This gluten free bread is soft in texture, easy to make, and tastes delicious! It's great for sandwiches, French Toast, or simply buttered with a hearty stew or chili.
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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:
- Taste
- Texture
- Tab
Taste
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!
Texture
The texture I wanted to achieve is soft but not crumbly. I find that this bread holds together nicely in my hand.
Tab
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
Sorghum
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.
Mixing
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.
Top tip
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
Recipe
Soft Sorghum Sandwich Bread
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
Instructions
- 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.
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 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.
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!
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.:)
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!
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!
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.
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!
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.
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.
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!
linda spiker says
Wow! What a beautiful loaf!
Cathy says
Thank you, Linda!
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!
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.
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!
Megan Stevens says
What a great combination of grains. I love sorghum too! This looks great!
Cathy says
Thank you, Megan!