I’m working on coming up with a bread recipe that I can make from scratch, that looks good, tastes good, is healthy, and stays soft. This comes pretty close. It is not a very tall loaf and wasn’t very rounded on top. It’s more of a hearty type bread. I saved a piece to in a baggie to keep on the counter overnight and found that it was still soft the next day.
Sorghum Bread Recipe
Author: Linda Etherton
Recipe type: Bread
Ingredients
- 1½ cups sorghum flour
- 1 cup tapioca starch
- ½ cup brown or white sweet rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- ½ teaspoon salt
- 3 Tablespoons sugar
- 2¼ teaspoons instant yeast
- 3 eggs (room temperature, lightly beaten)
- ¼ cup oil
- 1½ teaspoons vinegar
- ¾ – 1 cup milk (105 – 115 degrees)
Instructions
For the Bread Machine
- Combine the dry ingredients (sorghum flour through yeast) in a small bowl.
- Put the wet ingredients into the bread pan, then add the dry ingredients on top.
- Set your machine to knead 15 minutes, rise 30 minutes, and bake 55 minutes.
Hi,
My name is David and I’m a Coeliac/Celiac.
I like the look of the bread, I’m a self taught baker from ‘scratch’ and have devised my own recipes for bread and cakes.
I don’t use a bread maker, all my baking is done in the oven.
Baking to me is a ‘Art’ and baking GF is a mostly unforgiving Art, in so far as recipes must be nearly exact.
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I have only so far used the following flours, brown rice, ground rice (like cream of rice), cornflour/starch, tapioca flour/starch, Gram flour (Besan, Chickpea), Buckwheat, Polenta, ground almonds/meal.
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Considering I don’t have the range of GF flours at my disposal, that you do, I think I’ve done pretty good, all things considered.
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Website: http://daveurde1.spaces.live.com/
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Best Regards,
David
Hi David. Thanks for visiting and commenting. It sounds like you have done well, and your site is a wealth of information. I tried to leave a comment, but I don’t have an ID.
Thanks for the visit, while the MSN Web Space is ok,
I am in the process of copying all the information and recipes to my new Blog it makes access much easier and tags make everything so much easier to find.
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glutenfree-au-naturale
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Best Regards,
David
made this today and mine didnt come out as toasted looking… But it is light and looks like it would taste good! lol
I messed up and changed the gluten free setting on my breadman machine. I am trying the complete your recipe above but need the temperature that you have your machine set at. You outline all your times above but not the temperature. I have experimented, but it just doesn’t seem right.
Thanks
I think the temperature is 336 degrees F.
Hello. If you don’t have the brown sweet rice flour, can you substitute the white rice flour? I have some ingredients, and am getting more as time goes on, but wanted to make this.
Thank you.
Lisa, you can use white sweet rice flour. I will add that to the recipe because I don’t think you can buy brown sweet rice flour.
Hello Linda,
I am at the beginning of the road converting our home to GF so thank you for the information.
I wanted to know if you could substitute the rice flour to another type of flour.
We have WholeFoods here, so we do have quite a big selection.
Thank you
Clara
Hi Clara. Gluten-free bread is very tricky so I’m hesitant to recommend substitutes that I haven’t tried. However, if it was me, I would use millet flour, but increase the amount to 2/3 cup because millet is lighter than rice flour. If you try it, let me know how it goes!