If you follow a gluten-free diet, you can still enjoy delicious baked goods, like our recipe for homemade sorghum bread.
Servings
Prep Time
1loaf
10minutes
Cook Time
Passive Time
1hour
45minutes
Servings
Prep Time
1loaf
10minutes
Cook Time
Passive Time
1hour
45minutes
Ingredients
3teaspoonsactive dry yeast
2teaspoonsgranulated Sugar
1 1/2cupswarm water
3 1/2cupssorghum flour
1cupcornstarch
1/3cuptapioca starch
1teaspoonsalt
1teaspoonxanthan gum
4eggs
1/2cupmix of seeds of your choicefor sprinkling on top of dough (optional)
Instructions
In a medium bowl, mix the yeast, sugar, and warm water together. Let the mixture sit in a warm place for 5 to 7 minutes until it becomes frothy with small bubbles.
In a large bowl, combine the sorghum flour, cornstarch, tapioca starch, and xanthan gum. Whisk well.
Beat the eggs in a separate small bowl. Pour both the egg and yeast mixtures into the dry ingredients. Mix everything with a wooden spoon until you get a homogeneous dough (it will be wet and shaggy).
Grease a medium 9×5-inch loaf pan. Spoon the dough mixture into the pan. Smooth the surface with the back of a wet spatula. If desired, evenly sprinkle the top with the mix of seeds.
Allow the dough to rest in a warm place without any drafts (either in a microwave that is not in use or in an oven that is switched off) until the dough has doubled in size, approximately 40 minutes.
Fifteen minutes before the dough is ready, preheat the oven to 350°F. Bake the dough for 50 minutes to 1 hour, until it is golden brown on top and the loaf sounds hollow when tapped on the bottom.
Allow the loaf to cool completely before slicing into it. Store in an airtight container in the refrigerator for up to 1 week.