I've been working on this sorghum bread recipe 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" things well without the gluten when wheat is what we're used to!
Gluten Free Sorghum Bread Recipe
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.
Gluten Free Bread Recipe Ingredients
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.
More Great Sorghum Recipes
Making Gluten Free Sorghum Yeast Bread
Whisk the dry ingredients together in a large bowl.
Add the wet ingredients and mix well. The batter will be very moist.
This 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.
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.
Cover the loaf loosely with oiled plastic wrap while it rises in a warm place for about an hour.
Then, bake it and let it cool completely before slicing.
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. (110 - 115°F) (43 - 46°C)
For more tips on baking with yeast, read these Gluten Free Yeast Bread Tips.
Gluten Free Bread Recipe FAQ's
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.
Apple cider vinegar creates an acidic environment which helps to lighten up a yeast dough.
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 also help with this.
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. The water you use should be neither too hot nor too cold (110 - 115°F) (43 - 46°C) for proper development of the yeast.
Cover your pan of dough loosely with oiled plastic, and find a nice, warm environment free from drafts (about 75°F/24°C) while the bread rises.
More Gluten Free Bread Recipes You'll Love
- Simple Crusty Artisanal Gluten Free Bread
- Grain Free Bread
- Garlic Bread Sticks
- Gluten Free Hamburger Buns
- Brioche Bread
- Gluten Free Dinner Rolls
Soft Sorghum Sandwich Bread
- 8 ½" X 4 ½" loaf pan
- Instant-read thermometer
- 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
- 1 ½ 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.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
- 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
- Scrape batter into prepared pan. Cover loosely with oiled plastic and allow to rise in a warm place for an hour.
- 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.
- Allow the bread to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing.
- Bring your ingredients to room temperature before assembling them, for best results.
- The water temperature should feel comfortable to the inside of you 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.