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.
This simple sorghum bread recipe has nailed it for
- 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.
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
- 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.
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!
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.
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.
Store your baked sorghum bread sealed in an airtight bag or other container at room temperature for a day or two.
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?
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!
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
- 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.
- 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.