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.
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This simple sorghum bread recipe has nailed it for
- taste,
- texture,
- reasonable cost, and
- simplicity of preparation.
Sorghum Bread Ingredients
- 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 works in a pinch, but it might make the bread a little gummy.
- 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
- Whisk the dry ingredients together in a large bowl. Measure the wet ingredients into a measuring cup, starting with water.
2. Combine the wet ingredients with the dry ones and mix well. The batter will be very moist.
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.
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.
5. Bake it and let it cool completely before slicing.
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.
Gluten Free Bread Recipe FAQ's
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.
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.
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?
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
Soft Sorghum Sandwich Bread
Equipment
- 8 ½" X 4 ½" loaf pan
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 110° - 115°℉ (43° - 46℃)
- 2 eggs
- 2 tablespoons avocado oil
- 2 teaspoons apple cider vinegar
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 flour1 cup tapioca flour1 cup brown rice flour1 tablespoon raw sugar1 tablespoon xanthan gum1 ½ teaspoon sea salt2 teaspoons instant yeast*
- 3. Add the wet ingredients and mix well. A stand mixer works great for this. Use the middle mixing paddle; this batter is not stiff enough for the dough hook. With the mixer running on medium speed, pour the wet ingredients into the dry. Let the machine run for up to 10 minutes, so the batter is nice and smooth. You might need to stop once or twice to scrape batter from the sides of the bowl.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 water2 eggs2 tablespoons avocado oil2 teaspoons apple cider vinegar
- 4. Scrape batter into prepared pan. Cover loosely with oiled plastic and allow to rise in a warm place until almost doubled in volume, about 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.
Bonetta Wilson says
Just made this. It is the best GF recipe I have tried, and raised even more than I expected, but my kitchen was warm and all my ingredients were the same temperature. I substituted half honey in the sugar for the yeast water, which tasted fine, but will do it your way fully the next. Love this recipe. My gluten sensitive family ate it in one day, they missed bread so much and liked it so well. Thank you!
Cathy Brak says
Thank you so much for taking the time to share your positive experience with me! The honey is a nice touch. I'm so happy that your family enjoyed it!
GM says
Bread did not rise. Followed your recipe to the T. You don’t mention how to incorporate into the recipe “instructions using active yeast.” I followed your instructions for using active yeast versus instant yeast, but not sure if I need to reduce the total water in the recipe. Fortunately I only made 1 loaf.
Cathy Brak says
I’m sorry that your bread didn’t rise for you. The instructions for active yeast indicate that the 1/2 cup of water is part of the total 1-1/2 cups water. So, if you prepare active yeast with 1/2 cup warm water, you would add only one cup of water separately. The total amount should remain the same. The yeast mixture can be incorporated with the other wet ingredients. The batter should be quite moist.
Other factors that could cause bread not to rise are yeast that isn’t fresh, water that is too hot or too cold, or the room temperature being too cold.
I hope that you don’t give up on making gluten free bread. This recipe rises for me every time.
Megan Stevens says
What a great combination of grains. I love sorghum too! This looks great!
Cathy says
Thank you, Megan!
Carrie | Clean Eating Kitchen says
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
I've found the same issue with crumbly GF bread. I'm happy to hear you'll be trying my recipe!
Monique says
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
I hope you're able to find sorghum flour somewhere. I think you'll like it.
Christina Shoemaker says
You're right, I do need to pay more attention to sorghum! The texture of this bread looks absolutely perfect, Cathy!!
Cathy says
Thanks, Christina! Yes, sorghum is great!
Diane says
I tried the gf sorghum recipe making it exactly as you instructed. My Goodness. It is the BEST gf sandwich bread recipe I have ever tried. It held together for a true sandwich. Held up to the mayo & mustard without dissolving in my hands and tasted like sandwich bread. The next day, it is still moist. Works great for toast with eggs. I haven't had toast & eggs in years. What a delightful treat for me!. So appreciate this recipe and the long time of testing different mixtures to find the perfect combination. Five stars plus many more. Do you have a cookbook or is everything on-line? Thank you. A grateful gf cook wannabe
Cathy Brak says
I’m so happy that you love the bread as much as I do! Thank you for taking the time to share a review. I have a digital cookbook, Cathy’s Gluten Free Coffee House Muffins to Make at Home. Everything else is online at this point. I would like to write a cookbook for print someday.
linda spiker says
Wow! What a beautiful loaf!
Cathy says
Thank you, Linda!
Joni Gomes says
WOW! This looks too good to be gluten free! Definitely cannot find this at any grocery store!
Cathy says
Thank you so much, Joni!
Raia Todd says
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
Thank you, Raia! This one really is easy to make.
Tessa Simpson says
Sorghum is on of my favorites too!! This bread looks awesome!
Cathy says
Thanks, Tessa! I'm very glad to have discovered sorghum.
Jean says
Love the texture on top of the final product! This looks fantastic.
Cathy says
Thank you, Jean! I'm thankful to have it!
Yang says
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
I'm using Bob's Red Mill 'Sweet' White Sorghum Flour. I wonder if it's like you sorghum from back home.
Yvonne says
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
No problem!
Leslie says
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
Thanks, Leslie! I agree!
Denise from Urb'n'Spice says
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
I hope your grandson enjoys the bread.:)
Elaine says
Wow! Thanks for all your hard work testing this recipe. I'm going to try this soon, maybe this weekend!
Cathy says
I hope you like it!