The Best Gluten-Free Sorghum Bread
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
  • 3teaspoons active dry yeast
  • 2teaspoons granulated Sugar
  • 1 1/2cups warm water
  • 3 1/2cups sorghum flour
  • 1cup cornstarch
  • 1/3cup tapioca starch
  • 1teaspoon salt
  • 1teaspoon xanthan gum
  • 4 eggs
  • 1/2cup mix of seeds of your choicefor sprinkling on top of dough (optional)
Instructions
  1. 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.
  2. In a large bowl, combine the sorghum flour, cornstarch, tapioca starch, and xanthan gum. Whisk well.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Allow the loaf to cool completely before slicing into it. Store in an airtight container in the refrigerator for up to 1 week.
Recipe Notes

Recipe by Felicia Lim.