Sorghum Bread – Again

Sorghum Bread Loaf

My previously posted sorghum bread recipe is very good, but I’m still experimenting.  I’d like to find a recipe that rises a little more and stays soft longer.

I actually tried this recipe last month but I used too much water.  I think too much liquid is the most frequent reason that gluten-free bread sinks in the middle as it cools.  That’s what happened the last time.
This time I reduced the water, and  I beat it with a hand mixer before putting it in the bread machine.  The other night I used the hand mixer to mix biscuit dough (instead of using the Kitchenaid).  Those wonderful biscuits rose more than they ever had, so I decided to try it with bread dough.

I think it really helped.  This loaf rose quite tall.  My only complaint is that it didn’t rise smoothly.  You can see what I mean from the picture.

I think I should have mixed it longer because there were little bumps on the top of the loaf.  I don’t know if more mixing will result in a smoother loaf, but I’ll find out next time.

Inside, the bread was terrific.  I made this loaf yesterday afternoon and this morning it is still nice and soft.  Yeah!  The sweet rice flour helps to keep it moist so if you don’t have brown sweet rice flour try white sweet rice flour.  If you substitute with regular rice flour (brown or white), the bread will not stay soft the next day.
While I accomplished my two goals of getting it to rise more and stay soft longer, it still needs some improving.  I’ll keep you posted, but if you want to try this recipe yourself, here it is.

Sorghum Bread Loaf Sliced

4.8 from 6 reviews
Sorghum Bread – Again
Recipe type: Bread
  • 1⅓ cup sorghum flour
  • ⅔ cup brown sweet rice flour
  • 1 cup tapioca starch
  • 1 Tablespoon yeast (instant or rapid rise)
  • 2 teaspoons xanthan gum
  • ¾ teaspoon salt
  • 1 Tablespoon sugar
  • 1 cup water minus 2 Tablespoons (105-115 degrees)
  • 4 eggs
  • ¼ cup oil
  • 1 teaspoon vinegar
  1. Combine the dry ingredients (flour through sugar) in a large mixing bowl.
  2. Add the eggs, oil, water and vinegar.
  3. Beat with a hand mixer for several minutes.
  4. Transfer the dough to a bread machine set to rise 30 minutes and bake 55 minutes at 336 degrees.

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  1. Hinterlands says

    Why did you use 4 eggs? I have made similar recipes to this and used only 1 egg with good results. I have a daughter with an egg sensitivity so more than 1 egg in a recipe kills it for us.

    Never knew that sweet rice flour would keep the bread soft. I use almond meal instead of dairy and recently used it to replace millet flour in a recipe with nice moist results….wonder if that would work here….

  2. Linda says

    I was wondering myself as I typed the recipe why I used 4 eggs. Eggs do provide protein and act as a binder. It should still work well with less, but I don’t know about using only one. Give it a try and add what substitute you normally use.

    Almond meal would probably be good in this, but I haven’t tried it. Let me know if you experiment with the recipe.

  3. Amity Susan Kate (am su ka) says

    Hi Linda! I have a similar bread recipe-love tapioca starch for baking- and I too had the “sinking” issue. Following a tip from another blogger, just cool the bread on it’s side, and alternate. Works a charm for me!!

  4. Brenna Kater, the Oceanskater says

    Where do you get your sweet rice flour? I haven’t been able to find it.

  5. Linda says

    I have milled my own and I have ordered it from Allergy Grocer. Unfortunately, they are out of business. I assumed it could be ordered elsewhere, but I haven’t looked yet.

  6. Anonymous says

    sweet rice flour is another name for glutinous flour. This can be found at any Asian grocery store.

  7. Brenna Kater, the Oceanskater says

    I could not find sweet rice flour at the Asian market, but I also couldn’t find anyone who spoke English :) I’m going to try a different market, maybe today.

  8. Momat32 says

    This sounds wonderful. Could you post the directions for rising and oven baking for those of us without a bread machine?

  9. Linda says

    I’ve never baked this in a regular oven. I would put it in a 9 x 5 inch loaf pan and try letting it rise 30-45 minutes then bake it at 350 for about 50 minutes. Sorry I can’t be more help. Let me know how it turns out.

  10. Anonymous says

    Yes, reduce the amount of water for breads without or with little Gluten content. The water does indeed inhibit the rise.

  11. Glennn says

    Hello all… I am pleased to inform you that Allergy Grocer ( has re-opened and has all of the aforementioned flours and ingredients. We also carry over 500 GF products including a full line of our award winning branded baking mixes (Miss Roben's – GFCO certified). Please feel free to enter the code Happy0110 upon check out and receive 10% off and free shipping on all orders over $25 through the month of January, 2010.

    Please enjoy the the new and have a happy, healthy, & safe 2010.

    Glenn Molin

  12. Linda says

    I made this last night, and it turned out great. My family ate the entire loaf–I’m the only GF person in the family, so that is a good sign. I used only 3 eggs but increased the water to 1 c. I used the dough cycle and then bake cycle on my machine. It didn’t raise a lot, but it was still good. Maybe I’ll try less water next time.

  13. Diana Rios says

    Have you tried adding baking powder to the recipe. I always add about 1 to 1 1/2 teaspoon baking powder per loaf and I do see an increase in rise. I add it along with the yeast. I have also noticed that active dry yeast seems to make my bread rice more. I don’t know why but I usually buy the large bag of instant yeast and I ran out a few weeks ago and bought just a few packets of active yeast. The same loaf I usually make with instant yeast when I added active yeast seemed higher. I didn’t change anything else. I also read in Gluten Free Baking Book that sweet dairy whey helps to add lift and make it stay longer, that is if your not dairy free. I have not tried that yet. I can’t seem to find it locally.

  14. Cindy Linden says

    I would like to try this recipe for my first foray in gluten free bread making. The ingredient list on this page includes 1 tsp vinegar, but the printable version has no vinegar on the list. Could you please tell me which is correct, and if the recipe does include vinegar, which type do you use? Thank you!

  15. Nicole says

    Hi, I made this tonight in my breadmaker. Was very surprised….IT IS THE BEST TASTING GLUTEN-FREE BREAD EVER!! …even if it didn’t rise as much as in your pic. Thankyou soooo much for the recipe. :-)

  16. Sonja says

    I made this today. I was thrilled with how it turned out. My husband also liked it. I used pearled sorghum flour, and just plain (not sweet) brown rice flour. I also used te kitchen aid mixer and then transferred it to a loaf pan. I let it rise as normal, and then baked it. It is one of the best gluten free bread recipes I have tried so far :) Thanks so much….Sonja

  17. Trista says

    I agree with the ladies above – this is the best tasting GF bread that I have ever made! This is the first time I’ve tried using sorghum flour and it is really yummy! Makes me feel like I am eating whole wheat bread again! Thank you so much for sharing Linda!

      • elise says

        I forgot to let this bread rise, I just put it in the preheated oven. I also used egg replacer in place of two of the eggs and brown rice flour. Also I did not have any xanthan gum. It turned out great in spite of all my mistakes. I baked it in the oven 350 degrees for 50 minutes. :)

  18. Bryony says

    I made this last night – I think I’ve found my new go to bread recipe! The one I’ve been making is much sweeter so this is going to be perfect. Do you know what else is different – it has actual AIR BUBBLES like “regular bread”, amazing. I wolfed down 2 slices and it was divine. I don’t have a bread maker so I proved it for 45 minutes in a oven I’d warmed up and switched off then baked for 30 mins approx at 180 degrees celcius, lovely. Thank you so much!

  19. Liberty says

    Thank you, thank you, thank you!
    This is by far the best gluten-free bread I’ve ever made! I made a few tweaks to the original recipe:
    – Instead of 2/3 cup of brown sweet rice flour, (I’m allergic to rice), I used 2/3 cup more sorghum minus a few tablespoons, and added an extra few tablespoons of potato flour, to keep the bread soft.
    – I used 1/2 cup of potato starch and a 1/2 cup of tapioca instead of 1 full cup of tapioca, to make it softer.
    – I also added about 3 tablespoons of garbanzo bean flour for structure and protein, and 2 or so tablespoons of flax seed meal, (next time I’ll add some chia seed meal, too).
    – Lastly, 1 full teaspoon of salt and 3 tablespoons of sugar.
    The bread was fluffy and moist, and even my gluten-free-loathing dad liked it! Thanks again.
    Libby, 14

    • Liberty says

      (Oh, I forgot to mention: I didn’t use a bread machine; I let it rise with a warm, wet towel over it in the oven for 45 minutes to an hour, give or take, then I baked it at 350 for around 45 minutes)
      And, I have to say, this bread is HEAVENLY right out of the oven with a fat slab of butter! :)

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