This is another recipe that I've been working on 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-type" things well without the gluten when wheat is what we're used to!
I was looking for three things for this bread:
Naturally, I want my bread to taste good! Yes, gluten free bread can 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.
For more tips on baking with yeast, read these Gluten Free Yeast Bread Tips.
Gluten Free Bread Ingredients
- 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.
- Brown Rice Flour - Like sorghum flour, brown rice flour is also high in protein and fibre, helping to provide structure to gluten free bread.
- Xanthan Gum - replace the gluten to help the bread hold together.
How do you make gluten free bread from scratch?
Whisk together the dry ingredients in one bowl and the wet ones in another.
If you have a stand mixer, using the whisk attachment, simply pour in the wet mixture while the machine is running. After a minute or two on medium-low speed, everything will mix together smoothly.
If you are mixing your batter by hand, whisk the wet ingredients thoroughly before adding them to the dry mixture.
Spread the batter into a prepared loaf pan.
Cover the pan with an oiled piece of plastic wrap and let it sit in a warm place to rise for about an hour.
Remove the plastic and bake your loaf in a preheated oven. Allow it to cool on a rack before slicing.
This batter fits nicely into a standard 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. For the nice tall loaf in some of the photos, I used a pan that is 7 ½-inches X 3 ½-inches X 2 ¼-inches tall with leftovers for a smaller loaf or a couple of buns.
Gluten Free Bread Recipe FAQ's and Tips
Bread needs a flour that is high enough in protein to provide structure and stability. Sorghum flour and brown rice flour are good for this. Many think that sorghum flour is most like wheat flour in taste and texture. As usual for gluten free baking, a combination of flours works best.
Besides yeast, gluten free flour needs something else to make it rise. Gluten provides structure to wheat bread which holds it together. When gluten is missing, we add xanthan gum or guar gum to help our flour blends hold together, so the bread will be strong enough to rise up in the pan.
Other Sorghum Recipes
More Gluten Free Breads
I hope you enjoy this nice soft sandwich bread. If you'd like to try a crusty loaf that's fun to make, check out this Simple Crusty Artisanal Gluten Free Bread. And here's a gluten free bread recipe that's free from all grains as well as nuts and dairy. Garlic Bread Sticks are fun and well-liked! And, we're loving Gluten Free Hamburger Buns and Brioche Bread!
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Soft Sorghum Sandwich Bread
- 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.
- 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.
- Scrape batter into prepared pan. Allow to rise in a warm place for an hour.
- Bake in a preheated 350F oven for 40 minutes or until an instant-read thermometer reads 190°F (88°C) when inserted into the centre.
- 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, about 115°F (46°C).
- This bread is incredibly easy to make with a stand mixer, as you can see from the video. Gluten free bread doesn't need the kneading that develops the gluten in the usual wheat breads. You just need to make sure your ingredients are very well combined.