice flour, 1 tablespoon raw sugar, 1 tablespoon xanthan gum, 1 ½ teaspoon sea salt, 2 teaspoons instant yeast*
  • 3. 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.
    1 ½ cups warm water, 2 eggs, 2 tablespoons avocado oil, 2 teaspoons apple cider vinegar
  • 4. Scrape batter into prepared pan. Cover loosely with oiled plastic and allow to rise in a warm place for an hour.
  • 5. Bake in a preheated 350°F (177°C) oven for 40 minutes or until an instant-read thermometer reads 190°F (88°C) when inserted into the centre.
  • 6. Allow the bread to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing.

Video

Notes

  • If you want to double the recipe, a total of 2 ¼ teaspoons, a ¼ oz (7 g) packet Instant Yeast is enough for two loaves
  • Bring your ingredients to room temperature before assembling them, for best results.
  • The water temperature should feel comfortable to the inside of your wrist.
  • Find a warm area free from drafts for your bread to rise.
  • You'll probably be anxious to taste your bread, but it's best to let the loaf cool completely before you slice it. 

Nutrition

Serving: 1slice | Calories: 108kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 219mg | Potassium: 69mg | Fiber: 2g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 1mg
Gluten Free Sorghum No Knead Sandwich Bread

Save or share this post:

Share on PinterestShare on FacebookShare on X (Twitter)

More Breads

  • four slices of gluten free zucchini bread leaning away from loaf on wood plank.
    Gluten Free Zucchini Bread Recipe
  • golden round biscuits piled on an ivory plate on a blue napkin.
    Herb Flavored Gluten Free Drop Biscuits
  • stack of flour tortillas on black plate with lavender napkin in background
    Cassava Flour Tortillas Recipe
  • golden gluten free buns piled on a white napkin
    Gluten Free Dinner Rolls Recipe

Reader Interactions

Comments

  1. Megan Stevens says

    March 09, 2018 at 7:24 pm

    What a great combination of grains. I love sorghum too! This looks great!

    • Cathy says

      March 12, 2018 at 12:50 pm

      Thank you, Megan!

  2. Carrie | Clean Eating Kitchen says

    March 08, 2018 at 8:20 am

    It's so hard to make gluten free bread that isn't crumbly! This looks so soft and fluffy! Will definitely be giving this a go!

    • Cathy says

      March 08, 2018 at 1:10 pm

      I've found the same issue with crumbly GF bread. I'm happy to hear you'll be trying my recipe!

  3. Monique says

    March 06, 2018 at 7:55 pm

    This looks like such a soft gluten free bread, which is by no means an easy thing to do! I don't often see sorghum flour in the shops near me, but I'm going to keep an eye out for it as it looks great to make with!

    • Cathy says

      March 06, 2018 at 9:03 pm

      I hope you're able to find sorghum flour somewhere. I think you'll like it.

  4. Christina Shoemaker says

    March 06, 2018 at 11:14 am

    You're right, I do need to pay more attention to sorghum! The texture of this bread looks absolutely perfect, Cathy!!

    • Cathy says

      March 06, 2018 at 7:39 pm

      Thanks, Christina! Yes, sorghum is great!

  5. linda spiker says

    March 05, 2018 at 5:23 pm

    Wow! What a beautiful loaf!

    • Cathy says

      March 05, 2018 at 8:55 pm

      Thank you, Linda!

  6. Joni Gomes says

    March 05, 2018 at 4:06 pm

    WOW! This looks too good to be gluten free! Definitely cannot find this at any grocery store!

    • Cathy says

      March 05, 2018 at 8:54 pm

      Thank you so much, Joni!

  7. Raia Todd says

    March 05, 2018 at 3:53 pm

    Oh my goodness, that is GORGEOUS! Gluten-free bread can be such a pain in the rear to make, but this sounds totally do-able.

    • Cathy says

      March 05, 2018 at 8:53 pm

      Thank you, Raia! This one really is easy to make.

  8. Tessa Simpson says

    March 05, 2018 at 2:40 pm

    Sorghum is on of my favorites too!! This bread looks awesome!

    • Cathy says

      March 05, 2018 at 2:47 pm

      Thanks, Tessa! I'm very glad to have discovered sorghum.

  9. Jean says

    March 05, 2018 at 2:11 pm

    Love the texture on top of the final product! This looks fantastic.

    • Cathy says

      March 05, 2018 at 2:46 pm

      Thank you, Jean! I'm thankful to have it!

  10. Yang says

    March 05, 2018 at 2:03 pm

    Looks amazing! Even though I am not celiac, I want to make this bread after reading all your considerations. What a great way to eat sorghum too - it's a grain that is grown and traditional in my home country, but with modern diet taking over the society, even back home sorghum is hard to find now.

    • Cathy says

      March 05, 2018 at 2:41 pm

      I'm using Bob's Red Mill 'Sweet' White Sorghum Flour. I wonder if it's like you sorghum from back home.

  11. Yvonne says

    March 05, 2018 at 11:14 am

    I have never experimented much with sorghum. Thank you for this very educational post explaining all the ins and out of gluten free baking.

    • Cathy says

      March 05, 2018 at 11:52 am

      No problem!

  12. Leslie says

    March 02, 2018 at 10:10 pm

    This looks so much like regular bread! I'm impressed with the air pockets and the softness. It's just begging to be made into a nut butter and jam sandwich!

    • Cathy says

      March 02, 2018 at 10:11 pm

      Thanks, Leslie! I agree!

  13. Denise from Urb'n'Spice says

    March 02, 2018 at 6:24 pm

    I can relate to testing gluten-free bread, Cathy. It is tricky, isn't it? It appears that you have nailed it and I am looking forward to trying your recipe. I have a little grandson who is gluten-free so I am always on the lookout for recipes such as yours. Thanks so much for sharing.

    • Cathy says

      March 02, 2018 at 10:02 pm

      I hope your grandson enjoys the bread.:)

  14. Elaine says

    March 02, 2018 at 11:03 am

    Wow! Thanks for all your hard work testing this recipe. I'm going to try this soon, maybe this weekend!

    • Cathy says

      March 02, 2018 at 12:21 pm

      I hope you like it!

Primary Sidebar

I'm Cathy, developer of delicious, nutritious gluten free recipes, simplified for creating at home.

CathysGlutenFree.com

As featured in...

logos for Country Living, Foodgawker, Yummly, and A Canadian Celiac Podcast

Pumpkin Recipes

  • two scoops of creamy ice cream with nuts sprinkled on top in grey bowl
    Make Your Own Dairy Free Pumpkin Ice Cream!
  • stack of pancakes with pat of butter on top and maple syrup drizzled all over
    Gluten Free Pumpkin Pancakes
  • stack of thick, golden cookies on white plate
    Healthy Pumpkin Cookies
  • piece of apple pie filled with sliced apples on white plate with silver fork
    Gluten Free Apple Pie Recipe

Categories

  • Breakfast
  • Breads
  • Salad Recipes
  • Main Dishes
  • Desserts
  • Cookies and Snacks
Elimination Diet Meal Plan

Footer

^ back to top

About

  • Meet Cathy
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 CathysGlutenFree, all rights reserved