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.
Yield:
Sorghum Bread Recipe
Ingredients
- 1 1/2 cups sorghum flour
- 1 cup tapioca starch
- 1/2 cup brown or white sweet rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1/2 teaspoon salt
- 3 Tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 3 eggs (room temperature, lightly beaten)
- 1/4 cup oil
- 1 1/2 teaspoons vinegar
- 3/4 - 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!
Have you tried these fours:
1.5 cups sorghum flour
1.5 cups potato starch
1 cup tapioca flour
No, I don’t think I’ve tried that.
hi,
looking for sorghum bread recipes and found yours. could i use water in lieu of the milk? if water produces an inferior loaf, can else can be used for a substitute? thanks.
edmond
I think it would be best to try it with almond milk if you’re able to have that.
Thanks for a great recipe! I’m six months GF and this has been my personal favorite bread recipe. I add about 1/4 C ricotta cheese to the liquid ingredients and usually an additional tablespoon or so of water or milk. It really helps to add moistness.
I can’t eat ricotta because it’s dairy, but I’m so glad it works for you! Thanks for sharing that with us.
I don’t have a bread machine, can you convert this recipe for me to bake in the oven? my son is currently on a GF diet, and trying to find some bread for him that he will eat. He is 10 years old, and Udi’s just doesn’t have enough taste for him. Love many of your recipes, thank you! This is all new to me, but love how you can find almost anything online.
Hi Linda, I love your site and cannot wait to try this recipe! Have you ever worked with Teff flour in your breads? Also I see that you don’t do dairy so here is a link for vegan, soy free ricotta (uses nuts if you are able to have them). http://epicureanvegan.com/2012/02/27/vegan-soy-free-ricotta-cheese/
Thank you for all the great information
Thanks for that recipe, Val. It looks interesting!
Hi!
Thanks for sharing your recipes!
I want to make sorghum bread, but I do not have a Bread Machine. What is the substitute?
2. What are substitutes for xanthan gum and guar gum?
3. Is potato flour a good substitute for tapioca?
I ask because tapioca has plenty of starch that, I try to minimize in my cooking. My child is not exactly gluten intolerant, but he has next to chronic constipation. So, I try to look for high fibre, but as well less gluten meals/diet/cooking. I know, whole wheat is a big source of fibre, but I try to find that in plenty of other sources.
Would appreciate to hear from you.
Is the Sorghum Bread Recipe a one pound or two pound loaf?
Hi Linda
I am trying to be LECTIN FREE according to PLANT PARADOX DIET.
Your recipe is almost perfect for that diet except the rice flour,
Would it be OK to replace it with Coconut or Millet flour.
If you think that is OK will you suggest any additional change to the recipe?
I am going to use Olive oil and Almond milk.
Thanks a lot.
Definitely not coconut flour. Millet would probably work pretty well.